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Ultimate Crispy Buffalo Chicken Wraps with Creamy Ranch

Two halves of a delicious buffalo chicken wrap cut on a wooden board, showing crispy chicken, lettuce, carrots, and blue cheese dressing.
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Make restaurant-quality Buffalo Chicken Wraps quickly. This recipe delivers crispy chicken tossed in tangy sauce, balanced with cool ranch dressing, all wrapped in a soft tortilla. Ready in under 20 minutes.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup milk
  • 1 cup panko breadcrumbs
  • 2 tablespoons vegetable oil (for pan-frying)
  • 1/2 cup your favorite buffalo sauce
  • 1/4 cup ranch dressing
  • 4 large flour tortillas
  • 1 cup shredded iceberg lettuce
  • 1/2 cup shredded carrots
  • 1/4 cup blue cheese crumbles (optional)

Instructions

  1. Place flour, salt, pepper, and garlic powder in a shallow dish. Mix well.
  2. Pour milk into a second shallow dish.
  3. Place panko breadcrumbs in a third shallow dish.
  4. Dredge chicken pieces first in the flour mixture, shaking off excess. Dip into the milk, then press firmly into the panko breadcrumbs to coat completely.
  5. Heat vegetable oil in a large skillet over medium-high heat. Cook the breaded chicken for 4 to 6 minutes, turning occasionally, until golden brown and cooked through. Remove chicken and place on a paper towel-lined plate.
  6. In a bowl, toss the cooked, crispy chicken pieces with the buffalo sauce until fully coated.
  7. Warm the tortillas according to package directions (microwave or dry skillet).
  8. To assemble each wrap, spread a thin layer of ranch dressing down the center of a tortilla. Top with sauced chicken, shredded lettuce, shredded carrots, and blue cheese crumbles, if using.
  9. Fold the sides of the tortilla inward, then tightly roll from the bottom up to create a secure wrap. Serve immediately.

Notes

  • For an even quicker meal, substitute the fresh chicken with 2 cups of pre-cooked, shredded rotisserie chicken tossed in the sauce.
  • If you prefer a less spicy flavor, reduce the amount of buffalo sauce used or mix it with an extra tablespoon of ranch dressing before tossing the chicken.
  • These wraps are excellent for meal prep; assemble them just before eating to keep the lettuce crisp.

Nutrition

Find it online: https://cookingbyfelix.com/buffalo-chicken-wrap-recipe-20-minute-crispy/