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Crispy Buffalo Chicken Wraps served on a plate

Crispy Buffalo Chicken Wraps

Crispy panko-breaded buffalo chicken in flour tortillas with ranch, blue cheese, and cool veggies. Better than Buffalo Wild Wings in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 wraps
Course: Lunch
Cuisine: American
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 1 1/4 lbs boneless skinless chicken breast cut into bite-size pieces
  • 1/2 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 2 large eggs beaten
  • 1 1/2 cups panko breadcrumbs
  • 1/3 cup neutral oil for frying
  • 1/2 cup Frank's RedHot or buffalo sauce
  • 3 tbsp melted butter
  • 1 tsp honey
  • 4 large flour tortillas 10 inch
  • 2 cups shredded romaine lettuce
  • 1 cup diced tomato
  • 1/2 cup crumbled blue cheese
  • 1/2 cup ranch dressing

Method
 

  1. Set up 3 bowls: seasoned flour, beaten eggs, panko. Dredge chicken pieces in flour, egg, then panko, pressing to coat.
  2. Heat oil in a large skillet over medium-high. Fry chicken 3 to 4 minutes per side until golden and 165F inside.
  3. Whisk buffalo sauce, melted butter, honey, and garlic powder. Toss hot chicken in the sauce until coated.
  4. Warm tortillas in a dry pan or microwave 20 seconds.
  5. Spread ranch on each tortilla. Pile lettuce, tomato, buffalo chicken, blue cheese, and green onions. Fold sides in and roll tight. Slice diagonally.

Notes

Pat chicken dry before breading. Toss with sauce while still hot. Always warm the tortillas before wrapping.