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15-Minute Crispy Buffalo Chicken Wraps with Creamy Ranch

Two halves of a crunchy buffalo chicken wrap filled with lettuce, carrots, and ranch dressing.
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Make restaurant-style Buffalo Chicken Wraps quickly. This recipe uses crispy chicken tossed in tangy sauce, balanced with cool ranch dressing, perfect for a fast lunch or game day food.

Ingredients

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  • 1 pound boneless, skinless chicken breasts or tenders
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 large egg
  • 1/4 cup milk
  • 1 cup panko breadcrumbs
  • 1/2 cup Buffalo wing sauce (your favorite brand)
  • 1/4 cup ranch dressing (plus more for drizzling)
  • 4 large flour tortillas
  • 1 cup shredded iceberg lettuce
  • 1/2 cup shredded carrots
  • 1/4 cup blue cheese crumbles (optional)

Instructions

  1. Prepare the chicken: Cut chicken into bite-sized pieces if using breasts. In one shallow dish, combine flour, salt, pepper, and garlic powder. In a second dish, whisk the egg and milk. In a third dish, place the panko breadcrumbs.
  2. Dredge the chicken first in the flour mixture, shaking off excess. Dip into the egg mixture, letting excess drip off. Finally, press firmly into the panko breadcrumbs to coat completely.
  3. Cook the chicken: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces in batches until golden brown and cooked through, about 4-6 minutes. Remove chicken and place on a paper towel-lined plate to drain excess oil.
  4. Make the sauce: In a medium bowl, whisk together the Buffalo wing sauce and 1/4 cup of ranch dressing until combined. Add the crispy chicken pieces to the bowl and toss gently until the chicken is fully coated.
  5. Assemble the wraps: Warm the flour tortillas briefly in a dry skillet or microwave to make them pliable. Lay a tortilla flat. Layer lettuce, shredded carrots, and the sauced chicken down the center. Sprinkle with blue cheese crumbles, if using.
  6. Fold and serve: Fold in the sides of the tortilla, then roll tightly from the bottom up. Slice in half if desired. Drizzle extra ranch dressing over the top before serving immediately.

Notes

  • For a shortcut, use pre-cooked or rotisserie chicken; skip steps 1-3 and simply toss the cooked chicken in the sauce mixture.
  • If you prefer a lower-fat option, air fry the breaded chicken at 400°F (200°C) for 10-12 minutes until crisp instead of pan-frying.
  • Serve with celery and carrot sticks on the side for a traditional pairing.

Nutrition

Find it online: https://miameal.com/buffalo-chicken-wrap-ultimate-crispy-recipe/