Buffalo Chicken Wrap

5 from 2 votes

This Buffalo Chicken Wrap is filled with crispy pan-fried chicken, romaine lettuce, ranch dressing and cheese to make the ultimate chicken wrap for lunch or dinner.

Prep Time10

Cook Time7

Assembly Time5

Total Time22

Course: Dinner, Lunch

Cuisine: American

Diet: Hindu

Servings:

Author: Adrianna Adarme

Equipment

1 medium skillet
1 pair of tongs
1 Cutting board

Ingredients

1 pound chicken tenders
½ cup all-purpose flour
2 large eggs
½ cup panko bread crumbs
½ cup finely grated Parmesan-Reggiano
Frying oil
6 burrito-sized flour tortillas
1/3 cup ranch dressing
Buffalo sauce (I used Frank’s Buffalo Sauce)
4 slices provolone halved
Iceberg lettuce shredded

Instructions

Place the chicken tenders on a cutting board. Create an assembly line with three shallow bowls. In the first bowl, add in the flour. In the second bowl, beat in the eggs. In the third, combine the bread crumbs, Parmesan cheese and ½ teaspoon kosher salt.
Dip the chicken in the flour, then the egg and lastly the bread crumbs. Repeat. Pan fry the chicken tenders in the oil until crispy on both sides, about 2-3 minutes.
Cut up the chicken into the slices and add them to a bowl. Pour in the buffalo sauce and toss until they're evenly coated. Add more if you like it super saucey.
Assemble the wraps by placing a large (burrito size) tortilla on a cutting board. Spread on a tablespoon of ranch dressing. Add the provolone slices to the center. Top with chicken, add iceberg lettuce and wrap like a burrito. Slice in half.

Notes

Tips and Tricks:

How to meal prep this. I like to cook up the chicken, slice it up and place it in an airtight container. Heat it up in a pan or in the oven. And then toss it with the buffalo sauce. Assemble the wrap when you're ready.

Use a rotisserie chicken. If you're feeling like you need a Sandra Lee-like shortcut, buy a rotisserie chicken from the grocery store. Shred it up and toss it with the buffalo sauce. And use it in the wrap!

Nutrition