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Crunchy Buffalo chicken wraps with celery and blue cheese on a plate.

Crunchy Buffalo Chicken Wraps

These wraps deliver an irresistible combination of textures and flavors, featuring crispy, double-dipped chicken tossed in a tangy, buttery buffalo sauce. Wrapped with cool, crisp vegetables and creamy dressing in a soft tortilla, they are a perfect handheld lunch that's both exciting and satisfying.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Lunch, Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts or tenders, cut into 1-inch strips
  • 1 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup buttermilk
  • 1 1/2 cups panko breadcrumbs
  • Vegetable or canola oil, for frying
  • 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
  • 1/4 cup unsalted butter
  • 1 Tbsp honey or brown sugar
  • 1 cup shredded romaine lettuce or cabbage
  • 1 large carrot, julienned or grated
  • 2 stalks celery, thinly sliced
  • 1/2 cup blue cheese or ranch dressing
  • 4 oz crumbled blue cheese or shredded Monterey Jack optional

Equipment

  • 3 shallow bowls
  • Whisk
  • Paper towels
  • Baking sheet
  • Parchment paper
  • Large heavy pot or Dutch oven
  • Cooking thermometer
  • Wire rack
  • Small saucepan
  • Large mixing bowl
  • Skillet or microwave for warming tortillas
  • Sharp knife
  • Cutting board

Method
 

  1. Prep your station: In three separate shallow bowls, place 1) the flour whisked with garlic powder, paprika, salt, and pepper, 2) the buttermilk, and 3) the panko breadcrumbs. Pat chicken strips dry with paper towels. Line a baking sheet with parchment paper.
  2. Bread the chicken: Dredge each chicken strip in the flour mixture, then dip in buttermilk, letting excess drip off. Finally, press firmly into panko to coat evenly. Place on the prepared baking sheet. Let coated chicken rest for 5-10 minutes.
  3. Fry the chicken: Heat 1 inch of oil in a large, heavy pot to 350°F (175°C). Fry chicken in batches for 3-4 minutes per side until golden brown and cooked through. Transfer to a wire rack to drain.
  4. Make the buffalo sauce: While chicken fries, melt butter in a small saucepan over low heat. Stir in hot sauce and honey until smooth and warm. Taste and adjust sweetness if desired.
  5. Coat the chicken: Place all fried chicken in a large mixing bowl. Pour the warm buffalo sauce over it and toss gently until evenly coated.
  6. Assemble the wraps: Warm tortillas briefly in a dry skillet or microwave to make pliable. Down the center of each tortilla, spread a tablespoon of dressing. Layer on shredded lettuce, then the saucy chicken, followed by carrots, celery, and optional cheese.
  7. Roll the wraps: Fold the sides of the tortilla inward over the filling, then roll tightly from the bottom up. For serving, slice in half on a diagonal.

Notes

For maximum crunch, assemble wraps just before eating. Keep components separate if making ahead. Maintain oil temperature at 350°F for perfect frying—use a thermometer. Leftover buffalo chicken is great on salads or in mac and cheese. For a lighter version, use shredded rotisserie chicken tossed in sauce. Dairy-free and gluten-free substitutions are provided in the article.