Crispy Buffalo Chicken Wraps with Ranch
These wraps combine crispy buffalo chicken strips with cool, creamy ranch dressing, fresh lettuce, and tomatoes for a spicy, savory, and crunchy meal perfect for quick dinners, casual gatherings, or on-the-go lunches.
Equipment
- Skillet
- Three shallow bowls or plates
- Tongs or Spatula
Ingredients
For the Crispy Buffalo Chicken
- 1 lb chicken breasts cut into large strips
- 1 cup all-purpose flour for dredging
- 2 large eggs beaten
- 1.5 cups breadcrumbs or panko mixed with paprika, garlic powder, onion powder, salt, and pepper
- 1 tsp paprika mixed into breadcrumbs
- 1 tsp garlic powder mixed into breadcrumbs
- 1 tsp onion powder mixed into breadcrumbs
- 1/2 tsp salt mixed into breadcrumbs
- 1/4 tsp black pepper mixed into breadcrumbs
- 1/2 inch neutral oil vegetable or canola, for frying
- 1/2 cup buffalo sauce or to taste
For the Wrap Assembly
- 4 pieces flour tortillas soft and pliable
- 2 cups shredded lettuce
- 1 cup diced tomatoes fresh
- 1/2 cup ranch dressing for drizzling
Instructions
- Step 1: Set up your breading station with three shallow bowls: one with flour, one with beaten eggs, and one with seasoned breadcrumbs (breadcrumbs mixed with paprika, garlic powder, onion powder, salt, and pepper).
- Step 2: Coat each chicken strip by dredging in flour, then dipping in eggs, and finally pressing into the breadcrumb mixture until fully coated.
- Step 3: Heat about ½ inch of oil in a skillet over medium heat. Fry the chicken strips in batches for 4–5 minutes per side until golden brown and cooked through. Drain on paper towels.
- Step 4: Toss the fried chicken strips in buffalo sauce until evenly coated.
- Step 5: Warm the flour tortillas in a dry skillet for 30 seconds per side or microwave wrapped in a damp paper towel for 20 seconds.
- Step 6: Assemble the wraps by layering shredded lettuce, diced tomatoes, buffalo chicken strips, and drizzling with ranch dressing on each tortilla.
- Step 7: Fold the sides of the tortilla inwards and roll tightly from one end to the other. Cut in half at an angle and serve immediately.
Notes
For a healthier alternative, bake the breaded chicken strips on a wire rack at 400°F for 20-25 minutes, flipping halfway. Customize your wraps with additions like sliced avocado, shredded cheese, pickled jalapeños, or crunchy slaw. Store assembled wraps in the fridge up to 24 hours to avoid soggy tortillas, or keep components separate for longer storage.