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Buffalo Chicken Wraps Recipe

Buffalo Chicken Wraps Recipe photo by Taste of Home

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Blue cheese dressing and hot pepper sauce enhance these yummy tortilla wraps. Filled with chicken, cheese, lettuce and tomatoes, they're colorful, fun to eat...and tote-able, too! -Athena Russell Florence, South Carolina

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Buffalo Chicken Wraps Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

25 25

Ingredients

1 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup buttermilk
4 boneless skinless chicken breast halves (4 ounces each)
1 cup canola oil
1/2 cup hot pepper sauce
1/4 cup butter, melted
4 spinach tortillas (10 inches)
1 cup shredded lettuce
1 cup (4 ounces) shredded cheddar cheese
2/3 cup chopped tomatoes
1/2 cup blue cheese salad dressing

Directions

In a shallow bowl, combine the flour, salt and pepper. Place buttermilk in another shallow bowl. Dip chicken in buttermilk, then roll in flour mixture.
In a large skillet, cook chicken in oil for 4-5 minutes on each side or until a meat thermometer reads 170°. Drain on paper towels; cut into strips.
In a small bowl, combine hot pepper sauce and butter. Dip chicken strips into mixture, coating both sides. Place chicken in the center of each tortilla. Layer with lettuce, cheese and tomatoes; drizzle with salad dressing. Fold ends of each tortilla over filling; secure with toothpicks if desired. Yield: 4 servings.

Originally published as Buffalo Chicken Wraps in Taste of Home February/March 2005, p32

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Buffalo Chicken Wraps

Buffalo Chicken Wraps

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Reviewed on Jan. 04, 2013 by mjlouk

I did not use a cup of oil to fry this in, only a few tablespoons and I only used 2 tablespoons of butter and it still turned out really good!

Reviewed on Nov. 23, 2011 by slosh29

Just a suggestion.I am from the Buffalo area and if you want authentic use Franks hot sauce. It may be regional but its worth it if you can get it. Another good one is Anchor Bar sauce but I do know that is regional.

Reviewed on Aug. 19, 2011 by Michele R

I also cut my chicken into strips before I cooked them. Worked out great. My 16year old son loved it. Its going to be a regular in my house.

Reviewed on Jul. 31, 2011 by angelasandoval

My family loved these! The only thing I would do differently next time is cut the chicken into strips before breading and cooking. Some of the breading peeled off when I sliced the chicken and then more came off while tossing in the buffalo sauce. Also, to us, the shredded cheese was overkill since there was already blue cheese chunks in the dressing.

Reviewed on Mar. 26, 2010 by lnabinger

my husband make this recipe all the time, a classic!!

Reviewed on Oct. 28, 2009 by vewebber58

Delicious! The only thing I did different was to use chicken tenders instead of whole breasts. That way there was no need to slice the breasts into strips after frying. The tenders cooked in three minutes or slightly less.

Reviewed on Mar. 13, 2008 by kimmatthes

This is a really great recipe!