There is nothing better than “paper bagging” it for lunch when you know you have something really spectacular to eat. I usually can’t even make it to lunch time when I’m that excited about a meal.
That’s how I feel about Buffalo Chicken Wraps. Even without pickles they are amazing – the spiciness of the hot sauce combined with the cooling elements of the blue cheese, mmm. Maybe I’ll just sneak off and eat one now.
Aside from the wild array of delicious flavors, these wraps are my favorite because they’re so easy to make. And you can make them ahead of time so that your morning routine doesn’t feel so rushed.
Start by slicing up the chicken breast into bite-size pieces, or slightly larger.
Coat the cut up chicken in an egg and panko bread crumb mix by first coating it in egg and following it up with a roll through the bread crumbs.
Lightly fry the breaded chicken in a small amount of olive oil until the chicken is cooked through. Then place all the chicken in a bowl to coat with Red’s Hot Sauce (my favorite buffalo sauce, but you can feel free to use your favorite, I won’t judge)
Note: I try to keep some of this cooked chicken ready to use in my fridge, either by making the night before, or several days in advance and then freezing, so that I can throw these wraps together quickly when heading off to work.
Now it’s time to prep the tortilla for wrapping time.
I make a line of ranch dressing, blue cheese and then I add just a hair more hot sauce, though that part is completely unnecessary, I just really like hot sauce.
Finally add the tomatoes, lettuce and top with the spicy, coated chicken.
To Fold: Create the wrap by pushing in the sides with your ring finger and pinky as you start to roll the tortilla forward using your thumb and forefinger.
Rolling in the sides like this will help keep everything locked inside your wrap when you go to eat it. Make sure you roll the tortilla tightly together, feel free to use a toothpick in the center if you feel like it may come apart.
Cut in half and serve (maybe with a pickle even).
Here’s the full recipe- Enjoy!
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Wraps
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- 4 Extra Large Tortillas
- 6 Tbsp. Blue Cheese Crumbles separated into 1.5 Tbsp.
- 4 Tbsp. Ranch Dressing
- 2 Roma Tomatoes chopped
- 4 Lettuce Leaf coarsely chopped
- 2 Chicken breasts cut into 1/2 inch pieces
- 1/2 cup Panko or Bread Crumbs
- 2 Eggs
- 1/2 cup Red's Hot Sauce
- 3 Tbsp. Olive Oil
Ingredients
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- In a large pan heat olive oil. When oil is hot add half of the chicken pieces and cook completely through. Remove first batch of chicken and set aside. Repeat.
- Take cut chicken pieces and dip into whisked egg completely coating chicken. Place coated chicken onto plate with bread crumbs and roll, until chicken is completely coated. Remove and put aside. Repeat with all of the chicken
- Add chicken to bowl and coat with Red's Hot Sauce. Stir so that all of the chicken gets coated. Add more hot sauce to taste.
- For the Wraps: Add 1 Tbsp. of ranch dressing to each tortilla, in a strip across the tortilla. Sprinkle 1.5 Tbsp. of blue cheese crumbles over the ranch dressing. If you desire extra spice in your wrap feel free to add another 1/2 tsp. of hot sauce.
- Take half of 1 chopped tomato and 1 lettuce leaf and add to tortilla. Lastly, add a quarter of the chicken, or less.
- Fold the wrap by pushing in the sides with your ring finger and pinky as you start to roll the tortilla wrap forward with your thumb and forefinger. This will help keep everything locked inside your wrap when you go to eat it. Roll tortilla tightly together. Cut in half and enjoy!