Best Buffalo Chicken Wraps
Crispy buffalo chicken, cool ranch slaw, and melted cheese rolled in warm tortilla. 30-minute spicy handheld classic.
Ingredients
- For the Buffalo Chicken:
- 1 lb 450 g boneless chicken breasts or thighs, cut into 1-inch strips
- ½ cup 120 ml Frank’s RedHot sauce
- 2 tbsp unsalted butter melted
- 1 tsp garlic powder
- ½ tsp fine sea salt
- ¼ tsp black pepper
- ½ cup 60 g all-purpose flour
- 2 large eggs beaten
- 1 cup 50 g panko breadcrumbs
- For the Ranch Slaw:
- 2 cups shredded coleslaw mix
- ¼ cup ranch dressing
- 1 tbsp buffalo sauce
- 1 tbsp fresh celery finely diced
- For Assembly:
- 4 large flour tortillas 10-inch
- 1 cup 100 g shredded cheddar or pepper jack
- ½ cup crumbled blue cheese optional
- Lettuce leaves
Instructions
- Preheat oven to 425 °F; line sheet with parchment + wire rack. Spray rack.
- Whisk hot sauce + butter + spices; reserve ¼ cup.
- Set 3 bowls: Flour; eggs; panko.
- Dredge strips: Flour → egg → panko. Place on rack.
- Bake 15–18 min until 165 °F. Toss hot strips in sauce.
- Mix slaw with ranch + buffalo + celery.
- Warm tortillas 20 sec in damp towel.
- Assemble: Lettuce, cheese, chicken, slaw, blue cheese. Roll tight; slice.
Notes
- Wire rack = 360° crisp; no flipping needed.
- Toss chicken while piping hot—sauce clings best.
- Freeze assembled (no lettuce) up to 2 months; reheat 375 °F 10 min.
- Use thighs for juicier strips; breasts work too.
- GF: GF panko + tortilla; same method.
- Mild version: Cut hot sauce 50% + 1 tsp honey.