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This Buffalo Chicken Wrap is filled with crispy pan-fried chicken, romaine lettuce, ranch dressing and cheese to make the ultimate chicken wrap for lunch or dinner.
If you know me, you know I’m a sandwich lover and I love all things buffalo chicken pizza. I love everything from my famous tuna melt, grinder sandwich to summer’s favorite tomato sandwich, BLT and ultimate veggie sandwich. This wrap is the perfect thing to make if you need a work from home lunch. Easy to meal prep and easy to assemble.
Ingredients You’ll Need for this Buffalo Chicken Wrap
- Chicken tenders. You can absolutely use chicken breast and slice it into pieces but I figure let’s make it easy and just start with chicken tenders.
- Panko. I love lightly pan-frying these and panko is going to give us that crispy and golden brown exterior (similar to my pork katsu)
- Shredded iceberg lettuce. This gives us a ton of crunch to the wrap.
- Burrito-size flour tortillas. You want tortillas big enough so you can wrap it all up.
- Buffalo sauce. I keep it simple and go with my favorite brand, which is Frank’s.
For the rest of the ingredients, please see the recipe index below!
How to Make this Buffalo Chicken Wrap
- Start by creating an assembly line with the flour, egg and panko bread crumbs.
- Flour the first piece of chicken on both sides. Then transfer it to the egg wash. And then lastly, add it to the bowl with the panko bread crumbs, being sure the panko is really stuck on the surface of the chicken.
3. I like to do this all at once. And then get ready to pan-fry the chicken.
4. Lightly pan-fry them in some oil until golden brown on both sides.
5. And then right when they come out, slice them up and coat them in the buffalo sauce.
6. To the tortilla, add some ranch dressing, provolone, the slices of buffalo chicken and top with the iceberg lettuce. Fold it up and serve!
Recipe Tip
- How to meal prep this. I like to cook up the chicken, slice it up and place it in an airtight container. Heat it up in a pan or in the oven. And then toss it with the buffalo sauce. Assemble the wrap when you’re ready.
- Use a rotisserie chicken. If you’re feeling like you need a Sandra Lee-like shortcut, buy a rotisserie chicken from the grocery store. Shred it up and toss it with the buffalo sauce. And use it in the wrap!
More Cozy Recipe to Make
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Place the chicken tenders on a cutting board. Create an assembly line with three shallow bowls. In the first bowl, add in the flour. In the second bowl, beat in the eggs. In the third, combine the bread crumbs, Parmesan cheese and ½ teaspoon kosher salt.
Dip the chicken in the flour, then the egg and lastly the bread crumbs. Repeat. Pan fry the chicken tenders in the oil until crispy on both sides, about 2-3 minutes.
Cut up the chicken into the slices and add them to a bowl. Pour in the buffalo sauce and toss until they’re evenly coated. Add more if you like it super saucey.
Assemble the wraps by placing a large (burrito size) tortilla on a cutting board. Spread on a tablespoon of ranch dressing. Add the provolone slices to the center. Top with chicken, add iceberg lettuce and wrap like a burrito. Slice in half.
- How to meal prep this. I like to cook up the chicken, slice it up and place it in an airtight container. Heat it up in a pan or in the oven. And then toss it with the buffalo sauce. Assemble the wrap when you’re ready.
- Use a rotisserie chicken. If you’re feeling like you need a Sandra Lee-like shortcut, buy a rotisserie chicken from the grocery store. Shred it up and toss it with the buffalo sauce. And use it in the wrap!
Calories: 266kcal | Carbohydrates: 13g | Protein: 26g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 126mg | Sodium: 419mg | Potassium: 352mg | Fiber: 1g | Sugar: 1g | Vitamin A: 291IU | Vitamin C: 1mg | Calcium: 220mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
