Baked Buffalo Chicken Wrap Recipe

Introduction

This Baked Buffalo Chicken Wrap is a flavorful and healthier take on a classic spicy favorite. Crispy baked chicken tenders tossed in buffalo sauce and wrapped with fresh lettuce, cheddar, and ranch dressing make for a satisfying meal perfect for lunch or dinner.

Ingredients

• 4 Tbsp All-Purpose Flour
• 1 Egg
• 3/4 cup Panko Breadcrumbs
• 1 Chicken Breast
• 2 pieces Romaine Lettuce
• 2 Large Flour Tortillas
• 1/2 cup Buffalo Sauce
• 2 Tbsp Cheddar Cheese, shredded
• 2 Tbsp Ranch Dressing (or Blue Cheese Dressing)

Instructions

1. Step 1: Preheat the oven to 400 degrees F (200 degrees C).
2. Step 2: Prepare three stations: a plate with flour, a bowl with the beaten egg, and a plate with panko breadcrumbs.
3. Step 3: Slice the chicken breast into tenders.
4. Step 4: Coat each chicken tender in the flour, lightly pounding them with your palm to ensure even cooking.
5. Step 5: Dip the floured chicken tenders into the beaten egg, shaking off any excess.
6. Step 6: Coat the chicken tenders thoroughly in the panko breadcrumbs.
7. Step 7: Place the breaded tenders on a baking dish and bake for about 15 minutes, flipping halfway through, until golden brown and cooked through.
8. Step 8: Toss the baked chicken tenders in buffalo sauce until fully coated.
9. Step 9: Shred the cheddar cheese.
10. Step 10: Warm the flour tortillas in a skillet for about one minute on each side to make them easier to fold.
11. Step 11: Assemble the wraps by placing lettuce, half the chicken, shredded cheese, and ranch dressing on each tortilla. Roll up tightly, cut in half, and serve.

Tips & Variations

• For extra heat, add a dash of cayenne pepper to the flour before coating the chicken tenders.
• Substitute chicken breast with chicken thighs for a juicier wrap.
• Use blue cheese dressing instead of ranch for a classic buffalo flavor twist.

Storage

Store leftover chicken tenders and wraps separately in airtight containers in the refrigerator for up to 2 days. Reheat chicken tenders in the oven or air fryer to maintain crispiness. Assemble wraps fresh to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken tenders for this recipe?

While fresh chicken breast is preferred for even cooking and texture, you can use thawed frozen chicken tenders. Just adjust the baking time accordingly to ensure they are cooked through.

What can I substitute if I don’t have panko breadcrumbs?

You can use regular breadcrumbs or crushed cornflakes as a substitute, though panko provides a lighter, crispier coating.

Baked Buffalo Chicken Wrap Recipe

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★★★★★

4.8 from 89 reviews

• Author: Jake
• Total Time: 25 minutes
• Yield: 2 wraps 1x

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Description

This Baked Buffalo Chicken Wrap recipe features tender, crispy chicken tenders coated in a flavorful buffalo sauce, wrapped in a warm flour tortilla with fresh romaine lettuce, shredded cheddar cheese, and creamy ranch dressing. A healthier baked alternative to fried buffalo chicken, perfect for a quick and satisfying lunch or dinner.

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Ingredients

Scale 1x2x3x

Chicken and Coating

• 4 Tbsp All-Purpose Flour
• 1 Egg (beaten, Eggland’s Best Classic)
• 3/4 cup Panko Breadcrumbs
• 1 Chicken Breast (sliced into tenders)

Wrap Components

• 2 Large Flour Tortillas
• 2 pieces Romaine Lettuce
• 1/2 cup Buffalo Sauce
• 2 Tbsp Cheddar Cheese (shredded)
• 2 Tbsp Ranch Dressing (or Blue Cheese Dressing)

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Instructions

1. Preheat Oven: Preheat the oven to 400 degrees F (200 degrees C) to prepare for baking the chicken tenders.
2. Prep Coating Stations: Set up three separate stations: a plate with all-purpose flour, a bowl with the beaten egg, and a plate with panko breadcrumbs for breading the chicken.
3. Slice Chicken: Slice the chicken breast into tenders for even baking and easier coating.
4. Flour the Chicken: Coat the chicken tenders evenly with flour and gently pound them with your palm to help them cook evenly.
5. Egg Dip: Dip the floured chicken into the beaten egg, allowing excess egg to drip off before moving to the next step.
6. Bread the Chicken: Coat the chicken tenders thoroughly with panko breadcrumbs, making sure each piece is well covered for a crispy texture.
7. Bake Chicken: Place the breaded chicken tenders in a baking dish and bake in the preheated oven for about 15 minutes, flipping halfway through, until golden brown and cooked through (no pink inside).
8. Toss in Buffalo Sauce: Transfer the baked chicken tenders to a medium bowl, add buffalo sauce, and toss until all pieces are fully coated.
9. Prepare Cheese: Shred the cheddar cheese while the chicken cooks.
10. Warm Tortillas: Heat the flour tortillas in a skillet for about one minute on each side to make them pliable for wrapping.
11. Assemble Wraps: Lay a tortilla flat, place a piece of romaine lettuce, half the buffalo chicken, half the shredded cheddar cheese, and half the ranch dressing on top. Roll the tortilla tightly to form a wrap. Repeat with the second tortilla, cut each wrap in half, and serve.

Notes

• You can substitute blue cheese dressing for ranch for extra tanginess.
• Make sure the chicken is cooked through to an internal temperature of 165°F (74°C) for safety.
• Heat tortillas briefly to prevent them from tearing when wrapping.
• Use fresh romaine lettuce for crisp texture.
• For spicier wraps, increase the amount of buffalo sauce.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Lunch
• Method: Baking
• Cuisine: American

Keywords: buffalo chicken wrap, baked buffalo chicken, chicken tenders, easy lunch, buffalo sauce wrap