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Crispy Buffalo Chicken Wraps with Ranch

Enjoy crispy, spicy buffalo chicken strips wrapped with fresh veggies and creamy ranch dressing for the ultimate easy and flavorful game-day comfort food.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 wraps
Course: Dinner, Lunch, Snack
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Crispy Buffalo Chicken
  • 1 lb chicken breasts cut into strips
  • 1 cup breadcrumbs or panko for coating
  • 1/2 cup all-purpose flour for dredging
  • 2 eggs beaten
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 inch neutral oil vegetable or canola oil for frying
  • 1/2 cup buffalo sauce store-bought or homemade
For the Wrap Assembly
  • 4 pieces flour tortillas soft and pliable
  • 1 cup shredded lettuce
  • 1/2 cup diced tomatoes
  • 1/4 cup ranch dressing

Equipment

  • Large skillet
  • Three Shallow Bowls or Plates
  • Tongs or Spatula

Method
 

  1. Step 1: Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, paprika, garlic powder, onion powder, salt, and black pepper.
  2. Step 2: Dredge chicken strips in flour, dip in eggs, then coat evenly with the breadcrumb mixture. Press breadcrumbs gently to adhere.
  3. Step 3: Heat about half an inch of oil in a large skillet over medium heat. Fry chicken strips in batches for 4-5 minutes per side until golden and cooked through (internal temperature 165°F/74°C). Drain on paper towels.
  4. Step 4: Toss warm chicken strips in buffalo sauce until evenly coated.
  5. Step 5: Warm tortillas briefly in a skillet or microwave to make them more pliable.
  6. Step 6: Assemble wraps by layering shredded lettuce, diced tomatoes, buffalo chicken strips, and a drizzle of ranch dressing on each tortilla.
  7. Step 7: Fold in the sides and roll tortillas tightly. Cut each wrap in half diagonally and serve immediately.

Notes

For a gluten-free version, use gluten-free breadcrumbs and tortillas. Baking the chicken strips at 425°F (220°C) for about 20 minutes is a healthier alternative to frying. Add avocado, shredded carrots, or red onion for extra flavor and texture. Store assembled wraps wrapped tightly in the fridge for up to 2 days, but tortillas may get soggy. Reheat chicken strips in a 375°F (190°C) oven for 10 minutes to restore crispiness.