Buffalo Ranch Chicken Wrap Recipe
When I made this Buffalo Ranch Chicken Wrap, I have to admit, I felt pretty accomplished. It had all the zest and spice I crave without being as heavy as the restaurant version. It’s a simple recipe, but the flavors come together beautifully.
Ingredients
- 2 boneless skinless chicken breasts
- ½ cup all-purpose flour
- 3 tbsp cornstarch
- 1 tsp cayenne pepper
- ½ tsp garlic powder
- ½ cup buffalo wing sauce
- 3 large flour tortillas
- ½ cup ranch dressing
- ½ cup shredded lettuce
- ½ cup diced tomatoes
- ½ cup shredded cheese Mexican blend or your favorite
Instructions
- Start by cutting the chicken breasts into bite-sized pieces. In a small bowl, mix the flour, cornstarch, cayenne pepper, and garlic powder. Coat the chicken pieces in this mixture. This creates a light breading that crisps up beautifully without being too heavy.
- Heat a large skillet over medium heat and use a splash of oil to cook the chicken. Cook until golden brown on each side, about 10 minutes. Toss the cooked chicken in the buffalo wing sauce until every piece is coated evenly. The spicy aroma at this stage is irresistible!
- Lay your tortilla flat on a clean surface. Spread a layer of ranch dressing on the bottom third of the tortilla, followed by the buffalo chicken, lettuce, diced tomatoes, and shredded cheese.
- Carefully roll the tortilla into a wrap. Tuck in the sides as you go to keep the fillings secure. You can slice it in half for easy serving or pack it whole for on-the-go meals.
- If you want an extra crispy bite, heat the wrap briefly in a dry skillet or press for that golden exterior. Yum!
Notes
- Room Temperature Ingredients: Make sure your chicken isn’t too cold out of the fridge to ensure even cooking.
- Control the Heat: If you’re feeding kids or are spice-averse, cut back on the cayenne or use a milder wing sauce.
- Crispiness Tip: For an even crispier chicken, double-dredge by dipping the pieces back into the flour mixture before cooking.