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To make Crispy Buffalo Chicken Wraps, you will need a few key items. Here’s what you need to gather: - 1 pound boneless, skinless chicken breasts - 1 cup buttermilk - 1 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - 1/2 teaspoon cayenne pepper - Salt and pepper to taste - Vegetable oil (for frying) - 1/2 cup buffalo sauce - 4 large tortillas (flour or spinach) - 1 cup shredded lettuce - 1 cup diced tomatoes - 1/2 cup shredded cheddar cheese - Ranch or blue cheese dressing (optional) The marinating step is key. The buttermilk helps make the chicken tender and juicy. It also adds a nice tang. Combine the chicken with buttermilk in a bowl and let it sit. For the dry mix, I use flour with garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. This mix gives the chicken its crispy coat and bold flavor. You can customize your wraps. I love adding shredded lettuce and diced tomatoes for crunch. Shredded cheddar cheese adds a creamy touch. For the sauce, ranch or blue cheese dressing is a great option. It cools down the heat from the buffalo sauce and makes each bite extra tasty. First, take your chicken breasts and place them in a bowl. Pour in one cup of buttermilk. Make sure the chicken is fully covered. This step adds flavor and keeps the chicken juicy. Cover the bowl and let it sit in the fridge. I recommend marinating for at least one hour, but overnight is even better. In a second bowl, mix together one cup of all-purpose flour, one teaspoon of garlic powder, one teaspoon of onion powder, one teaspoon of paprika, and half a teaspoon of cayenne pepper. Add salt and pepper to taste. This blend gives the chicken a tasty coating. Stir well to combine all the spices. Now, heat about one inch of vegetable oil in a large skillet over medium-high heat. While the oil heats, take the marinated chicken out of the fridge. Let the excess buttermilk drip off each piece. Dredge each piece of chicken in the seasoned flour. Make sure to coat every side well. Once the oil is hot, carefully place the chicken in it. Fry the chicken for about 6-8 minutes on each side. Look for a golden brown color. Use a meat thermometer to check if it reaches 165°F (75°C). Once cooked, take the chicken out and let it drain on a paper towel. To assemble your wraps, take a large tortilla and lay it flat. In the center, add a generous amount of shredded lettuce and diced tomatoes. Place a piece of the crispy chicken on top. Sprinkle shredded cheddar cheese over the filling. If you like, drizzle some ranch or blue cheese dressing on top. Fold the sides of the tortilla in, then roll it up from the bottom. Repeat with the other tortillas. For an extra crispy finish, you can warm the wraps in a dry skillet for a few minutes. Enjoy your wrap with extra buffalo sauce on the side! To get that perfect crispy chicken, marinate the chicken in buttermilk. This step adds flavor and keeps the meat moist. After marinating, coat each chicken piece in seasoned flour. Use a mix of garlic powder, onion powder, paprika, and cayenne pepper. Make sure each piece is fully covered for the best crunch. You can bake or air-fry your chicken if you want a lighter option. For baking, preheat your oven to 400°F (200°C). Place the coated chicken on a baking sheet lined with parchment paper. Bake for about 20-25 minutes or until golden and crispy. If you choose air-frying, set the air fryer to 375°F (190°C). Cook the chicken for 10-12 minutes, flipping halfway through. To serve your wraps, cut them in half diagonally. This makes them easier to eat and looks great on a plate. Serve with extra buffalo sauce and ranch or blue cheese dressing on the side for dipping. For a pop of color, add fresh herbs like cilantro or parsley as a garnish. This simple touch makes your meal look even more inviting. {{image_2}} You can switch up the chicken in this recipe. Turkey works great! Use ground turkey or turkey breast for a leaner option. Tofu is a fantastic choice for a vegetarian twist. Simply press the tofu to remove excess water. Then, cut it into strips and marinate just like chicken. This way, everyone can enjoy the crispy buffalo experience. Buffalo sauce can be as spicy or mild as you like. For a fiery kick, go with a hot sauce that has more heat. Try adding extra cayenne pepper or chili powder to the mix. If you prefer milder flavors, use a mild buffalo sauce or mix the sauce with ranch dressing. This balance gives a creamy taste while keeping some flavor. Tortillas are versatile, but you can get creative! Use lettuce wraps for a low-carb option. Just take large leaves of romaine or iceberg lettuce. They hold the filling well and add a nice crunch. You can also try different tortillas, like whole wheat or herb-flavored ones. Each type brings its unique taste and texture to your wraps. To keep your leftover wraps fresh, wrap each one tightly in plastic wrap or foil. Place them in an airtight container. Store the container in the fridge. Leftover wraps will stay good for up to three days. If you want to keep them longer, freezing is a great option. For the best taste, reheat your wraps in an oven. Preheat your oven to 350°F (175°C). Unwrap the wraps and place them on a baking sheet. Heat for about 10-15 minutes until warm. You can also reheat them in a skillet. Just heat on medium for about 5 minutes on each side. This will help keep them crispy. If you plan to freeze your wraps, do it before adding any fresh toppings. Wrap each one tightly in plastic wrap, then place them in a freezer bag. They can stay in the freezer for up to three months. When you're ready to eat, thaw them in the fridge overnight before reheating. This keeps the flavor and texture just right. Yes, you can make these wraps ahead of time. I suggest cooking the chicken and preparing the toppings. Store the chicken in the fridge. You can also chop the lettuce and tomatoes. When you're ready to eat, just assemble the wraps. This keeps everything fresh and tasty. These wraps pair well with many sides. Here are some good options: - Sweet potato fries - Coleslaw - Vegetable sticks with dip - A light salad These sides balance the spicy flavors of the wraps. They add crunch and freshness. You can easily change the spice level! If you want it milder, skip the cayenne pepper. You can also use a mild buffalo sauce instead. If you like it spicy, add more cayenne or use a hot sauce. Adjust it to fit your taste. Crispy Buffalo Chicken Wraps are easy and fun to make. We covered the best ingredients, step-by-step cooking, and tips for perfect wraps. You can also swap chicken for turkey or tofu and adjust the spice to your taste. Remember, storing and reheating properly keeps leftovers tasty. Enjoy this dish with your favorite sides for a great meal. I hope you feel inspired to make these wraps your way!

Crispy Buffalo Chicken Wraps

Spice up your meal prep with these crispy buffalo chicken wraps! Perfectly marinated and fried chicken is tossed in zesty buffalo sauce, nestled with fresh lettuce, tomatoes, and cheddar cheese, all wrapped in a soft tortilla. This mouthwatering recipe is easy to follow and ready in about an hour! Click to discover the step-by-step instructions to create a dish that will impress your family and friends. Don’t miss out on this delicious treat!
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Ingredients
  

1 pound boneless, skinless chicken breasts

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1/2 teaspoon cayenne pepper

Salt and pepper to taste

Vegetable oil (for frying)

1/2 cup buffalo sauce

4 large tortillas (flour or spinach)

1 cup shredded lettuce

1 cup diced tomatoes

1/2 cup shredded cheddar cheese

Ranch or blue cheese dressing (optional)

Instructions
 

Start by marinating the chicken. In a bowl, combine the chicken breasts and buttermilk. Cover and let it marinate in the refrigerator for at least 1 hour or overnight for better flavor.

    In a separate bowl, mix together the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper.

      Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.

        Remove the chicken from the buttermilk, allowing excess to drip off, then dredge each piece in the seasoned flour mixture. Ensure each piece is well-coated.

          Carefully place the coated chicken in the hot oil and fry until golden brown and crispy, about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C).

            Once cooked, remove the chicken from the skillet and let it drain on a paper towel-lined plate. Toss the crispy chicken in the buffalo sauce until evenly coated.

              To assemble the wraps, lay a tortilla flat and place a generous amount of shredded lettuce, diced tomatoes, and a portion of the buffalo chicken in the center.

                Sprinkle with shredded cheddar cheese and drizzle with ranch or blue cheese dressing if desired.

                  Fold in the sides of the tortilla over the filling and roll it up tightly from the bottom. Repeat with the remaining tortillas.

                    Optional: For extra crispiness, you can place the wraps in a dry skillet over medium heat for 2-3 minutes on each side until they are golden and crispy.

                      Prep Time, Total Time, Servings: 15 min | 1 hour (including marinade) | 4 servings

                        - Presentation Tips: Cut each wrap in half diagonally and serve with extra buffalo sauce and dressing on the side for dipping. Garnish with fresh herbs like cilantro or parsley for added color.