I don't think I have ever not ordered a buffalo chicken wrap if it's on the menu.
I have extreme order anxiety at restaurants. Sometimes I have to tell myself it is just food, but nothing can replicate the heartbreak that occurs when the person next to you orders better. That's why I like tapas restaurants. You can get a little of everything. My fear of missing out on a potentially good meal has taken a back seat over the past few months given our current state. I don't know about you, but this home cooking is getting old. I'm craving restaurant cooking. I'm craving MSG and overly salty food. I'm craving a buffalo chicken wrap.
My ordering anxiety usually revolves around two main dishes. The buffalo chicken wrap, as mentioned above, but coming in a close, close notable second is the chicken caesar wrap. Sometimes, I tell people I would rather come in second place at the Olympics than first because winning a gold medal is too much pressure, so that says a lot.
The trick with creating a restaurant style buffalo chicken wrap is obviously the chicken. Lots of recipes on the internet call for using rotisserie chicken, or just tossing some pre-made chicken breasts in buffalo sauce. See that doesn't fly for me. I need to the "crispiness" factor. In restaurants, its likely a fried chicken tender but I'm not about to whip out my frying techniques on a weekend. It is so easy to achieve natural crispy chicken in the oven if you do it right. For me, I find the trifecta of dredging the chicken in flour, egg, and then breadcrumbs to be key. Also, cooking the chicken on a wire wrack allows the air to circulate through completely and prevents the chicken from getting soggy. All I can say is that after this meal, I'm going to have the best salad toppings all week!
Ingredients:
1 pound chicken tenders
1 cup all purpose flour
3 eggs beaten
2 cups panko breadcrumbs
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
1/2 tsp ground pepper
2 cups Frank's Red Hot Buffalo Sauce
4 large flour tortillas
2 cups chopped romaine lettuce
1/2 cup carrot shredded
diced tomato
Light Blue cheese dressing:
1 cup plain greek yogurt
1/2 - 1 cup crumbled blue cheese
1 1/2 tsp apple cider vinegar
2 tbsp milk
salt and pepper to taste
Preheat the oven to 400 degrees F. Line a baking sheet with foil or a silicone mat and place a wire rack on top of baking sheet. Place flour in a medium, shallow bowl. Beat eggs and place in another medium, shallow bowl. Mix breadcrumbs, garlic powder, paprika, onion powder, salt and pepper and place in a medium shallow bowl. Dredge chicken in flour, making sure to shake off the excess. Place the chicken in the egg mixture and then transfer to the breadcrumbs. Place chicken strip on the wire wrack. Repeat with remaining chicken pieces. Bake chicken for 15 minutes, remove from the oven and flip over the pieces and bake for another 15 minutes. Place Frank's sauce in a large mixing bowl. Once chicken is done, remove from the oven and let cool for ten minutes. Meanwhile, whisk together ingredients for the blue cheese dressing. Toss the chicken pieces in the Frank's sauce until evenly coated. Return to the wire wrack. Prepare wraps by spreading blue cheese sauce on the tortillas followed by your favorite toppings. Slice the chicken tenders and add to the wrap. Enjoy.
1 pound chicken tenders
1 cup all purpose flour
3 eggs beaten
2 cups panko breadcrumbs
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
1/2 tsp ground pepper
2 cups Frank's Red Hot Buffalo Sauce
4 large flour tortillas
2 cups chopped romaine lettuce
1/2 cup carrot shredded
diced tomato
Light Blue cheese dressing:
1 cup plain greek yogurt
1/2 - 1 cup crumbled blue cheese
1 1/2 tsp apple cider vinegar
2 tbsp milk
salt and pepper to taste
Preheat the oven to 400 degrees F. Line a baking sheet with foil or a silicone mat and place a wire rack on top of baking sheet. Place flour in a medium, shallow bowl. Beat eggs and place in another medium, shallow bowl. Mix breadcrumbs, garlic powder, paprika, onion powder, salt and pepper and place in a medium shallow bowl. Dredge chicken in flour, making sure to shake off the excess. Place the chicken in the egg mixture and then transfer to the breadcrumbs. Place chicken strip on the wire wrack. Repeat with remaining chicken pieces. Bake chicken for 15 minutes, remove from the oven and flip over the pieces and bake for another 15 minutes. Place Frank's sauce in a large mixing bowl. Once chicken is done, remove from the oven and let cool for ten minutes. Meanwhile, whisk together ingredients for the blue cheese dressing. Toss the chicken pieces in the Frank's sauce until evenly coated. Return to the wire wrack. Prepare wraps by spreading blue cheese sauce on the tortillas followed by your favorite toppings. Slice the chicken tenders and add to the wrap. Enjoy.
RSS Feed
