Baked Buffalo Chicken Wrap
I decided to take my buffalo obsession and put it in a wrap. I lightened the dish up a bit by baking the chicken tenders versus deep frying them. The chicken is just as crispy thanks to panko breadcrumbs that create a lighter and flakier crust.
1/4 cup All-Purpose Flour
3/4 cup Panko Breadcrumbs
1 Chicken Breast
2 piece Romaine Lettuce
2 Large Flour Tortillas
1/2 cup Buffalo Sauce
2 Tbsp Cheddar Cheese
2 Tbsp Ranch Dressing
Preheat the oven to 400 degrees F (200 degrees C).
Begin by lining up a plate with All-Purpose Flour, a bowl with the beaten Egg, and a plate with the Panko Breadcrumbs.
Slice the Chicken Breast into tenders.
Coat chicken tenders in flour. Pound chicken with the palm of you hand while you are doing this. It will help the chicken cook evenly.
Place the floured chicken tenders in the egg mixture. Make sure to get the excess egg off before moving on to the next step.
Coat the chicken tenders in the panko breadcrumbs, making sure to cover them completely.
Transfer chicken tenders to a baking dish and place in the oven at 400 degrees F (200 degrees C), cooking for about 15 minutes or until golden brown and not pink on the inside. Make sure to flip the chicken tenders halfway through.
In a medium bowl add Buffalo Sauce and chicken tenders, and toss with a pair of tongs until fully coated.
Shred the Cheddar Cheese.
Heat Large Flour Tortillas in a skillet to make the wrap easier to fold. This sually takes about a minute on each side.
Place a tortilla on a flat work surface and top with a piece of Romaine Lettuce, half of the chicken, half of the shredded cheese, half of the Ranch Dressing and roll it up. Repeat again for the second wrap. Cut each in half and enjoy!