Marinate the chicken

• Place the chicken pieces in a bowl with the buttermilk and hot sauce.
• Mix well so every piece is coated, then set aside.

Make the seasoned flour

• Combine the flour and cornstarch in a bowl.
• Add the garlic powder, paprika, salt, cracked pepper and cayenne.
• Stir everything together until evenly blended.

Coat and chill the chicken

• Add the marinated chicken to the flour mixture and toss until well coated.
• Strain the pieces to shake off excess flour.
• Lay them out on a tray and chill in the fridge.

Make the tangy ranch

• Blend the shallot with the red wine vinegar until smooth.
• Stir the puree into the ranch dressing for extra zip.

Make the buffalo sauce

• In a saucepan, combine the Frank's Red Hot, butter, soy sauce, Tabasco, white pepper, crushed red chilies, lime juice and brown sugar.
• Bring to a simmer, stirring until the butter melts and the sauce is smooth.

Fry the chicken

• Heat the oil to 180 °C.
• Fry the coated chicken in batches until golden brown and cooked through.
• Drain on paper towels.

Toss the chicken in buffalo sauce

• Put the fried chicken in a bowl and season with a pinch of salt.
• Pour over the buffalo sauce and toss until everything is well coated.

Build the wrap filling

• In a bowl, combine the lettuce, cheese, black beans and a spoonful of the tangy ranch.
• Add the buffalo chicken and stir everything together.

Roll the wraps

• Warm a tortilla on the griddle until soft.
• Spoon the filling onto the tortilla, fold in the sides, then roll up tightly from back to front.
• Place the wrap seam side down on the griddle and toast until crisp.

Serve

• Cut each wrap in half and serve immediately.