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Crispy Buffalo Chicken Wraps
Hoofdgerecht

Crispy Buffalo Chicken Wraps

1 u 40 minVoor 4Nutri-Score D€€
van @oldscoolkevmo19 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

4 personen
  • chicken breast (cut into bite-sized pieces)Vlees600 g
  • buttermilk (for the marinade)Zuivel250 ml
  • hot sauce (for the marinade)Voorraadkast60 ml
  • flourVoorraadkast200 g
  • cornstarchVoorraadkast100 g
  • garlic powderKruiden en specerijen8 g
  • paprikaKruiden en specerijen5 g
  • saltKruiden en specerijen6 g
  • black pepper (freshly cracked)Kruiden en specerijen3 g
  • cayenne pepperKruiden en specerijen3 g
  • vegetable oil (for deep frying)Voorraadkast1 liter
  • ranch dressing (buttermilk ranch)Voorraadkast200 ml
  • shallot (peeled)Groente en fruit1 stuk
  • red wine vinegarVoorraadkast15 ml
  • Frank's Red Hot sauceVoorraadkast180 ml
  • butter (one cube)Zuivel15 g
  • soy sauceVoorraadkast10 ml
  • TabascoVoorraadkast5 ml
  • white pepperKruiden en specerijen2 g
  • crushed red chiliesKruiden en specerijen3 g
  • lime (juiced)Groente en fruit1 stuk
  • brown sugarVoorraadkast10 g
  • lettuce (shredded)Groente en fruit100 g
  • cheese (shredded)Zuivel100 g
  • black beans (drained and rinsed)Voorraadkast150 g
  • flour tortillas (large)Bakkerij4 stukken

per portie

Voedingswaarden

758kcal

Koolhydraten
75 g
Eiwitten
41 g
Vetten
33 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom ×3
  • Vergiet
  • Blender
  • Steelpan
  • Frituurpan
  • Bakplaat
  • griddle
  • Keukentang

stap voor stap

Bereiding

  1. 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.
    Stap 1

  2. 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.
    Stap 2

  3. 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.
    Stap 3

  4. Make the tangy ranch

    • Blend the shallot with the red wine vinegar until smooth.
    • Stir the puree into the ranch dressing for extra zip.
    Stap 4

  5. 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.
    Stap 5

  6. 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.
    Stap 6

  7. 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.
    Stap 7

  8. 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.
    Stap 8

  9. 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.
    Stap 9

  10. Serve

    • Cut each wrap in half and serve immediately.
    Stap 10
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