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Crispy Buffalo Chicken Wraps
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Crispy Buffalo Chicken Wraps

1 h 40 minServes 4Nutri-Score D€€
from @oldscoolkevmo19 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breast (cut into bite-sized pieces)Meat600 g
  • buttermilk (for the marinade)Dairy250 ml
  • hot sauce (for the marinade)Pantry60 ml
  • flourPantry200 g
  • cornstarchPantry100 g
  • garlic powderSpices8 g
  • paprikaSpices5 g
  • saltSpices6 g
  • black pepper (freshly cracked)Spices3 g
  • cayenne pepperSpices3 g
  • vegetable oil (for deep frying)Pantry1 litre
  • ranch dressing (buttermilk ranch)Pantry200 ml
  • shallot (peeled)Produce1 piece
  • red wine vinegarPantry15 ml
  • Frank's Red Hot saucePantry180 ml
  • butter (one cube)Dairy15 g
  • soy saucePantry10 ml
  • TabascoPantry5 ml
  • white pepperSpices2 g
  • crushed red chiliesSpices3 g
  • lime (juiced)Produce1 piece
  • brown sugarPantry10 g
  • lettuce (shredded)Produce100 g
  • cheese (shredded)Dairy100 g
  • black beans (drained and rinsed)Pantry150 g
  • flour tortillas (large)Bakery4 pieces

per serving

Nutrition

758kcal

Carbs
75 g
Proteins
41 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×3
  • Colander
  • Blender
  • Saucepan
  • Deep fryer
  • Baking tray
  • griddle
  • Tongs

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 9

  10. Serve

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