Print

Quick & Easy Crispy Buffalo Chicken Wraps with Ranch Slaw

A cross-section of a spicy buffalo chicken wrap, showing chunks of orange-coated chicken and creamy coleslaw inside a tortilla.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make restaurant-style Buffalo Chicken Wraps fast. This recipe uses crispy chicken tossed in spicy sauce, balanced with a cool ranch slaw, perfect for a quick lunch or game day meal.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 large egg, beaten
  • 1/2 cup milk
  • 1 cup panko breadcrumbs
  • 1/2 cup Buffalo sauce (use your favorite brand)
  • 1/4 cup unsalted butter, melted
  • 1/2 cup mayonnaise
  • 1/4 cup Ranch dressing
  • 2 cups shredded coleslaw mix
  • 8 large flour tortillas
  • Optional: Blue cheese crumbles, celery sticks for serving

Instructions

  1. Prepare the chicken: In one shallow dish, combine the flour, salt, and pepper. In a second dish, whisk the egg and milk. In a third dish, place the panko breadcrumbs. Dredge chicken pieces first in the flour mixture, then dip in the egg mixture, and finally coat thoroughly with panko.
  2. Cook the chicken: You can bake or air fry. For baking, place chicken on a wire rack over a baking sheet and bake at 400°F (200°C) for 18-20 minutes until golden and cooked through. For air frying, cook at 380°F (195°C) for 10-12 minutes, shaking halfway.
  3. Make the Buffalo sauce: In a small bowl, whisk together the Buffalo sauce and melted butter. Toss the cooked chicken pieces in the sauce until fully coated.
  4. Prepare the ranch slaw: In a medium bowl, combine the mayonnaise, Ranch dressing, and coleslaw mix. Stir until the vegetables are evenly coated.
  5. Assemble the wraps: Warm the tortillas briefly in a dry skillet or microwave to make them pliable. Place a portion of the ranch slaw down the center of each tortilla. Top the slaw with the sauced crispy chicken pieces. Add blue cheese crumbles if using.
  6. Fold and serve: Fold the sides of the tortilla inward, then roll tightly from the bottom up. Serve immediately with celery sticks.

Notes

  • For a low-calorie option, substitute grilled chicken for crispy chicken and use a low-fat Ranch dressing.
  • If you prefer a milder flavor, reduce the amount of Buffalo sauce used in the coating step.
  • You can prepare the chicken and sauce ahead of time; store separately and assemble just before serving to maintain crispness.

Nutrition

Find it online: https://dishicious.com/buffalo-chicken-wrap-recipe-quick-easy/