Hot Honey Buffalo Chicken Wraps
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 wraps
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Course
Main Course
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Cuisine
American
Hot Honey Buffalo Chicken Wraps
Description
The chicken fingers are seasoned with kosher salt, black pepper, and garlic powder, then coated in flour, egg wash, and a breadcrumb mixture before being baked on a wire rack to ensure even cooking and a crispy crust. The baked tenders are then brushed with a sauce made by melting butter into buffalo wing sauce and honey, infusing the chicken with heat and a touch of sweetness. Large warmed tortillas are filled with chopped romaine or spring greens, crumbled blue cheese, and a drizzle of ranch dressing, which all complement the spicy, tangy chicken fingers.
This wrap delivers a balance of textures from the crispy chicken and fresh greens, along with layers of bold flavor from the spicy-sweet sauce, creamy blue cheese, and cooling ranch. It serves well as a casual lunch or dinner option where handheld convenience and flavor variety are desired.
Ingredients
buffalo chicken fingers
- 1 pound chicken tenderloin
- salt kosher salt
- black pepper kosher salt
- garlic powder
- 1 cup flour
- 2 egg lightly beaten, large
- 3/4 cup panko breadcrumbs
- ¼ cup breadcrumb fine, seasoned
- olive oil or nonstick spray, coconut oil spray, avocado oil spray, etc, spray form
- ¾ cup buffalo wing sauce
- 2 tablespoons butter unsalted
- 1 tablespoon honey or hot honey
wraps
- 4 tortilla warmed, large burrito-size
- romaine lettuce chopped, or spring greens
- blue cheese crumbled
- ranch dressing for drizzling
Instructions
buffalo chicken fingers
- Preheat the oven to 425 degrees F. Line a baking sheet with a wire rack. Spray the wire rack with nonstick (or olive oil/coconut oil/avocado oil) spray. This is key so the breading sticks to the chicken!
- Line up 3 bowls or large plates. Put the flour in one, the eggs in the second and stir together both breadcrumbs in the third.
- Sprinkle the chicken all over with salt, pepper and garlic powder, covering both sides. Dip each piece of chicken in the flour, covering completely. Then dip in the egg, then in the breadcrumb mixture, pressing gently so the crumbs adhere. Place each chicken piece on the sprayed wire rack.
- Bake the chicken for 12 minutes, then gently flip and bake for 12 to 15 minutes more.
- While the chicken is baking, mix up the sauce. Combine the buffalo wing sauce, butter and honey in a saucepan. Heat until the butter melts. Whisk it to combine.
- When the chicken is done, remove it from the oven. Brush it with the wing sauce all over.
- Now it’s time to build your wrap! Heat the tortilla in the microwave for a few minutes or even the oven for 1 minute. Place a handful of lettuce in the center of the wrap. Top it with 1 or 2 pieces of chicken. Sprinkle on 1 to 2 tablespoons of blue cheese (or you can use cheddar!). Drizzle on 1 to 2 tablespoons of ranch dressing. Fold up the top and the bottom of the tortilla, then rolls the sides in tightly to wrap it up.
- Serve with extra wing sauce, ranch, carrots, celery and/or chips!
User Reviews
Overall Rating
5
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