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Golden brown buffalo chicken wraps, sealed with a 'buffalo-butter' crust, sliced in half to show the creamy filling.

Buffalo Chicken Wraps Croustillants

Rebecca Blumer
Des wraps au poulet buffalo croustillants avec tenders panés au panko, légumes croquants et une croûte « buffalo-beurre » saisie à la poêle pour sceller le tout.
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Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Course Plat principal
Cuisine Américaine
Servings 4 wraps
Calories 720 kcal

Equipment

  • Four
  • Plaque de cuisson
  • Papier sulfurisé
  • Grille (wire rack)
  • 3 bols pour la panure
  • Poêle
  • Grand bol (compatible micro-ondes) avec couvercle

Ingredients
 

  • Cooking spray
  • 1 lb chicken tenders
  • 1 cup flour
  • 2 eggs
  • 2 cup panko breadcrumbs
  • 4 flour tortillas
  • 1/2 head romaine lettuce, chopped
  • 1/2 cup blue cheese (or feta cheese, crumbled)
  • 1 carrot (grated or cut into matchsticks)
  • 1 stalk celery (thinly sliced)
  • 1/2 small red onion (thinly sliced)
  • Carrots, celery & ranch dip as optional sides
  • 3/4 cup buffalo sauce
  • 1/4 cup bbq sauce
  • 1 tbsp butter
  • 1/2 cup sour cream
  • 1 tbsp lemon juice
  • 1 tbsp water
  • 1 tsp dried dill
  • 1 tsp dehydrated onion flakes
  • 1 tsp dried parsley
  • 1 tsp garlic powder
  • Salt & pepper (to taste)

Instructions
 

Prep and bread the chicken

  • Preheat oven to 450 F. Spray a wire rack placed overtop of a parchment-lined baking sheet with cooking spray.
  • Set up a dredging station with flour in one bowl, crack and whisk 2 eggs in another bowl, and add panko to another bowl.
  • Dip chicken tenders in flour, then coat in egg, then finish in panko.

Bake until crisp

  • Add breaded tenders to the greased wire rack, spray tenders with cooking spray and season with salt, then bake for 15 minutes.
  • Confirm the thickest tender reaches 165°F before saucing.

Mix the less spicy buffalo sauce and ranch (optional)

  • Melt butter in a covered large bowl by microwaving for 30 seconds, then mix in buffalo sauce and bbq sauce. Microwave, covered, another 30 seconds.
  • Skip this step and just microwave the buffalo sauce for 1 min if you're ok with the spice level.
  • Make ranch dressing from scratch if desired, or skip if you'd like to use store bought to save time.

Assemble, fold, and do the “Buffalo-Butter” weld

  • When chicken tenders come out of oven, toss in your buffalo sauce. Now you can assemble your wraps.
  • Add romaine lettuce, 2 buffalo chicken tenders, blue cheese, a bit of carrot, celery and red onion to each wrap, being careful not to overfill them.
  • Tuck two sides in, pushing contents towards you in the wrap and then start rolling away from you.
  • Brush the outside with a little of the buffalo-butter mixture, then sear in a hot skillet for about 60 seconds per side until browned and crisp, especially along the seam.

Notes

Pour éviter que les wraps ramollissent, gardez les ingrédients séparés puis assemblez le jour même. Conservez au réfrigérateur jusqu’à 2 jours.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 720kcalCarbohydrates: 64gProtein: 44gFat: 33gSaturated Fat: 12gCholesterol: 195mgSodium: 1650mgPotassium: 720mgFiber: 5gSugar: 9gVitamin A: 420IUVitamin C: 12mgCalcium: 220mgIron: 4.5mg
Keyword buffalo chicken wraps, panko, poulet buffalo, sauce buffalo, wrap au poulet
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