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–+ servings

Buffalo Chicken Crunch Wraps

45 minutes
Serves 4 wraps
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Close up of Buffalo chicken wrap

Ingredients 

For the Buffalo Chicken Cutlet:

  • 1 lb ground chicken or ground turkey
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • Optional: 1-2 tsp Frank’s RedHot Buffalo Seasoning instead of seasonings above skip the kosher salt because it runs salty
  • ~1/2 cup All purpose flour plus more for parchment if needed
  • 2 eggs beaten
  • Panko breadcrumbs enough to fully coat
  • Avocado oil spray
  • Avocado oil for the sheet pan

For the Buffalo Glaze:

  • 1/2 cup Buffalo sauce plus more to taste if needed, I eyeball it
  • 1 tbsp Melted butter
  • 1 tsp Honey optional, but helps the glaze lacquer slightly!

For the Salad:

  • 4 cups chopped romaine
  • 1/3-1/2 cup Greek Yogurt Caesar Dressing ranch, or blue cheese dressing
  • Freshly cracked black pepper
  • Freshly grated Parmesan cheese to taste, optional

For the Wraps:

  • 4 Burrito-size flour tortillas
  • Sliced avocado Optional
  • Extra buffalo sauce Optional
  • Chopped pickles or pepperoncini Optional

Directions 

  • Preheat the oven to 450°F convection. Generously oil a sheet pan with avocado oil.
  • In a bowl, mix together the ground chicken, kosher salt, garlic powder, onion powder, smoked paprika, and optional Frank’s seasoning if using.
  • Lay out a large sheet of parchment paper and generously sprinkle it with flour. Place the meat on top and press it into a very thin large oval, like a pounded chicken cutlet. It should nearly fill a sheet pan. Lightly sprinkle flour over the top surface.
  • Brush the surface with egg wash, then completely cover with panko breadcrumbs, pressing gently so they adhere. Spray generously with avocado oil until the breadcrumbs are fully hydrated. Not lightly coated — fully coated so they can “fry” in the oven.
  • Place another large sheet of parchment paper on top and carefully flip. Remove the top parchment so the uncoated side is facing up. Brush with egg wash, fully coat with panko, pressing gently so it adheres, then spray again generously with avocado oil until the breadcrumbs are fully hydrated.
  • Carefully transfer the cutlet onto the oiled sheet pan and bake for 20-25 minutes, or until deeply golden brown and cooked through. If needed, broil for 1-2 minutes at the end for extra color.
  • While still hot, gently rub off any excess loose crumbs before glazing.
  • Mix together the buffalo sauce, melted butter, and optional honey. Brush all over the cutlet before slicing.
  • Let the cutlet cool for about 10 minutes before chopping into strips or bite-sized pieces. This helps the coating stay attached and keeps the chicken crispier.
  • For the salad, toss the romaine with your dressing of choice, black pepper, and freshly grated Parmesan if using.
  • To warm the tortillas, place them directly onto a dry skillet over medium heat for about 20-30 seconds per side until soft and pliable. You can also wrap them in a damp paper towel and microwave for about 20 seconds. Warming them helps prevent tearing when rolling.
  • Fill each tortilla with chopped buffalo chicken cutlet strips, salad, grated parmesan, optional avocado, and extra buffalo sauce and caesar dressing if desired. Wrap tightly like a burrito and serve immediately.