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In recent years, wraps have surged in popularity as a convenient meal option that caters to our fast-paced lifestyles. With their portable nature and versatility, wraps allow for endless flavor combinations, making them ideal for quick lunches, picnics, or even light dinners. Among the myriad of wrap recipes available, Spicy Crunchy Buffalo Chicken Wraps stand out as an irresistible choice, blending rich flavors and delightful textures in every bite. This recipe is a perfect representation of how simple ingredients can come together to create a mouthwatering dish that satisfies both the palate and the appetite.

Crunchy Buffalo Chicken Wraps

Discover the sensational world of Spicy Crunchy Buffalo Chicken Wraps! This recipe combines tender, flavorful chicken marinated in buttermilk, coated in crispy panko breadcrumbs, and dressed with zesty buffalo sauce. Perfect for busy days, these wraps are fun to make and filled with endless flavor. With simple steps for prepping, cooking, and assembling, you can delight your taste buds with a satisfying meal that’s great for lunches, picnics, or casual dinners. Plus, explore creative topping options to customize your wrap!
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Ingredients
  

1 pound boneless, skinless chicken breasts

1 cup buttermilk

1 cup all-purpose flour

1 cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust for heat preference)

1 teaspoon salt

½ teaspoon black pepper

½ cup buffalo sauce

4 large flour tortillas (10-inch)

2 cups shredded romaine lettuce

1 cup diced tomatoes

½ cup shredded cheddar cheese

½ cup ranch dressing (optional, for serving)

Instructions
 

Marinate the Chicken:

    - Place the chicken breasts in a large bowl or a resealable plastic bag and pour in the buttermilk. Let it marinate for at least 30 minutes (or up to overnight) in the refrigerator to tenderize and flavor the chicken.

      Prepare the Breading Station:

        - In a shallow dish, combine the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. In another shallow dish, place the panko breadcrumbs.

          Bread the Chicken:

            - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

              - Remove each chicken breast from the buttermilk, letting any excess drip off. First, coat in the seasoned flour, shaking off the excess, then dip it back into the buttermilk, and finally roll it in the panko breadcrumbs, pressing gently to adhere.

                Bake the Chicken:

                  - Place the breaded chicken breasts on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and golden brown (internal temperature should reach 165°F/75°C).

                    Toss with Buffalo Sauce:

                      - Once the chicken is done, remove it from the oven and let it cool slightly. Cut the chicken into strips and toss them in a bowl with the buffalo sauce until evenly coated.

                        Assemble the Wraps:

                          - Lay a flour tortilla flat on a clean surface. In the center, layer a handful of shredded lettuce, followed by diced tomatoes, buffalo chicken strips, and a sprinkle of shredded cheddar cheese. Add ranch dressing if desired.

                            Wrap It Up:

                              - Fold the sides of the tortilla inward, then roll it tightly from the bottom to the top. Repeat with remaining tortillas and fillings.

                                Slice and Serve:

                                  - Slice each wrap in half diagonally and serve immediately with extra ranch dressing or buffalo sauce on the side for dipping.

                                    Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings