• Prep Time: NA
  • Cooking Time: NA
  • Serves: 4-6

Buffalo Chicken Wraps

Category: Main Dish

 Ingredients List

  • For the buffalo chicken:
  • 2 cups panko breadcrumbs
  • 2 tbsp canola oil
  • 1 ½ teaspoon garlic powder
  • 1/2 tsp Kosher salt
  • ½ teaspoon chipotle chili pepper (optional)
  • 3 large egg whites
  • 1 tbsp water
  • 1 tbsp Dijon or whole-grain mustard
  • ½ teaspoon dried thyme
  • Cooking spray
  • 1 lb chicken tenderloins (or breasts sliced into 3/4-inch strips)
  • 1 ½-2 cup buffalo sauce
  • For the wraps:
  • 4-6 flour tortillas (10-inch), warmed
  • Shredded lettuce
  • 1 tomato, sliced
  • 1 cucumber, sliced into sticks
  • ranch dressing
  • crumbled blue cheese


For the chicken:
Preheat the oven to 475° F. Line a rimmed baking sheet with aluminum foil.
In a large skillet, toss the panko with the oil, garlic powder, salt and chipotle chili pepper. Toast over medium-high heat, stirring occasionally, until golden brown, about 8-10 minutes. Transfer the toasted crumbs to a shallow dish or pie plate.

In a medium-sized bowl, whisk together the egg whites, water, mustard and thyme.

Season the chicken with salt and pepper. Dip in the egg whites, then the panko to coat, shaking off the excess between each step. Lay the coated pieces on the prepared baking sheet and repeat.

Spray the tops of the chicken pieces lightly with the cooking spray. Bake for 7 minutes, then coat each chicken pieces with the buffalo sauce. Cook for an additional 7-8 minutes, or until the chicken is cooked through.

For the wraps:
Place the chicken in the center of each tortilla. Layer with lettuce, tomato, cucumber. Drizzle with dressing & crumbled blue cheese. Fold one end (or two) of the tortilla over filling & secure with a toothpick if desired.

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