Go Back
–+ servings

Crispy Buffalo Chicken Wraps with Avocado Ranch

These viral crispy buffalo chicken wraps feature golden, shatteringly-crispy halal chicken tenders tossed in tangy, spicy buffalo butter sauce, layered with cool homemade avocado ranch, melted sharp cheddar, and crisp romaine in a warm, toasted flour tortilla. A 25-minute restaurant-quality lunch.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 wraps
Course: Lunch, Main Course
Cuisine: American, Quick Weekday Meals
Calories: 460
Ingredients Method Nutrition Notes

Ingredients
  

Crispy Halal Chicken Tenders
  • 1 lb halal chicken tenderloins or boneless skinless chicken breasts sliced into strips
  • 1 cup Japanese panko breadcrumbs
  • 1 large egg beaten with 2 tbsp milk
  • 1/3 cup all-purpose flour
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper
  • 2 tbsp avocado oil for pan-searing or air frying spray
Spicy Buffalo Butter Glaze
  • 1/3 cup cayenne pepper hot sauce such as Frank's RedHot
  • 2.5 tbsp unsalted butter melted
  • 1/2 tsp garlic powder
  • 1 tsp honey to balance heat
Creamy Homemade Avocado Ranch & Assembly
  • 1 ripe Haas avocado peeled and pitted
  • 1/3 cup plain whole milk Greek yogurt or sour cream
  • 1.5 tbsp fresh lemon or lime juice
  • 1 tbsp fresh dill finely chopped
  • 1 tbsp fresh chives minced
  • 1/2 tsp garlic powder and onion powder
  • 1/4 tsp sea salt and cracked pepper
  • 4 large 10-inch soft flour tortillas (burrito size)
  • 1.5 cups crisp romaine lettuce finely shredded
  • 1 cup sharp cheddar cheese freshly shredded
  • 1 medium vine tomato diced, seeds removed

Method
 

Crisp the Chicken & Toss in Buffalo Sauce
  1. Set up a breading station: Flour mixed with garlic powder, paprika, salt, and pepper in dish one; beaten egg with milk in dish two; panko breadcrumbs in dish three.
  2. Dredge each chicken tender in seasoned flour, dip in egg wash, and press firmly into panko until heavily coated.
  3. Pan-fry in a large skillet with 2 tablespoons hot avocado oil over medium heat for 3 to 4 minutes per side until deeply golden, shatteringly crisp, and cooked to 165°F (74°C). (Alternatively, air fry at 400°F for 10 to 12 minutes).
  4. In a small bowl, whisk together cayenne hot sauce, melted butter, garlic powder, and honey. Pour over the hot crispy chicken tenders and toss until thoroughly coated in glossy orange sauce. Slice tenders into bite-sized strips.
Make Avocado Ranch & Toast Wraps
  1. In a bowl or mini food processor, mash the ripe avocado with Greek yogurt, lemon juice, dill, chives, garlic powder, onion powder, salt, and black pepper until creamy and smooth with tiny herb flecks.
  2. Warm tortillas in the microwave for 15 seconds to make them pliable. Spread 2 generous tablespoons of avocado ranch across the center of each tortilla.
  3. Layer on shredded romaine lettuce, diced tomatoes, shredded cheddar cheese, and sliced crispy buffalo chicken.
  4. Fold in the sides of the tortilla, then tightly roll from the bottom up like a burrito.
  5. Optional toasted crunch: Place the rolled wraps seam-side down in a dry hot skillet over medium heat for 1 to 2 minutes per side until golden-brown and sealed. Slice in half diagonally and serve immediately with extra avocado ranch!

Nutrition

Serving: 1gCalories: 460kcalCarbohydrates: 36gProtein: 32gFat: 20gSaturated Fat: 7gCholesterol: 80mgSodium: 780mgPotassium: 520mgFiber: 4gSugar: 3gVitamin A: 1250IUVitamin C: 12mgCalcium: 190mgIron: 3.2mg

Notes

Toasting the wraps seam-side down in a dry hot pan for 90 seconds seals the edges, melts the cheese, and prevents the wrap from unrolling while you eat. For meal prepping, pack the sliced crispy chicken, avocado ranch, and tortillas separately to keep everything wonderfully crisp until lunchtime.

Tried this recipe?

Let us know how it was!