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Creating an efficient breading station is crucial for achieving the perfect Spicy Crunchy Buffalo Chicken Wraps. To start, gather your materials and set up three shallow dishes in a line. This will streamline the process and minimize the mess.

Crunchy Buffalo Chicken Wraps

Discover the ultimate flavor experience with Spicy Crunchy Buffalo Chicken Wraps! This recipe combines juicy marinated chicken, a crispy panko crust, and vibrant fresh ingredients all wrapped up in a delicious tortilla. Perfect for quick dinners or entertaining guests, these wraps offer a satisfying crunch and a kick of heat. Our step-by-step guide makes it easy for anyone, even novice cooks, to whip up a restaurant-worthy dish at home. Enjoy a delightfully bold meal that’s sure to impress!
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Ingredients
  

2 large chicken breasts, boneless and skinless

1 cup buttermilk

1 cup all-purpose flour

1 cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon cayenne pepper

Salt and pepper, to taste

½ cup buffalo sauce (plus extra for drizzling)

4 large flour tortillas

1 cup shredded lettuce

1 cup diced tomatoes

¾ cup shredded cheddar cheese

½ cup ranch or blue cheese dressing

Instructions
 

Marinate Chicken: Slice the chicken breasts into strips and place them in a bowl. Pour buttermilk over the chicken, making sure all pieces are coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to tenderize and flavor the chicken.

    Prepare Breading Station: In three separate shallow dishes, set up your breading station. In the first dish, combine the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. In the second dish, place the panko breadcrumbs, and in the third dish, keep the remaining buttermilk mixture.

      Bread the Chicken: Preheat your oven to 400°F (200°C). Take each chicken strip out of the buttermilk, letting the excess drip off. Dredge it in the seasoned flour, then dip it back into the buttermilk, and finally coat it with panko breadcrumbs. Ensure each strip is well-covered.

        Bake the Chicken: Place the breaded chicken strips on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until golden brown and fully cooked through. If you like extra crispiness, broil for an additional 2-3 minutes at the end.

          Toss in Buffalo Sauce: Once the chicken strips are cooked, remove them from the oven and toss them in a bowl with buffalo sauce until fully coated.

            Assemble the Wraps: Place a tortilla on a flat surface. In the center, layer shredded lettuce, diced tomatoes, and a generous amount of buffalo chicken strips. Drizzle with ranch or blue cheese dressing and additional buffalo sauce if desired.

              Wrap It Up: Fold in the sides of the tortilla, then roll from the bottom up to create a wrap. Secure with a toothpick if necessary. Repeat for the remaining wraps.

                Serve: Optionally, you can cut the wraps in half for easier handling. Serve with extra buffalo sauce and dressing on the side for dipping. Enjoy your deliciously crunchy buffalo chicken wraps!

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