We love anything buffalo chicken at our house. When I saw a buffalo chicken sub being advertised at our local grocery store’s deli, I knew I had to make my own version into a wrap.
This recipe was created for Babble’s Family Kitchen.
Yield:
Serves 4 2 lbs boneless skinless chicken breasts, cut into strips Breading 1 cup self-rising flour Other Ingredients vegetable oil for frying 1. Add chicken, beaten eggs and spices to a large bowl. Set aside. Preheat oil for frying in a large skillet or deep fryer to 350 degrees. 2. Combine flour and all other spices for breading. Bread chicken and fry until golden brown in pre-heated oil. Drain on paper towels or on a cooling rack. 3. After all chicken is fried and drained, add to a large bowl. Add wing sauce to chicken and toss to coat. 4. Assemble wraps by starting with a wrap, adding sliced provolone, chicken tossed in wing sauce, lettuce, tomato, onion and carrot. Sprinkle with blue cheese and wrap up.Buffalo Chicken Wraps
Ingredients:
2 eggs
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon pepper
wraps (I used spinach)
bottled wing sauce (I used Frank’s Red Hot)
sliced provolone
crumbled blue cheese
chopped lettuce
chopped tomato
chopped onion
shredded carrotDirections:
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