Buffalo Chicken Wraps From Scratch

When my husband and married two and half years ago, one of his go to recipes for a night off for me from cooking was Buffalo chicken wraps.   He used frozen chicken strips.  It was good but just not great.   One night I decided to research recipes and make my own recipe.  The recipe that follows is our go to recipe now.  The word pre-made frozen chicken is a cuss word in our house.  It does not grace our freezer anymore.

Buffalo Chicken Wraps From Scratch
For 2

1 chicken breast, diced into small pieces

1/3 cup flour

1 teaspoon garlic powder

2 tablespoons of cornstarch

1/2 teaspoon cayenne pepper

Chop up your chicken.  In a large zip-lock bag place flour, corn starch, garlic power and cayenne pepper.  Mix together and then add diced chicken.  shake around until well coated.

heat a skillet with 2-4 tablespoons of vegetable oil.  When hot, remove chicken pieces from bag and cook.   Try to not stir but flip to avoid removing breading from the chicken pieces.  Cook until no pink remains in the chicken about 3-6 minutes depending on the size of the chicken pieces. 

Add 1/3 cup of Frank's Red Hot Sauce. (There are other kinds but I have not found that they are really that tasty. So I stick to Franks) Stir until completely coated.

Mean while on a separate cutting board, chop up about 2 cups of romaine lettuce and 1 roma tomato.

Heat the tortilla in a large skillet.  This makes them more flexible and easy to wrap without tearing.  

You are now ready to assembly this mouth watering wrap.  

Add a large spoon full of chicken

Top this with lettuce, tomatoes, Blue Cheese Dressing (Or I prefer Green Goddess)

Now it is time to roll a perfect wrap.  My husband is an expert at this process.  I leave something to be desired. Fold one side up

Fold the sides in over , as shown above.

Roll tightly

Cut in half and it is ready to eat.  

Serve with chips, fries, pasta salad or potato salad.  Enjoy this easy meal with very little clean up yet the delicious taste of homemade.