Fried chicken wrap – but make it cheesy Buffalo. Chicken breast is seasoned with the savory, cheesy, Buffalo-style taste of Frank’s RedHot® Small Batch Cheesy Buffalo Seasoning, fried to a golden crisp, and tucked into a tortilla wrap with lettuce, tomato, and house made Cheesy Buffalo Aioli. Serve warm with extra aioli for dipping.
Ingredients
- Cheesy Buffalo Aioli
- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lemon juice
- 1 tablespoon Frank's RedHot Cheesy Buffalo Seasoning
- Chicken Tenders
- 1 cup buttermilk
- 1/4 cup Frank's RedHot Cheesy Buffalo Seasoning
- 2 pounds chicken tenders
- 3/4 cup flour
- 3/4 cup Panko breadcrumbs
- 1 tablespoon Frank's RedHot Cheesy Buffalo Seasoning, plus extra for dusting
- Salt, to taste
- Oil, for frying
- Assembly
- 4 flour tortillas, large (10-inch)
- 3/4 cup Romaine lettuce, shredded
- 1 tomato, small, sliced
- 1/2 cup Cheddar cheese, shredded
Nutrition Information
(per serving)
Fried chicken wrap – but make it cheesy Buffalo. Chicken breast is seasoned with the savory, cheesy, Buffalo-style taste of Frank’s RedHot® Small Batch Cheesy Buffalo Seasoning, fried to a golden crisp, and tucked into a tortilla wrap with lettuce, tomato, and house made Cheesy Buffalo Aioli. Serve warm with extra aioli for dipping.
Instructions
Cheesy Buffalo Aioli
- Combine mayonnaise, sour cream, lemon juice and Cheesy Buffalo Seasoning. Hold cold for service.
Chicken Tenders
- Combine buttermilk and 1/4 cup Cheesy Buffalo Seasoning in a bowl, add chicken tenders and allow to marinade for at least 2 hours or overnight.
- In a separate bowl, combine flour, panko, 1 tablespoon Cheesy Buffalo Seasoning and a pinch of salt. Remove chicken from marinade and discard liquid.
- Dredge each tender in the flour mix, coating well and removing excess flour. Fry at 350°F for 4-5 minutes or until an internal temperature of 165°F is reached and the tenders are golden brown. Dust with additional Cheesy Buffalo Seasoning. Hold hot for service.
Assembly
- For each serving, warm tortilla, spread a generous layer of Cheesy Buffalo Aioli on top. Layer with lettuce, tomato slices, two to three chicken tenders and 1/ 8 cup shredded Cheddar cheese. Roll tightly.
- Toast wrap, seam-side down, in dry skillet for 1 to 2 minutes. Serve warm with extra aioli for dipping.
