Crispy Buffalo Chicken Wraps

Crispy fried chicken tossed in Frank's RedHot Buffalo Sauce with creamy dill slaw, fresh tomatoes, and sharp cheddar wrapped in a warm tortilla.

Prep Time: 20 minutes
Cook Time: 20 minutes
Serves: 4

Ingredients

Wet Ingredients

2 eggs, beaten
2 tbsp milk
1 cup Frank's RedHot Buffalo Sauce
1 cup creamy dill sauce (recipe below)

Dry Ingredients

2 cups all-purpose flour
1 tsp baking powder (or ½ tsp baking soda)
4 large flour tortillas

Vegetables / Produce

1 (14 oz) bag coleslaw mix
2 Roma tomatoes, diced

Meat

2 large chicken breasts, cut into 1-inch bite-sized pieces

Seasonings

1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp cayenne pepper (optional)
1 tsp salt
½ tsp black pepper

Cheese

2 cups freshly grated sharp cheddar cheese

For Frying

Vegetable, canola, or peanut oil

Directions

Prepare the Chicken

1. Heat 2 to 3 inches of oil in a heavy pot or Dutch oven to 350°F.

2. In one bowl, whisk together the eggs and milk.

3. In another bowl, combine the flour, baking powder, garlic powder, onion powder, smoked paprika, salt, pepper, and cayenne.

4. Dip the chicken into the egg mixture, then coat well in the seasoned flour.

5. Fry the chicken in batches for 5 to 7 minutes, until golden brown and the internal temperature reaches 165°F.

6. Transfer to a wire rack.

Toss in Buffalo Sauce

1. Place the fried chicken in a large bowl.

2. Pour the Frank's Buffalo Sauce over the chicken and gently toss until evenly coated.

Make the Slaw

1. In a large bowl, combine the bag of coleslaw mix with 1 cup of the creamy dill sauce.

2. Toss until evenly coated.

Assemble the Wraps

1. Warm the tortillas in a skillet over medium heat for about 20 seconds per side.

2. Layer each tortilla with:

   • Buffalo chicken

   • Creamy dill slaw

   • Diced tomatoes

   • Freshly grated cheddar cheese

3. Fold in the sides and roll tightly into a burrito-style wrap.

Optional

Place the wraps seam-side down on a skillet or Blackstone over medium heat for 1 to 2 minutes per side until lightly golden and the cheese begins to melt.

Creamy Dill Sauce

Wet Ingredients

¾ cup mayonnaise
1 tbsp apple cider vinegar
2 tsp stone ground mustard

Seasonings

½ tsp sea salt
¼ tsp freshly ground black pepper

Vegetables / Produce

1 tbsp fresh dill, finely chopped

Directions

1. Whisk together the mayonnaise, apple cider vinegar, and mustard.

2. Stir in the salt and pepper.

3. Fold in the fresh dill.

4. Refrigerate for at least 30 minutes before serving.