I’ve been teasing this recipe for a while. It’s GOOD good. My parents got a preview when they visited us in March and they were impressed. It’s a crowd pleaser and tastes like it is much less healthy than it is!! Note: I have substitute options for several ingredients in this recipe because although I’m gluten and dairy free, John isn’t, and these flavors POP with or without the gluten and dairy.
This recipe is multi-step. We love to have these on Friday nights or Saturday’s because they feel like a “Weekend Food!” If you love buffalo, ranch, and chicken – this recipe is for you. You’ve GOT to try it. Seriously.
It’s also great to have if you have leftover chicken tenders from this post — heat them in the oven or stovetop in a cast iron. This will cut down on prep time a little
- A batch of chicken tenders
- 1.5 lbs chicken breast tenders
- 1 egg
- 1/2 box of Mary’s Gone Crackers
- 1/2 tsp each of onion powder, garlic powder, paprika, and cayenne
- 1 tsp salt
- sprinkle of pepper
- Avocado oil spray
- For Coleslaw
- 3/4 cup avocado oil mayonnaise (I like Chosen Foods!)
- 10 oz coleslaw mix
- 2 tablespoons honey
- 1/2 tsp salt
- 1/2 tsp pepper
- 8 Siete Almond Flour Tortillas (or HEB Bakery Butter Tortillas)
- 8 ounces Sharp Cheddar Cheese, shredded freshly (dairy free, shreds as necessary)
- Pickle slices
- 3/4 cup Frank’s Red Hot Sauce
- Sir Kensington’s Ranch for topping
- Prepare a batch of my gluten free chicken tenders as detailed in this post.
- While chicken is baking, whisk mayonnaise, honey, salt and pepper in a medium mixing bowl until a smooth dressing forms.
- Toss the coleslaw mix to coat. Allow the coleslaw to rest.
- When chicken temps up to 165 fahrenheit, add tenders and Frank’s Red Hot Sauce in a large mixing bowl. Toss gently so to avoid pulling breading off of tenders.
- When tenders are coated, allow to rest in the remaining hot sauce.
- Assemble the chicken wraps as follows: top tortilla with one chicken tender, a tablespoon of coleslaw, 2 pickle slices, cheddar, and a drizzle of Sir Kensington’s ranch.
Recipe notes: If you’re in Texas, I HIGHLY recommend swinging by your local HEB store and grabbing the bakery made butter tortillas. They’re chock full of wheat and butter but they’re so good. Freshly shredded sharp cheddar cheese is key here! It’s best if you let it set while you prepare the rest of the recipe so it isn’t quite as cold. It really makes the recipe next level!!
Serve these Buffalo Chicken Wrappers with carrots and baked fries for the gameday experience. Share them with friends, and you’ll be the talk of the party. Try these wraps ASAP. They’re bomb.
Be sure to snap a picture and share it with me on instagram using #biteswithbeth – there’s nothing I love more than seeing my recipes being used! Let me know how you like them!