These gluten free peanut butter cup cookies are sublime!! They come together quickly – you don’t even have to perfectly soften your butter! The texture is perfect and your taste testers won’t even know they’re gluten free if you don’t tell them so.
Everyone who tries these wants the recipe…and another cookie! This is possibly one of my favorite recipes I’ve ever made. I hope you and yours will enjoy it too!
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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
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!
If you’ve recently gone gluten free, you’ve likely traveled down the sad road of pre-packaged gluten free items because you just weren’t sure how to handle this new lifestyle. I get it. I’ve been there. What the in-store items lack in wheat, they make up for in excess salt and crumbly texture most of the time. Not a fan.
This goes for frozen items like gluten free chicken fingers too! I have not once been impressed by a pre-packaged gluten free chicken finger. So, I set out to create my own recipe…and it’s one of the first gluten free recipes that I made up and perfected on my own! I’m so excited to share this with you!
Whether you’re gluten free or not, give these little guys a shot! They crisp perfectly in the oven, have few ingredients, and come together quickly. I don’t have an airfryer but I bet they’d be DIVINE in an airfryer.
John and I have been loving this recipe for years but our littlest toddler taste tester approves too!!
In a blender or food processor, pulse Mary’s Gone Crackers until they’re ground into a flourlike consistency.
Pour cracker flour into a shallow dish for coating tenders with onion powder, garlic powder, ground paprika, cayenne, salt, and pepper. Stir to combine.
In a shallow dish for dredging, whisk egg until it is an even yellow consistency.
Using a paper towel, dry each chicken tender – this will help you coat each tender evenly and allow coating to stick better.
I like to set up a dredging station of shallow pyrex dishes like this. I set up a small assembly line on my counter in this order from left to right: raw chicken tenders, egg wash, flour coating, a sheet pan sprayed with avocado oil.
Dip each chicken tender individually in egg wash, then in the Mary’s Gone Cracker flour coating, put each on the prepared sheet pan.
Continue the process until all tenders are dipped.
Spray the sheet full of prepared tenders with avocado oil on top – this helps your chicken tenders get the nice crisp factor!
Bake tenders for 30-35 minutes (be sure to temp the chicken up to 165 to ensure that it is done, as ovens may vary.)
Remove from oven and serve with your favorite dipping sauce!
These gluten free chicken tenders are an amazing addition to your normal dinner rotation! I hope you’ll give them a try and let me know how you like it!! Share your recreations on instagram and tag me @bethannsbites – I LOVE seeing people try my recipes!!