So I am sort of addicted to buffalo chicken. This recipe is super easy and it hits the spot when I get a buffalo chicken craving. Plus, it is all the deliciousness you could imagine from your favorite bar food restaurant but the chicken is baked, so you don't have to feel too guilty about it.
Recipe yields 4 wraps
1 pound chicken breast (about 4 pieces)
1/4 cup all-purpose flour
1 tsp cayenne pepper
1 tsp garlic powder
1/2 tsp salt
2 large eggs
1 tbsp hot sauce
3/4 cup Panko bread crumbs
4 large whole wheat tortilla wraps
1/4 cup unsalted butter
1/2 cup hot sauce
1/2 cup shredded carrots
1/2 cup shredded lettuce
1/2 cup blue cheese dressing
Preheat the oven to 400 degrees. In a small bowl, combine flour, 1/2 tsp cayenne pepper, 1/2 tsp garlic powder and 1/4 tsp salt.
In a second bowl, whisk together eggs and 1 tbsp hot sauce.
In a third bowl, combine Panko bread crumbs, 1/2 tsp cayenne pepper, 1/2 tsp garlic powder and 1/4 tsp salt.
Coat a baking sheet with non-stick cooking spray. Slice each chicken breast in half into long strips. Coat each piece of chicken first with the flour mixture, then dip in the egg mixture, finally coat with the bread crumb mixture. Lay each piece on the baking sheet.
Bake for 8 minutes and then flip chicken. Cook for an additional 8 minutes.
While chicken is cooking, melt butter and whisk together with 1/2 cup of hot sauce. Place two pieces of chicken in the center of a tortilla wrap. Coat with hot sauce mixture.
Top with carrots and lettuce.
Drizzle with blue cheese dressing.
Tightly roll up the wrap and tuck the ends in. Slice in half and enjoy!