Tuesday, January 14, 2014

Buffalo Chicken Wraps

I have this crazy obsession with buffalo chicken.  I love it-maybe a little too much.   I can eat it for days on end.   It’s okay though, because I’m always excited to make it:D  One of my favorite salads of all time is this buffalo chicken salad I made last year.  I haven’t stopped loving it since!

This wrap is a simplified version of the salad, but it’s a damn good.  I love wraps, especially to bring to work. The chicken dipped in panko and cooked in the oven. Halfway through you coat with buffalo sauce & continue to cook, then wrap & eat!  Super easy and the leftovers are superb.  Hope everyone has a wonderful week! 

Buffalo Chicken Wraps

Makes 4-6 servings

INGREDIENTS

For the buffalo chicken:

2 cups panko breadcrumbs

2 tbsp canola oil

1 ½ teaspoon garlic powder

1/2 tsp Kosher salt

½ teaspoon chipotle chili pepper (optional)

3 large egg whites

1 tbsp water

1 tbsp Dijon or whole-grain mustard

½ teaspoon dried thyme

Cooking spray

1 lb chicken tenderloins (or breasts sliced into 3/4-inch strips)

1 ½-2 cup buffalo sauce

For the wraps:

4-6 flour tortillas (10-inch), warmed
Shredded lettuce
1 tomato, sliced

1 cucumber, sliced into sticks
ranch dressing
crumbled blue cheese

DIRECTIONS:

For the chicken:

Preheat the oven to 475° F. Line a rimmed baking sheet with aluminum foil. 

In a large skillet, toss the panko with the oil, garlic powder, salt and chipotle chili pepper. Toast over medium-high heat, stirring occasionally, until golden brown, about 8-10 minutes. Transfer the toasted crumbs to a shallow dish or pie plate.

In a medium-sized bowl, whisk together the egg whites, water, mustard and thyme.

Season the chicken with salt and pepper.  Dip in the egg whites, then the panko to coat, shaking off the excess between each step. Lay the coated pieces on the prepared baking sheet and repeat.

Spray the tops of the chicken pieces lightly with the cooking spray. Bake for 7 minutes, then coat each chicken pieces with the buffalo sauce.  Cook for an additional 7-8 minutes, or until the chicken is cooked through.

For the wraps:

Place the chicken in the center of each tortilla. Layer with lettuce, tomato, cucumber. Drizzle with dressing & crumbled blue cheese.  Fold one end (or two) of the tortilla over filling & secure with a toothpick if desired.

Source:  adapted from Smell’s like Home