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Buffalo Chicken Wrap

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Dinner, Main Course, Lunch – American
By Kelly Djalali – Serves: Makes 4 Wraps
Prep Time: 30 Minutes (plus overnight marinade) – Cooking Time: 15 Minutes – Total Time: ~45 Minutes

Buffalo fried chicken with its best mate, blue cheese – in the form of a blue cheese-dressed salad; all wrapped up in a soft flour tortilla.

Ingredients

  • ~1.5 lbs. Boneless, Skinless Chicken Thighs (4 Thighs)
  • 1.5 cups Plain Yogurt
  • 1 cup All Purpose Flour
  • 2 tsp. Baking Powder
  • 2 tsp. Kosher Salt
  • 1 tsp. Onion Powder
  • 1 tsp. Cayenne Pepper
  • 1 tsp. Dried Powdered Mustard
  • 1 tsp. Black Pepper
  • Buffalo Sauce
  • 4 tbsp. Butter
  • 1/3 cup Frank's Red Hot Sauce
  • 1 tbsp. Brown Sugar
  • 1 tbsp. Water
  • 1/2 tsp. Cornstarch
  • Salad
  • 1 Romaine Heart, chopped
  • 2-3 Ribs of Celery, sliced thin
  • 1-2 Carrots, sliced thinly
  • 1-2 tbsp. Blue Cheese Dressing
  • Wrap
  • Large Flour Tortillas, warmed

Instructions

1

Marinate the chicken thighs in the yogurt overnight or for at least 4 hours.

2

Preheat the oven to 400 degrees.

Buffalo Sauce

3

In a small saucepan over medium heat, melt butter with brown sugar and Frank's Red Hot Sauce.

4

Whisk together and then make a slurry of the water cornstarch. Whisk that into the sauce and let simmer, while whisking until the sauce thickens slightly.

5

Reduce the heat to very low (or turn off the heat altogether) and return to it every now and then and whisk to keep the sauce together.

Yogurt Fried Chicken

6

In a shallow dish, whisk together flour, baking powder, kosher salt, onion powder, cayenne pepper, black pepper and dried powdered mustard.

7

Take a chicken thigh from the yogurt marinade and dredge the chicken in the flour mixture. Set the dredged chicken thigh on a wire rack set in a sheet pan. Repeat with the remaining chicken thighs.

8

Let the flour breading get hydrated for a few minutes and make the salad.

Salad

9

Toss the salad together with blue cheese dressing and set aside.

Fry The Chicken

10

Pour enough vegetable or peanut oil into the Dutch oven to be about 1.5-2 inches deep. Get the oil heating over high or medium-high heat until the temperature reaches 375 degrees.

11

Fry two thighs at a time until deep golden brown, about 6-8 minutes. Turning the thighs as they brown to keep the browning even. Adjust the burner to maintain the temperature of the oil as needed.

12

Place the fried chicken on a clean wire rack placed in a sheet tray and sprinkle with kosher salt. Temp the fried chicken. If it's at 170 degrees, great. If not place the sheet tray in the oven to let it finish cooking and come up to temp. Move on to frying the next batch of thighs. Repeat the frying and sprinkle the finished pieces with kosher salt.

13

You can place the fried chicken in the oven to keep it hot while we heat a tortilla and prepare the wrap. Check the Buffalo sauce; give it a good whisk and reheat it if needed.

Build the Wrap

14

Warm a large flour tortilla in a dry skillet over high heat. place the tortilla on a plate and use tongs to place some of the dressed salad in the center of the tortilla. Take one fried chicken thigh and slice it into strips, crosswise. Lay the sliced chicken thigh on the salad.

15

Now, spoon on the Buffalo sauce. Use as much as you like.

16

Then fold each short side of the tortilla over the chicken and salad, toward the center.

17

Now, while holding the two short sides in place, fold the bottom long side up over the center.

18

And then roll the wrap up and over itself so the seam ends up on the bottom.

19

Repeat with however many more wraps you wish to make. Then slice the wraps in half and enjoy!