HONEY BUFFALO CHICKEN WRAP

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HONEY BUFFALO CHICKEN WRAP

Yield 4

Prep time

20 Min

Cook time

10 Min

Total time

30 Min

Ingredients

Spice Blend:

• 2 tsp salt
• 2 tsp black pepper
• 2 tsp garlic powder
• 1 tsp cayenne
• 2 tsp paprika

Chicken Marinade:

• 1-2 lbs chicken tenders
• 1 cup buttermilk
• ¼ cup Buffalo hot sauce
• (½ spice blend mixture listed above)

Dry Batter:

• 2 cups flour
• ⅓ cup potato starch
• 1 Tbsp baking powder
• (½ of spice blend listed above)

Honey Buffalo Sauce:

• ¼ cup hot sauce of choice (I used cholula)
• 2 Tbsp butter
• 2 Tbsp Honey

Ranch Dressing:

• ¼ cup mayonnaise
• 2 Tbsp buttermilk
• 1 tsp dried dill
• 1 Tbsp finely chopped fresh chives
• ¼ tsp MSG
• ¼ tsp salt or more to taste
• ¼ tsp cracked black pepper
• 1 clove of garlic, grated on a microplane

To Assemble:

• Large burrito size tortillas
• Chopped romaine lettuce
• Shredded cheese of choice (I used sriracha gouda)

Instructions

1. Combine all the spices for the spice blend in a small bowl, then divide that mixture in half for the marinate and the dry batter for the chicken.
2. Preheat your fryer or a large dutch oven of oil to 350 F
3. In a large bowl add the buttermilk, hot sauce, ½ the spice mixture and the chicken tenders, stir to bring everything together and let sit while you prepare the rest of the ingredients.
4. In another large bowl, whisk together the flour, potato starch, baking powder and other half of the spice mixture from above.
5. To make the honey buffalo sauce, heat a saucepan over medium heat and add in the hot sauce and butter. Stir occasionally until the butter melts and the mixture begins to bubble, then stir in the honey and let simmer for 1-2 minutes. Remove from the heat and set aside, covered to keep warm.
6. In another bowl combine the mayonnaise, buttermilk, dried dill, fresh chives, salt, pepper, MSG and grated garlic clove. Stir to combine thoroughly then taste for any seasoning adjustment and set aside in the fridge until ready to use.
7. To fry the chicken: Remove the tenders from the buttermilk mixture and let excess moisture drip off slightly, then transfer to the flour and starch bowl and press the dry batter onto the tenders so it really sticks to the chicken. Shake off excess batter then transfer the tenders to the fryer in batches.
8. Fry the tenders for 6-7 minutes until golden brown and crispy. Remove to a sheet tray lined with a wire rack or paper towels and immediately season with salt or seasoning blend once out of the fryer.
9. Toss the seasoned fried tenders with all the honey buffalo sauce in a large mixing bowl so they are all evenly coated.
10. To Assemble: Toss the chopped romaine with the homemade ranch, pile that in the center of the tortilla then top with the sauced chicken tenders, another drizzle of ranch sauce and as much or as little shredded cheese as you prefer. Roll up the wrap, tucking in the sides first and then bring everything together and toast in a clean pan seam side down.
11. Serve with extra ranch sauce for dipping and enjoy!

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