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Crispy Buffalo Chicken Wraps Recipe Easy Homemade Ranch and Celery

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These crispy buffalo chicken wraps combine crunchy chicken strips tossed in spicy buffalo sauce with creamy homemade ranch and fresh celery, all wrapped in a soft tortilla. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 1 lb chicken tenders or boneless chicken breasts, sliced into strips
  • 1 cup all-purpose flour (or gluten-free flour blend for GF option)
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 large egg, beaten
  • 1 cup buffalo hot sauce (e.g., Frank’s RedHot)
  • Vegetable oil for frying (enough to shallow fry the chicken)
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ¼ cup buttermilk (or regular milk with 1 tsp lemon juice as substitute)
  • 1 tsp dried dill
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste
  • 4 large flour tortillas (8-inch size; whole wheat works well, too)
  • 2 stalks celery, thinly sliced
  • Shredded lettuce or mixed greens (optional)

Instructions

  1. Prepare the Ranch Dressing: In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth. Add dried dill, garlic powder, onion powder, salt, and pepper. Taste and adjust seasoning. Cover and chill while you prep the chicken.
  2. Mix the Dry Coating: In a large bowl, combine flour, garlic powder, smoked paprika, salt, and pepper. Stir to evenly distribute the spices.
  3. Set up the Dredging Station: Place the beaten egg in a separate bowl.
  4. Coat the Chicken: Dip each chicken strip into the egg, letting excess drip off, then dredge thoroughly in the flour mixture. Press the coating gently to stick well. Set coated strips aside on a plate.
  5. Heat the Oil: Pour about 1 inch of vegetable oil into your skillet. Heat over medium-high until the oil reaches 350°F (175°C). Test by dropping a pinch of flour; it should sizzle immediately.
  6. Fry the Chicken: Carefully place the coated chicken strips into the hot oil, avoiding overcrowding. Fry in batches if needed. Cook 3-4 minutes per side or until golden brown and cooked through (internal temperature 165°F/74°C). Use tongs to flip gently.
  7. Drain and Toss in Buffalo Sauce: Remove chicken with tongs to a wire rack or paper towels to drain. While still hot, toss the strips in the buffalo sauce until evenly coated.
  8. Prepare the Wraps: Warm the tortillas briefly in a dry pan or microwave to make them more pliable. Lay each tortilla flat.
  9. Assemble: Spread a generous spoonful of ranch dressing down the center of each tortilla. Add shredded lettuce or greens if using. Layer on the buffalo chicken strips, then add sliced celery on top.
  10. Wrap it Up: Fold the sides over and roll tightly from one end to the other. Slice in half if desired. Serve immediately.

Notes

For extra crispy chicken, double-dip the strips in egg and flour before frying but avoid overloading to prevent a gummy crust. Maintain oil temperature around 350°F for best results. Fry in batches to avoid overcrowding. Homemade ranch dressing adds fresh flavor and controls preservatives. Leftovers keep well for up to 2 days refrigerated. Reheat in a skillet to maintain crispiness.

Nutrition

Keywords: buffalo chicken wraps, crispy chicken, homemade ranch, buffalo sauce, easy dinner, weeknight meal, chicken wraps, spicy chicken, comfort food

Find it online: https://blixfood.com/crispy-buffalo-chicken-wraps-recipe-easy-homemade-ranch-and-celery/