Crockpot Ranch Chicken
Complete Steak Dinner in a Crockpot final
Loaded Chicken and Potatoes Casserole
Breakfast Casserole

Buffalo Chicken Wrap


1 Cup all purpose flour
1 teaspoon salt
1/4 teaspoon Pepper
1/2 cup buttermilk
4 boneless chicken halves
1 cup canola oil
1/2 cup hot pepper sauce
1/4 cup butter, melted
4 (10) inch spinach tortillas
1 cup shredded lettuce
1 cup (4 ounces) shredded cheddar cheese
2/3 cup chopped onions
1/2 cup blue cheese salad dressing


  1. In shallow bowl, combine flour, salt and pepper.
  2. Place buttermilk in another shallow bowl.
  3. Dip Chicken in buttermilk, then roll in flour mixture.
  4. In a large skillet, cook the chicken in oil for 8-10 minutes or until the juices run clear.
  5. Drain on paper towels and cut in to strips.
  6. In a bowl, combine hot pepper sauce and butter.
  7. Dip chicken strips in to mixture, coating both sides.
  8. Place chicken in the center of each tortilla.
  9. Layer with lettuce, cheese, and tomatoes.
  10. Drizzle with salad dressing.
  11. Bring up both sides of tortillas; secure with toothpicks if desired.

Serving size:  4

Recipe by: Athena Russell, Florence, South Carolina

Brought to you by:

Shop Taste of Home

Shop Taste of Home



  1. Katherine Eaton says

    I am very excited about this recipe I have been dieting seriously for a few months now and have fallen in love with wraps when I make my guys hamburgers I make mine a wrap thank you for sharing this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *