Crunchy Chicken Cheddar Wrap Recipes

CRUNCHY CHICKEN CHEDDAR WRAP, UNIVERSITY OF KANSAS STYLE

Steps:

• chop up warmed chicken strips into thirds.
• lay on tortilla then top with cheese, lettuce, and ranch.
• wrap up in tortilla, cut diagonally ENJOY.

CRISPY BBQ CHICKEN WRAPS

Steps:

• Add chicken, cheese, onion, cilantro and BBQ sauce to a mixing bowl and toss to combine. Add more BBQ sauce if needed, to taste.
• Layer tortillas with a 1/2 cup of the mixture. Starting at that end, roll the tortilla up, folding in the sides like a burrito.
• Heat a skillet over medium high-heat. Add enough oil to lightly coat the bottom of the pan (or spray generously with cooking spray) and once the oil is hot, place the wraps seam side down in the skillet. Cook, turning the wraps every minute or two, until they are golden and crispy on all sides and warmed through. Serve immediately.

CRUNCHY CHICKEN CHEDDAR WRAP

Steps:

• For the ranch dressing: Whisk the buttermilk, mayonnaise, sour cream and chives together in a mixing bowl. Season with hot sauce and some salt and pepper. Cover with plastic wrap and refrigerate until ready to use.
• For the chicken tenders: Whisk the buttermilk, hot sauce, 1 tablespoon salt and 1/4 teaspoon pepper together in a large mixing bowl.
• Slice the chicken across the grain into long diagonals about 1/2-inch wide. (Depending on the size of the chicken breasts, you should yield 8 to 12 pieces.) Place the chicken in the mixing bowl with the buttermilk mixture. Turn to coat evenly. Cover the bowl with plastic wrap and refrigerate for 1 hour.
• Meanwhile, fill a large Dutch oven halfway with canola oil and heat to 350 degrees F. While the oil is heating up, put the panko breadcrumbs in a large resealable plastic bag. Push any air out of the bag and seal tightly. Use the flat side of a meat mallet to lightly crush the breadcrumbs. Open the bag and add 2 tablespoons salt, 1/2 teaspoon pepper, the all-purpose flour and granulated garlic. Seal the bag and shake to combine.
• After 1 hour, remove the chicken from the buttermilk. Use your hands to transfer the chicken from the marinade to the bag of seasoned flour, letting any excess marinade stay behind in the bowl. Seal the bag and shake until all of the chicken is evenly coated. Use your hands to transfer the chicken back into the bowl of marinade, tossing gently to coat. Add the chicken back to the seasoned flour, seal the bag and shake again to evenly coat the chicken. Transfer all of the breaded chicken, in a single layer, onto a rack over a baking sheet and let sit for 15 minutes.
• Fry the breaded chicken pieces in batches in the hot oil until golden brown and cooked through, 3 to 5 minutes for each batch. Make sure that the oil comes back to temperature after each batch. Use a slotted spoon or tongs to transfer the cooked chicken onto a large plate lined with paper towels to absorb any excess oil. Season liberally with salt.
• To assemble, lay out the tortillas on a clean work surface. Evenly distribute the lettuce, tomato slices, both cheeses and the chicken tenders on each tortilla. Top with 2 tablespoons of ranch dressing on each wrap and pickled jalapenos, if using. Fold the part of the tortilla that is closest to you over the filling tightly. Fold over both sides of the tortilla and roll over tightly into a large burrito. Repeat this process with the remaining 3 wraps. Serve whole or cut in half on a bias. Serve immediately with the remaining ranch dressing on the side.

CRISPY BUFFALO CHICKEN WRAPS

Steps:

• Cook chicken according to package directions; coarsely chop chicken. In a large bowl, mix chicken, lettuce, tomatoes and cheese. Drizzle with wing sauce; toss to coat., Spoon 1-1/2 cups chicken mixture down center of each tortilla. Fold bottom of tortilla over filling; fold both sides to close. Serve immediately with salad dressing if desired.