Buffalo Chicken Wrap

Serving size: 2

Ingredients: For the Chicken: 2 boneless, skinless chicken breasts (or 4 chicken tenders)1/2 cup all-purpose flour, 1 egg, beaten, 1 cup panko breadcrumbs (for extra crunch)1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, salt & pepper to taste, olive oil spray (for air frying) For Buffalo Sauce: 1/4 cup of Franks Red Hot Sauce, 2tbsp of butter, 1 tsp honey(optional) For the Wrap: 2 large flour tortillas or wraps, 1/2 cup shredded lettuce, 1/2 cup shredded cheddar or mozzarella cheese, 1/4 cup ranch or blue cheese dressing, 1/4 cup diced tomatoes (optional), Thinly sliced red onion (optional)

Instructions: Prep the Chicken: Cut chicken into strips. Set up 3 bowls, Bowl 1: Flour seasoned with garlic powder, onion powder, paprika, salt, and pepper, Bowl 2: Beaten egg, Bowl 3: Panko breadcrumbs, Dredge chicken in flour, dip in egg, then coat in panko breadcrumbs. Air Fry the Chicken: Preheat air fryer to 375°F (190°C). Lightly spray chicken with olive oil spray. Place chicken in a single layer in the air fryer basket. Air fry for 12–15 minutes, flipping halfway through, until golden and cooked through (internal temp 165°F). Making Buffalo Sauce: In a small sauce pan on medium heat, add Franks Red Hot Sauce, butter and (optional) honey. Simmer for 5 minutes. Assemble the Wraps: Warm your tortillas. Layer with lettuce, cheese, tomatoes, and onions (if using). Add the buffalo chicken. Drizzle with ranch or blue cheese dressing. Wrap It Up: Fold in the sides and roll it up tightly. Optional: Grill the wrap in a dry pan for 1–2 minutes per side to crisp the outside.