Buffalo Chicken Wrap

Submitted by Laura Dotson

Buffalo Chicken Wrap


  • 2 Tbsp. hot pepper sauce
  • 3 Tbsp. white vinegar divided
  • 1/4 tsp. cayenne pepper
  • Olive oil
  • 1 lb. chicken tenders
  • 2 eggs
  • 1/4 cup milk
  • 2 cups flour
  • 2 Tbsp. mayonnaise
  • 2 Tbsp. yogurt
  • Ground pepper
  • 1/4 cup crumbled blue cheese
  • 4 8-inch whole wheat tortillas
  • 1 cup shredded romaine lettuce
  • 1 cup celery chopped


  • Beat eggs and add milk. Dip chicken in egg mixture and dredge in flour. (Tip: If time allows, put them in the refrigerator for about 20 minutes to help the coating stick to the chicken.) Heat oil in a large skillet over medium-high heat. Once oil is hot, fry tenders in small batches until cooked through and no longer pink in the middle. Drain on paper towels. Whisk hot pepper sauce, 2 Tbsp. vinegar and cayenne pepper in a medium bowl. Toss chicken with hot sauce; coat well. Whisk mayonnaise, yogurt, pepper and remaining 1 Tbsp. vinegar in a small bowl. Stir in blue cheese. To assemble wraps, lay a tortilla on a plate. Spread with 2 Tbsp. blue cheese sauce. Top with chicken, lettuce and celery. Roll into a wrap. Repeat with remaining tortillas.