OPEN KITCHEN with NATHAN SCOTT
Buffalo Chicken Wraps
This recipe for Buffalo Chicken Wraps make a delicious lunch or simple dinner any night of the week.
|¼||cup all-purpose flour, for dredging|
|Kosher salt and freshly ground black pepper|
|1||large egg, lightly beaten|
|1||cup Panko breadcrumbs, or other breadcrumbs|
|1||pound boneless, skinless chicken breasts, cut into ½-inch thick strips|
|2||tablespoons unsalted butter, melted|
|½||cup cayenne-pepper sauce (such as Frank’s)|
|2||cups spring mix lettuce|
|2||ribs celery, cut into matchsticks|
|2||medium carrots, peeled and cut into matchsticks|
|4||ounces blue cheese, crumbled|
- Preheat the oven to 375°F. Line a baking sheet with a wire rack, and set aside. Place the flour in a shallow baking dish and season with salt and black pepper. Place the egg in a second shallow dish, and the breadcrumbs in a third dish. Dredge the chicken in the flour, coating lightly on all sides. Then, dip the chicken into the egg, and finally roll in the breadcrumbs to bread the chicken well on all sides. Arrange the finished chicken on the wire rack.
- Transfer the baking sheet to the preheated oven and bake until the chicken is cooked through and golden, 18 to 20 minutes. Then, remove from the oven and set aside to cool slightly.
- In a separate mixing bowl, combine the melted butter with the cayenne-pepper sauce, stirring until well combined. Drizzle the sauce over the cooked chicken, being sure to coat both sides of the chicken strips with the hot sauce.
- To assemble the wraps, top each tortilla with some of the lettuce, celery, and carrots. Arrange a couple of strips of chicken on top of the vegetables, and sprinkle with blue cheese crumbles. Roll the wrap up, encasing the filling, and serve.
Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
Copyright © 2013 by Nathan Scott. All rights reserved.
Category: Open Kitchen