One of our most popular posts to date (according to analytics) is our recipe for Baked Chicken Fingers . They were an accidental success we’ve since made countless times over, and I think they’ve been a hit especially with parents because they are a super quick and easy and a much healthier alternative to their fried or frozen counterparts. So why are we bringing them back?
Like any college town, we are a mecca for bars and bar food. While the redundancy gets a little annoying at times, we have a few favorites we never get tired of. Enter the Buffalo Chicken Wrap. As fans of lighter, spicy fare, this spicy wrap has been a Friday lunch and random weeknight dinner happy hour staple for years. But like any of our restaurant favorites, we always want the option of healthier, at home, and on our time without the wait.
So we did a little experimenting, and came up with a fantastic at-home Baked Buffalo Chicken Wrap that is lighter, crisper and full of fire that is perfect with a side of blue cheese, ranch and our Sweet Potato Fries .
For the Chicken:
4 skinless, boneless chicken breasts
2 tablespoons. vegetable oil
1 cup bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon crumbled dried oregano
1 teaspoon. chipotle chili powder *optional if you want a spicy kick*
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Sauce:
1/4 cup butter, melted
1/4 cup hot sauce
1 dash ground black pepper
1 dash garlic powder
For the Wraps:
4-6 8-10-inch tortillas
1 cup shredded cheddar-jack cheese
1-2 cup(s) shredded romaine lettuce
1-2 large tomato, diced
1/2 cup ranch or blue cheese dressing (you could also include blue cheese crumbles in the wrap)
To prepare sauce: Stir together melted butter, hot sauce, ground black pepper and garlic powder and mix until thoroughly combined.
To prepare Chicken: 1. Start by preheating the oven to 400°F. If you’re not using a non-stick baking sheet, spray what you’re using with a non-stick vegetable spray. 2. Cut each of the chicken breasts into long strips, creating “fingers.” 3. Place chicken in a bowl and add oil coat breasts thoroughly. 4. In a separate bowl, stir together bread crumbs, Parmesan, oregano, and salt and pepper (to taste). 5. Add bread crumb mixture to chicken and coat thoroughly. Don’t be afraid to use your hands. Tip: to avoid mess, transfer chicken and bread mixture to a Ziploc bag and shake to coat thoroughly. Arrange on your baking sheet. 6. Bake for 10 minutes, turn, and bake for an additional 5 to 10 minutes. Cook until lightly browned and completely cooked through. Feel free to use the broiler for a few minutes to get an extra crisp on the top!
To Make and Assemble:
1. While chicken is still hot, place in a large bowl and pour sauce evenly over chicken. Stir or toss until chicken is evenly and completely coated with sauce.
2. Layer tortillas with lettuce, cheese, tomato and place chicken on top. Drizzle with ranch or blue cheese if desired (or serve on the side); roll up.
Makes 4-6 wraps.
Dinner in less than 30 minutes? Yes please! That’s less time than we spend ordering, waiting and driving to and from the bar. Additionally, the ingredients and quality are in your control when you make them “to order” at home. We chose organic chicken that was breaded and baked and still crisp and not soggy, and organic red leaf lettuce that is more flavorful and nutritious than the iceberg lettuce most bars stock.
An all-around win, and something we hope you’ll enjoy as much as we did!