Buffalo Chicken Strip Wraps

I first started making these "Buffalo Chicken Strip Wraps" when I was catering lunches as "Our Daily Bread", which will be opening as a restaurant one day soon. Yea!

Anyway, they are so yummy,,,and simple to make.

You could add cheese or any topping that strikes your fancy, but I enjoy them most, simply on a warmed up flatbread with blue cheese spread and shredded romaine, with maybe some thinly sliced onions.

Here's all you do.

Put your sliced chicken breast in a bag and throw in your marinade seasonings.
I like to marinate them at least an hour or even overnight.

Make sure not to crowd them on the baking rack. 

Turn half way through cooking process.

Just that easy,,,,,,and very tasty.


Buffalo Chicken Strip Wraps


4 skinless boneless chicken breasts
4 tbsp hot pepper sauce, Frank's recommended
1 tbsp olive oil
1 tbsp apple cider vinegar
2 tsp Worcestershire
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp pepper
6-7 wraps depending on size
Shredded romaine lettuce
Onion, halved and thinly sliced

1 c. mayonnaise
1 c. blue cheese dressing
garlic powder
salt and pepper

Cut breast into strips and place into a gallon bag. Add hot pepper sauce, olive oil, vinegar, worcestershire, chili powder, garlic powder, paprika, salt and pepper. Marinate at least 1 hour or up to 24 hours.

Heat oven to 400*
Cook strips on a baking sheet with a rack 12-15 minutes, turning half way through, until done.
Place wraps in a clean kitchen towel and microwave 15-20 seconds.
To serve: Cover wrap liberally with blue cheese spread. Place 2-3 stips on wrap with lettuce and onion. Fold and enjoy.

NOTE: I like to use "Kangaroo" White Greek Pita Flatbread.

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