Baked Buffalo Chicken Wraps recipe

 

 

INGREDIENTS

Dressing

1/2 cup sour cream

1/4 cup low fat mayonnaise, preferably Hellman’s or Best Foods

2 tbsp finely minced fresh basil

2 tbsp finely mince fresh Italian flat-leaf parsley

1/2 tsp garlic powder

1 shallot, very finely minced

Accompaniments

Large flour tortillas or Iceberg lettuce leaves to use as wraps

Shredded lettuce (if not using lettuce leaves as wrap)

3 celery stalks, shaved with a vegetable peeler

Fresh basil leaves, optional

Crumbled bleu cheese, optional

Chicken

1-1/2 lb chicken tenders

3 tbsp butter, melted

1 tbsp honey

1/4 cup hot pepper sauce, such as Tabasco or Sriracha

1-1/2 cups panko (Japanese breadcrumbs) or gluten-free breadcrumbs

Salt and freshly ground black pepper

METHOD

Prepare Dressing: Combine all dressing ingredients in a medium bowl and whisk until smooth. Cover and refrigerate at least an hour before using. May be made up to two days in advance and stored, covered, in the refrigerator. For the easiest application, place in a squeeze bottle.

Prepare Accompaniments: If using tortillas for the wrappers, soften in microwave for about 30 seconds and shred lettuce for filling. If using lettuce leaves for the wrapper, remove outer leaves from head of lettuce and discard. Separate remaining leaves from head and cut out hard stem area. Trim leaves into a rough circle with kitchen shears. Stack and set to the side. Shave celery and place in a small bowl.

Preheat oven to 375°F. Line a baking sheet with parchment paper.

Prepare Chicken: Cut chicken tenders lengthwise into 3 or 4 pieces. In a shallow bowl, combine the melted butter and honey with the hot sauce, whisking to blend. Place panko or breadcrumbs into another shallow dish and season to taste with salt and pepper. Set bowls of hot sauce and panko next to each other beside the baking sheet.

Dredge chicken pieces in the butter/hot sauce mixture and then press into the seasoned panko or gluten-free breadcrumbs. Transfer to the prepared baking sheet. Bake for 12 to 15 minutes or until golden brown, turning with tong halfway through baking so both sides get browned and crispy.

Assemble Wraps: Take one softened tortilla or prepared lettuce leaf, add some of the shaved celery, top with a few pieces of chicken and a couple of basil leaves. Add shredded lettuce if using tortillas. Sprinkle with cheese if desired. Drizzle with some of the dressing and roll up, burrito-style. Repeat with remaining ingredients. Serve immediately.

Note: When you are using lettuce leaves to wrap ingredients, the type of lettuce you use does make a difference. Look for round heads, like butter or iceberg lettuces. Cut out the hard part near the core and round off the corners.