Crispy Buffalo Chicken Wraps with Ranch and Roasted Potato Wedges

Transform your dinner routine with these irresistible buffalo chicken wraps. Crispy golden chicken strips are coated in a tangy spicy sauce, then rolled up in a warm tortilla with crunchy ranch-dressed lettuce. It’s a handheld meal that delivers all the bold flavors of buffalo wings without the mess.

Alongside the wraps, we serve roasted potato wedges seasoned simply with olive oil, salt and pepper. A fresh ranch salad on the side adds a cool, creamy contrast to the spicy chicken. This recipe is perfect for a weeknight dinner that feels like a treat.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

3 unit Frank's Hot SauceView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

0.5 cup FlourView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat to 450°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim and discard root end from lettuce; thinly slice leaves crosswise into strips. Cut 3 tablespoons butter (6 tablespoons for 4 servings) into small cubes.
2. Toss potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast on top rack until browned and cooked through, 20-25 minutes. Meanwhile, in a medium microwave-safe bowl, combine hot sauce, 1 tablespoon water (2 tablespoons for 4 servings), a pinch of sugar and a pinch of salt. Microwave for 1 minute, then immediately stir in cubed butter until melted. Set aside.
3. Reserve 1 tablespoon flour (2 tablespoons for 4 servings) in a small bowl (you’ll use it in the next step). On a large plate, combine remaining flour, ½ teaspoon salt (1 teaspoon for 4) and pepper. Place sour cream in a second medium bowl. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with a pinch of salt and pepper.
4. Pat chicken dry with paper towels. Cut each cutlet lengthwise into three pieces. Season all over with salt, pepper and reserved flour. Add chicken to bowl with sour cream mixture; turn to coat. Working one piece at a time, remove chicken (shaking off any excess liquid) and press into seasoned flour until fully coated.
5. Heat a ⅓-inch layer of oil in a large pan over medium-high heat. Add chicken (shaking off any excess flour) in a single layer, making sure not to overcrowd the pan. (For 4 servings, you may need to work in batches.) Cook until browned and cooked through, 2-4 minutes per side. Transfer to a paper-towel-lined plate. While chicken cooks, in a large bowl, combine lettuce with as much dressing as you like; toss to coat. Taste and season with salt and pepper.
6. Wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds. Lay tortillas flat on a clean work surface. Place as much salad as you like on the bottom third of each tortilla (save remaining salad for serving). Top with chicken; drizzle with as much spicy sauce as you like. Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps.
7. Halve wraps crosswise on a diagonal. Divide wraps, roasted potatoes and remaining salad between plates. Serve with any remaining dressing and any remaining spicy sauce on the side for dipping.

Recipe Tips

FAQ

Can I use chicken breast instead of cutlets?

Yes, you can substitute boneless skinless chicken breasts. Slice them horizontally into thin cutlets, then proceed as directed.

How do I make the wraps ahead of time?

You can prepare the chicken and sauce in advance. Assemble the wraps just before serving to keep the tortillas from getting soggy.

What can I use instead of Frank's hot sauce?

Any cayenne pepper-based hot sauce will work. Adjust the amount to your preferred heat level.