Crispy Buffalo Chicken Ranch Wrap

Crispy Buffalo Chicken Ranch Wrap

For Crispy Chicken:

2 chicken breasts

1/3 cup gluten free flour

2 eggs

1/2 cup gluten free breadcrumbs

1/4 tsp. salt

1/2 tsp. pepper

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. red pepper flakes

For wrap:

4-6 gluten free tortillas

1 cup shredded lettuce

2 carrots, use a vegetable peel to make ribbons

3/4 cup buffalo sauce

1/2 cup dairy free ranch

Preheat your air fryer to 390 or your oven to 400. Slice your chicken breasts in half horizontally resulting in 4 pieces of chicken. In a bowl mix the flour, salt, pepper, and spices. Pour it in a shallow dish to set up a dredging station. Have one dish of flour, one dish with two beaten eggs, and one dish with gluten free bread crumbs. Coat your chicken in the flour, then the egg, and then the bread crumbs. Place on a rack in the air fryer for 12 minutes or the oven for 20-25. When the chicken is cooked, let it cool for 5-10 minutes. Chop the chicken into bite size pieces. Pour over the buffalo sauce and coat the chicken well. On a tortilla spread a layer of dairy free ranch, put on a layer of shredded lettuce, and a layer of carrot ribbons. Top with the buffalo chicken and more ranch if desired. Roll the tortilla up into a wrap. Slice in half and enjoy!

*I used Mission Gluten Free Tortillas, Bob’s Red Mill 1 for 1 Gluten Free Flour, Aleia’s Gluten Free Bread Crumbs, and Kite Hill Dairy Free Greek Style Yogurt.