Buffalo Chicken Wraps with Ranch Slaw
by RecipeFiler
Why some badges are missing
- Not vegan: chicken breast fillets → try chickpeas (or firm tofu)
- Not vegetarian: chicken breast fillets → try chickpeas (or Quorn pieces)
- Not gluten-free: plain flour → try gluten-free plain flour
- Not dairy-free: unsalted butter → try dairy-free butter
- Not egg-free: mayonnaise → try vegan mayonnaise
- Not low-FODMAP: plain flour → try gluten-free plain flour
- Not low-histamine: mayonnaise
- Not low-GI / diabetic-friendly: plain flour → try wholemeal flour
- Not kidney-friendly: chicken breast fillets
Based on listed ingredients — always check labels for allergies.
About this recipe
Spiced chicken breast tossed in hot sauce and butter, wrapped with creamy ranch slaw in soft tortillas. A tangy, spicy American-inspired lunch or casual dinner.
Prep
15m
Cook
12m
Serves
Rating
—
Total time · 27m
Ingredients
Kitchen HelpShopping list
400 g chicken breast fillets — cut into strips
50 g plain flour
1 tsp smoked paprika
0.5 tsp cayenne pepper — adjust to taste
2 tbsp vegetable oil — for frying
60 ml hot sauce — such as Frank's RedHot
30 g unsalted butter — melted
150 g shredded white cabbage
1 piece grated carrot
3 tbsp mayonnaise
2 tbsp soured cream
0.5 tsp dried dill
0.25 tsp garlic granules
4 piece large flour tortillas
Tools
- · shallow bowl
- · large frying pan
- · small bowl
- · whisk
- · mixing bowl
- · tongs
Instructions
Step by step
- 1
In a shallow bowl, mix the plain flour, smoked paprika, cayenne pepper and a pinch of salt. Toss the chicken strips in this mixture until evenly coated.
- 2
Heat the vegetable oil in a large frying pan over medium-high heat. Fry the chicken strips in batches for 3– per side, until golden and cooked through. Transfer to a plate.
- 3
In a small bowl, whisk together the hot sauce and melted butter. Pour this over the cooked chicken and toss gently to coat.
- 4
In another bowl, mix the shredded cabbage and grated carrot with the mayonnaise, soured cream, dried dill and garlic granules to make the ranch slaw. Season to taste.
- 5
Warm the tortillas briefly in a dry pan or microwave.
- 6
Lay each tortilla flat, spoon a line of ranch slaw down the centre, top with buffalo chicken strips, fold in the sides and roll up tightly.
- 7
Slice each wrap in half on the diagonal and serve immediately.
Per serving
serves 4AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.
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