Cheddar's Buffalo Chicken Wrap (Copycat)
A quick, copycat Cheddar's Buffalo Chicken Wrap with crispy breaded chicken tossed in buffalo sauce, shredded cheddar, and ranch in a warm flour tortilla.
Ingredients
Chicken
- 2 boneless skinless chicken breasts about 12–14 oz total, halved into cutlets
- ½ cup all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp paprika
- 1 large egg beaten
- ¾ cup panko breadcrumbs
- 2 tbsp olive oil for skillet
Buffalo Sauce
- ⅓ cup Frank’s RedHot or favorite hot sauce
- 2 tbsp unsalted butter
- 1 tsp honey optional
Wrap and Toppings
- 2 large 10-inch flour tortillas
- 1 cup shredded sharp cheddar
- ½ cup shredded iceberg or romaine lettuce
- ¼ cup chopped tomatoes optional
- ¼ cup thinly sliced red onion optional
- ⅓ cup ranch dressing or blue cheese dressing
- Lime wedges for serving
Instructions
- Slice each chicken breast in half horizontally to make thin cutlets. Set up three shallow dishes with seasoned flour, beaten egg, and panko. Dredge each cutlet in flour, then egg, then panko until well coated.
- Heat oil in a large skillet over medium-high heat. Cook cutlets 3–4 minutes per side until golden and cooked through (165°F). Transfer to a paper towel-lined plate.
- In a small saucepan over low heat, melt butter and whisk in hot sauce and honey until smooth. Toss the cooked cutlets in the sauce until evenly coated.
- Warm tortillas until pliable. Spread ranch down the center of each, add shredded cheddar, buffalo chicken, lettuce, tomatoes, and onions. Fold sides in and roll tightly. Grill seam-side down 1–2 minutes to seal.
- Slice on the diagonal and serve with extra ranch and lime wedges.
Notes
- Use shredded rotisserie chicken as a shortcut — toss with warm buffalo sauce.
- Bake breaded cutlets at 425°F for 12–15 minutes for a lighter version.
- To keep tortillas from tearing, warm them briefly before assembling.
Nutrition
Calories: 710kcalCarbohydrates: 45gProtein: 42gFat: 38gSaturated Fat: 12gSodium: 980mgSugar: 6g
Tried this recipe?Let us know how it was!
