Description
Crispy chicken tenders tossed in spicy buffalo sauce and wrapped up with a cool, creamy ranch slaw. A 20-minute meal that is perfect for lunch or a quick dinner.
Ingredients
4 large flour tortillas (burrito size)
4–6 crispy chicken tenders, cooked and sliced
1/2 cup buffalo sauce
2 cups coleslaw mix (shredded cabbage and carrots)
1/3 cup ranch dressing
1/2 cup shredded cheddar cheese
1 tbsp butter (optional, for toasting)
Sliced avocado (optional)
Instructions
1. Cook the chicken tenders according to package directions until crispy (bake or air fry).
2. While chicken cooks, mix the coleslaw mix and ranch dressing in a small bowl. Season with a pinch of salt and pepper.
3. Slice the cooked chicken into bite-sized chunks. Toss them in a bowl with the buffalo sauce until fully coated.
4. Lay out the tortillas. Place a scoop of ranch slaw in the center of each.
5. Top with the buffalo chicken pieces and shredded cheese.
6. Fold in the sides of the tortilla and roll up tightly like a burrito.
7. Optional: Heat a skillet over medium heat with a little butter. Toast the wraps seam-side down for 2 minutes, then flip and toast the other side until golden.
8. Slice in half and serve immediately.
Notes
**Soggy Wrap Prevention:** Placing the slaw (which is dryer than the sauce) on the tortilla first helps create a barrier so the buffalo sauce doesn’t soak through the bread immediately.
**Make Ahead:** Prep the slaw and chicken separately. Assemble fresh right before eating to keep the crunch.
- Prep Time: 10
- Cook Time: 15
- Category: Main Dish
- Method: No Cook/Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 480
- Sugar: 3g
- Sodium: 1100mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg