Description
A quick, healthier alternative to takeout featuring crispy air-fried chicken coated in buffalo sauce, served in warm tortillas with a tangy, cool ranch slaw. Ready in under 30 minutes.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 600g)
- ½ cup all-purpose flour (60g)
- ½ cup buttermilk (120ml)
- ½ cup buffalo sauce (120ml, e.g., Frank’s RedHot)
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Cooking spray (olive or avocado oil)
- 2 cups shredded cabbage (coleslaw mix)
- ¼ cup mayonnaise (60g)
- 2 tablespoons sour cream (30g)
- 1 packet ranch dressing mix (1 ounce) or 1 tbsp dry ranch seasoning
- 1 teaspoon apple cider vinegar
- 1 medium carrot, shredded (about 50g)
- 4 large flour tortillas (6-inch or 8-inch)
- ½ cup shredded cheddar cheese (50g, optional)
- Handful of celery leaves, chopped
Instructions
- Prepare the slaw: In a medium bowl, combine shredded cabbage, shredded carrots, and chopped celery leaves. In a small bowl, whisk together mayonnaise, sour cream, ranch seasoning mix, and apple cider vinegar. Pour dressing over slaw, toss to coat, and refrigerate for at least 10 minutes.
- Prepare the chicken: Pat chicken breasts dry with paper towels. Pound to an even ½-inch thickness. In a shallow dish, whisk flour, garlic powder, and smoked paprika. In another dish, pour buttermilk.
- Dredge the chicken: Dip chicken breasts into buttermilk, letting excess drip off. Press firmly into the flour mixture to coat all sides. Place coated chicken on a plate.
- Air fry the chicken: Preheat air fryer to 390°F (200°C) for 3 minutes. Lightly spray basket with oil. Place chicken in a single layer (cook in batches if necessary). Spray tops lightly with oil. Air fry for 12-15 minutes, flipping halfway, until internal temperature reaches 165°F (74°C).
- Sauce the chicken: While chicken is hot, place in a large bowl and toss with buffalo sauce until evenly coated.
- Warm the tortillas: Wrap tortillas in a damp paper towel and microwave for 20 seconds, or warm in a dry skillet for 30 seconds per side until pliable.
- Assemble the wraps: Lay a warm tortilla flat. Add cheddar cheese (if using), a slice of buffalo chicken, and a generous spoonful of slaw. Fold sides in and roll tightly. Slice diagonally.
- Serve immediately while warm.
Notes
Pat chicken dry before dredging to ensure crispiness. Pound chicken to even thickness for uniform cooking. Do not overcrowd the air fryer basket. Warm tortillas to prevent cracking. Slaw tastes better after chilling for 10-15 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 wrap with slaw
- Calories: 450
- Sugar: 4
- Sodium: 650
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 35
- Fiber: 3
- Protein: 35
Keywords: air fryer recipes, buffalo chicken, chicken wraps, weeknight dinner, healthy takeout alternative, crispy chicken, ranch slaw, quick meals