Crispy Buffalo Chicken Wrap

Ingredients

chicken breastsliced horizontally into halves

Veganextra-firm tofu pressed and slicedpress first, sear longer for color

6 whole3 lb

salt

to taste

pepper

to taste

all-purpose flour

Gluten-freegluten-free all-purpose flour

1 1/2 cup1 1/2 cup

egg

Veganground flaxseedmix with 6 tbsp water, let sit 5 min

6 whole6 tbsp

panko bread crumbs

1 1/2 cup

vegetable oil

6 tbsp

buffalo sauce

3/4 cup

flour tortillalarge

Gluten-freegluten-free tortilla

12 large12 large

lettuceshredded

3 cup

ranch dressing

Dairy-freedairy-free ranch dressing

12 tbsp12 tbsp

Method

1. 01Pat chicken dry and season with salt and pepper.
2. 02Set up three shallow bowls with flour, beaten eggs, and panko. Dredge chicken in flour, then egg, then panko until coated.
3. 03Heat oil in a wide skillet over medium heat. Add chicken and cook until golden and crispy, about 6 minutes per side.12 min
4. 04Cut chicken into strips and toss with buffalo sauce in a bowl.
5. 05Warm tortillas. Arrange lettuce in the center of each, top with chicken strips and drizzle with ranch.
6. 06Fold tortilla like a burrito, slice in half, and serve.