Crispy Buffalo Chicken Wrap

Ingredients

chicken breastsliced horizontally into halves

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

3 whole1 1/2 lb

salt

to taste

pepper

to taste

all-purpose flour

Gluten-freegluten-free all-purpose flour

3/4 cup3/4 cup

egg

Egg-freeground flaxseedmix with 6 tbsp water, let sit 5 min

3 whole3 tbsp

panko bread crumbs

3/4 cup

vegetable oil

3 tbsp

buffalo sauce

3/8 cup

flour tortillalarge

Gluten-freegluten-free tortilla

6 large6 large

lettuceshredded

1 1/2 cup

ranch dressing

Vegandairy-free ranch dressing

6 tbsp6 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.