How to Make Hot Chicken Wraps

Buttermilk Marinade

Tenderizes chicken while adding tangy flavor foundation.

Proper Breading Technique

Creates a crisp exterior that holds up to the spicy coating.

Strategic Heat Application

Adding spice after cooking allows for perfect flavor control.

Balanced Assembly

Layering components properly ensures every bite has all flavors.

Baking Tips

For different heat levels, adjust the amount of cayenne pepper in the hot coating.

You can bake the chicken instead of frying: coat with cooking spray and bake at 425°F for 15-20 minutes.

Make the slaw a day ahead for better flavor development.

To make these gluten-free, use gluten-free flour and tortillas.

For extra crunch, add toasted corn chips or crispy fried onions to the wrap.

Wrap tightly in foil if taking these to go - this helps hold them together and keeps them warm.

Hot Chicken Wraps

Name: Hot Chicken Wraps
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 wraps
Cuisine: American, Southern
Ingredients: For the chicken:; 1 pound chicken tenders or boneless chicken breasts; 1 cup buttermilk; 1 tablespoon hot sauce; 1½ cups all-purpose flour; 1 tablespoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon salt; ½ teaspoon black pepper; Vegetable oil for frying; For the hot coating:; ½ cup butter; 3 tablespoons cayenne pepper (adjust to taste); 1 tablespoon brown sugar; 1 teaspoon paprika; 1 teaspoon garlic powder; ½ teaspoon salt; For the slaw:; 2 cups shredded cabbage; ½ cup grated carrot; 2 tablespoons mayonnaise; 1 tablespoon apple cider vinegar; ½ teaspoon sugar; Salt and pepper to taste; For assembly:; 4 large flour tortillas; ½ cup ranch or blue cheese dressing; Dill pickle slices; 4 large lettuce leaves (optional)

These Hot Chicken Wraps deliver Nashville-style heat in a convenient handheld format. Crispy, spicy chicken tenders are wrapped in soft tortillas with cooling slaw and creamy sauce for the perfect balance of flavors and textures. The chicken features a signature cayenne-based coating that brings authentic Tennessee fire, while the tangy slaw and rich sauce provide necessary coolness. Each bite offers a harmonious combination of spicy, creamy, crunchy, and tangy elements that make these wraps irresistible for spice lovers. Perfect for quick lunches, game day spreads, or casual dinners, these wraps bring restaurant-quality hot chicken flavor in an easy-to-eat package.

Prep Time

25 Minutes

Cook Time

15 Minutes

Total Time

40 Minutes

Chef

JUE

Ingredients

Custard Cream

For the chicken:

1 pound chicken tenders or boneless chicken breasts

1 cup buttermilk

1 tablespoon hot sauce

1½ cups all-purpose flour

1 tablespoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

½ teaspoon black pepper

Vegetable oil for frying

For the hot coating:

½ cup butter

3 tablespoons cayenne pepper (adjust to taste)

1 tablespoon brown sugar

1 teaspoon paprika

1 teaspoon garlic powder

½ teaspoon salt

For the slaw:

2 cups shredded cabbage

½ cup grated carrot

2 tablespoons mayonnaise

1 tablespoon apple cider vinegar

½ teaspoon sugar

Salt and pepper to taste

For assembly:

4 large flour tortillas

½ cup ranch or blue cheese dressing

Dill pickle slices

4 large lettuce leaves (optional)

Instructions

In a bowl, combine buttermilk and hot sauce. Add chicken pieces and marinate for at least 30 minutes (or up to 4 hours in the refrigerator).

Meanwhile, prepare the slaw by combining cabbage, carrots, mayonnaise, vinegar, sugar, salt, and pepper in a bowl. Mix well and refrigerate until ready to use.

In a shallow dish, combine flour, paprika, garlic powder, onion powder, salt, and pepper.

Remove chicken from buttermilk mixture, allowing excess to drip off. Dredge in the flour mixture, pressing to coat well.

Heat oil in a deep skillet to 350°F (175°C). Fry chicken pieces until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels.

For the hot coating, melt butter in a small saucepan. Stir in cayenne pepper, brown sugar, paprika, garlic powder, and salt until well combined.

Brush or toss the fried chicken pieces with the hot coating, adjusting the amount based on desired heat level.

Warm tortillas in a dry skillet or microwave for 15-20 seconds.

To assemble, spread ranch or blue cheese dressing down the center of each tortilla.

Add lettuce leaf if using, then place hot chicken pieces on top.

Add a portion of slaw and a few pickle slices to each wrap.

Fold the bottom of the tortilla up slightly, then roll from one side to enclose the filling.

Serve immediately, optionally with additional sauce on the side for dipping.

Hot Chicken Wraps

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Hot Chicken Wraps

Hot Chicken Wraps

Ingredients

Instructions