Air fryer buffalo chicken wraps
Spicy buffalo chicken tenders wrapped up with crunchy lettuce, celery and a cool blue cheese yogurt sauce, all the wing flavor in a lunch you can hold.
- 30 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.82 a serving
- 400 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1¼ lb chicken tenderloins
- ½ cup plain Greek yogurt
- ¼ cup blue cheese crumbles
- ½ lemon, juiced
- ⅓ cup Buffalo wing sauce
- 3 cups romaine lettuce, chopped
- 2 stalks celery, thinly sliced
- 4 flour tortillas, large
From your pantry
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt, divided
Each serving has about 400 calories, 42 g protein, 26 g carbs and 14 g fat, and costs about $2.82 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No chicken tenderloins? Chicken breasts or boneless chicken thighs work.
- No plain Greek yogurt? Plain yogurt or sour cream works.
- No lemons? Limes work.
- No romaine lettuce? Green leaf lettuce or iceberg lettuce or butter lettuce works.
- No flour tortillas? Whole wheat tortillas work.
Steps
Tap an underlined word for a quick explanation.
the air fryer to 400°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
the chicken dry and it in a bowl with the oil, garlic powder, paprika and ¼ teaspoon salt.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Lay the tenders in the basket in one layer, not touching, and air fry 10 to 12 minutes, flipping halfway, until the thickest one reads 165°F.
Timer: 11 min
Dolly’s tip: If they do not all fit in one layer, cook them in two batches. Piled up, they steam instead of browning.Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
While they cook, the yogurt, blue cheese, lemon juice and the rest of the salt together for the sauce.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
the hot chicken in a bowl with the buffalo sauce until every piece is coated.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
the lettuce and the celery.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Thinly slice. Thinly slicing means cutting slices about an eighth of an inch thick, roughly two coins stacked. Thin slices cook in seconds and soften fast, which quick dishes need.
How you’ll know: A slice bends a little when you hold it by one edge, and slow, steady cuts beat fast ones.
Warm the tortillas in the microwave for 20 seconds under a damp paper towel so they fold without cracking.
Spread sauce down the middle of each tortilla, add lettuce, celery and chicken, then fold the bottom up, fold in the sides and roll it closed.
Dolly’s tip: Packing one? Put the lettuce down first so it sits between the tortilla and the saucy chicken, then wrap it tight in foil. It stays good until lunch.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
