Baked Buffalo Chicken Wraps

Chris had a hankerin’ for Buffalo Wings, but really more for Buffalo wing sauce since neither of us is a huge fan of nibbling on lil ol’ chicken wings.  A drumstick, sure, I can handle that. But teeny tiny chicken wang bones are so tedious.

buffalo chicken wraps

Know what’s not tedious? Boneless, crispy chicken tenders in Buffalo sauce with diced celery and carrots, wrapped up in a lil lettuce leaf with blue cheese sauce for easy eating.

Those are so not-tedious, in fact, you could eat a hundred in like 30 seconds I bet if you were a champion competitive eater.

If you are just a normal person, you could still easily eat two in about 20 minutes. The key word being “easily” because if there’s one thing about lettuce wraps, they are pretty easy to eat.

buffalo chicken wraps


Baked Buffalo Chicken Tenders

4 from 1 reviews

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 2


  • 1/2 pound boneless, skinless chicken breast
  • 2 tablespoons melted butter
  • 2 tablespoons (plus more for serving) Frank’s Hot Sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups crushed Rice Krispies, cracker crumbs or Panko bread crumbs

Blue cheese dip:

  • 2 tablespoons sour cream
  • 2 tablespoons crumbled blue cheese
  • 1 tablespoon minced dill pickle
  • 1 tablespoon dill pickle juice

Optional for serving:

  • 2 celery stalks, thinly sliced
  • 1 carrot, sliced or grated
  • 4-6 large lettuce leaves, washed and chilled


  1. Get a baking sheet ready with a rack. Oil the rack. Set the oven to 425ºF.
  2. Cut the chicken into “tender-sized” pieces, about 3/4″ wide by 2-3 inches long.
  3. Mix the melted butter with the Frank’s and the salt and pepper in a shallow bowl.
  4. Roll the chicken pieces in this and let sit for 5-10 minutes while you heat the oven, then roll in crumbs. Lay on the rack, leaving some space between.
  5. Bake 15-20 minutes or until they are firm to the touch and the crumbs are browned.
  6. Mix up dressing/dip ingredients and set aside
  7. Serve with blue cheese dressing and extra hot sauce or make into lettuce wraps with Romaine lettuce leaves, diced carrots and celery with blue cheese dressing.



  1. Huehueteotl says:

    First I ever heard that chickens *had* wangs, much less wang bones … you been hidin’ some special anatomy knowledge from us, Hilah?

  2. These came out super tasty! But mine didn’t turn out crispy, even though I baked them on the cooking rack on top of the baking sheet. What did I do wrong? I baked at 450 for about 17 mins, I didn’t want the chicken to be dry, which it wasn’t. 🙂

    • Hi Elisia!
      Be sure to drain the extra marinade well before rolling in crumbs. Since these are so low-fat, the cereal is what provides the crunch but you don’t want it to get too soaked in marinade.

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