Spicy Buffalo Fried Chicken & Bacon Wraps
with Ranch & Roasted Potatoes
- Wheat
- Milk
- Eggs
- Soy
**Now with more chicken! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.** We’ve taken the beloved dish from messy app to satisfying (and tidy!) meal. You'll shallow-fry breaded chicken cutlets to a crispy golden brown, then roll them up in a warm tortilla with crunchy ranch-dressed lettuce and a tangy spicy sauce. Serve with roasted potato wedges and a fresh ranch salad on the side.
Ingredients
12 ounce
Potatoes
1 teaspoon
Hot Sauce
½ cup
Flour
(Contains: Wheat)
1.5 tablespoon
Sour Cream
(Contains: Milk)
1.5 ounce
Buttermilk Ranch Dressing
(Contains: Milk, Eggs)
3 unit
Frank's Hot Sauce
12 ounce
Chicken Cutlets
1 unit
Baby Lettuce
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
4 ounce
Bacon
Not included in your delivery
Salt
Pepper
Olive Oil
Sugar
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Trim and discard root end from lettuce; thinly slice leaves crosswise into strips. • Cut 3 TBSP butter (6 TBSP for 4 servings) into small cubes.
• Toss potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast on top rack until browned and cooked through, 20-25 minutes. • Meanwhile, in a medium microwave-safe bowl, combine hot sauce, 1 TBSP water (2 TBSP for 4 servings), a pinch of sugar, and a pinch of salt. • Microwave for 1 minute, then immediately stir in cubed butter until melted. Set aside.
• Reserve 1 TBSP flour (2 TBSP for 4 servings) in a small bowl (you'll use it in the next step). • On a large plate, combine remaining flour, ½ tsp salt (1 tsp for 4), and pepper. • Place sour cream in a second medium bowl. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with a pinch of salt and pepper.
• Pat chicken* dry with paper towels. Cut each cutlet lengthwise into three pieces. Season all over with salt, pepper, and reserved flour. • Add chicken to bowl with sour cream mixture; turn to coat. Working one piece at a time, remove chicken (shaking off any excess liquid) and press into seasoned flour until fully coated.
• Heat a ⅓-inch layer of oil in a large pan over medium-high heat. Add chicken (shaking off any excess flour) in a single layer, making sure not to overcrowd the pan. (For 4 servings, you may need to work in batches.) Cook until browned and cooked through, 2-4 minutes per side. Transfer to a paper-towel-lined plate. • While chicken cooks, in a large bowl, combine lettuce with as much dressing as you like; toss to coat. Taste and season with salt and pepper.
• Wrap tortillas in damp paper towels. Microwave until warm and pliable, 30 seconds. • Lay tortillas flat on a clean work surface. Place as much salad as you like on the bottom third of each tortilla (save remaining salad for serving). Top with chicken; drizzle with as much spicy sauce as you like. • Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps.
• Halve wraps crosswise on a diagonal. • Divide wraps, roasted potatoes, and remaining salad between plates. Serve with any remaining dressing and any remaining spicy sauce on the side for dipping.
Poultry is fully cooked when internal temperature reaches 165°.
Pork is fully cooked when internal temperature reaches 145°.
