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Prepare the chicken: In a large bowl, combine the cubed chicken breasts with olive oil, baking powder, flour, garlic powder, salt, paprika, and oregano. Mix thoroughly with tongs until all chicken pieces are evenly coated.

Cook the chicken: Transfer the coated chicken to an air fryer basket. Spray lightly with cooking spray. Air fry at 400°F for 12-15 minutes, or until the chicken is fully cooked through and lightly golden brown, shaking the basket halfway through.

Prepare the coleslaw dressing: While the chicken cooks, in a separate medium bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, and ranch seasoning until well combined.

Assemble the coleslaw: Add the coleslaw mix to the dressing and toss until all the cabbage is evenly coated.

Sauce the chicken: Once the chicken is done, transfer it to a clean bowl. Pour the buffalo sauce over the chicken and toss with tongs until every piece is coated.

Assemble the wraps: Lay an extra large burrito wrap flat. Spoon a generous portion of the creamy coleslaw onto the center, followed by a portion of the buffalo chicken.

Fold and toast the wraps: Fold the sides of the wrap inwards, then roll it tightly from the bottom to create a sealed burrito. Place the folded wrap into a cast iron pan over medium heat. Toast on both sides until golden brown and slightly crispy.

Serve: Remove the toasted wrap from the pan, cut it in half, and serve immediately.

Prepare the chicken: In a large bowl, combine the cubed chicken breasts with olive oil, baking powder, flour, garlic powder, salt, paprika, and oregano. Mix thoroughly with tongs until all chicken pieces are evenly coated.

Cook the chicken: Transfer the coated chicken to an air fryer basket. Spray lightly with cooking spray. Air fry at 400°F for 12-15 minutes, or until the chicken is fully cooked through and lightly golden brown, shaking the basket halfway through.

Prepare the coleslaw dressing: While the chicken cooks, in a separate medium bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, and ranch seasoning until well combined.

Assemble the coleslaw: Add the coleslaw mix to the dressing and toss until all the cabbage is evenly coated.

Sauce the chicken: Once the chicken is done, transfer it to a clean bowl. Pour the buffalo sauce over the chicken and toss with tongs until every piece is coated.

Assemble the wraps: Lay an extra large burrito wrap flat. Spoon a generous portion of the creamy coleslaw onto the center, followed by a portion of the buffalo chicken.

Fold and toast the wraps: Fold the sides of the wrap inwards, then roll it tightly from the bottom to create a sealed burrito. Place the folded wrap into a cast iron pan over medium heat. Toast on both sides until golden brown and slightly crispy.

Serve: Remove the toasted wrap from the pan, cut it in half, and serve immediately.