Nashville Hot Chicken Wrap
Crispy fried chicken breast coated in spicy hot oil, wrapped in a warm flour tortilla with pickled vegetables and cooling condiments. Assembled fresh to order with customizable protein and vegetable slots.
Ingredients
Method
Pound chicken breast to even 3/4-inch thickness. Pour buttermilk into a shallow bowl and submerge chicken; let marinate at room temperature for 15 minutes.
Combine flour, cayenne, paprika, and garlic powder in a second shallow bowl. Toss to combine evenly.
Shred red cabbage and slice green onion. Mix mayonnaise with lime juice in a small bowl and set aside.
Heat vegetable oil in a deep frying pan to 350°F. Working with one piece at a time, remove chicken from buttermilk (let excess drip off), dredge thoroughly in the flour mixture, and carefully lower into hot oil.
Fry for 12–14 minutes, turning halfway through, until the internal temperature reaches 165°F and the coating is deep golden brown. Transfer to a paper-towel-lined plate.
While chicken is still hot, brush generously with Nashville hot oil coating on both sides.
Warm each flour tortilla in a dry skillet over medium heat for 30 seconds per side until pliable.
Lay a warm tortilla flat. Spread 1.5 tbsp lime mayonnaise in the center. Top with one piece of hot chicken, 1/2 cup shredded red cabbage, 1 tbsp dill pickles, and 1 sliced green onion stalk. Roll tightly, tucking in the sides.
Wrap in foil or parchment paper if holding warm. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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