Brian LOVES buffalo chicken. LOVES it.
He does not love “wings,” though. Chicken on the bone is not my thing, nor is it his.
Thus, delicately breading chicken breast tender strips in panko bread crumbs, saucing with a super delicious Primal Kitchen Buffalo Mayo mixed with fragrant blue cheese crumbles, and then wrapping in soft naan bread, creates a “super tasty” and easy meal. YUM!
“If you made that again, I wouldn’t be sad,” in the words of Brian. “That’s high praise, Ashley; high praise.”

Don’t forget the green peas!

Buffalo Blue Cheese Chicken Tender Wraps

Buffalo Blue Cheese Chicken Tender Wraps

8 pieces chicken tender breasts
3/4 cup all purpose flour
3/4 cup panko bread crumbs
1 large egg
1 Tbs. milk
sea salt and pepper

1/2 cup Primal Kitchen Buffalo Mayo
1/2 cup blue cheese crumbles

4 large naan bread flats, warmed

Preheat oven to 375 degrees.

Place the flour and salt and pepper in one flat-ish bowl for dredging, and the bread crumbs in another, and the egg and milk (whisked together) in a third.

Dredge each tender in flour, coat in egg mixture, and then coat in breadcrumbs, on all surfaces.

Transfer each coated tender to a parchment lined baking sheet.

Bake for 25 minutes or so, until the breadcrumbs are browned and chicken tenders are cooked all the way through. Remove from oven.

Meanwhile, whisk together the Buffalo Mayo and blue cheese crumbles.

Divide the buffalo cheese mixture into four equal servings and slather over each piece of warmed naan bread.

Place the baked tenders inside of each buffalo cheese smeared naan piece and roll up for your ultimate “wrap” sandwich.

Serve with green peas and Jasmine white rice.