Buffalo Chicken Cheddar Biscuit Wraps
- Preparing Time: 1 hour
- Total Time: 1 hour
- Served Person: 4
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 quart vegetable oil for frying
- 1/4 teaspoon salt
- 1 pound boneless chicken strips or breasts
- 1 cup all purpose flour
- 1 large zip lock bag
- 4 cup sharp cheddar cheese finely shredded
- 2 red jalapeno diced
- 2 green jalapeno pepper diced
- 1/4 cup frank's red hot sauce or other brand
- 1/2 cup green onion finely chopped
- 1 package pillsbury biscuits large, homestyle
- 1/4 cup flour for dusting
- 1 cup shredded cheese for garnish
- 1 dill pickle chips optional
- 2 tomato diced, optional
- 1 recipe ranch or blue cheese dressing or jarred for dipping
- Carbohydrate 80.3653539004701 g
- Cholesterol 242.898725 mg
- Fat 162.459926839693 g
- Fiber 4.44729763763497 g
- Protein 70.2553128391422 g
- Saturated Fat 43.9696520545475 g
- Serving Size 1 1 Serving (659g)
- Sodium 3344.46328431137 mg
- Sugar 75.9180562628352 g
- Trans Fat 19.8751259503151 g
- Calories 2041 calories
As a busy housewife, I am always on the lookout for quick and easy recipes that will please my family. This Buffalo Chicken Cheddar Biscuit Wraps recipe fits the bill perfectly. It is so simple to make, yet it is packed with flavor. My family loves it, and I know yours will too.
The best part about this recipe is that it is so versatile. You can add or remove ingredients to suit your own taste. For example, if you don't like pickles, you can leave them out. Or, if you want to make the wraps even spicier, you can add more cayenne pepper. The possibilities are endless!
I also love that this recipe can be made ahead of time. Simply prepare the wraps according to the instructions and then store them in the refrigerator for up to 2 days. When you are ready to serve, simply reheat the wraps in the oven or microwave. They will be just as delicious as when they were first made.
So, if you are looking for a delicious and easy recipe that your whole family will love, give this Buffalo Chicken Cheddar Biscuit Wraps recipe a try. You won't be disappointed!
Step-by-step
- If you are using breasts, trim and cut into strips. Then cut the strips into 3 bite size pieces. Repeat until all strips are cut.
- In a large zip lock bag, add 1 cup of flour, black pepper, salt, and cayenne pepper. With a fork, mix, then add the chicken pieces to the zip lock back bag, seal, and shake well to cover all pieces. Set aside
- In a large skillet, heat 1 quart of oil over medium heat.
- Once the oil is hot, add the chicken pieces either in 2 batches or if your skillet is large enough, add them all. Cook for about 10 - 12 minutes then turn the pieces, and cook for another 5 - 7 minutes.
- Once the chicken is golden brown, remove to a bowl or plate lined with paper towel for draining. Remember to turn the oil off once all the pieces are removed. Let drain for 10 minutes.
- While the chicken is draining, open the biscuits, and roll them out to about 5 inch rounds, about 1/8 inch thickness. make sure your working on a floured surface. Set the rolled out biscuit pieces on wax paper, and set aside
- In a large bowl, add 1/4 cup franks hot sauce & the chopped green onion. Add the chicken and toss to coat all pieces well.
- Take 1 rolled out biscuit, add a thin layer of cheddar cheese, and in the middle, (pickles if you want) then add 3 - 4 pieces of the chicken, (tomatoes if you want) , then top with more cheddar cheese.
- Fold over then tuck in the sides, and roll the biscuit over forming a roll. Press to lightly seal and then place onto a cooking sheet, seal down.
- Top the rolls with some of the diced jalapeno and a sprinkle of cheddar cheese.
- Pre Heat your oven to 350°F
- Bake the rolls at 350°F for about 13 - 15 minutes until they are golden brown. Remove from oven and let cool for 5 minutes
- Serve with Ranch or Blue Cheese dressing and some Celery & Carrot sticks and extra Franks Hot Sauce if you like. (you can use any hot sauce you like, I like Franks for this buffalo chicken)
- Enjoy!
