Crispy Buffalo Chicken Wrap

Begin by putting about 1 inch of vegetable oil in a large frying pan. Heat on medium heat.

Set up a dredging station with one bowl of the egg whites, and one with the flour and panko, mixed.

Dip your chicken strips into the egg white, then the flour mixture, back into the egg whites, and back into the flour. Shake off excess flour.

Cook the chicken strips for 2.5 minutes on each side, or until browned and crispy. Be careful not to cook too many at a time and risk overcrowding!

Set chicken aside on a wire rack and salt them.

In a small sauce pan, heat buffalo sauce on low heat.

Warm tortillas.

Cut chicken into bite sized pieces and put into the tortillas. Spoon buffalo sauce on top. Add lettuce and drizzle of ranch.

Wrap and enjoy!