Buffalo Chicken Wrap

Ingredients

• 600 g chicken breast, in strips
• 40 g cornflour
• 2 tsp smoked paprika
• 3 tbsp vegetable oil
• 6 tbsp hot sauce
• 40 g butter
• 1 tbsp honey
• 80 g blue cheese
• 100 g soured cream
• 2 celery sticks, cut into fine batons
• 1 baby gem lettuce, shredded
• 4 large tortilla wraps

Method

1. Dry the chicken

   Pat the strips thoroughly dry and season them. Surface water is what stops a coating from crisping, and it is the difference between fried and steamed.

2. Cornflour coat

   Toss in the cornflour and paprika, shaking off the excess. Cornflour gives a thinner, glassier crust than flour, which is what you want under a wet sauce.

3. Fry until crisp

   Fry in the oil over a high heat, in two batches, until golden and cooked through — about 6 minutes. A crowded pan steams the chicken and the coating slides off.

   6 min

4. Make the buffalo sauce

   Melt the butter with the hot sauce and honey and whisk until emulsified. Butter is not optional — hot sauce alone is thin and harsh, and the fat is what makes it cling and taste round.

5. Blue cheese sauce

   Mash the blue cheese into the soured cream, leaving some lumps. It should be chunky, not smooth — this is the cooling counterweight to the heat.

6. Toss and roll

   Toss the hot chicken through the buffalo sauce at the very last second, then fill warmed tortillas with lettuce, chicken, celery and blue cheese sauce. Sauced early, the crust goes soggy within a minute.