Chicken Lip Wrap

In a town I used to live in there’s a place called Chicks that makes these things called Lips. I have no idea why they call them lips, but I’m not arguing. It’s breaded and fried chicken then tossed in a sauce, usually hot sauce. Can you tell I have a thing for spicy? I mean it’s totally not obvious at all.

I now live in a different state and that’s something that I really missed and set out to recreate it Garden Sprout style. No deep frying, just air frying or you can bake it in the oven too. Okay, so I have a thing for my air fryer too. I made the hot sauces from scratch and as soon as the other half took a bite, he looked at me with wide eyes and adamantly declared I’d nailed it. That felt good. I took a bit of mine and I felt like I was back at Chick’s. Yay! There are a few moving parts to get this to the table, but it’s worth it. You can also make the hot sauces in advance and keep in the refrigerator.

Chicken Lip Wrap

Servings – 4 wraps

Ingredients

Lip Wrap Ingredients

• 1 lb of chicken cut into 4 strips or 4 chicken tenderloins
• 1/2 cup of flour
• 1 egg
• 1/2 cup panko
• 1/2 cup breadcrumbs
• Buttermilk
• Olive Oil or Canola Spray
• Lettuce, cut into strips
• Tomatoes, diced
• Cheddar Jack, shredded
• 4 burrito size tortillas
• Blue Cheese Dressing – use your favorite or I’ve included a recipe below

Buffalo Hot Sauce Ingredients

• 1/2 cup Frank’s Hot Sauce
• 2 Tbsp unsalted butter
• 1/4 tsp garlic powder
• 1/4 tsp salt

Mango Habanero Hot Sauce Ingredients

• 1 ripe mango, peeled and diced
• 1-2 habaneros (depending on how hot you like it, we ended up only using one because it had ripened to red and was blazing hot) Even 2 regular habaneros is potent. Be mindful.
• 4 cloves of garlic, minced
• 1/4 + 1/8 cup yellow onion, minced
• 3 Tbsp + 1 tsp white vinegar
• 6 tsp brown sugar

Blue Cheese Dressing Ingredients

• 1/2 cup non fat greek yogurt
• 1/4 cup low fat mayo
• 1/4 cup blue cheese crumbled
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/2 tsp white wine vinegar
• 1/4 tsp salt
• Cracked black pepper to taste

Directions

1. I recommend making the hot sauces in advance and keeping in the refrigerator – it makes the process much faster, or be crazy like me and do all of it at the same time. For the buffalo sauce add all ingredients to a pot over medium heat, whisk until butter is melted and everything is blended together, about 5-8 minutes.
2. For the habanero mango hot sauce – add all the ingredients to a blender or food processor and blend together until smooth. Pour into a pan over medium heat and simmer 10 mins till reduced and thickened.
3. To a container with a lid add the chicken and add enough buttermilk to completely cover. Place in refrigerator and marinate for at least 1 hour.
4. When you’re ready to make your chicken, preheat your air fryer to 400F or oven to 425F. You’ll need 3 different containers for breading the chicken – one with flour, one with the egg whisked, and 1 with the panko and breadcrumbs. That’s also the same order for breading your chicken – Flour, Egg, Breadcrumbs
5. Spray breaded chicken with either canola or olive oil spray. Add to air fryer or to oven on a baking sheet and cook for 10-12 minutes or until cooked through.
6. Remove from air fryer or oven and toss in your choice of hot sauce, or if you don’t like spicy toss in BBQ sauce or nothing if you want.
7. You have 2 options with the Blue Cheese Dressing, you can either spread it on the tortilla or you can use it as a dipping sauce – you’re call, or do both if you really like blue cheese!
8. Place your Lip on the tortilla and top with diced tomato, lettuce, and cheese. Wrap it up!
9. Enjoy!