buffalo chicken fingers

• Preheat the oven to 425 degrees F. Line a baking sheet with a wire rack. Spray the wire rack with nonstick (or olive oil/coconut oil/avocado oil) spray. This is key so the breading sticks to the chicken!
• Line up 3 bowls or large plates. Put the flour in one, the eggs in the second and stir together both breadcrumbs in the third.
• Sprinkle the chicken all over with salt, pepper and garlic powder, covering both sides. Dip each piece of chicken in the flour, covering completely. Then dip in the egg, then in the breadcrumb mixture, pressing gently so the crumbs adhere. Place each chicken piece on the sprayed wire rack.
• Bake the chicken for 12 minutes, then gently flip and bake for 12 to 15 minutes more.
• While the chicken is baking, mix up the sauce. Combine the buffalo wing sauce, butter and honey in a saucepan. Heat until the butter melts. Whisk it to combine.
• When the chicken is done, remove it from the oven. Brush it with the wing sauce all over.
• Now it’s time to build your wrap! Heat the tortilla in the microwave for a few minutes or even the oven for 1 minute. Place a handful of lettuce in the center of the wrap. Top it with 1 or 2 pieces of chicken. Sprinkle on 1 to 2 tablespoons of blue cheese (or you can use cheddar!). Drizzle on 1 to 2 tablespoons of ranch dressing. Fold up the top and the bottom of the tortilla, then rolls the sides in tightly to wrap it up.
• Serve with extra wing sauce, ranch, carrots, celery and/or chips!