Honey Buffalo Chicken Crunch Wraps Molly: Pressure Cooker Delight
This pressure cooker recipe yields tender chicken wrapped in flavorful buffalo sauce, then air fried to crispy perfection. A perfect balance of sweet, spicy, and cheesy crunch in every bite, ready in under 30 minutes.
Ingredients
Main ingredients
- 0.5 tablespoon olive oil for that first sizzle in your pan
- 0.5 tablespoon unsalted butter plus an extra 2 tablespoons for your buffalo sauce
- 2 boneless, skinless chicken breasts the star that gets cooked tender
- salt and pepper don’t forget to season well
- 0.75 cup buffalo hot sauce brings the heat and flavor punch
- 0.25 cup honey sweet counterbalance you’ll appreciate
- 2 tablespoons light brown sugar adds a little depth and caramel vibe to the sauce
- 4 Cut Da Carb flatbreads or tortillas or lavash work too
- 8 oz shredded sharp cheddar cheese for melty, cheesy goodness inside every wrap
Instructions
Instructions
- Heat olive oil and unsalted butter in a skillet over medium heat until hot.
- Season chicken breasts with salt and pepper. Cook in skillet until golden brown, about 6 to 7 minutes per side.
- Melt 2 tablespoons butter in a small saucepan, then stir in buffalo hot sauce, honey, and brown sugar. Keep warm.
- Slice or shred cooked chicken. Toss with half of the buffalo sauce.
- Lay flatbreads out and spread buffalo chicken evenly on each. Top with shredded cheddar cheese and roll tightly, sealing edges.
- Preheat air fryer to 375°F (190°C).
- Lightly oil air fryer basket or pan. Place wraps seam-side down and cook for 8 to 10 minutes, flipping halfway, until cheese is melty and outside is crispy.
Notes
Store leftovers in airtight container in fridge for 3 to 4 days. Reheat in air fryer or skillet to regain crispiness. Cheese can be stored separately if chicken is stored longer.