{"id":846,"date":"2022-03-13T19:50:39","date_gmt":"2022-03-13T19:50:39","guid":{"rendered":"https:\/\/prisedujour.com\/?p=846"},"modified":"2022-09-25T21:08:34","modified_gmt":"2022-09-25T21:08:34","slug":"easy-spicy-wild-turkey-buffalo-wrap","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2022\/03\/13\/easy-spicy-wild-turkey-buffalo-wrap\/","title":{"rendered":"Wrap Buffalo au dindon sauvage \u00e9pic\u00e9 rapide et facile"},"content":{"rendered":"\n

You are a fan of spicy fried chicken sandwich? Try this recipe with your latest upland bird catch. This wild turkey buffalo wrap is amazing!<\/p>\n\n\n

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Crunchy and Spicy Wild Turkey Buffalo Wrap<\/h2>Course: Main<\/mark><\/span>Cuisine: American<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

2-4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

10<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

10<\/p>minutes<\/span><\/div>

<\/span>Marinade time<\/span>

30<\/p><\/div>

<\/span>Total time<\/span>

20<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • Fried turkey strips<\/strong><\/li>
  • <\/span>

    600 g (1.25 lb) of wild tukey breast or tenderloin, cut in 2 cm (1”) wide strips<\/span><\/p><\/li>

  • <\/span>

    1 cup of milk<\/span><\/p><\/li>

  • <\/span>

    1 cup of flour<\/span><\/p><\/li>

  • <\/span>

    1 tsp of paprika<\/span><\/p><\/li>

  • <\/span>

    1 tsp of salt<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp of ground black pepper<\/span><\/p><\/li>

  • <\/span>

    1\/4 tsp of cayenne pepper<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp of garlic powder<\/span><\/p><\/li>

  • <\/span>

    Vegetable oil (enough to fill up to 2 cm (1”) of your skillet)<\/span><\/p><\/li>

  • Buffalo sauce<\/strong><\/li>
  • <\/span>

    3 tbsp of butter, melted<\/span><\/p><\/li>

  • <\/span>

    1\/3 cup of \u201cFrank\u2019s Red Hot\u201d<\/span><\/p><\/li>

  • <\/span>

    2 tsp\u00a0of brown sugar<\/span><\/p><\/li>

  • <\/span>

    1\/4\u00a0tsp of\u00a0salt<\/span><\/p><\/li>

  • Wrap<\/strong><\/li>
  • <\/span>

    4 extra large tortilla<\/span><\/p><\/li>

  • <\/span>

    1-2 cups of iceberg lettuce shredded<\/span><\/p><\/li>

  • <\/span>

    4 pickles, sliced lengthwise<\/span><\/p><\/li>

  • <\/span>

    Ranch dressing, to taste<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Place the turkey strips into a bowl and cover with milk. Marinate in the refrigerator for a minimum of 30 minute, up to 4 hours. You can use simply dip the strips in milk before flouring if you do not have time to marinate.<\/em><\/li>
    • Mix the flour, the paprika, the salt, the ground pepper, the cayenne and the garlic powder. Add about 3 tbsp of milk and mix until uniformly crumbly. One by one, remove the turkey strips and place in the flour mix. Press the flour mix onto the turkey strip and reserve in a plate. Repeat for all strips.<\/li>
    • Fill a large skillet up to 2 cm (1”) with vegetable oil and heat under medium to medium-high heat. When hot (oil at 350F or the oil bubbles when adding a bit of flour mix)<\/em>, add the turkey strips, without overlap. You may have to work in batches. Fry until golden brown, about 2-4 minutes per side. Remove the turkey strips from the oil and place on a paper towel to dry.<\/li>
    • Mix all the ingredients of the buffalo sauce and place in the microwave for 30 seconds.<\/li>
    • To assemble the wraps, spread buffalo sauce on all the turkey strips, place them in the middle of the tortilla, add ranch dressing (to taste), the iceberg lettuce and the pickles. Roll by folding one side onto the filling and pressing the content together. Fold both ends of the wrap and roll tightly. Optionally, grill for 1 minute per side on a dry warm skillet, starting with the seam side.<\/em><\/li>
    • The wild turkey buffalo wraps are now done! Enjoy with fries, salad or your choice of side.<\/li><\/ul><\/div>

      Recipe Video<\/h3>