Buffalo Chicken Wrap is a quick and easy meal made with spicy chicken, fresh vegetables, cheese, and creamy dressing all wrapped in a soft tortilla. It’s full of flavor and perfect when you want something fast but filling. Each bite gives you heat from the sauce, crunch from the veggies, and smoothness from the dressing and cheese.
Why We Love This Buffalo Chicken Wrap Recipe
There’s a lot to love about this wrap, and it’s more than just the kick of hot sauce. First, it’s incredibly easy to make, even on busy weeknights. With simple steps and basic ingredients, you can prepare everything in under 30 minutes. It’s perfect for those moments when you want something homemade but don’t have the time or energy for a long recipe.
Second, the flavor profile is unbeatable. The juicy chicken strips are coated in a spicy buffalo marinade, balanced by cool, crisp vegetables like romaine lettuce and shredded carrots. Then comes the creamy dressing—your choice of ranch or blue cheese—which ties everything together and cools down the heat from the buffalo sauce. Add a little shredded cheddar and avocado for richness, and you’ve got a wrap that’s as satisfying as it is delicious.
Lastly, it’s flexible. You can swap in different proteins, use whole wheat or low-carb tortillas, and load up on as many veggies as you like. This recipe easily adapts to your dietary needs or preferences, making it a go-to meal for everyone.
Ingredients about Buffalo Chicken Wrap
- 1 pound boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1/2 cup Frank’s Hot Sauce
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Pinch of salt
- 4 large flour tortillas
- 1/2 cup blue cheese or ranch dressing
- 2 cups chopped romaine lettuce
- 1/2 cup shredded carrot
- 1/2 avocado, sliced
- 1/2 cup shredded cheddar cheese
Optional: Additional hot sauce or dressing for serving.
How to Make Buffalo Chicken Wrap Directions
Making this wrap is as easy as it gets. You’ll start by marinating the chicken to absorb all the bold buffalo flavor, then cook it quickly on the stovetop until it’s juicy and browned. From there, it’s all about assembling your wrap with fresh ingredients and rolling it up tight.
First, slice your chicken breasts into thin strips. The thinner they are, the quicker they cook and the more flavor they soak in. In a small bowl, mix together the olive oil, hot sauce, paprika, garlic powder, and a pinch of salt. This will be your marinade. Add the chicken strips to this spicy mixture, making sure every piece is fully coated. Let the chicken marinate for at least 10 minutes. If you have more time, even better—up to 24 hours in the fridge deepens the flavor.
Next, heat a large non-stick skillet over medium-high heat. Once hot, add the marinated chicken strips in a single layer. Let them cook for about 4–5 minutes, flipping halfway, until the chicken is fully cooked and golden on the outside. You’re looking for slightly charred edges and a firm texture, which means all that spicy sauce has caramelized beautifully.
While the chicken is cooking, get your tortillas ready. Place each one flat on a plate and spread a thin layer of blue cheese or ranch dressing over the surface. This adds creaminess and helps balance the heat. Now begin layering: start with a handful of chopped romaine lettuce for crunch, then add a sprinkle of shredded carrots for sweetness. Top with a few avocado slices for creaminess and healthy fats, followed by a small handful of shredded cheddar cheese for a sharp, melty finish.
Once the chicken is cooked, lay a few warm strips in the center of each tortilla. Try not to overfill it—this helps with wrapping. Fold in the sides, then roll the tortilla tightly from bottom to top, just like a burrito. The key is to keep everything snug so it holds together when you bite into it.
Serve immediately, with extra hot sauce or dressing on the side if you want to customize the heat or add even more creaminess.
How to Serve Buffalo Chicken Wrap
You can enjoy this wrap fresh off the skillet or prep it ahead for on-the-go lunches. When serving, consider cutting the wrap in half diagonally for a clean presentation that shows off all the colorful layers inside.
This dish pairs well with a variety of sides. You might go for baked potato wedges, a crunchy side salad, or a handful of tortilla chips with guacamole. If you’re trying to keep things light, opt for sliced cucumbers or celery sticks—they’re great for balancing out the spice and adding extra crunch.
If you’re hosting or meal prepping for the week, these wraps can be sliced into smaller portions and served as party bites or packed neatly into containers. They’re also great for outdoor lunches, road trips, or school meals because they hold up well when wrapped in foil or parchment paper.
For extra texture, you can lightly toast the wrap in a panini press or skillet to crisp up the outside and melt the cheese inside. That added crunch takes it to the next level.
Expert Tips: Buffalo Chicken Wrap
- Marinate longer if possible: While a quick 10-minute marinade works, letting the chicken soak overnight in the fridge will give you deeper flavor and juicier meat.
- Use a hot skillet: Make sure your pan is hot before adding the chicken. This helps sear the outside and keeps it tender inside. Avoid overcrowding the pan to prevent steaming.
- Don’t skip the dressing: Whether you choose ranch or blue cheese, that creamy element is essential for balancing the heat. Use a good-quality one, or make your own for better flavor.
- Tortilla tips: Warm the tortillas slightly before assembling to make them easier to roll without cracking. You can microwave them for 15–20 seconds or heat them briefly on a skillet.
- Prevent sogginess: If you’re making wraps ahead of time, don’t add the dressing directly to the tortilla. Instead, serve it on the side or layer it between other ingredients to prevent sogginess.
How to Store Buffalo Chicken Wrap
If you’ve made extra wraps or want to meal prep, storing them properly is key to keeping them fresh.
Once assembled, wrap each Buffalo Chicken Wrap tightly in foil or parchment paper. This helps maintain its shape and keeps the ingredients from spilling out. Store the wrapped wraps in an airtight container or resealable bag in the refrigerator.
For the best texture, eat them within 2–3 days. After that, the veggies may begin to wilt, and the tortilla can become soggy, especially if it’s pre-dressed.
If you’re storing just the cooked buffalo chicken, you can keep it in the fridge for up to 4 days in a sealed container. This way, you can assemble wraps fresh each day without worrying about the texture.
Freezing is not recommended for fully assembled wraps due to the fresh veggies and avocado, but the cooked chicken can be frozen separately and thawed as needed.
Variation of Buffalo Chicken Wrap
One of the best things about this recipe is how easy it is to customize. Here are a few popular ways to change things up:
- Use different proteins: Try grilled shrimp or crispy tofu for a change of pace. Rotisserie chicken also works if you’re in a hurry.
- Swap the sauce: Not a fan of buffalo heat? Use a mild BBQ sauce or chipotle mayo for a smoky twist.
- Change the wrap: Whole wheat, spinach, or low-carb tortillas all work well. You can even use lettuce leaves for a low-carb option.
- Add extra veggies: Load your wrap with cucumber slices, red onion, bell peppers, or even roasted corn for more texture and nutrition.
- Cheese options: Switch cheddar for mozzarella, pepper jack, or a dairy-free cheese alternative.
These variations keep things fresh and exciting, especially if you’re making Buffalo Chicken Wraps part of your weekly meal routine.
FAQ about Buffalo Chicken Wrap
Can I make Buffalo Chicken Wraps ahead of time?
Yes, you can prep the cooked chicken and sliced veggies in advance. Assemble the wrap just before serving for best results.
What kind of hot sauce should I use?
Frank’s Hot Sauce is classic for buffalo flavor, but you can use any mild or medium hot sauce you like. Just avoid anything too thick or overly sweet.
Is there a low-carb version of this wrap?
Yes, swap the flour tortilla for a large lettuce leaf or low-carb wrap. Skip the shredded carrots and use a low-carb dressing to keep carbs even lower.
Can I use store-bought rotisserie chicken?
Absolutely. Shred the chicken and toss it in buffalo sauce, then proceed with the recipe. It’s a great shortcut.
What’s the best way to make it kid-friendly?
Use less hot sauce or a milder version. Add more cheese and dressing to tone down the heat. Kids usually love the creamy, cheesy flavor.
Buffalo Chicken Wrap
Ingredients
- 1 pound boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1/2 cup Frank’s Hot Sauce
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Pinch of salt
- 4 large flour tortillas
- 1/2 cup blue cheese or ranch dressing
- 2 cups chopped romaine lettuce
- 1/2 cup shredded carrot
- 1/2 cup shredded cheddar cheese
- Optional: Additional hot sauce or dressing for serving.
Instructions
- Slice chicken breasts into thin strips. In a bowl, mix olive oil, hot sauce, paprika, garlic powder, and salt to create a marinade. Coat chicken strips and let marinate for at least 10 minutes.
- Heat a non-stick skillet over medium-high heat. Cook marinated chicken strips for 4–5 minutes, flipping halfway, until golden and cooked through.
- Prepare tortillas by spreading a thin layer of blue cheese or ranch dressing on each. Layer with romaine lettuce, shredded carrots, avocado slices, and cheddar cheese.
- Add cooked chicken strips to the center of each tortilla. Fold in the sides and roll tightly from bottom to top to secure the filling.
- Serve immediately with extra hot sauce or dressing on the side if desired.
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