Buffalo Chicken Wrap
A quick and easy meal with spicy chicken, fresh vegetables, cheese, and creamy dressing all wrapped in a soft tortilla.
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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Notes
Store assembled wraps tightly wrapped in foil or parchment paper in the fridge for up to 2–3 days. For best texture, assemble just before serving.