Buffalo Chicken Wrap

This easy buffalo chicken wrap recipe is perfect for lunch or light dinners. A soft tortilla hugs grilled buffalo chicken strips, dressing, and crisp veggies for an easy lunch any time.

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I love buffalo chicken everything.

We often make a batch of Buffalo Chicken Chicken and use it throughout the week.

It makes spot on salads, sandwiches, and wraps.

And having it in the fridge ready to go means I’m likely to actually eat lunch and not just graze on my kids’ snacks and handfuls of cereal all day long until I realize at 7pm that I am hangry and need to eat 6 hours ago.

And this buffalo chicken wrap is just thing.

Prep the chicken in advance and keep the other fixings handy and lunch is good to go.

Ingredients and Kitchen Supplies

Here’s what you need to make buffalo chicken wraps at home:

• Chicken – We use about two raw breasts for the recipe, or you can skip cooking the chicken if you prefer to use left overs or breaded chicken strips. Shown in the picture is our buffalo chicken recipe. Don’t worry, we will walk you through what you need in this recipe.
• Spices – We basically use our buffalo chicken rub without the baking powder. It includes cayenne pepper, garlic powder, black pepper, paprika, and sea salt.
• Butter – You could use an oil, but for a traditional buffalo sauce, butter is the way to go.
• Cayenne Pepper Sauce – OK, who are we kidding? We use Frank’s Red Hot, we put that sh*t on everything!
• Garlic – This helps to flavor the sauce. You will want to crush or mince it.
• Tortilla Wraps – We normally use the large wrap ones, but you can use any size you like for smaller or bigger wraps.
• Lettuce – You can use iceberg or romaine.
• Carrots and Celery – We dice up some celery and carrots to place in the wrap for extra crunch, but you can also skip these or serve them as sticks on the side.
• Cheese – Yes, this is vague. We typically use cheddar, but you can use provolone, pepper jack, American (maybe, IDK), or your favorite variety. You can also skip it, but what fun is that?
• Dressing – Again, a bit vague here. Traditionalists will argue using blue cheese dressing. My hubs prefers a good Caesar dressing. Others might prefer ranch. Use what makes sense to you!

Here’s the kitchen tools you will need to make chicken buffalo wraps at home:

• Garlic press
• Tongs or spatula
• Small sauce pan
• Grilling pan
• Meat tenderizer mallet (only if you want thin chicken breasts)
• Sharp knife or poultry shears
• Cutting board

How to Make Buffalo Chicken Wraps

1. Prepare the chicken.

Skip this if you plan to use left overs or chicken strips and follow instructions for heating them up.

We basically follow the same steps as our buffalo chicken recipe, so you can reference that if you need more details.

Here’s the basic run down.

Butterfly or flatten your chicken breasts into thinner pieces.

Heat a grill pan over medium heat and prepare with either a little oil or non-stick spray if needed.

In a small bowl, toss the spices and salt together until well combined and sprinkle half on top and half on bottom of the chicken breasts.

Carefully place the chicken on the grill pan and cook for about 2 to 5 minutes per side or until the temperature reaches 165 on the inside.

Remove from heat until ready to toss with buffalo sauce.

2. Make the buffalo sauce.

In a small sauce pan, melt the butter over medium heat.

Add in the crushed or minced garlic and saute for about 1 to 2 minutes or until fragrant.

Remove from heat and stir in the Frank’s Red Hot until well combined.

Add the chicken breasts into the sauce and gently toss to coat each breast in the sauce.

3. Assemble the wraps.

Here’s where having a bigger wrap can help.

Slice the chicken breasts with a clean knife to create thinner strips for the wraps.

Spread some blue cheese dressing and buffalo sauce in the center of the wrap, forming roughly a straight line.

Place the lettuce, cheese, and chicken strips in the center of each wrap.

Top with more cheese, buffalo sauce, and dressing.

If you have extra buffalo sauce, you can pour that on too if you like.

You can then fold the wrap like a burrito or just loosely fold the wrap over itself.

To fold like a burrito:

1. Add the filling in a roughly straight line in the middle of your wrap, being careful not to add too much to each wrap.
2. Fold the ends of the wraps in towards the center.
3. With the ends folded in, fold one side in to roughly the middle of the buffalo wrap.
4. Roll the wrap towards the other side, creating a wrap.
5. To keep it from opening, you can serve it with the flaps faced down, use tooth picks, or wrap it in aluminum foil.

Serve warm for lunch or dinner.

Serving

Buffalo chicken wraps pair well with the “normal” sides, like:

• Potato chips
• Carrot and celery sticks
• More dressing or buffalo sauce to dip in
• Fries
• Sweet potato fries
• A side salad
• Cup of soup
• Roasted veggies

It is a very filling lunch or dinner.

Storing

You can technically store a wrap if you like, but we warn you that the lettuce will likely get soggy as will the flour wraps.

You are better off making the sauce and chicken and then storing them seperately so you can reheat each before making the chicken buffalo wraps.

You can reheat both separately in your microwave for ease, or use a sauce pan for the sauce and a pan for the chicken.

You can also store cooked buffal chicken in the freezer if you like for up to 6 months.

Before reheating frozen chicken, allow it to thaw overnight in the fridge.

Tips and Tricks

• You can customize your buffalo chicken wrap any way you like. Add more dressing, sauce, cheese, or lettuce. Or don’t use as much. You are making this for yourself and family, so change it as you see fit.
• For a bit of sweet heat, you can alter the buffalo sauce by adding a tablespoon of honey. Just mix it in with the butter, and you will get a bit of a sweet flavor mixed with the heat.
• Easiest shortcuts for the chicken buffalo wraps is to use chicken strips that you can heat in your oven, air fryer, or microwave or using left over chicken.
• You can use large or small tortillas, but just make sure to not over-fill them. They get messy very quickly.

Did you make this? Let me know!

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