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Hand holding a buffalo chicken wrap.

Buffalo Chicken Wrap

An easy, tasty chicken buffalo wrap that you can customize the way you like.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Course: lunch
Cuisine: American
Keyword: buffalo chicken wrap, chicken buffalo wrap
Servings: 4 people
Calories: 448kcal
Author: Jenna

Equipment

  • 1 Tongs
  • 1 garlic press
  • 1 meat tenderizer or mallet
  • 1 small pot
  • 1 grill pan
  • 1 chicken shears
  • 1 cutting board

Ingredients

  • 1 pound chicken breasts
  • 1 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon paprika
  • 1/4 teaspoon sea salt
  • 1/2 cup butter
  • 3/4 cup Frank's Red Hot
  • 2 cloves garlic
  • 2 tortilla wraps
  • 1 cup lettuce
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1/4 cup blue cheese dressing
  • 1/4 cup cheddar cheese

Instructions

Prepare the Chicken

  • Cut off any excess fat on the chicken breasts.
  • Flatten the breasts with a meat tenderizing mallet or use your knife or shears to butterfly the chicken breasts.
  • In a small bowl, combine the spices and salt.
  • Sprinkle half of the seasoning on one side of each breast and then the other half on the other side of each breast.
  • Heat a grill pan over medium heat.
  • Place the breasts on the grill pan and grill for about 2 to 5 minutes per side or until the chicken reaches an internal temperature of 165.
  • Remove from heat.

Prepare the buffalo sauce

  • Melt the butter over medium heat in a small sauce pot.
  • Add in the minced or crushed garlic and saute for about 1 to 2 minutes or until fragrant.
  • Remove from heat and mix in the Frank's Red hot until well combined.
  • Add the cooked breasts and toss gently to coat.
  • Slice the breasts into thinner strips.

Assemble the wraps

  • Place a single wrap on a cutting board or plate.
  • Add on shredded lettuce, diced carrots and celery, cheese, dressing, and two to three strips to the middle of the wrap. You can top with more buffalo sauce, cheese, or dressing if you like.
  • Fold both sides of the wrap, the ones facing the tips of the filling, in towards each other (about an inch in).
  • Keeping the two flaps folded in, pull one side of the wrap in to the middle of the wrap.*
  • Roll the wrap towards the final open flap.
  • Repeat for as many wraps as you can make (about two large wraps or about 4 smaller wraps).
  • Serve with fries, chips, or your favorite sandwich sides.

Notes

*If you put too much into the wrap so it cannot close fully, you can remove some of the filling now to make space. 
**For a bit of sweet heat, add some honey to the buffalo sauce. About 1 tablespoon should add just a hint of sweetness. Just mix it right into the sauce.
***You can skip the diced carrots and celery if you like. It just adds extra crunch and some cooling flavor to the wraps.

Nutrition

Serving: 1wrap | Calories: 448kcal | Carbohydrates: 13g | Protein: 29g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 1974mg | Potassium: 675mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4347IU | Vitamin C: 38mg | Calcium: 122mg | Iron: 2mg
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