Description

For lovers of bold, spicy flavors, these Buffalo chicken wraps are a must-try! Tender chicken tossed in tangy, spicy Buffalo sauce is paired with crunchy vegetables and a cool, creamy ranch or blue cheese dressing, all wrapped up in a warm tortilla. It’s the perfect way to enjoy the flavors of Buffalo wings in a handheld meal.

Ingredients

Scale

For the Grilled Chicken:

2 boneless, skinless chicken breasts: Chicken breasts are lean and perfect for grilling, providing the ideal protein base for these wraps.
1 tablespoon olive oil: Used for grilling the chicken to keep it moist and flavorful.
1 teaspoon garlic powder: Adds savory depth to the chicken.
1 teaspoon onion powder: Enhances the overall flavor profile of the chicken.
1 teaspoon smoked paprika: A mild spice that complements the buffalo sauce perfectly.
Salt and pepper: To taste, for seasoning the chicken.
1 tablespoon fresh lemon juice: Adds brightness to the chicken and helps tenderize the meat.

For the Buffalo Sauce:

1/2 cup hot sauce (Frank’s RedHot or your favorite brand): The base of the buffalo sauce, giving it that signature tangy heat.
1/4 cup unsalted butter: For richness and to mellow out the heat of the hot sauce.
1 tablespoon white vinegar: Adds acidity to balance the richness of the butter.
1 teaspoon Worcestershire sauce: Enhances the flavor with a savory umami note.
Salt and pepper: To taste, to balance the heat and richness.

For the Wraps:

4 large flour tortillas: Soft flour tortillas work perfectly for these wraps. You can also use whole wheat or gluten-free tortillas depending on your preference.
1 cup shredded lettuce: Romaine, iceberg, or a mix of greens adds crunch and freshness to the wraps.
1 medium cucumber: Thinly sliced for a refreshing crunch that contrasts with the spicy chicken.
1 medium tomato: Sliced into rounds for juiciness and a fresh, mild flavor.
1/2 cup shredded cheddar cheese (optional): Adds a creamy, savory element that complements the buffalo sauce.
1/4 cup blue cheese crumbles (optional): A classic pairing with buffalo sauce, adding a tangy, creamy richness.
1/4 cup sliced red onion (optional): Adds a bit of sharpness and crunch to the wraps.
1 ripe avocado: Sliced, for creaminess and richness that helps balance the heat.

Optional Garnishes:

Extra buffalo sauce: Drizzle some additional buffalo sauce over the top of the wraps for extra heat and flavor.
Fresh cilantro or parsley: A sprinkle of fresh herbs adds a burst of color and a hint of freshness.

Cook Mode Prevent your screen from going dark

Instructions

First Step: GRILL THE CHICKEN

Season the Chicken: Start by seasoning the chicken breasts with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Squeeze fresh lemon juice over the chicken and rub the seasoning into the meat.
Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Place the chicken breasts on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. The chicken should have golden-brown grill marks on the outside.
Rest the Chicken: Once the chicken is fully cooked, remove it from the grill and let it rest for about 5 minutes. This resting period allows the juices to redistribute within the chicken, ensuring it stays moist and tender.
Slice the Chicken: After resting, slice the chicken into thin strips or bite-sized pieces. This makes it easier to layer into the wraps and ensures that each bite is full of flavor.

Second Step: MAKE THE BUFFALO SAUCE

Prepare the Sauce: In a small saucepan, melt the butter over medium heat. Once melted, add the hot sauce, white vinegar, Worcestershire sauce, salt, and pepper. Stir to combine, and bring the sauce to a simmer.
Simmer the Sauce: Let the buffalo sauce simmer for 3-4 minutes, stirring occasionally, until it thickens slightly and is well combined.
Coat the Chicken: Once the sauce is ready, pour it over the sliced chicken. Toss the chicken in the sauce to ensure every piece is evenly coated. If you prefer more heat, feel free to add extra hot sauce to the mix.

Third Step: PREPARE THE VEGGIES AND TORTILLAS

Slice the Vegetables: While the chicken is resting and the buffalo sauce is simmering, slice the cucumber, tomato, and avocado. Shred the lettuce and slice the red onion (if using).
Warm the Tortillas: Heat the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until they’re warm and slightly golden. This helps make the tortillas more pliable and easier to fold.

Fourth Step: ASSEMBLE THE WRAPS

Layer the Ingredients: Lay a warm tortilla flat on a clean surface. Start by placing a generous amount of shredded lettuce in the center of the tortilla. Then, add a few slices of buffalo-coated chicken, followed by cucumber, tomato, and avocado slices. Sprinkle with shredded cheddar cheese and blue cheese crumbles (if using).
Drizzle with Additional Buffalo Sauce: If you like your wraps extra spicy, drizzle some more buffalo sauce over the top of the chicken and veggies.
Wrap It Up: Fold in the sides of the tortilla and then roll it up from the bottom, making sure all the ingredients stay inside. Use a toothpick to secure the wrap if needed.
Repeat: Repeat this process for the remaining tortillas and ingredients.

Final Step: SERVE AND ENJOY

Slice the Wraps: For a neater presentation and easier eating, slice each wrap in half at a slight angle.
Serve: Arrange the wraps on a plate and garnish with extra buffalo sauce, fresh cilantro, or parsley. Serve with a side of crispy fries, potato wedges, or a fresh green salad for a complete meal.

Prep Time: 10 minutes
Cook Time: 20 minutes

Nutrition

Calories: 400 kcal
Fat: 18g
Carbohydrates: 35g
Protein: 30g