My favorite Buffalo Chicken Wrap includes juicy buffalo chicken layered on crunchy fresh veggies, topped with cheese and creamy dressing and wrapped tightly in a delicious flour tortilla. 

Wraps are so easy to make from home, and they’re more fun to eat then sandwiches, so my family adores them! Some of my other favorite wrap recipes include Chicken Cashew Wraps and Crispy Southwest Wraps.

Two halves of a buffalo chicken wrap stacked on each other on a white plate.

Anything with “buffalo” in the name immediately perks my ears up! I love the tangy, spicy flavors in Buffalo wings, buffalo chicken dip, and these Buffalo Chicken Wraps are so fresh and delicious. The spice level is mild because of the other ingredients, so add some hot sauce if you want them spicier.

How to make Buffalo Chicken Wraps:

1. Slice chicken breast into several long, thin strips. In a small bowl, whisk together olive oil, hot sauce, paprika, garlic powder and salt. Add chicken and allow to marinate for at least 10 minutes (or up to 6 hours).

2. In a large non-stick skillet over medium-high heat, add the chicken strips. Cook until no longer pink, about 4-5 minutes.

A bowl of sliced chicken in buffalo sauce next to a plate of cooked buffalo chicken.

3. Meanwhile, place tortillas on a plate and spread with a thin layer of bleu cheese or ranch dressing. Layer with lettuce, carrots, avocado, and cheese.

4. Arrange a few chicken strips down the center of each tortilla. Wrap tightly, like a burrito. Serve with a side of hot sauce or extra dressing, if desired!

The ingredients for buffalo chicken wraps next to a tortilla layered with buffalo chicken and toppings, ready to wrap.

And the best part about these wraps is how easy they are to make! Less than thirty-minutes and you’ve got a tasty dinner or lunch, ready to go! Also, you can load them up with more veggies than just the ones I listed.

A buffalo chicken wrap, cut in half, on a plate.

Consider trying my other wrap recipes:

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Recipe

Two halves of a buffalo chicken wrap stacked on each other on a white plate.
Prep 10 minutes
Cook 15 minutes
Total 30 minutes
Save Recipe

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 Romaine lettuces , chopped
  • 1/2 cup carrot , shredded
  • 1/2 avocado , sliced
  • 1/2 cup shredded cheddar cheese

Instructions
 

  • Slice chicken breast into several long, thin strips.
  • In a small bowl, whisk together olive oil, hot sauce, paprika, garlic powder and salt. Add chicken and allow to marinate for at least 10 minutes (or up to 24 hours).
  • In a large non-stick skillet over medium-high heat, add the chicken strips. Cook until no longer pink, about 4-5 minutes. 
  • Meanwhile, place tortillas on a plate and spread with a thin layer of bleu cheese or ranch dressing. Layer with lettuce, carrots, avocado, and cheese.
  • Arrange a few chicken strips down the center of each tortilla. Wrap tightly, like a burrito. Serve with a side of hot sauce or extra dressing, if desired! Enjoy!

Macros Recipe Adaptation

Whole wheat tortillas, Bolthouse Ranch Dressing.

Per Serving Amount

57.75 grams cooked chicken, 12.75 grams avocado, ⅛ cup shredded carrots, ⅛ cup cheddar cheese, 1 whole wheat tortilla, ½ cup romaine lettuce, ⅛ cup Bolthouse Ranch Dressing.

Macros

357kcal, Fats: 13g, Carbs: 28g, Protein: 33g (serves 4) | MFP: Buffalo Chicken Wrap (TBFS Macros)

Nutrition

Calories: 526kcalCarbohydrates: 22gProtein: 31gFat: 34gSaturated Fat: 8gPolyunsaturated Fat: 10gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 95mgSodium: 1523mgPotassium: 772mgFiber: 4gSugar: 4gVitamin A: 5115IUVitamin C: 28mgCalcium: 177mgIron: 2mg

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I originally shared this recipe May 2014. Updated March 2020 with new process photos and instructions.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    This was so good I made it two nights in a row as everyone complained that there were no leftovers. A few changes I made was to use Frank’s Buffalo Sauce instead of Frank’s Hot Sauce and when I cooked it I added the sauce to the pan and put a lid on it to keep the heat in and cooked 3 minutes, turned, then cooked 2 minutes more. The chicken came out very tender and juicy. I’ll definitely be making this one again.

  2. 5 stars
    Tysm perfectly and simply delicious 🙂 I use Ezekiel tortillas and make homemade ranch with vegenaise and 0% greek yogurt. Also Kerrygold aged cheddar cheese is so good. A little goes a long way to cut down on saturated fat. TYSM for your recipe, it is perfection!

  3. 5 stars
    I don’t mean any harm but baybee if you use spinach or roasted tomato wraps and ise spinach instead of romaine lettuce it takes it to a whole new level!

  4. 5 stars
    These are really good. I add a little extra hot sauce and cook it together with the chicken. Made it several times already. I’ve been using ranch and can’t wait to try it with blue cheese.

  5. THIS IS THE BEST RECIPE EVER I FEED THIS TO MY DAD AND HE FAINTED IT WAS THAT GOOD.
    I MAY HAVE ADDED SOME HYDROCHLORIC ACID BUT THAT JUST ADDS TASTE

    1. Glad your dad loved the wings! But let’s leave the hydrochloric acid for science experiments, not our recipes. Stick to the ingredients list for delicious and safe dining. Happy cooking!

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