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 mins
Cook 15 mins
Total 30 mins
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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!

Nutrition

Calories: 448kcalCarbohydrates: 6gProtein: 8gFat: 20gSaturated Fat: 7gCholesterol: 27mgSodium: 1138mgPotassium: 331mgFiber: 2gSugar: 1gVitamin A: 5215IUVitamin C: 26.8mgCalcium: 207mgIron: 0.8mg

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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. It sounds really good. Just want to clarify- Are you using Frank’s RedHot Original or Frank’s RedHot Wings Buffalo-style sauce for this recipe?

  2. Made these last night and they were absolutely perfect. I followed the directions step by step and they were great! I was worried Frank’s hot sauce would be too much for me, but it was not super spicy and I dipped them in ranch as recommended. Adding this to the options for the monthly rotation!

    Also, saw a comment about someone not being able to wrap it all together, just wanted to throw out there to make sure your tortilla is normal or big size, not small. I make sure to put everything in the middle, fold the sides in, then roll. I then put it in a pan to brown two sides of the wrap and pressed it down with my hands while it was browning in the pan. Also went ahead and made them for lunches the next day. It was perfect!

  3. 1 star
    Not that great. The chicken broth makes it watery and tones down the flavor and I used half the amount. I also think it would be better without the half and half

    1. 5 stars
      There’s no chicken broth in this recipe… this is for a buffalo chicken wrap – that is phenomenal!

  4. 4 stars
    This was really good. Quick and easy to make. I’d like more chicken and avocado! I dipped mine in more hot sauce.

  5. I skipped the sauce because we don’t have that brand in Tanzania and substituted it with black pepper and it still tastes delicious

    1. Hey! I did pack ours for lunch, mine were not soggy. I did put it in a pan to brown two sides of the wrap and pressed it down with my hands while it was browning in the pan. This made it more firm and was not soggy the next day!

  6. 5 stars
    Made this tonight for dinner after my son requested a Buffalo chicken wrap. It was the only recipe with 5 stars and now I know why! I did the 10 minute marinade and it was delicious! Not too spicy but I can taste the kick of spice. Super quick to cook. Did it in a Roman lettuce wrap and was yummy!! Leftovers for lunch tomorrow!!!

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