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.
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.
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!
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.
Consider trying my other wrap recipes:
- Chicken, Bacon, Avocado Wrap
- Crispy BBQ Chicken Wrap
- Honey BBQ Chicken Wrap
- Crispy Southwest Wrap
- Chicken Cashew Crunch Wrap
- Chicken Caesar Wrap
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Recipe
Buffalo Chicken Wrap
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
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I originally shared this recipe May 2014. Updated March 2020 with new process photos and instructions.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
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Made this for husband’s lunch and it seemed to be a hit. I used rotisserie chicken but cooked in the sauce for the flavors to integrate. I also used melted butter instead of olive oil and iceberg lettuce. Will definitely make it again. Thank you!
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!!!
I Love this buffalo chicken wrap recipe. Its quick easy and delicious!
These are amazing!
super quick & easy ! tasted delicious!
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?
You’ll want to use Frank’s Redhot!
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!
I learned I cannot wrap a tortilla. But my pile tasted amazing.
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
There’s no chicken broth in this recipe… this is for a buffalo chicken wrap – that is phenomenal!
This was really good. Quick and easy to make. I’d like more chicken and avocado! I dipped mine in more hot sauce.
Such a great recipe!! My husband asks for this wrap non-stop! We love it!
I skipped the sauce because we don’t have that brand in Tanzania and substituted it with black pepper and it still tastes delicious
Has anyone tried packing the wraps for lunch? Do they get soggy? (Haven’t tried them yet but will rate later!)
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!
So good