Are you searching for a quick, delicious, and satisfying meal that doesn’t require hours in the kitchen? This easy buffalo chicken wrap recipe is the perfect solution for a flavorful lunch or a simple weeknight dinner. It gives you that spicy buffalo taste that you crave but in a tortilla that is warm and soft.
This delicious recipe is a mix of savory chicken pieces which are cooked in a sauce with crunchy vegetables and creamy dressing which creates a perfect harmony of the food textures and tastes. Whether you’re using leftover chicken or cooking it fresh, this guide will show you how to assemble an amazing wrap in minutes. Get ready to make your new favorite go-to meal.
What to Expect
This straightforward buffalo chicken wrap recipe is designed for convenience and taste. We’ll walk you through everything from preparing the spicy chicken filling to perfectly rolling your wrap for a mess-free meal. It’s a versatile recipe that’s easy to customize based on what you have on hand.
Your wraps can be prepared using crispy chicken tenders or torn rotisserie chicken or freshly baked chicken breast. The mix of hot buffalo sauce, low temperature and rich flavored ranch or blue cheese dressing and fresh and crunchy lettuce sets the available bites completely unresistible.
Time and Servings
| Time | Duration |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
Serves: 4 people
Ingredients
To make this delicious buffalo chicken wrap recipe, you will need the following ingredients. For the best results, gather everything before you begin.
Chicken: 1 pound of boneless, skinless chicken breasts, or 2 cups of cooked, shredded chicken (rotisserie chicken works great). You can also use 8 cooked chicken tenders.
Oil & Butter: 1 tablespoon of oil (olive oil, 1 tablespoon of butter 1 tablespoon of vegetable oil.
Buffalo Sauce: ½ cup of your favorite buffalo-style hot sauce (like Frank’s RedHot).
Tortillas: 4 large burrito-size flour tortillas.
Dressing: ½ cup of ranch or blue cheese dressing.
Lettuce: 2 cups chopped romaine or iceberg lettuce shredded.
Cheese: 1/2 cup of shredded cheddar/blue cheese, Colby Jack cheese, or 1/3 cup of crumble blue cheese.
Vegetables (Optional but Recommended):
1 celery stalk, diced
½ cup shredded carrots
½ small red onion, finely diced
1 avocado, sliced
Step-by-Step Instructions
Follow these simple steps to create the ultimate buffalo chicken wrap recipe at home.
1. Prepare the Chicken
In case fresh chicken breasts are used, cut these in thin and bite-sized strips. Warm the butter and oil in a huge frying pan on medium-high heat. Add the chicken and cook for about 5-10 minutes, stirring occasionally, until it’s no longer pink and cooked through.
In case you are using pre cooked or rotisserie chicken then you can just shred or chop it into bite size.
In case of chicken tenders, prepare as per the packet instructions in an oven or air fryer until they are crispy.
2. Make the Buffalo Sauce Mixture
After cooking the chicken, take skillet off the heat. If you used fresh chicken, drain any excess liquid.
Add the hot chicken and pour the buffalo sauce over it in the skillet. You can allow the butter to melt in a small saucepan with the hot sauce and pour over it as it may give you a richer sauce.
With a toss, make the chicken well and uniformly covered with the spicy sauce.
3. Warm the Tortillas
To make the tortillas soft and pliant, warm it slightly. They may be fried in a dry frying pan on medium heat about 30 seconds on each side.
Otherwise, end wrap the stacked tortillas in a wet paper towel and microwave them to be hot (approximately 20-30 seconds). This process makes them tight so that they will not crack when you roll them.
4. Assemble Your Wraps
Lay a warm tortilla on a flat surface. Put your ranch or blue cheese dressing down the middle about an inch all around the edges.
Layer the fillings. Put down a handful of shredded lettuce, then add the other selected vegetables such as carrots, celery or red onion. You can add a sprinkle of shredded cheddar or blue cheese crumbs.
Add the chicken. On top of the other fillings, put the buffalo chicken in the center of the tortilla about a quarter of it.
5. Fold and Serve
In order to wrap up, carry up the bottom edge over the filling and pull back again close. Fold the two sides, then roll up the wrap tight like a burrito.
Serve it as is with an extra dressing or buffalo sauce to dip. To achieve a crispy finish you can also roll wrap with the seam down and put it on top of a hot skillet or grill pan and leave it 1-2 minutes on each side.
Tips and Tricks for Success
Make your buffalo chicken wrap recipe even better with these simple but effective tips.
Shortcut
If you need to save time, use a store-bought rotisserie chicken. Here all one needs to do is shred the meat and mix it with the buffalo sauce and then just heat the meat in either the microwave or on a pan.
Don’t Overfill Your Wrap
While it’s tempting to load up on fillings, overstuffing can make the tortilla difficult to roll and cause it to tear. A balanced amount of each ingredient is key.
Put Down Lettuce In a Layer
Let the shredded lettuce be the first layer so that the tortilla does not go soggy. It also serves as a shield as it soaks up any extra sauce and the tortilla does not get drenched.
Wrap Toast Extra Crunch
To have a restaurant feel to the wrap, lightly pan toast it in a skittle or panini press. This gives the outside a delightful golden-brown crispiness.
A Perfect Lunch or Dinner!
This easy buffalo chicken wrap recipe is a fantastic way to enjoy bold flavors without a lot of fuss. It’s a crowd-pleasing meal that is perfect for a quick lunch, a simple dinner, or even a game-day snack.
We wish you to enjoy the process of making and eating these nice wraps. Don’t be afraid to experiment with different fillings or levels of spice to make it your own. If you loved this recipe, please leave a comment or share it with your friends!
Frequently Asked Questions (FAQ)
Can I use something other than chicken?
Yes, absolutely. This recipe is very adaptable. To have a vegetarian substitute, replace the chicken with crunchy tofu or chickpeas in buffalo sauce. Cooked shrimp also works wonderfully for a different twist.
What should I serve with buffalo chicken wraps?
They are delicious alone, and complement numerous of the classic sides as well. It can be served with french fries, a plain green salad, or coleslaw. Or a bowl of creamy tomato soup can be served to add the filling nature.
What do I do so that my wraps do not go soggy in advance?
If you need to prep these ahead of time, it’s best to store the components separately in airtight containers in the refrigerator. Make the wraps fresh when you want to serve to make sure the tortilla is kept fresh and the lettuce is crunchy. This is the most successful way to prevent a soggy result.
Ingredients
-
Chicken: 1 pound of boneless, skinless chicken breasts
-
Oil & Butter: 1 tablespoon of oil (olive oil), 1 tablespoon of butter, 1 tablespoon of vegetable oil.
-
Buffalo Sauce: ½ cup of your favorite buffalo-style hot sauce (like Frank’s RedHot).
-
Tortillas: 4 large burrito-size flour tortillas.
-
Dressing: ½ cup of ranch or blue cheese dressing.
-
Lettuce: 2 cups chopped romaine or iceberg lettuce shredded.
-
Cheese: 1/2 cup of shredded cheddar/blue cheese, Colby Jack cheese.
- Vegetables (Optional but Recommended):
- 1 celery stalk, diced
- ½ cup shredded carrots
- ½ small red onion, finely diced
- 1 avocado, sliced
Instructions
- Prepare the Chicken: If using fresh chicken breasts, slice them into thin, bite-sized strips. Heat the oil and butter in a large skillet over medium-high heat. Add the chicken and cook for about 5-10 minutes, stirring occasionally, until it's no longer pink and cooked through. If using pre-cooked or rotisserie chicken, simply shred or chop it into bite-sized pieces. If using chicken tenders, cook them according to package directions in an oven or air fryer until crispy.
- Make the Buffalo Sauce Mixture: Once the chicken is cooked, remove the skillet from the heat. If you used fresh chicken, drain any excess liquid. Pour the buffalo sauce directly into the skillet with the warm chicken. If you prefer a richer sauce, you can first melt the butter with the hot sauce in a small saucepan before pouring it over. Toss the chicken until it is completely and evenly coated in the spicy sauce.
- Warm the Tortillas: To make the tortillas soft and pliable, warm them slightly. You can heat them in a dry skillet over medium heat for about 30 seconds per side. Alternatively, wrap the stack of tortillas in a damp paper towel and microwave them for about 20-30 seconds until warm.
- Assemble Your Wraps: Lay a warm tortilla on a flat surface. Spread a thin layer of ranch or blue cheese dressing down the center, leaving about an inch of space around the edges. Layer the fillings. Start with a handful of shredded lettuce, followed by your other chosen vegetables like carrots, celery, or red onion. Add a sprinkle of shredded cheddar or crumbled blue cheese. Arrange about a quarter of the buffalo chicken mixture down the center of the tortilla on top of the other fillings.
- Fold and Serve: To fold the wrap, bring the bottom edge up and over the filling, pulling it back snugly. Fold in the two sides, then roll the wrap up tightly like a burrito. Serve immediately with a side of extra dressing or buffalo sauce for dipping. For a crispy finish, you can place the rolled wrap seam-side down on a hot skillet or grill pan for 1-2 minutes per side.
Notes
- Use a store-bought rotisserie chicken to save time.
- Avoid overfilling the wrap to prevent it from tearing.
- Place lettuce down first to act as a barrier and prevent a soggy tortilla.
- For a crispy, restaurant-style wrap, toast it in a skillet or on a panini press after assembling.
- Crispy tofu, chickpeas, or cooked shrimp can be used as a substitute for chicken.
- Suggested side dishes include french fries, a simple green salad, coleslaw, or creamy tomato soup.
- If making ahead, store all components separately in airtight containers in the refrigerator and assemble just before serving to prevent sogginess.