These buffalo chicken wraps are made with tender chicken mixed with spicy and savory Franks Red Hot sauce, with fresh veggies, wrapped in a warm flour tortilla, and drizzled with creamy blue cheese.
Need a new and delicious idea for lunch?
These buffalo chicken wraps are full of tender chicken breast, marinated in hot and spicy Frank’s Red Hot sauce and spices like garlic and onion powder, and paprika.
Wrapped together with a medley of fresh crunchy veggies – like carrot, red onion, lettuce, and tomato. Then it’s drizzled with a creamy blue cheese dressing and bundled in a warm flour tortilla.
They’re perfect for meal prepping your lunches at the beginning of the week, serving up at lunchtime with your friends on the weekend, or even for a last-minute dinner on the go!
Trust me, these buffalo chicken wraps are so delicious and easy to whip up, they’ll become your new favorite!
Table of Contents
Ingredients for buffalo chicken wrap
For marinade:
- Frank’s Red Hot – In my opinion, this is the gold standard in buffalo sauce.
- Spices – I’ve used a blend of garlic powder, onion powder, paprika, and kosher salt.
For wrap:
- Flour tortilla wraps – These are perfect for our buffalo chicken wrap.
- Veggies – I’ve chosen a combination of tomato, lettuce, carrot, and red onion.
- Dressing – Feel free to choose your favorite blue cheese, ranch, or blue cheese dressing!
Ways to prepare the chicken
In this recipe, I’ve cut the chicken into strips, marinated them, and sauteed them in a pan, but here are some more ways to cook up the chicken to your liking!
You could keep the chicken breast whole, marinate it, and grill it until cooked completely.
Then let it rest for 5 minutes on a cutting board, and slice it into strips.
Alternatively, a great time saver is to buy a rotisserie chicken from your local grocery store, pre-cooked! You would simply shred the cooked chicken, mix it in with the marinade and put it into your wrap.
Veggies
I’ve chosen tomato, lettuce, carrot, and red onion for my wraps, but here are some more great veggies to add to it:
- Shredded cabbage
- Cucumber
- Celery
- Arugula
- Pickled red onions
Storage and leftovers
Any leftover buffalo chicken can be stored in an airtight container in the refrigerator for up to 4 days.
If you are meal-prepping for the week, I would suggest making the wraps each day as you go.
So fill up small food storage containers with a small amount of chicken and veggies, and pack the wrap separately. When you get to your destination, put the filling in the middle of the wrap, and roll it up!
This will prevent your tortilla from getting soggy during transport.
More sandwich recipes
- Want a classic? Try my Cuban Sandwich
- Need something packed full of flavor? Try my Spiced Chicken Shawarma Wraps
- Love a good copycat? Try my P.F. Chang’s Chicken Lettuce Wraps
- Looking for a crowd-pleaser? Try my Apple Butter BBQ Chicken Sandwich
Buffalo Chicken Wrap
Ingredients
For chicken:
- 5 tablespoons hot sauce
- 1/2 teaspoon garlic powder
- 12 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 pound boneless skinless chicken breast thinly sliced
- 2 tablespoons olive oil
For wrap:
- 4 10-inch flour tortilla wraps
- 1-1/2 cups chopped lettuce
- 1 large tomato diced
- 1 small carrot grated
- 1/2 small red onion thinly sliced
- 4 tablespoons crumbled blue cheese
- 4 tablespoons blue cheese dressing
Instructions
For chicken:
- In a bowl or ziptop bag add Frank's Red Hot sauce, garlic powder, onion powder, kosher salt, paprika, and black pepper.
- Add chicken and let marinade in the refrigerator for at least 30 minutes but preferably 2 hours.
- When ready to cook, add a 12-inch skillet to medium-high heat and add the olive oil.
- When the oil is hot add the chicken and the marinade to the pan and cook until the chicken is fully cooked, about 10 minutes.
- Remove from the heat and let cool while you assemble the wrap ingredients.
For wrap:
- Lay out 4 wraps and add an equal amount of lettuce, tomatoes, grated carrot, red onion, crumbled blue cheese, blue cheese dressing, and cooled chicken.
- Roll the tortillas like a burrito: start with folding in the sides first, then holding the sides fold up the bottom, and keep rolling up tightly until the end.
- Serve with extra dressing for dipping if desired.
Nutrition
