Best Buffalo Chicken Wrap Recipe
If you’re a fan of the bold, tangy heat of Buffalo wings and the portability of a sandwich, then the Buffalo Chicken Wrap is your ideal meal. Wrapped in a soft flour tortilla, this dish balances spicy chicken, cool veggies, creamy dressing, and melty cheese. Whether you’re making lunch for the family, prepping meals for the week, or hosting a game-day feast, this wrap delivers flavor and satisfaction in every bite.
Pro Tip: Use freshly grated cheese for better melt and flavor.
Step-by-Step Instructions
A. Preparing the Chicken
You can cook your chicken in several ways: pan-seared, grilled, baked, or even air-fried.
Pan-Searing Method (Quickest):
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Cut chicken into bite-sized chunks or thin strips for faster cooking and easier wrapping.
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Toss in olive oil, garlic powder, paprika, salt, and pepper.
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Heat a skillet over medium-high heat. Add chicken in a single layer.
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Cook for 5–7 minutes, flipping halfway through, until fully cooked and golden brown.
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Remove from heat and set aside in a bowl.
Alternate Cooking Options:
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Grill: Marinate whole chicken breasts, grill 5–7 minutes per side, and slice thin.
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Oven Bake: Bake at 400°F (200°C) for 20–25 minutes, then cube or shred.
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Air Fryer: Air fry chunks at 375°F for 10–12 minutes, shaking halfway through.
B. Making the Buffalo Sauce
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In a saucepan over low heat, melt butter.
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Add hot sauce, garlic powder, Worcestershire sauce, and honey.
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Whisk together until emulsified and slightly thickened (about 2–3 minutes).
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Taste and adjust heat level or sweetness.
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Pour over the cooked chicken and toss to coat evenly.
Adjust the heat:
Mild: Add more butter and a splash of cream.
Hot: Increase hot sauce or add cayenne.
C. Preparing the Wrap Ingredients
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Wash and dry the lettuce. Chop finely or shred.
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Dice tomatoes or halve cherry tomatoes.
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Prepare any optional veggies: thinly sliced onions, diced celery, avocado.
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Set out cheese and dressing.
Ranch vs. Blue Cheese:
Ranch = classic and milder
Blue Cheese = bold, tangy, and sharp
D. Assembling and Wrapping
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Warm the tortillas for 10–15 seconds in the microwave or skillet to make them pliable.
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Lay each tortilla flat and begin layering:
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Spread a tablespoon of ranch or blue cheese dressing.
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Add ¼ of the buffalo chicken.
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Top with lettuce, tomatoes, cheese, and any extras.
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Fold in the sides, then roll tightly from the bottom up to create a secure wrap.
Rolling Tip: Don’t overfill the wrap; it should still be easy to fold and hold.
E. Toasting the Wrap (Optional but Recommended)
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Heat a clean skillet or panini press over medium heat.
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Place the wrap seam-side down and press gently.
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Toast for 2–3 minutes per side until golden and slightly crisp.
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Let rest for 1 minute before slicing diagonally.
Why Toast It?
It seals the wrap, adds texture, and melts the cheese slightly for a gooey interior.
Variations & Add-Ins
Protein Options:
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Shredded rotisserie chicken – fastest option
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Grilled tofu or tempeh – for vegetarians
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Shrimp – quick-cooking and delicious with Buffalo flavor
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Cauliflower bites – great vegan option
Add-In Ideas:
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Sliced avocado or guacamole
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Pickled jalapeños
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Bacon crumbles
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Hard-boiled eggs (sliced)
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Diced cucumbers for crunch
Low-Carb Version:
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Swap tortilla for large romaine leaves or low-carb wraps.
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Use grilled or shredded chicken breast.
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Skip the honey in the sauce.
Make-Ahead and Meal Prep Tips
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Chicken & Sauce: Cook and store in the fridge up to 4 days.
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Veggies: Chop in advance but keep lettuce and tomatoes separate to avoid sogginess.
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Wraps: Assemble and wrap in foil or parchment for lunches. Keep dressing separate to avoid soggy tortillas.
Common Questions
Q: Can I make it less spicy for kids?
Yes! Use a mild Buffalo sauce (more butter, less hot sauce) and serve with extra ranch to cool it down.
Q: Can I use leftover chicken?
Absolutely. Shred or dice and warm in the Buffalo sauce before assembling the wrap.
Q: How do I keep the wrap from falling apart?
Warm the tortilla first and don’t overfill it. Wrapping in foil or parchment helps, especially for on-the-go meals.
Q: What’s the best store-bought Buffalo sauce?
Frank’s RedHot Buffalo Wing Sauce is a top pick for balance of flavor and heat.
Final Thoughts
The Buffalo Chicken Wrap is more than just a spicy snack — it’s a flexible, satisfying, and crowd-pleasing meal. With just a few staple ingredients, you can whip up a restaurant-style wrap in under 30 minutes.
Best Buffalo Chicken Wrap Recipe
Ingredients
- For the Chicken:
- 2 cups cooked, shredded chicken (rotisserie works great)
- 1/3 cup buffalo wing sauce (like Frank’s RedHot)
- 1 tbsp melted butter (optional, for a milder flavor)
- For the Wrap:
- 4 large flour tortillas (burrito size)
- 1/2 cup ranch or blue cheese dressing
- 1 cup shredded lettuce
- 1/2 cup shredded carrots (or matchstick carrots)
- 1/2 cup diced celery (optional for crunch)
- 1 cup shredded cheddar or mozzarella cheese
- Optional: sliced avocado or crumbled blue cheese
Instructions
- Make Buffalo Chicken:
In a bowl, toss warm shredded chicken with buffalo sauce and butter (if using). Add more sauce to taste. - Warm the Tortillas:
Lightly warm tortillas in a skillet or microwave for 10–15 seconds to make them more pliable. - Assemble the Wraps:
Spread 2 tbsp ranch or blue cheese dressing in the center of each tortilla.
Add a layer of lettuce, carrots, celery (if using), cheese, and buffalo chicken.
Optional: add sliced avocado or a sprinkle of blue cheese for extra flavor. - Wrap It Up:
Fold in the sides and roll tightly like a burrito. You can secure with a toothpick if needed.
Optional — Grill It:
For a crispy exterior, grill the wrap in a dry skillet for 2–3 minutes per side until golden brown. - Serve:
Slice in half and serve with extra dressing or celery sticks on the side.