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buffalo chicken wrap

buffalo chicken wrap

A fast and flavorful handheld meal that captures all the bold, tangy heat of classic buffalo wings, without the mess. Tender chicken strips, crisp vegetables, and creamy dressing are wrapped in soft tortillas for a satisfying, portable dish perfect for lunch or dinner. Customizable, meal-prep friendly, and ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 10 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: American, fusion
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 boneless, skinless chicken breasts (about 1 lb), sliced into strips
  • 2 tbsp olive oil
  • ¼ cup Frank’s RedHot buffalo sauce
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • Salt and black pepper to taste
For the Wrap Assembly
  • 4 large flour tortillas 10-inch
  • ½ cup ranch or blue cheese dressing
  • 1 cup shredded romaine lettuce
  • ½ cup shredded carrots
  • ¼ cup thinly sliced red onion
  • 1 cup shredded sharp cheddar or pepper jack cheese
Optional Add-ins
  • ½ avocado sliced
  • Blue cheese crumbles
  • Diced cucumbers or roasted corn

Equipment

  • Large skillet or air fryer
  • Mixing bowls
  • Tongs or spatula
  • Cutting board and knife
  • Measuring spoons and cups
  • Parchment paper or foil for wrapping

Method
 

  1. Prepare the Chicken Marinade:
    In a bowl, combine olive oil, buffalo sauce, smoked paprika, and garlic powder. Let sit for 5 minutes to activate flavors, then toss in chicken strips. Marinate for 10 minutes (or overnight for stronger flavor).
  2. Cook the Chicken:
    Stovetop Method: Heat a large skillet over medium-high. Cook marinated strips 4–5 minutes per side until golden and internal temperature reaches 165°F.
    Air Fryer Method: Preheat to 375°F, cook strips for 8–10 minutes, shaking halfway through.
  3. Warm the Tortillas:
    Heat tortillas in a dry skillet for 20 seconds per side to soften and prevent cracking.
  4. Assemble the Wraps:
    Spread 2 tbsp dressing evenly over each tortilla, leaving a 1-inch border. Layer lettuce, carrots, and red onion in the center. Sprinkle cheese over vegetables.
  5. Add Chicken:
    Place warm chicken strips vertically down the middle. Add extra buffalo sauce if desired.
  6. Fold and Roll:
    Fold sides inward, then roll from the bottom up, keeping it snug. Let rest seam-side down for 2 minutes to set.
  7. Serve:
    Slice in half diagonally. Serve warm or chilled with fries, salad, or veggie sticks.

Notes

  • Make-Ahead Tip: Store fillings separately; assemble fresh before eating.
  • Gluten-Free Option: Use certified gluten-free tortillas and sauces.
  • Lighter Version: Substitute Greek yogurt dressing for ranch.
  • Storage: Refrigerate for up to 2 days, tightly wrapped in parchment or foil.
  • Pairing Suggestion: Serve with air-fried zucchini chips or cucumber salad for a refreshing contrast.