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This tangy, filling buffalo chicken wrap has become my favorite lunch when I'm craving something fast but loaded with taste. The mix of juicy chicken slathered in classic buffalo sauce, fresh veggies, and smooth dressing all tucked into a soft tortilla gives you that restaurant feel without leaving home.
I first started whipping these wraps up after checking out a busy sports grill during football games. Their buffalo wraps ran almost $15 a pop, and I figured out I could make them at home way cheaper while adding exactly what I want.
What You'll Need
- Boneless skinless chicken breasts: gives you that clean protein and soaks up all the good flavors
- Franks Hot Sauce: brings that real buffalo kick without burning your mouth off
- Olive oil: makes sure the chicken gets evenly seasoned and doesn't stick to the pan
- Paprika: throws in a hint of smoke and makes everything look prettier
- Garlic powder: adds that yummy base flavor without chopping anything
- Large flour tortillas: work as the perfect wrapper; grab the soft taco size for easiest folding
- Blue cheese or Ranch dressing: tames the heat and brings in some richness
- Romaine lettuce: gives that necessary snap and green goodness
- Shredded carrots: add a touch of sweetness, pretty color, and good-for-you stuff
- Avocado slices: bring that buttery feel and healthy fats
- Shredded cheddar cheese: melts just right and goes great with those buffalo flavors
How To Make It
- Fix Up The Chicken:
- Cut chicken breast into thin strips about half an inch wide. This helps them cook fast and makes them easy to fit in your wrap. Thinner pieces also soak up more flavor from the sauce.
- Mix Your Buffalo Sauce:
- In a small bowl stir together olive oil, hot sauce, paprika, garlic powder, and salt until it's all blended. The oil helps spread the spices around and pushes flavor into the chicken. Pour this over your chicken strips and let them sit for at least 10 minutes. Want it super tasty? Make this the day before and keep it in the fridge.
- Cook Your Chicken:
- Get a big nonstick pan really hot over medium high heat. Lay the chicken pieces flat with some space between them. Cook until they reach 165°F inside, usually 4 to 5 minutes, flipping now and then so they cook the same all over. You want a bit of char on the outside while keeping the inside juicy.
- Build Your Wrap:
- Lay each tortilla out flat and spread about 2 tablespoons of dressing across the middle, leaving some room around the edges. Stack up romaine lettuce, carrots, avocado, and cheese to make a nice bed for your chicken. The lettuce keeps the hot chicken from making your tortilla soggy.
- Add Chicken And Roll It Up:
- Put several chicken strips down the middle of each prepared tortilla. To wrap it up, fold in the sides first, then roll from the bottom up, tucking everything in tight as you go, just like a burrito. This keeps all your goodies safely inside.
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Our family always makes buffalo chicken wraps the night before big games. My daughter, who usually stays away from anything spicy, shocked us all when she asked for these wraps on her birthday last year. I think it's because the cool, creamy dressing balances out the heat just right.
Prep Ahead Options
You can get the chicken soaking in marinade up to a day ahead and keep it in the fridge. For weekly meal planning, cook all your chicken, let it cool, then store it separate from the other stuff. Put your wraps together the same morning or right before eating so everything stays fresh.
Switch It Up
Try crispy tofu or chickpeas instead of chicken if you don't eat meat. Use spinach or kale in place of romaine for more nutrients. Mix Greek yogurt with hot sauce as a lighter option than blue cheese dressing. Go for whole wheat or spinach tortillas to get more fiber in your meal.
What Goes Well With It
These wraps taste amazing with sweet potato fries or a quick side salad. Cut them in half and stick toothpicks in them for a fancy party snack. For a full dinner, add corn on the cob and coleslaw during summer. In winter, they're perfect with a hot cup of tomato soup for a cozy meal.
Spice Level Changes
Buffalo sauce comes in different heat levels, so pick what works for you. Want it hotter? Throw in some cayenne pepper with your marinade. Need it milder? Just use more dressing in your wrap. You can always put extra dressing on the table for folks who can't handle the heat.
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Common Questions
- → How do I cook the chicken for the wrap?
Cut your chicken into thin strips, mix it with olive oil, hot sauce, paprika, garlic powder, and salt and let it sit for at least 10 minutes. Then toss it in a hot skillet over medium-high heat and cook until completely white inside, usually takes around 4-5 minutes.
- → Can I use a different type of dressing?
Absolutely! Try ranch, blue cheese, or even go lighter with a vinaigrette if you want something different. The dressing can totally change the wrap's flavor profile.
- → What tortillas work best for this wrap?
Big flour tortillas are your best bet since they bend easily and won't tear when you fold them around all your fillings. They help keep everything snug inside your wrap.
- → Can I make this wrap ahead of time?
You'll want to put these together right before eating them. The tortilla gets soggy if it sits too long with wet ingredients. But you can prep all your stuff earlier so assembly goes super fast when you're ready to eat.
- → Are there any substitutions for chicken in this wrap?
Sure thing! Try grilled shrimp for a seafood twist, tofu if you don't eat meat, or throw in some roasted veggies for a totally plant-based option. The buffalo flavor works great with lots of different main ingredients.