Name: Buffalo Chicken Wraps
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 pound Chicken breasts or tenders (Boneless and skinless, trimmed and cut into strips or bite-sized pieces); 4 medium Soft tortilla wraps (Flour tortillas are recommended; room temperature for easy folding); 1/2 cup Hot sauce (Adjust according to heat preference; Frank’s RedHot is classic); 1 teaspoon Garlic powder (For seasoning the chicken); 1 teaspoon Onion powder (For seasoning the chicken); 1 tablespoon Vinegar (Distilled or white vinegar to add tang to the sauce); 2 tablespoons Melted butter (To balance the spice and create a rich sauce); 1 cup Lettuce (Shredded; romaine or iceberg for crunch); 1 cup Tomatoes (Diced; seeded if you prefer less moisture); 1 cup Cheese (Shredded cheese of choice; cheddar or Monterey Jack recommended); 1/4 cup Buffalo sauce (For drizzling on wraps; can be extra of the hot sauce mixed with butter)

Jump to Recipe

Creamy, spicy, and utterly satisfying — these Buffalo Chicken Wraps are the kind of sandwich that hits all the comfort-food notes without fuss. Think tender, well-seasoned chicken wrapped in a soft flour tortilla with crisp lettuce, juicy tomatoes, melty cheese, and a tangy drizzle of buffalo sauce. Fun fact: Buffalo sauce was born in New York in the 1960s and has since become a game-day staple nationwide — which makes these wraps the perfect quick game-night clutch.

This recipe is special because it’s simple, fast, and family-friendly. You can have dinner on the table in under 30 minutes if you precook the chicken, or let it marinate for extra flavor when you have more time. If you enjoy handheld meals, you might also like my twist on similar handhelds — try this buffalo chicken wraps recipe for another take. Ready to make something creamy, spicy, and wildly satisfying? Let’s get cooking.

What is Buffalo Chicken Wraps?

What exactly makes these “Buffalo” chicken wraps? Is it the sauce? The heat? The deliciously buttery finish? The truth is, it’s all of the above. Named for the iconic buffalo-style hot sauce added to the chicken, these wraps combine spicy, buttery, and tangy flavors in one easy handheld.

Who decided salads and sandwiches should get all the fun? Maybe someone who believed “the way to a man’s heart is through his stomach.” Or maybe it was a fan of flipping game-day wings into a portable meal. Either way, a playful bit of culinary logic led to wrapping buffalo chicken in tortillas — convenience meets bold flavor. Give them a try and see why they’re such a crowd-pleaser.

Why You’ll Love This:

Creamy, Spicy, and Balanced: The melted butter and vinegar in the sauce soften the heat of the hot sauce, producing a tangy, creamy coating that clings to juicy chicken and plays beautifully with fresh lettuce and tomatoes.
Cost-Effective and Customizable: Making these at home saves you money compared to takeout and lets you control spice levels and ingredients. Use leftover rotisserie chicken for an even quicker meal.
Family-Friendly and Portable: These wraps are easy to assemble and perfect for lunchboxes, picnics, or a quick weeknight dinner. Top with extra cheese or ranch for picky eaters, or add pickled red onions for a zesty twist.

If you love bold flavors, these wraps are a must-try. For another crispy, fried-style party finger food with buffalo flavor, check the air-fryer version of buffalo-inspired snacks in the recipe round-up later in this post.

Make them tonight and see how fast they disappear.

How to Make:

Quick Overview

This recipe is straightforward, fast, and satisfying. You’ll marinate and cook the chicken, then assemble simple fresh fillings into soft flour tortillas. The standout elements are the creamy, buttery buffalo coating and the crunchy fresh vegetables that cut through the heat. Prep time: about 10–15 minutes (plus 30 minutes marinating if you choose). Cook time: 12–15 minutes. Total active time: roughly 25–30 minutes.

Ingredients

1 pound Chicken breasts or tenders (Boneless and skinless, trimmed and cut into strips or bite-sized pieces)
4 medium Soft tortilla wraps (Flour tortillas are recommended; room temperature for easy folding)
1/2 cup Hot sauce (Adjust according to heat preference; Frank’s RedHot is classic)
1 teaspoon Garlic powder (for seasoning the chicken)
1 teaspoon Onion powder (for seasoning the chicken)
1 tablespoon Vinegar (distilled or white vinegar to add tang to the sauce)
2 tablespoons Melted butter (To balance the spice and create a rich sauce)
1 cup Lettuce (Shredded; romaine or iceberg for crunch)
1 cup Tomatoes (Diced; seeded if you prefer less moisture)
1 cup Cheese (Shredded cheese of choice; cheddar or Monterey Jack recommended)
1/4 cup Buffalo sauce (For drizzling on wraps; can be extra of the hot sauce mixed with butter)

Directions

Marinate the chicken: In a bowl, toss the chicken pieces with garlic powder, onion powder, a pinch of salt, and a little pepper. Pour in 1/4 cup of the hot sauce and 1/2 tablespoon of vinegar if you like. Let marinate for at least 30 minutes in the refrigerator for best flavor (or skip marinating for a quicker cook if time is short).
Cook the chicken: Heat a skillet over medium-high heat with a little oil. Cook the chicken strips in a single layer for 3–4 minutes per side (depending on thickness) until golden and fully cooked to an internal temperature of 165°F. Alternatively, grill, bake at 400°F for 12–15 minutes, or pan-fry until cooked through.
Make the buffalo butter sauce: In a small bowl, whisk together the remaining 1/4 cup hot sauce, melted butter, 1/2 tablespoon vinegar, and a pinch of garlic powder. Toss the cooked chicken in this sauce until evenly coated.
Assemble the wraps: Warm the tortillas briefly in a dry skillet or microwave for 10 seconds to make them pliable. Place shredded lettuce in the center of each tortilla, add diced tomatoes, a handful of shredded cheese, and a portion of the buffalo-coated chicken. Drizzle with the 1/4 cup buffalo sauce for extra heat if desired.
Fold tightly: Fold the bottom edge up over the filling, then fold in the sides and roll firmly to secure the fillings. If taking on the go, wrap in parchment or foil to hold together.

Buffalo Chicken Wraps

What to Serve With:

Crispy baked sweet potato fries or classic oven fries for a comforting plate
A cooling cucumber or coleslaw salad to contrast the heat
Ranch or blue cheese dressing for dipping
Celery sticks on the side for a classic buffalo pairing
Iced tea, lemonade, or a cold beer for a refreshing drink to tame the spice

Top Tips for Perfecting:

Use warm tortillas: Heating tortillas briefly prevents cracking and helps seals the wrap when rolled.
Control the heat: Start with half the listed hot sauce and add more to the finished wrap if needed.
Cheese choice: Use a melting cheese like mozzarella or Monterey Jack for gooey texture; sharp cheddar adds more bite.
Make ahead: Marinate chicken overnight for deeper flavor, but assemble wraps just before serving to avoid soggy tortillas.
Avoid watery tomatoes: Seed tomatoes and pat them dry to prevent excess moisture.
Leftover chicken idea: Shred leftover roasted or rotisserie chicken and toss in the buffalo sauce for a super quick assembly.

For an alternate crispy, handheld buffalo snack idea, consider turning buffalo-flavored fillings into air-fried egg rolls for a different texture and crunch — there are great tutorials for that method using an air fryer that keep things lighter and crispier.

Try air-fryer buffalo chicken egg rolls for another fun buffalo-flavored variation.

Storing and Reheating Tips:

Refrigeration: Store wrapped or leftover chicken in an airtight container in the fridge for up to 3 days. Keep the tortillas and wet toppings separate if possible to prevent sogginess.
Freezing: You can freeze cooked buffalo chicken (without the tortillas) in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat chicken gently in a skillet over medium heat or in a 350°F oven until warmed through. Reassemble wraps with fresh lettuce and tomatoes after reheating to maintain crunch.
Best practice: For meal prep, store chicken and tortillas separately, then assemble fresh each day.

FAQs

Can I use rotisserie chicken instead of cooking breasts?
Yes — shredded rotisserie chicken tossed in the buffalo butter sauce is a quick and delicious shortcut.

How can I make these milder for kids?
Reduce the hot sauce to a quarter cup and add more melted butter or a little honey to soften the heat. Serve with ranch on the side.

Are these wraps freezer-friendly?
Freeze the cooked chicken only, not the assembled wraps. Freeze for up to 3 months and thaw before reheating.

What’s a good substitute for melted butter if I’m dairy-free?
Use a dairy-free butter alternative or a neutral oil mixed with a little vinegar to mimic the tang and fat of the original sauce.

Can I bake the wraps to melt the cheese and crisp the outside?
Yes — wrap them in foil and bake at 375°F for 8–10 minutes, or brush lightly with oil and toast in a skillet for a crispier exterior.

How spicy is this recipe on a scale from 1 to 10?
With 1/2 cup of hot sauce it’s around a 6–7 for most people. Reduce the hot sauce to lower the heat to a 3–4.

Conclusion

These Buffalo Chicken Wraps are an easy, flavorful weeknight winner that balance creamy, tangy, and spicy elements with fresh veggies for texture. They’re perfect for busy families, make-ahead lunches, or casual get-togethers — and they’re flexible enough to adapt to whatever you have on hand. If you want another trusted version to compare techniques or flavor ratios, check out this detailed Buffalo Chicken Wrap – Tastes Better From Scratch recipe for inspiration and variations. Enjoy, and don’t forget to share a wrap with someone you love.