Buffalo Chicken Wraps
Creamy, spicy, and utterly satisfying — these Buffalo Chicken Wraps are the kind of sandwich that hits all the comfort-food notes without fuss.
Servings: 4 servings
Equipment
- Mixing Bowl
- Skillet
Ingredients
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
Instructions
- 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.
Notes
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.