This Buffalo Chicken Wrap is packed with bold, spicy flavor balanced with creamy dressing and crisp veggies. Tender chicken breast strips are coated in a tangy buffalo marinade, quickly cooked in a skillet, then layered with shredded lettuce, carrots, avocado, cheddar cheese, and a drizzle of ranch or blue cheese dressing — all wrapped tightly in a soft flour tortilla. It’s a satisfying, handheld meal that comes together quickly and works perfectly for lunch, dinner, or meal prep.

Why You’ll Love This Recipe

• Delivers the classic buffalo wing flavor in a clean, portable wrap.
• Ready in under 30 minutes, making it ideal for busy weeknights.
• Completely customizable to your heat and texture preferences.
• Can be made healthier with simple swaps like Greek yogurt dressing or whole wheat tortillas.
• Great for meal prep — make the chicken ahead of time and assemble when ready to eat.
• A crowd-pleaser that both spicy food fans and creamy dressing lovers can agree on.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 boneless, skinless chicken breasts, sliced into thin strips
• 1 tablespoon olive oil
• ¼ cup buffalo-style hot sauce (adjust to taste)
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• Pinch of salt
• 4 large flour tortillas
• ½ cup blue cheese or ranch dressing
• 2 cups chopped romaine lettuce
• 1 cup shredded carrots
• 1 large avocado, sliced
• 1 cup shredded cheddar cheese

Directions

1. In a bowl, combine olive oil, buffalo-style hot sauce, paprika, garlic powder, and a pinch of salt. Stir until blended.
2. Add the sliced chicken breast strips to the marinade and toss until evenly coated. Let it sit for at least 10 minutes.
3. Heat a large non-stick skillet over medium-high heat. Add the marinated chicken strips to the pan and cook for 4–5 minutes, or until fully cooked and no longer pink inside. Stir occasionally to ensure even cooking.
4. While the chicken cooks, lay out the flour tortillas on a clean surface.
5. Spread a generous spoonful of blue cheese or ranch dressing over the center of each tortilla.
6. Layer with chopped romaine lettuce, shredded carrots, sliced avocado, and shredded cheddar cheese.
7. Add several strips of the cooked chicken over the top of the veggies.
8. Fold in the sides of each tortilla and roll tightly to form a wrap. Slice in half if desired and serve immediately.

Servings And Timing

• Servings: 4 wraps
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25–30 minutes

Variations

• Use boneless skinless chicken thighs for a juicier alternative to breast meat.
• Swap flour tortillas with whole wheat, spinach, or gluten-free options.
• Try different cheeses like pepper jack for more spice or mozzarella for a milder option.
• Add sliced red onions, bell peppers, or cherry tomatoes for extra crunch and flavor.
• Make it vegetarian by replacing chicken with buffalo-seasoned tofu or roasted cauliflower.
• Use Greek yogurt-based ranch dressing for a lighter version.
• Grill the chicken instead of pan-cooking for a smoky flavor.

Storage/Reheating

• Storage: Wrap each assembled wrap tightly in plastic wrap or foil and refrigerate for up to 1–2 days. For best results, store avocado and dressing separately to prevent sogginess.
• Reheating: Reheat only the chicken if possible. Use a microwave for about 30–45 seconds or a skillet on medium heat. Then assemble fresh veggies and wrap just before serving.
• Freezing: It is not recommended to freeze the fully assembled wrap due to the fresh vegetables. However, the cooked buffalo chicken can be frozen for up to 3 months. Thaw and reheat before assembling fresh wraps.

FAQs

What’s the best buffalo sauce to use?

Any classic buffalo-style hot sauce will work, such as one made with cayenne pepper and vinegar. Choose your favorite based on how spicy you like it.

Can I use rotisserie chicken?

Yes, shredded rotisserie chicken works great. Simply warm it up and toss it in buffalo sauce before adding to the wrap.

What can I use instead of ranch or blue cheese dressing?

You can use a light vinaigrette, Greek yogurt dressing, or even hummus for a different flavor.

Can I make the wrap ahead of time?

Yes, but for best texture, store the components separately and assemble right before eating. This keeps the tortilla from getting soggy.

How do I keep the wrap from falling apart?

Don’t overfill the wrap and make sure to fold in the ends before rolling it tightly. You can also warm the tortilla slightly to make it more pliable.

Is this recipe spicy?

It can be! The level of heat depends on the hot sauce you use. To reduce spiciness, use less sauce or pair with extra ranch/blue cheese dressing.

What other vegetables can I include?

Cucumbers, sliced red cabbage, tomatoes, or spinach all make great additions for flavor and crunch.

How do I make this recipe low carb?

Use a low-carb tortilla or lettuce wrap, and skip the carrots or dressing if needed.

Can I cook the chicken in the air fryer?

Yes, air fry the marinated chicken strips at 375°F (190°C) for 10–12 minutes, flipping halfway through.

Can I use frozen chicken?

Yes, just be sure to fully thaw it before marinating and cooking for even results.

Conclusion

This Buffalo Chicken Wrap brings together spicy, juicy chicken with crunchy veggies, creamy dressing, and melted cheese, all rolled up in a soft tortilla for the ultimate hand-held meal. It’s fast, filling, and totally customizable, making it perfect for lunch, dinner, or meal prep. Try it once, and it’ll likely become a regular on your weekly menu.

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