This Buffalo Chicken Wrap combines tender, spicy chicken with shredded cheddar and crumbled blue cheese, crisp lettuce, creamy avocado, crunchy carrots, and tangy Ranch dressing. All of the elements are wrapped in a warm flour tortilla for a quick, satisfying meal.
Why You’ll Love This Buffalo Chicken Wrap Recipe
- Bold flavor. Creamy Ranch, tangy buffalo sauce, crunchy vegetables, and savory cheese deliver a balanced explosion of tastes and textures.
- Fast and simple. The chicken roasts in about 20 minutes, and the rest of the ingredients are quick to assemble.
- Make-ahead friendly. Assemble wraps in advance for easy lunches—reheat briefly or enjoy cold.
Buffalo Chicken Wrap Ingredients
- Chicken tenders: Use fresh tenders or slice boneless chicken breasts into strips.
- Hot sauce: Frank’s or your preferred buffalo-style sauce.
- Salt and pepper
- Garlic powder: Helps the seasoning cling to the chicken.
- Olive oil: For roasting—extra virgin works well.
- Large flour tortillas: Burrito-size for easy rolling.
- Romaine lettuce: Or any crisp lettuce you prefer.
- Shredded cheddar cheese: Pre-shredded saves time.
- Ranch dressing: For creaminess and tang.
- Crumbled blue cheese: Optional if you prefer a milder flavor.
- Vegetables: Spring onions, julienned carrots, and sliced avocado.
How to Make a Buffalo Chicken Wrap
These wraps work well for dinner or an on-the-go lunch. They’re delicious warm but also hold up well straight from the fridge.
- Prepare: Preheat oven to 400°F. In a medium bowl, toss chicken tenders with hot sauce, kosher salt, black pepper, and garlic powder. Let them marinate at least 15 minutes.
- Roast: Arrange chicken on a roasting rack set over a baking sheet, drizzle with olive oil, and roast for 15–20 minutes or until the internal temperature reaches 165°F. Let the chicken rest a few minutes before assembling.
- Assemble: Warm each tortilla briefly in the microwave or skillet. In the center of the tortilla layer chopped romaine, shredded cheddar, a drizzle of Ranch, and crumbled blue cheese.
- Finish: Top with chopped spring onions, julienned carrots, sliced avocado, and the roasted buffalo chicken. Fold the sides in, then roll tightly from the bottom to form the wrap.
- Serve: Cut in half and serve with extra Ranch or hot sauce on the side.
Recipe Tips And Variations
- Swap dressings: Use blue cheese dressing, honey mustard, or BBQ sauce in place of Ranch for a different profile.
- Adjust the heat: Add more hot sauce or sriracha for extra spice, or use a milder sauce to tone it down.
- Save time: Use pre-cooked or frozen breaded chicken tenders—reheat per package instructions and assemble.
- Try different greens: Substitute shredded cabbage or baby spinach for romaine.
- Other cheeses: Monterey Jack, mozzarella, or feta are good alternatives if you skip blue cheese.
- Vegetarian option: Replace chicken with roasted vegetables or a cooked falafel patty.
Serving Suggestions
Pair the wraps with a crisp salad or any favorite sides such as fries, roasted vegetables, or a light slaw to balance the spicy, creamy flavors.
Proper Storage
Tightly wrap each sandwich in foil and refrigerate up to 3 days. Reheat on a baking sheet in a 300°F oven until warmed through and cheese melts, or microwave in 30-second intervals until hot.
More Easy Chicken Recipes
- Bang Bang Chicken
- Crockpot Buffalo Chicken Dip
- Chicken Piccata
- Lemon Chicken
- Chicken Kiev
Buffalo Chicken Wrap
A quick, flavorful wrap with buffalo-roasted chicken, cheddar, blue cheese, lettuce, avocado, and Ranch dressing.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Ingredients
Buffalo Chicken fingers:
- 1 pound chicken tenders
- ¾ cup Frank’s Hot Sauce or buffalo wing sauce
- ½ teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 3 tablespoons olive oil
Wraps:
- 4 large burrito-size flour tortillas, warmed
- 3 to 4 cups chopped Romaine lettuce
- ½ cup shredded cheddar cheese
- ½ cup Ranch dressing, for drizzling
- ½ cup crumbled blue cheese
- 2 spring onions, finely chopped
- ½ cup julienned carrot
- ½ avocado, sliced
Instructions
- Preheat the oven to 400°F (200°C).
- Place a roasting rack on a baking sheet to help the chicken cook evenly.
- In a medium bowl, combine chicken tenders with Frank’s Hot Sauce, salt, pepper, and garlic powder. Toss to coat and marinate at least 15 minutes.
- Arrange the seasoned chicken on the rack and drizzle with olive oil.
- Roast for 15–20 minutes or until the internal temperature reaches 165°F (74°C). Let rest a few minutes.
- Warm tortillas briefly in the microwave or in a skillet.
- Assemble: layer lettuce and cheddar in the center of each tortilla, drizzle Ranch, sprinkle blue cheese, then add spring onions, carrots, avocado, and chicken.
- Fold the sides toward the center, fold the bottom up over the filling, and roll tightly to form each wrap.
- Cut in half and serve with extra Ranch or hot sauce if desired.
Equipment
- Measuring cups and spoons
- Mixing bowls
- Baking sheet
- Roasting rack
Notes
- Storage: Wrap each sandwich tightly in foil and refrigerate up to 3 days. Reheat in a 300°F oven or microwave in short intervals.
- Dressings: Try blue cheese, honey mustard, or BBQ sauce for variety.
- Spice level: Increase hot sauce for more heat or choose a milder sauce to reduce it.
- Quick option: Use pre-cooked chicken tenders to speed up assembly.
- Greens: Substitute cabbage or baby spinach if preferred.
- Cheese swaps: Monterey Jack, mozzarella, or feta work well in place of blue cheese.
- Vegetarian: Omit chicken or use falafel for a meat-free alternative.
Nutrition
Calories: 618 kcal
| Carbohydrates: 23 g
| Protein: 35 g
| Fat: 43 g
| Carbohydrates: 23 g
| Protein: 35 g
| Fat: 43 g
Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and preparation.
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