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Easy Spicy Buffalo Chicken Wrap

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A quick and flavorful buffalo chicken wrap with spicy homemade sauce, tender chicken, fresh veggies, and creamy dressing, perfect for lunch or light dinner.

Ingredients

Scale
  • 2 medium boneless, skinless chicken breasts (about 12 oz / 340 g), thinly sliced
  • 1/2 cup (120 ml) hot sauce (preferably Frank’s RedHot)
  • 2 tbsp (30 g) unsalted butter, melted
  • 4 large flour tortillas (10-inch / 25 cm), soft and pliable
  • 1 cup (100 g) shredded lettuce (romaine or iceberg)
  • 1/2 cup (60 g) diced celery
  • 1/4 cup (40 g) shredded carrots (optional)
  • 1/2 cup (50 g) shredded cheddar or Monterey Jack cheese
  • 1/4 cup (60 ml) ranch or blue cheese dressing
  • 1 tsp (2 g) garlic powder
  • Salt and black pepper to taste
  • 1 tbsp (15 ml) oil for cooking chicken

Instructions

  1. Pat the chicken breasts dry and slice into thin strips about 1/4 inch thick. Season with garlic powder, salt, and pepper.
  2. In a small bowl, whisk together hot sauce and melted butter until smooth. Set aside.
  3. Heat oil in a non-stick skillet over medium-high heat. Cook chicken strips in a single layer for 3-4 minutes per side until cooked through and golden brown (internal temperature 165°F). Avoid overcrowding.
  4. Transfer cooked chicken to a mixing bowl and toss with buffalo sauce until evenly coated.
  5. Warm tortillas in a dry skillet over medium heat for about 20 seconds per side or wrap in foil and heat in a 350°F oven for 5 minutes.
  6. Lay each tortilla flat and layer shredded lettuce, buffalo chicken, diced celery, shredded carrots, and cheese. Drizzle with ranch or blue cheese dressing.
  7. Fold sides of tortilla in and roll tightly from bottom up like a burrito. Secure with a toothpick if needed.
  8. Serve immediately while chicken is warm and veggies are crisp.

Notes

Use thinly sliced chicken for faster cooking and juicier texture. Avoid overcrowding the pan to prevent steaming. Melt butter carefully for smooth buffalo sauce. Warm tortillas before assembling for easier folding. For less heat, reduce hot sauce or mix with BBQ sauce or honey. Store leftovers wrapped tightly in foil or plastic wrap and refrigerate up to 2 days. Reheat gently to avoid soggy veggies.

Nutrition

Keywords: buffalo chicken wrap, spicy chicken wrap, quick lunch, easy dinner, homemade buffalo sauce, chicken wrap recipe

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