Buffalo Chicken Wrap Recipe
A quick and flavourful Buffalo Chicken Wrap Recipe packed with spicy buffalo chicken, crisp veggies, and creamy dressing—perfect for an easy lunch or dinner.
Ingredients
For the Buffalo Chicken
- 2 cups cooked chicken shredded or diced
- 1/3 cup buffalo sauce
- 1 tbsp melted butter optional
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
For the Wrap
- 4 large flour tortillas
- 1 cup shredded lettuce romaine or iceberg
- 1/2 cup shredded carrots
- 1/2 cup diced celery
- 1/2 cup cherry tomatoes halved
For the Dressing
- 1/2 cup ranch or blue cheese dressing
- 1/4 cup mayonnaise optional
- 1 tbsp lemon juice
- 1 tsp honey
Optional Add-Ins
- Sliced avocado
- Shredded cheese cheddar or mozzarella
- Pickled onions or jalapenos
Instructions
Prepare the Chicken
- In a bowl, mix buffalo sauce, melted butter, garlic powder, and smoked paprika. Add the cooked chicken and toss until fully coated.
Warm the Chicken
- Heat the coated chicken in a pan for 3–5 minutes until warmed through.
Prepare the Vegetables
- Wash and chop lettuce, dice celery, shred carrots, and slice tomatoes.
Make the Dressing
- In a small bowl, combine ranch (or blue cheese), mayonnaise, lemon juice, and honey. Mix until smooth.
Warm the Tortillas
- Heat tortillas in a skillet or microwave for 10–15 seconds to make them soft and flexible.
Assemble the Wraps
- Lay each tortilla flat. Add lettuce first, then buffalo chicken, followed by carrots, celery, and tomatoes. Drizzle dressing on top.
Wrap and Serve
- Fold in the sides and roll tightly. Slice in half and serve immediately.
Notes
- Storage: Keep ingredients separate and refrigerate for up to 3 days; assemble fresh to avoid soggy wraps.
- Meal Prep Tip: Cook chicken in advance and store in airtight containers.
- Spice Level: Adjust buffalo sauce depending on your heat preference.
- Healthier Option: Use whole wheat tortillas and Greek yogurt instead of mayo.
- Variation: Swap grilled chicken with crispy chicken for extra texture.