Buffalo Chicken Wrap Recipe | Easy Buffalo Chicken Wrap Recipe
A wrap is an excellent choice for preparing a quick and delicious meal in minutes. While there are numerous ways to stuff and fold a tortilla (and we’ve used them in anything from a stacked quesadilla cake to brunch-worthy tortilla French toast), this classic Buffalo chicken wrap will keep you going back for more.
Buffalo chicken wraps are filled with spicy Buffalo chicken and a crunchy blue cheese slaw with carrots and cabbage. To coat the chicken, you’ll make your own Buffalo sauce with oil, hot sauce, garlic powder, cayenne pepper, cumin, and paprika. It’s a flavorful and healthful way to eat chicken.
This Buffalo chicken wrap is as simple to make as it is to personalize. Adjust the seasonings to add more or less heat, replace the slaw with lettuce, replace the blue cheese sauce with ranch dressing, or use cauliflower or tofu for the pork. For those who despise mayonnaise, substitute Greek yogurt. There’s no need to skip out if you’re on a keto diet. Instead of flour tortillas, use store-bought or homemade keto tortillas. No matter how you stuff it, this recipe comes ready in under an hour, making it ideal for a quick lunch or dinner.
|PREP TIME||20 mins|
|TOTAL TIME||1 hr|
how to cook Buffalo Chicken Wrap Recipe
Buffalo Chicken Wrap Recipe: Ingredients
- 1 1/2 cups crumbled blue cheese
- 1 cup mayonnaise
- 1 tablespoon red wine vinegar
- Kosher salt
- ground black pepper, freshly ground
- 1/2 cup carrots, shredded
- 1/2 cup grated green cabbage
- 1/2 cup spicy sauce (for example, Frank’s RedHot Original)
- 1 tablespoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 2 tbsp plus 1 tbsp extra-virgin olive oil, divided
- 1 pound boneless skinless chicken breasts, split into 1″ thick strips lengthwise
- 4 big warmed flour tortillas
Buffalo Chicken Wrap Recipe: Directions
Combine blue cheese, mayonnaise, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a small mixing bowl. Toss in the carrots and cabbage to coat. Refrigerate until ready to use, covered.
Combine spicy sauce, cayenne pepper, garlic powder, cumin, paprika, 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a medium mixing bowl. Set aside 1/4 cup sauce and chill until ready to use.
Toss the chicken in the basin with the remaining hot sauce mixture to coat. Refrigerate for at least 30 minutes and up to 24 hours before serving.
In a large skillet, heat the remaining 1 teaspoon oil over medium-high heat. Remove the chicken from the marinade and place it in the skillet. Cook until it is cooked through and no longer pink, 4 to 5 minutes. Remove the marinade from the pan.
Divide the blue cheese slaw, chicken, and reserved spicy sauce evenly among the tortillas. Roll up tightly and serve.