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Craving something that’s equal parts quick, comforting, and full of bold flavor? This Buffalo Chicken Wrap is my go-to when I want something satisfying without fuss. Each bite brings together spicy sauced chicken, crisp veggies, creamy dressing, and just the right amount of hearty texture in a soft wrap. In under 30 minutes, you’ll have a meal that really delivers—whether for lunch, weeknight dinner, or when you need a protein-packed snack that doesn’t skimp on flavor.
I first whipped these up as a last-minute weeknight dinner and now my family requests buffalo chicken wraps almost every week. They always disappear fast and everyone loves building their own with toppings.
Ingredients
- Fresh chicken tenders or grilled chicken breast: Look for juicy pieces with no gray spots for reliable flavor and tenderness
- Large flour tortillas: Pick a brand that is soft and flexible so they do not break when rolling
- Buffalo sauce: Buy or make your own so you can control spiciness and freshness
- Crumbled blue cheese or Cheddar Jack cheese: Choose high-quality for creamy melt and bold taste
- Shredded lettuce: Romaine is best for crunch and color
- Chopped celery and carrots: They bring real crunch and brighten up each bite
- Ranch or blue cheese dressing: Use real buttermilk-based varieties for best flavor
- Avocado: Choose one that yields slightly to pressure for creaminess
- Salt and pepper: Freshly ground always brings out the chicken flavor
Always check that lettuce is crisp, cheese is fragrant, and chicken is fresh. Take a sniff and avoid any items that smell sour or metallic for maximum flavor and safety.
Step-by-Step Instructions
- Prep the Chicken:
- Cook or reheat your chicken until it reaches 165 degrees. Slice or shred it into bite-sized pieces for easy spreading in the wrap and toss hot chicken with buffalo sauce so it gets evenly coated.
- Prepare the Veggies:
- Wash, dry, and chop crisp lettuce, celery, and carrots. Peel if needed and cut into thin matchsticks for maximum crunch and easy eating.
- Warm the Tortillas:
- Place tortillas onto a dry skillet or briefly microwave under a damp paper towel for 20 to 30 seconds to make them soft and pliable.
- Assemble the Wrap:
- Lay the warm tortilla flat. Spread a thin layer of ranch or blue cheese dressing. Add a bed of romaine lettuce first, then evenly arrange sauced chicken. Sprinkle with cheese and add the veggie mix. Layer avocado slices if using.
- Roll and Secure Your Wrap:
- Fold up the bottom edge about two inches, then roll from one side while tucking in the sides tightly as you go. Gently press the seam to seal and use a toothpick if packing for later.
- Slice and Serve:
- Let the wrap rest for a minute for the steam to settle. Cut it in half diagonally with a sharp knife for the classic deli look. Serve immediately for the best texture.
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Blue cheese is always the star for me—it brings a bold bite that cuts through the sauce. One time we made these wraps together on a rainy Saturday and even my pickiest eater reached for seconds. They truly bring everyone to the table.
Storage Tips
Wrap cooled buffalo chicken wraps tightly in plastic or foil and store in the fridge for up to three days. To prevent sogginess, keep dressing and sauce separate and assemble just before eating. Reheat chicken gently in a skillet or microwave and always refresh lettuce and veggies.
Ingredient Substitutions
Swap chicken tenders with cooked rotisserie or leftover grilled chicken for convenience. If blue cheese is not your thing, grab sharp cheddar or Monterey Jack. Gluten-free tortillas or large lettuce leaves make this dish low-carb friendly.
Serving Suggestions
Serve with a crisp side salad, classic potato chips, or crunchy veggie sticks for a balanced meal. Cooling dips like ranch or blue cheese dressing make a perfect side when the heat is up. For a party platter, cut wraps into thirds and secure with party picks.
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Buffalo Chicken Wrap Origins
Buffalo sauce has its roots in upstate New York and is famous for being splashed all over crispy wings. The wrap takes this iconic flavor and makes it portable, hearty, and endlessly customizable. It is now a staple at sandwich shops and home kitchens everywhere.
Frequently Asked Questions
- → What type of chicken works best for these wraps?
Use grilled chicken breast, rotisserie chicken, or leftover cooked chicken for tender texture and maximum flavor. Shredding or chopping the chicken helps ensure even distribution in each bite.
- → How can I control the spice level?
Adjust the heat by modifying the amount of buffalo sauce or using a milder version. Adding extra butter to homemade buffalo sauce or pairing with creamy dressings can also mellow the flavor.
- → What are tasty add-ins or substitutions?
Include crisp lettuce, carrots, celery, avocado, or red onion for added flavor and crunch. Swap in different cheeses like cheddar or mozzarella for a new twist, or go with a lettuce cup for a lower-carb version.
- → How do I prevent the wrap from getting soggy?
Place leafy greens as the first layer in the tortilla to create a barrier. Keep hot and cold ingredients separate until assembling and serve immediately for best texture.
- → What’s the best way to reheat a buffalo chicken wrap?
Warm the wrap in a skillet for 2-3 minutes per side or reheat in an oven at 350°F for 7-10 minutes. Always aim for an internal temperature of 165°F for safety and ideal taste.
- → Are there make-ahead meal prep strategies?
Store components separately and assemble just before eating to keep everything fresh. Prepped wraps can be refrigerated for up to two days and quickly reheated as needed.