Buffalo Chicken Wrap
This buffalo chicken wrap is spicy, creamy, and easy to make—packed with bold flavor and perfect for a quick lunch or dinner!
Servings: 4 servings
Calories: 430kcal
Ingredients
- 1 lb boneless skinless chicken breast
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup Frank's Red Hot
- 1 tbsp unsalted butter
- 4 large flour tortillas
- 1 cup celery diced
- 1/2 cup bleu cheese dressing
- 2 cups lettuce shedded
- 1/2 cup cheddar cheese shedded
Instructions
- Slice the chicken breasts into thin strips and toss with the garlic powder, paprika, salt, and pepper.
- In a large sauté pan over high heat, heat the olive oil until hot. Cook the chicken strips until browned and cooked through, about 8-10 minutes. Transfer chicken to a medium mixing bowl.
- In a small pot, heat the hot sauce and butter together until the butter is melted and blends into the sauce. Add the sauce to the chicken and toss to coat.
- Lay the tortillas on a work surface and add 4-5 strips of chicken, one tablespoon of diced celery, some lettuce and cheese, and one tablespoon of blue cheese dressing. Fold in the sides and roll forward to close.
Notes
Slice chicken evenly: This ensures it cooks quickly and evenly.
Don’t skip the butter: It’s what gives buffalo sauce that classic smooth, rich texture.
Warm your tortillas: This makes them easier to roll without tearing.
Don’t overfill the wrap: Too much filling makes it hard to roll and eat.
Serve immediately: These wraps are best fresh while the chicken is warm and crispy.
Nutrition
Calories: 430kcal | Carbohydrates: 19g | Protein: 33g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 1263mg | Potassium: 615mg | Fiber: 2g | Sugar: 3g | Vitamin A: 772IU | Vitamin C: 2mg | Calcium: 197mg | Iron: 2mg