Buffalo Chicken Wrap

Craving a meal that’s spicy, satisfying, and easy to whip up in minutes? This Buffalo Chicken Wrap recipe is your perfect solution! With a delightful combination of tender shredded chicken, tangy homemade buffalo sauce, and fresh, crunchy veggies wrapped neatly in a soft tortilla, each bite bursts with flavor and texture. Ideal for busy weeknights, quick lunches, or even game-day gatherings, these wraps offer the classic taste of your favorite buffalo wings without the mess. Get ready to elevate your wrap game—once you taste this, you’ll understand why it’s truly the best buffalo chicken wrap you’ll ever make!

Why You’ll Love This Buffalo Chicken Wrap Recipe

Quick and easy to prepare

Pressed for time? This recipe comes together in about 25‑30 minutes from start to finish, and all you need is a single skillet plus a mixing bowl. No fancy gadgets—just straightforward, fool‑proof steps that even a beginner cook can master on the first try.

Perfect for busy weeknights or meal prep

Cook a big batch of chicken on Sunday, portion your wraps, and you’ve got grab‑and‑go lunches or effortless weeknight dinners that reheat beautifully. The flavors actually deepen as they sit, so Wednesday’s wrap tastes just as amazing—if not better—than Monday’s.

Combines spicy buffalo flavor with fresh ingredients

Each bite balances tangy heat, creamy dressing, crisp veggies, and pillowy tortillas. You get the crave‑worthy kick of buffalo wings without the mess of bones or frying—making it both healthier and more convenient.

Ingredients You Need

Shredded chicken (Tyson Chicken recommended)

Using pre‑cooked Tyson shredded chicken saves time, but you can also shred leftover rotisserie or poached breasts. Aim for 3 cups of protein so every wrap is hearty and satisfying.

Tortillas (Mission Tortillas)

Mission’s 10‑inch flour tortillas are sturdy enough to hold generous fillings without tearing. Opt for whole‑wheat or spinach tortillas if you want extra fiber and color.

Frank’s RedHot Sauce for authentic flavor

Frank’s delivers the classic buffalo zing thanks to its aged cayenne peppers and balanced vinegar notes. Start with ½ cup—you can always add more if you like things fiery.

Dressings (Hidden Valley Ranch or Kraft Blue Cheese)

A creamy element cools the spice. Hidden Valley Ranch lends herbaceous sweetness, while Kraft’s chunky blue cheese adds a sharp, tangy punch. Feel free to make your own dressing if you have fresh buttermilk and herbs on hand.

How to Make the Perfect Buffalo Sauce

Choosing your hot sauce (Frank’s RedHot or Tabasco)

Frank’s is milder with a richer pepper body; Tabasco is thinner, smokier, and packs extra heat. Blend the two for a nuanced flavor profile or stick with your favorite for predictable results.

Easy homemade buffalo sauce steps

1. Melt 4 Tbsp unsalted butter in a saucepan over low heat.
2. Whisk in ½ cup hot sauce until emulsified.
3. Season with a pinch of garlic powder and smoked paprika. Simmer for 2 minutes so the flavors marry and the sauce thickens slightly.

Tips for customizing spice level

For a milder sauce, swap butter for 2 Tbsp cream cheese—it tempers heat while adding richness. Need more kick? Stir in ¼ tsp cayenne or a dash of Tabasco right before tossing the chicken.

Step-by-Step Guide to Making Buffalo Chicken Wraps

Cooking and shredding chicken

Poach boneless breasts in salted water for 12‑14 minutes, or pressure‑cook on high for 8 minutes. Let cool, then shred with two forks or a stand mixer paddle for uniform pieces that soak up sauce.

Tossing chicken in buffalo sauce

While the chicken is warm, add it to a bowl with your freshly made buffalo sauce. Use tongs to flip until every strand is coated—this locks in moisture and flavor.

Assembling wraps: layering fillings

Lay a tortilla flat, spread 1 Tbsp dressing in the center, add a handful of romaine, then ¾ cup buffalo chicken. Top with shredded carrots, diced celery, and a sprinkle of crumbled blue cheese.

Best folding techniques for wraps

Fold the tortilla’s left and right edges toward the center, then roll from the bottom up, tucking as you go. This burrito‑style tuck keeps fillings secure and travel‑friendly.

Delicious Variations of Buffalo Chicken Wraps

Crispy chicken wrap (Air Fryer option)

Coat chicken tenders in panko, spritz with oil, and air‑fry at 400 °F for 10‑12 minutes. The result? A shatteringly crisp exterior that contrasts the creamy dressing inside the wrap.

Healthy grilled chicken version

Marinate chicken breasts in 1 Tbsp hot sauce + 1 Tbsp olive oil, then grill 5‑6 minutes per side. Slice thin; you’ll cut calories while retaining smoky char and juicy texture.

Vegetarian buffalo wrap alternative

Roast cauliflower florets tossed in buffalo sauce at 425 °F for 20 minutes, or pan‑sear tofu cubes until golden before coating. Both absorb buffalo flavors beautifully for a meat‑free twist.

Serving Suggestions and Pairings

Best side dishes for buffalo chicken wraps

Classic celery and carrot sticks echo the flavors of buffalo wings. For something heartier, try baked sweet‑potato frieshttps://www.lightyrecipes.com/loaded-french-fries/ or a crisp apple slaw to add sweetness.

Pairing with dips: ranch or blue cheese

Serve extra dressing on the side for dunking or drizzling. A yogurt‑based ranch can lighten things up, while a chunky blue cheese dip intensifies the tang.

Ideal drinks to serve alongside

Balance the spice with a frosty lager, lightly sweet iced tea, or sparkling lemonade. Hop‑forward IPAs also complement buffalo heat with their citrus notes.

Meal Prep Tips for Buffalo Chicken Wraps

How to store prepared wraps

Wrap each tortilla tightly in foil or parchment, then place in an airtight container. They’ll stay fresh up to 4 days in the fridge.

Reheating techniques for best taste

Unwrap and microwave for 60 seconds, or crisp in a skillet over medium heat for 2 minutes per side. The skillet method revives tortilla texture nicely.

Planning for weekday lunches

Pack lettuce and dressing separately to prevent sogginess, or use sturdy greens like kale that hold up. Slip an ice pack into your lunch bag if you won’t have refrigeration.

Buffalo Chicken Wrap

Paul, AI Chef

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dinner, Lunch

Cuisine American

Servings 4 wraps

Calories 560 kcal

Ingredients

  

• 12 oz Cooked chicken breast, shredded Rotisserie or poached: ~26 g protein per 3 oz serving
• ½ cup Frank’s RedHot Original Delivers the classic Buffalo flavor
• 4 Tbsp Unsalted butter Whisk with hot sauce for authentic Buffalo sauce
• 1 tsp Worcestershire sauce (optional) Adds depth to homemade sauce
• ¼ tsp Garlic powder Subtle savory boost
• 4 rounds 10-inch flour tortillas Mission “Burrito” size holds fillings without tearing
• 1 cup Romaine lettuce, shredded Crunch & freshness
• ½ cup Carrot, julienned Color & crunch
• ½ cup Celery sticks, thinly sliced Classic Buffalo pairing
• ¼ cup Crumbled blue cheese Tangy counterpoint (swap cheddar if preferred)
• 4 Tbsp Hidden Valley Ranch dressing ~129 kcal per 2 Tbsp; cools the heat (1 Tbsp per wrap)
• 2 Tbsp Fresh parsley, chopped Bright garnish (optional)

Instructions

 

Cook the chicken.

• Slice 2 large boneless breasts into thin strips and sauté in a non-stick skillet with a drizzle of oil over medium-high heat until no longer pink, 4–5 minutes per side.

Rest and shred.

• Transfer the cooked chicken to a board, let it rest 5 minutes to keep juices in, then shred with two forks (or a stand-mixer paddle for big batches).
• Make classic Buffalo sauce.
• In a small saucepan melt 4 Tbsp unsalted butter; whisk in ½ cup Frank’s RedHot for the traditional 1 : 1 ratio that coats meat without overpowering it.

Season the sauce.

• Stir in ¼ tsp garlic powder and a dash of Worcestershire for extra depth, then simmer 2 minutes so the emulsion thickens.

Toss chicken in sauce.

• Place the warm shredded chicken in a bowl; pour the hot Buffalo sauce over top and turn with tongs until every strand is bright orange.

Prep the fillings.

• While the sauce soaks in, shred 1 cup romaine, julienne ½ cup carrots, thin-slice ½ cup celery and crumble ¼ cup blue cheese—classic veggies that balance heat and add crunch.

Warm the tortillas.

• Heat four 10-inch Mission flour tortillas in a dry skillet or microwave 15 seconds; this prevents cracking when you roll.

Layer the wrap.

• Spread 1 Tbsp ranch down the center of each tortilla, add ¾ cup sauced chicken, then top with lettuce, carrots, celery and a sprinkle of blue cheese.

Fold burrito-style.

• Fold the left and right edges inward, pull the bottom edge over the filling, then roll forward tightly to seal—just like wrapping a burrito.

Serve or store.

• Slice on the bias and serve immediately, or wrap each burrito in foil and refrigerate up to 4 days; reheat in a skillet 2 minutes per side to revive the tortilla’s texture.

Optional Crunch-Factor Upgrade

• Bread chicken strips, spritz with oil and air-fry at 400 °F for 5–6 minutes per side for an ultra-crispy variation.

Notes

Nutrition (per serving)

• Calories: ~560 kcal
• Fat: 29 g
• Saturated Fat: 10 g
• Carbohydrates: 37 g
• Fiber: 3 g
• Sugars: 3 g
• Protein: 34 g
• Sodium: 1280 mg

Conclusion

Whether you’re craving a speedy weeknight dinner or stocking the fridge with grab‑and‑go lunches, this buffalo chicken wrap recipe delivers restaurant‑worthy flavor in about 30 minutes—no fryer required(tastesbetterfromscratch.com). By sticking with Frank’s RedHot, the sauce that ignited the original Buffalo wing craze back in 1964, you lock in that signature tangy heat every single time(franksredhot.com).

Remember to cool and store leftover wraps in shallow, airtight containers and refrigerate them within two hours; properly chilled, they’re good for up to four days, and frozen portions maintain quality for months(fsis.usda.gov, fsis.usda.gov). With endless variations—from crispy air‑fried tenders to vegetarian cauliflower—there’s no limit to how you can customize these wraps for game‑day spreads, weekday lunches, or late‑night snacks. Snap a photo, tag it with #BuffaloWrapChallenge, and show us how you made this recipe your own!

Frequently Asked Questions (FAQs)