When I’m craving something bold, Buffalo Chicken Wraps are my go-to! They're loaded with juicy, seasoned chicken tossed in tangy buffalo sauce, fresh veggies, and melty cheddar cheese—all wrapped in a soft flour tortilla.
Buffalo Chicken Wraps
With less than 10 simple ingredients, these tasty wraps come together in about 25 minutes, making them perfect for a quick lunch or easy weeknight dinner.
I love keeping things simple, using fresh ingredients you can feel good about.
If you're a fan of buffalo wings but want something lighter and easier to eat, these wraps are just what you need. Want more heat? Go ahead and add extra hot sauce!
🛒Ingredients
- Chicken tenders – I prefer cooking the chicken fresh on the skillet, grill, or in the air fryer. Chicken tenders or breasts work great for this recipe.
- Buffalo sauce – You can use my homemade buffalo sauce or Frank’s hot wings sauce if you’re in a pinch.
- Flour tortillas – I use 4 large burrito-sized wheat tortillas, but you can also skip the gluten and try my low-carb buffalo lettuce wraps instead. Trust me, they’re really good!
- Dressing – Ranch or blue cheese dressing adds a creamy, cooling element. I personally love ranch and sometimes sprinkle in blue cheese crumbles for extra flavor. So delicious!
- Lettuce – Crisp iceberg lettuce pairs perfectly with the spicy chicken, but romaine works too.
- Cheese – Shredded sharp cheddar or your favorite Mexican blend works wonders here. Tip: Mix different types of shredded cheese for a tasty twist!
- Honey drizzle (optional) – A touch of honey adds a sweet contrast to the spicy chicken.
- Green onions – Freshly sliced green onions or quick pickled red onions add a zesty kick!
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥘 How To Make Buffalo Chicken Wraps
- Cut the chicken breast into long, thin strips.1 pound boneless skinless chicken breasts
- In a small bowl, mix together olive oil, hot sauce, paprika, garlic powder, and salt. Add the chicken strips and let them marinate for at least 10 minutes, or up to 24 hours.
- Heat a large non-stick skillet over medium-high heat and add the chicken strips. Cook for about 4-5 minutes, until fully cooked and no longer pink.
- While the chicken cooks, lay the tortillas on a plate. Top with lettuce, ranch dressing, carrots, onions, and cheese.
- Place a few chicken strips down the center of each tortilla. Roll up tightly like a burrito.
- Serve with extra hot sauce or dressing on the side, if desired. Enjoy!
Rita's Tip
Roll tightly. For a well-assembled wrap, roll the tortilla tightly while gently tucking the filling in. This keeps the wrap neat and prevents spills. Don’t add too much filling (I know, it’s tempting!).
📋Tips
- Got an air fryer? You can cook the marinated chicken in the air fryer, just like I did in this recipe. It makes the chicken crispy and perfectly cooked!
- This 5.8-quart air fryer is what I can't live without—it's a game changer!
- Customize the fillings. Add extras like avocado slices, crispy bacon (just like in my popular crispy chicken wrap), or even pickled jalapeños for extra flavor and texture.
- Warm the tortillas. If your tortillas seem stiff, warm them in a dry skillet over medium heat for a few seconds on each side. This makes them more flexible and easier to roll. I grilled mine, and yum!
- Use other sauce. Swap ranch for Greek yogurt sauce or avo crema, and use whole wheat tortillas for a healthier twist.
🍱Storing Leftover Chicken Wraps
- 🍱To Store. Wrap leftovers in foil or plastic wrap and refrigerate for up to 3 days. Reheat in a skillet or microwave.
- 🥶Freezing. Store the filling separately in an airtight container for up to 3 months. Thaw overnight before reheating and assembling.
- 🔥To Reheat. Heat wraps in a skillet for 2-3 minutes per side, or microwave for 1-2 minutes (tortilla may soften).
What To Serve With Buffalo Wraps
Buffalo Chicken Wraps pair perfectly with a variety of sides that complement their spicy, savory flavor. Here are a few ideas:
More Sandwiches and Wraps
📖Recipe
Buffalo Chicken Wraps
These Buffalo Chicken Wraps are a zesty and satisfying meal, featuring tender chicken tossed in buffalo sauce, crisp veggies, and creamy ranch dressing wrapped in soft tortillas. A quick and flavorful dinner or lunch idea everyone will love!
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- ½ cup Frank’s buffalo wings sauce, or similar like Valentina
- ½ teaspoon smoked paprika, or regular
- ½ teaspoon garlic powder
- Pinch of salt
- 4 large flour tortillas
- ½ cup ranch dressing, or blue cheese sauce
- 2 cups romaine lettuce, or iceberg lettuce, chopped
- ½ cup shredded carrot
- ½ of a medium red onion, cut into half moons
- ½ cup shredded cheddar cheese
Instructions
- Cut the chicken breast into long, thin strips.1 pound boneless skinless chicken breasts
- In a small bowl, mix together olive oil, hot sauce, paprika, garlic powder, and salt. Add the chicken strips and let them marinate for at least 10 minutes, or up to 24 hours.1 tablespoon olive oil, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, Pinch of salt, ½ cup Frank’s buffalo wings sauce
- Heat a large non-stick skillet over medium-high heat and add the chicken strips. Cook for about 4-5 minutes, until fully cooked and no longer pink.
- While the chicken cooks, lay the tortillas on a plate. Top with lettuce, ranch dressing, carrots, onions, and cheese.4 large flour tortillas, ½ cup ranch dressing, 2 cups romaine lettuce, ½ cup shredded carrot, ½ of a medium red onion, ½ cup shredded cheddar cheese
- Place a few chicken strips down the center of each tortilla. Roll up tightly like a burrito.
- Serve with extra hot sauce or dressing on the side, if desired. Enjoy!
Notes
- To Store: Keep leftover buffalo chicken wraps tightly wrapped in foil or plastic wrap and refrigerate for up to 3 days. Reheat in a skillet or microwave before serving.
- To Freeze: Wrap the buffalo chicken filling separately in an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating and assembling the wraps.
- To Reheat: Warm buffalo chicken wraps in a skillet over medium heat for 2-3 minutes per side until heated through and crispy. Alternatively, microwave for 1-2 minutes, though the tortilla may become softer. For the best texture, avoid reheating wraps with lettuce and dressing already added; instead, reheat the chicken filling separately and assemble fresh.
- To Make Ahead: Prepare the chicken and chop the veggies up to 1 day ahead. Store them separately in airtight containers in the refrigerator. Assemble the wraps just before serving for the best texture.
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