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.
Tried this recipe?Let us know how it was!