Our Buffalo Chicken Wrap recipe brings juicy chicken, crisp lettuce, and tangy blue cheese dressing together in minutes for a meal that’s a little messy in the best way, and worth every bite. It’s everything you love about buffalo wings, tucked neatly into a warm tortilla.
The crunch gets your attention, the flavor seals the deal.
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Buffalo sauce has been winning hearts since the late 60s when it first showed up on chicken wings in Buffalo, New York. That fiery, tangy mix of hot sauce and butter has a way of waking up your taste buds!
I’ve been hooked since my first messy plate of wings, and I’ve been chasing that flavor ever since.
Our Buffalo Chicken Wraps bring all that bold, crave-worthy goodness with crisp lettuce and cool blue cheese.
One bite and you’ll know this is how Buffalo was meant to be enjoyed!
Everything you need is at your local grocery store, so no hunting for fancy ingredients.
And Buffalo wraps are perfect for busy weeknights because they’re quick to make, and disappear even quicker!
I’ll be honest, I’m a full-blown buffalo chicken fan boy. If it’s got that spicy, tangy sauce, I’m already halfway to the kitchen! So if you’re anything like me, you’ve got to try my recipes for Buffalo Chicken Wings, Buffalo Chicken Grilled Cheese Sandwich, and Buffalo Chicken Macaroni and Cheese; they’re some of my favorites!
Ingredients
Gather the ingredients to prepare our buffalo chicken wrap recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Can I Make Adjustments to the Recipe?
We actually took the easy route and used precooked fried chicken tenders, but you can make your own or swap in rotisserie chicken, leftover chicken, plain chicken breasts, or chicken thighs for a lighter bite.
For the dressing, my go-to is our homemade Blue Cheese Dressing recipe, but feel free to use your favorite grocery store brand. If you’re not into blue cheese dressing at all, you can try my Homemade Ranch Dressing, or a tangy mix of sour cream and lemon juice for a simple, creamy alternative.
Use your favorite buffalo sauce, or try my Homemade Buffalo Sauce recipe. For a quick substitute, you can use a different hot sauce, but it’s not the same if it’s not Buffalo.
If you’re a cheese lover, you can add shredded cheddar cheese, Monterey Jack, or even cheese whiz to the sandwich.
For that fresh crunch, you can swap the romaine lettuce for iceberg lettuce, or you could even add coleslaw.
Toss in thin strips of red onions and green onions for a sweet bite and extra color.
Tuck everything into low-carb wraps, or make buffalo chicken lettuce wraps for a lighter spin without losing the bold buffalo taste.
How to Make a Buffalo Chicken Wrap
Follow along with my simple step-by-step instructions to learn how to make a buffalo chicken wrap in your home kitchen.
Follow the directions on the package of fried chicken tenders for heating.
- Cut the tenders into bite-sized pieces and place them in a medium bowl.
- Pour the buffalo sauce over the pieces.
- Toss with the sauce to get a good coating on the pieces.
- Place the flour tortillas on a plate and spread one tablespoon of bleu cheese dressing on each tortilla. Keep it in the center of the tortilla, leaving space on all sides.
- Place the chopped romaine on top of the dressing, then add the celery and carrots.
- Place the sauced tender pieces on top of the greens.
- Sprinkle the bleu cheese crumbles over the tenders.
- Fold each end into the center of the tortilla.
- Starting from the front, roll the tortilla into a log, making sure to keep the ends tucked in.
- Place the wraps on a very hot griddle or skillet to quickly brown both sides of the wraps.
Make sure the griddle is very hot. You don’t want to heat the wrap through; leave it on just long enough to brown the outside. If you leave it on too long, the lettuce will wilt.
Our tangy Buffalo Chicken Wraps are perfect for a quick lunch, game day snacking, or when you want something that makes everyone happy at the dinner table.
One bite in and you’ll see why they never last long around here!
How to Store and Reheat
Store any leftovers in an airtight container in the refrigerator for 1-2 days.
Reheat in a large non-stick skillet over medium heat until warmed through, about 4-5 minutes. I would skip the microwave, as it will wilt the lettuce and make the tortilla soggy.
These wraps are at their best when made fresh, so I don’t recommend freezing them.
Recipe FAQs
Absolutely. Grab some chickpeas, shredded cauliflower, or even tofu, toss them in buffalo sauce, and you’ve got a meat-free version that still brings the heat.
You sure can. Just keep the chicken filling, leafy greens, and soft flour tortillas in their own containers, then build the wraps right before serving so they stay fresh and crisp.
Go for it. Try half buffalo sauce and half BBQ with a little butter stirred in for extra flavor. It gives you a whole new twist without losing that Buffalo magic.
More Recipes You’ll Love!
Buffalo Chicken Wrap Recipe
Ingredients
- 2 large flour tortillas -wrap or burrito size
- 8 oz precooked fried chicken tenders -or make your own with my recipe
- ¾ cup buffalo sauce -your favorite brand or my recipe
- 2 tablespoon bleu cheese dressing -your favorite brand or my recipe
- 2 cups romaine -chopped
- ¼ cup celery -sliced
- 2 tablespoon carrots -shredded or sticks
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Instructions
- Follow the directions on the package of fried chicken tenders for heating.
- Cut the tenders into bite-sized pieces and place them in a medium bowl.
- Pour the buffalo sauce over the pieces.
- Toss with the sauce to get a good coating on the pieces.
- Place the flour tortillas on a plate and spread one tablespoon of bleu cheese dressing on each tortilla. Keep it in the center of the tortilla, leaving space on all sides.
- Place the chopped romaine on top of the dressing, then add the celery and carrots.
- Place the sauced tender pieces on top of the greens.
- Sprinkle the bleu cheese crumbles over the tenders.
- Fold each end into the center of the tortilla.
- Starting from the front, roll the tortilla into a log, making sure to keep the ends tucked in.
- Place the wraps on a very hot griddle or skillet to quickly brown both sides of the wraps.Make sure the griddle is very hot. You don’t want to heat the wrap through; leave it on just long enough to brown the outside. If you leave it on too long, the lettuce will wilt.
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