These Buffalo Chicken Wraps bring all the tangy, spicy heat of buffalo wings wrapped up in a soft tortilla with cool ranch and crisp veggies. I first made these on a Tuesday night when Oliver came home starving after soccer practice, and I needed something fast that still felt like a treat. The smell of that buffalo sauce hitting the hot skillet had him practically climbing onto the counter, asking if dinner was ready yet. They come together in about 15 minutes, use ingredients you probably already have, and taste like something you'd order at your favorite lunch spot.
If you love easy chicken recipes that pack bold flavor, you'll also want to try this Creamy Chicken Stroganoff Recipe or these Peruvian Chicken with Green Sauce Recipe for weeknight wins.
Why You'll Love This Buffalo Chicken Wraps
You'll love these Buffalo Chicken Wraps because they're fast, flavorful, and way easier than making actual wings. The chicken cooks in under five minutes, and you can customize the heat level to suit your family. If you've got picky eaters, dial back the hot sauce. If you want it spicier, add extra. The wraps hold together beautifully, and the combination of cool ranch, crunchy veggies, and spicy chicken is just about perfect.
They're also great for meal prep. Make the chicken ahead, chop your veggies, and store everything separately. When you're ready to eat, just assemble and go. You can even pack these for lunch without them getting soggy if you keep the wet ingredients separate until the last minute.
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Buffalo Chicken Wraps Ingredients
Here's everything you need to make these Buffalo Chicken Wraps from scratch.
See Recipe Card Below This Post For ingtedient Quantites
Boneless skinless chicken breasts: The base of the recipe, sliced into thin strips so they cook quickly and soak up all that buffalo flavor.
Olive oil: Helps the marinade coat the chicken evenly and keeps the strips from sticking to the skillet.
Frank's Buffalo Wings Sauce: This is the classic tangy, vinegary hot sauce that gives the wraps their signature buffalo taste. You can use any buffalo sauce you like, but Frank's is my go-to.
Smoked paprika: Adds a subtle smokiness and a little extra depth to the marinade. Regular paprika works fine if that's what you have.
Garlic powder: Brings a savory, garlicky punch that rounds out the heat.
Salt: Just a pinch to enhance all the flavors and balance the spice.
Large flour tortillas: Soft and pliable, perfect for rolling everything up tightly without tearing.
Ranch dressing: The cool, creamy contrast to the spicy buffalo chicken. It's what makes these wraps feel indulgent.
Romaine lettuce: Adds crunch and freshness. Iceberg works too if you prefer a milder flavor.
Shredded carrot: A little sweetness and extra crunch to balance the heat.
Red onion: Sliced into half moons for a sharp, fresh bite that cuts through the richness.
Shredded cheddar cheese: Melts slightly from the warm chicken and adds a creamy, salty finish.
How to Make Buffalo Chicken Wraps
Follow these simple steps to make the best Buffalo Chicken Wraps.
Prep the chicken: Cut the chicken breasts into long, thin strips so they cook evenly and quickly.
Make the marinade: In a small bowl, whisk together the olive oil, buffalo sauce, smoked paprika, garlic powder, and a pinch of salt. Toss the chicken strips in the marinade and let them sit for at least 10 minutes. If you've got time, let them marinate in the fridge for up to 24 hours for even more flavor.
Cook the chicken: Heat a large non-stick skillet over medium-high heat. Add the marinated chicken strips and cook for about 4 to 5 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink inside. The edges should have a little char and the sauce should cling to the meat.
Prep the tortillas: While the chicken cooks, lay your tortillas out on a clean plate. Layer each one with chopped lettuce, a drizzle of ranch dressing, shredded carrots, red onion slices, and a sprinkle of cheddar cheese.
Assemble the wraps: Place a few cooked chicken strips down the center of each tortilla. Roll the tortilla up tightly, folding in the sides like a burrito so nothing falls out.
Serve: Slice the wraps in half if you like, and serve with extra hot sauce or ranch dressing on the side. Enjoy them warm while the chicken is still a little steamy.
Substitutions and Variations
You can easily customize these Buffalo Chicken Wraps to fit what you have on hand or your family's preferences.
Swap the protein: Use rotisserie chicken for an even faster version. Just shred the chicken, toss it with the buffalo sauce, and warm it in a skillet. Ground turkey or chicken also works if you cook it first and then mix it with the sauce.
Change the tortilla: Whole wheat tortillas, spinach wraps, or low-carb tortillas all work great. You can even use large lettuce leaves for a completely carb-free option.
Adjust the heat: If you're sensitive to spice, use half buffalo sauce and half barbecue sauce, or just add more ranch to cool things down. For extra heat, toss in a pinch of cayenne pepper or use a spicier hot sauce.
Try different veggies: Shredded cabbage, diced tomatoes, sliced bell peppers, or avocado all make great additions. You can also add pickles or jalapeños if you like extra tang.
Cheese options: Swap the cheddar for pepper jack, mozzarella, or crumbled blue cheese if you want that classic buffalo wing vibe.
Equipment For Buffalo Chicken Wraps
You don't need any fancy tools for this Buffalo Chicken Wraps. Here's what I used.
A small bowl for mixing the marinade. A large non-stick skillet to cook the chicken quickly without sticking. A sharp knife and cutting board for slicing the chicken and veggies. A plate for assembling the wraps.
Storage and Reheating Tips
These Buffalo Chicken Wraps are great for meal prep, but you do need to store them the right way to keep them fresh.
To store: Wrap leftover wraps tightly in foil or plastic wrap and keep them in the fridge for up to 3 days. If you want them to stay crisp, store the chicken and veggies separately and assemble fresh when you're ready to eat.
To freeze: I recommend freezing just the cooked buffalo chicken in an airtight container. It'll keep for up to 3 months. Thaw it overnight in the fridge, then reheat and assemble fresh wraps.
To reheat: Warm the wraps in a skillet over medium heat for 2 to 3 minutes per side until they're heated through and the tortilla gets a little crispy. You can also microwave them for 1 to 2 minutes, but they won't be as crisp. For the best texture, reheat just the chicken and build fresh wraps with cold veggies and ranch.
Make-ahead tip: Prep the chicken and chop all your veggies up to a day ahead. Store everything separately in airtight containers in the fridge, then assemble the wraps right before you're ready to eat.
Serving Suggestions
These Buffalo Chicken Wraps are a meal on their own, but here are a few ideas to round out your plate.
Serve them with a side of crispy sweet potato fries or regular fries for that classic wings-and-fries feel. A simple coleslaw with a tangy vinegar dressing balances the spice and adds extra crunch. You could also serve them with celery and carrot sticks on the side, just like you would with buffalo wings. If you want something a little different, pair them with Louisiana Voodoo Fries Recipe for a fun, indulgent dinner spread.
For drinks, iced tea, lemonade, or even a cold beer for the adults pairs perfectly with the spicy, tangy flavors.
Expert Tips
Marinate longer if you can. Even just 10 minutes makes a difference, but if you can let the chicken sit for a few hours or overnight, the flavor really soaks in.
Don't overcook the chicken. Thin strips cook fast, so keep an eye on them. Overcooked chicken gets tough and dry.
Warm the tortillas. If your tortillas are cold from the fridge, warm them in a dry skillet for a few seconds on each side. This makes them easier to roll and less likely to tear.
Layer strategically. Put the lettuce down first, then the ranch, then the other veggies. The lettuce acts as a barrier and keeps the tortilla from getting soggy.
Add toppings right before serving. If you're packing these for lunch, keep the wet ingredients separate and add them right before you eat.
FAQ
What all goes in a Buffalo Chicken Wraps?
A Buffalo Chicken Wraps typically includes cooked chicken tossed in buffalo sauce, ranch or blue cheese dressing, lettuce, tomatoes, cheese, and sometimes onions or carrots. You can customize it with whatever veggies you like. I always add shredded carrots because they add a little sweetness that balances the heat.
How healthy is a Buffalo Chicken Wraps?
Buffalo chicken wraps can be part of a balanced meal, especially if you use whole wheat tortillas, load up on veggies, and go light on the ranch dressing. Each wrap has a good amount of protein and fiber. If you want to lighten it up, use Greek yogurt ranch or skip the cheese.
What filling to put in a wrap?
You can fill a wrap with almost anything! Popular options include grilled chicken, turkey, beans, hummus, roasted veggies, rice, and different sauces. The key is balancing textures and flavors so every bite is interesting. I like to include something crunchy, something creamy, and something with bold flavor.
What normally goes in a chicken wrap?
A classic chicken wrap usually has grilled or seasoned chicken, lettuce, tomatoes, cheese, and a sauce like ranch, Caesar, or honey mustard. You can add extras like bacon, avocado, or peppers depending on the flavor profile you're going for. These buffalo chicken wraps follow that same idea but with a spicy twist.
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Pairing
These are my favorite dishes to serve with Buffalo Chicken Wraps
Buffalo Chicken Wraps
Ingredients
- 1.1 pounds Boneless skinless chicken breasts Cut into thin strips
- 1.1 tablespoons Olive oil For cooking
- 0.55 cup Buffalo hot sauce Such as Frank's RedHot
- 0.55 teaspoon Smoked paprika Or regular paprika
- 0.55 teaspoon Garlic powder For flavor
- Pinch Salt To taste
- 4.4 large Flour tortillas For wrapping
- 0.55 cup Ranch dressing Or blue cheese dressing if preferred
- 2.2 cups Romaine lettuce Chopped
- 0.55 cup Carrots Shredded
- 1 medium Red onion Thinly sliced into half moons
- 0.55 cup Shredded cheddar cheese For topping
Instructions
- Cut the chicken breasts into thin, long strips.
- In a small bowl, combine olive oil, buffalo hot sauce, paprika, garlic powder, and salt. Add the chicken strips and toss to coat. Allow to marinate for at least 10 minutes, or up to 24 hours for deeper flavor.
- Heat a large non-stick skillet over medium-high heat. Add the marinated chicken and cook for 4-5 minutes, or until the chicken is no longer pink and cooked through.
- While the chicken is cooking, lay the tortillas flat on a clean surface. Spread a layer of ranch dressing on each, then top with chopped romaine lettuce, shredded carrots, thinly sliced red onion, and a sprinkle of cheddar cheese.
- Once the chicken is cooked, place a few strips down the center of each tortilla. Carefully roll the tortilla up into a tight wrap, folding in the sides as you go.
- Serve with extra ranch or buffalo sauce on the side if desired.
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