Buffalo chicken is one of my favorite foods of all time, and this Buffalo chicken wrap is my latest lunchtime obsession. Chicken breast marinated in Buffalo sauce is rolled into flour tortillas with ranch dressing, lettuce, celery, avocado, and cheese to make these tasty wraps. They take an hour from start to finish, but that includes marinating and cooking the chicken, and the recipe makes enough to feed me all week long!
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If you love Buffalo wings as much as I do, you’re gonna love these Buffalo chicken wraps. They’re packed with juicy chicken marinated in Buffalo sauce, creamy ranch (or blue cheese!), and crisp lettuce.
What’s in This Buffalo Chicken Wrap Recipe?
- Chicken: I like lean boneless, skinless chicken breasts best, but thighs also work.
- Buffalo Sauce: I like to make homemade Buffalo sauce, but store-bought works in a pinch.
- Tortillas: I like flour tortillas for their pliability, but cassava or cauliflower wraps also work well.
- Dressing: Smear these wraps with creamy ranch dressing or blue cheese dressing to help cut the spice!
- Lettuce: Use something crunchy, like Romaine or iceberg.
- Celery: Adds an extra crunchy element I love.
- Avocado: Adds a bit of creaminess and extra fat to keep me full.
- Cheese: I love Colby Jack, but cheddar, pepper jack, or mozzarella would also work.
Tips for Success
- I highly, highly recommend making the homemade Buffalo sauce linked in the recipe for the best flavor. And don’t forget to save some extra dressing for dipping!
- This Buffalo chicken wrap recipe is a great jumping-off point for customization. For fully loaded wraps, add some sliced red onions, coleslaw, and pickles.
- Or try adding extra veggies, like sweet corn and diced tomatoes, for a bit of southwestern flare.
How to Store and Reheat
Store leftover Buffalo chicken wraps tightly wrapped in plastic wrap or aluminum foil, in the refrigerator for up to 3 days. Enjoy cold, or reheat in the microwave or oven until warmed through.
Freeze Buffalo chicken wraps tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
There’s nothing better than an easy Buffalo chicken wrap with a side of sweet potato fries! The sweetness of the fries helps counteract the spicy chicken, and it makes me feel like I’m being healthy (even if I’m not)!
Buffalo Chicken Wrap Recipe
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup Buffalo sauce (click for recipe!)
- 4 large flour tortillas
- ½ cup ranch dressing or blue cheese dressing
- 2 cups shredded lettuce
- ½ cup thinly shaved celery
- 1 avocado sliced
- 1 cup freshly shredded Colby jack cheese
Instructions
- Slice the chicken into strips and place them in a large bowl. Pour the buffalo sauce over the chicken and toss to coat. Marinate for at least 30 minutes and up to 24 hours.1 pound boneless, skinless chicken breasts, 1 cup Buffalo sauce
- Heat a large nonstick skillet over medium heat. Add in the chicken and cook, stirring occasionally, until the chicken is cooked through and no longer pink, about 8 minutes. Remove from the heat.
- Place a flour tortilla on your workstation. Spread with 2 tablespoons of the dressing.4 large flour tortillas, ½ cup ranch dressing
- Top with ½ cup shredded lettuce, 2 tablespoons shaved celery, ¼ of the avocado, ¼ cup shredded cheese and ¼ of the cooked chicken.2 cups shredded lettuce, ½ cup thinly shaved celery, 1 avocado, 1 cup freshly shredded Colby jack cheese
- Roll like a burrito, slice in half, and serve.
Becky’s Tips
- If making your own, the Buffalo sauce can be made in advance – it will keep in the fridge for up to 1 week.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Buffalo Chicken Wraps Step by Step
Marinate the Chicken: Slice 1 pound of boneless, skinless chicken breasts into strips and place them in a large bowl. Pour 1 cup of Buffalo sauce over the chicken and toss to coat. Marinate for at least 30 minutes, or up to 24 hours (in the refrigerator).
Cook the Chicken: Heat a large nonstick skillet over medium heat. Add in the marinated chicken and cook, stirring occasionally, until the chicken is cooked through and no longer pink, about 8 minutes. Remove from the heat.
Assemble the Wraps: Place a flour tortilla on your workstation. Spread with 2 tablespoons of dressing, then top with ½ cup shredded lettuce, 2 tablespoons shaved celery, ¼ of a sliced avocado, ¼ cup shredded cheese, and ¼ of the cooked Buffalo chicken.
Roll the Wraps: Repeat with the remaining 3 wraps and ingredients, then roll each Buffalo chicken wrap like a burrito, slice in half, and serve.
