Buffalo Chicken Wraps

Craving that perfect balance of spicy, creamy, and fresh? These Buffalo Chicken Wraps deliver all the bold flavors you love about buffalo wings, wrapped up in a convenient, handheld package that’s ready in just 30 minutes!

The secret is in the marinade – a perfect blend of Frank’s Hot Sauce and spices that infuses every bite of tender chicken with that signature buffalo kick. Paired with cool ranch or blue cheese dressing and crisp vegetables, these wraps hit all the right notes without the mess of traditional wings.

Ingredients

For the Buffalo Chicken:

• 1 pound boneless skinless chicken breasts
• 2 Tablespoons olive oil
• 1/2 cup Frank’s Hot Sauce
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 pinch salt

For Assembly:

• 4 large flour tortillas
• 1/2 cup Blue cheese or Ranch dressing
• 2 cups Romaine lettuce, chopped
• 1/2 cup carrot, shredded
• 1/2 avocado, sliced
• 1/2 cup shredded cheddar cheese

Steps

1. Using a sharp knife, slice chicken breast into 1/2-inch wide strips, cutting against the grain for maximum tenderness.
2. In a medium mixing bowl, whisk together 2 Tablespoons olive oil, 1/2 cup hot sauce, 1/2 teaspoon each paprika and garlic powder, and a pinch of salt until well combined. Add chicken strips and toss to coat evenly. Marinate for at least 10 minutes or up to 24 hours in the refrigerator for deeper flavor.
3. Heat a large non-stick skillet over medium-high heat (approximately 375°F/190°C). Add the marinated chicken strips in a single layer, being careful not to overcrowd the pan. Cook for 4-5 minutes, turning occasionally, until chicken is no longer pink and reaches an internal temperature of 165°F (74°C).
4. While chicken cooks, warm tortillas for 15-20 seconds in the microwave between damp paper towels to make them more pliable and prevent cracking.
5. Spread 2 Tablespoons of dressing on each tortilla, leaving a 1-inch border around the edges. Layer with equal portions of lettuce, carrots, avocado, and cheese.
6. Place 3-4 strips of hot chicken down the center of each tortilla. To wrap, fold the bottom up about 2 inches, then fold in sides and roll tightly from bottom to top, tucking in the filling as you go. For the perfect seal, the tortilla should be warm and not overfilled.

Smart Swaps

• Use Greek yogurt-based ranch dressing for extra protein
• Swap flour tortillas for low-carb wraps to reduce calories
• Try grilled chicken instead of pan-fried for a lighter option

Make It Diabetes-Friendly

• Use 100% whole wheat tortillas (reduces net carbs by 12g per serving)
• Choose sugar-free hot sauce
• Add extra vegetables to increase fiber
• Limit avocado to 2 tablespoons per wrap (reduces impact on blood sugar)

Pro Tips

• For extra-crispy chicken, pat strips completely dry before marinating
• Double the recipe and freeze extra chicken for quick meals
• Serve immediately while chicken is hot for best texture
• If making ahead, keep wet ingredients separate until serving