Buffalo Chicken Wraps

Spicy, creamy, and perfectly balanced with ranch or blue cheese!

Ingredients (4 wraps)

For the Buffalo Chicken:

500 g boneless chicken breasts or thighs

½ cup hot sauce (like Frank’s RedHot)

2 tbsp melted butter

1 tsp garlic powder

½ tsp smoked paprika

Salt & pepper to taste

For the Wraps:

4 large flour tortillas

1 cup shredded lettuce

1 cup diced tomatoes

½ cup red onion, thinly sliced

1 cup shredded cheddar or mozzarella

Ranch dressing or blue cheese dressing

Optional: avocado slices

Instructions

1. Cook the Chicken

Season chicken with salt, pepper, garlic powder, and paprika.

Heat a skillet with a drizzle of oil. Cook chicken 4–5 minutes per side until golden and cooked through.

Slice or shred the chicken.

2. Make Buffalo Sauce

In a bowl, whisk together hot sauce + melted butter.

Toss the cooked chicken in the sauce until fully coated.

3. Assemble the Wraps

Warm tortillas slightly for easier rolling.

Layer in the center: lettuce, tomatoes, onions, buffalo chicken, shredded cheese, and avocado (optional).

Drizzle generously with ranch or blue cheese dressing.

Fold in the sides and roll up tightly.

4. Serve

Slice wraps in half and serve with extra dipping sauce on the side.

Great with celery & carrot sticks for the full Buffalo wing vibe.

Tips & Variations

Use crumbled blue cheese inside the wrap for extra tang.

Swap lettuce for coleslaw for a crunchy twist.

Add jalapeños if you like it extra spicy.

Works just as well with crispy breaded chicken tenders instead of grilled.