How To Make Homemade Buffalo Chicken Wraps
Let me take you on a flavorful journey today. If you’ve ever craved the delightful kick of buffalo chicken but didn’t want a whole plate of wings, I’ve got just the solution for you: homemade buffalo chicken wraps.
Equipment
- wok or skillet
Ingredients
- 4 large flour tortillas
- 1 pound boneless skinless chicken breasts
- 2 tablespoons extra virgin olive oil
- ½ cup Frank’s RedHot sauce
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Pinch of sea salt
- ½ cup blue cheese or ranch dressing
- 2 cups chopped romaine lettuce
- ½ avocado sliced
- ½ cup shredded carrots
- ½ cup shredded sharp cheddar cheese
- 1 tablespoon fresh lemon juice optional, for a touch of brightness
- ½ teaspoon onion powder optional, for extra savory depth
Instructions
Step 1: Cook the Chicken
- Start by preheating your grill or skillet over medium-high heat. Rub the chicken breasts with olive oil, smoked paprika, garlic powder, and a pinch of salt. Grill or cook the chicken for about 6-7 minutes per side, or until it reaches an internal temperature of 165°F. Let it rest before slicing, as this helps keep the juices inside.
Step 2: Prepare the Buffalo Sauce
- While the chicken is cooking, mix Frank’s RedHot sauce with a bit of olive oil in a bowl. This will create a smooth sauce that you’ll toss the chicken in later.
Step 3: Slice the Chicken
- Once the chicken has had a chance to rest, slice it into thin strips. Then, toss these strips in the buffalo sauce until they are well-coated. You want to ensure every piece is covered with that delicious heat.
Step 4: Assemble the Wraps
- Now it’s time for the fun part! Lay out a tortilla and spread a generous spoonful of blue cheese or ranch dressing in the center. Add a handful of the buffalo chicken, followed by the chopped romaine, shredded carrots, avocado slices, and shredded cheddar cheese.
Step 5: Roll It Up
- Fold in the sides of the tortilla first, then roll it tightly from the bottom up to the top, securing all of those tasty fillings inside. If you’re feeling adventurous, you can toast the wraps in a pan for a couple of minutes to add extra crunch on the outside.
Step 6: Cut and Serve
- Slice each wrap in half diagonally. Arrange them on a platter and enjoy immediately, or serve them with extra dressing for dipping.
Notes
- Grill Instead of Pan-Fry: Grilling chicken adds a smoky flavor that enhances the wrap. If you’re short on time, however, pan-frying works just fine.
- Mix Up the Veggies: Use any veggies you have on hand! Bell peppers, onions, and cucumbers can add a different twist.
- Use Rotisserie Chicken: For a super quick option, pick up a rotisserie chicken from the store. Just shred it and toss it in the buffalo sauce.
- Make It Spicy or Mild: Adjust the amount of sauce you use to cater to your heat preference. Start with less sauce and add more if needed.
- Save for Later: If you plan on making these ahead of time, assemble the components separately and put them together just before serving. This keeps the wrap fresh and crunchy.
Nutrition
Calories: 400kcalCarbohydrates: 35gProtein: 35gFat: 18g
Tried this recipe?Let us know how it was!