Buffalo Chicken Wraps
These homemade Buffalo Chicken Wraps are a delicious and easy lunch, snack or appetizer. Chicken marinated in buffalo sauce and topped with a creamy dressing and wrapped in a tortilla!
A DELICIOUS CHICKEN WRAP
I love myself a good wrap recipe. They are usually easy to whip up and I usually always have ingredients on hand to make one. These Buffalo Chicken Wraps are some of my favorites! I’m not against spicy at all but the sauce on these really mellows the heat a little and makes the flavor just that much better.
TIPS AND TRICKS ON MAKING A BUFFALO CHICKEN WRAP:
- I like to use Franks Buffalo Hot Sauce in this recipe, but you can use your favorite hot sauce.
- Try switching out the blue cheese dressing with ranch dressing.
- You can shred your own lettuce or buy the pre-packaged shredded lettuce to use.
- I use thin sliced chicken breasts for this, you can purchase them this way or you can cut a larger chicken breast in half. It just cooks up much faster.
- Colby-Jack cheese is used, but you can use your favorite cheese.
- Any type of tortilla will work for this recipe. There are so many options these. days: wheat, low carb, spinach, gluten-free or sun-dried tomato also work.
- I like too slightly warm the tortillas before filling, this makes them easier to fold.
- Burrito sized tortillas are used for this but you could certainly use other sizes depending on how you want to serve this.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- chicken breasts – I like to cook up the chicken here so I can season it well and coat it in hot sauce. But if you are in a time crunch, just purchased some pre-cooked grilled chicken or rotisserie chicken and coat it in hot sauce
- hot sauce – Frank’s hot sauce is my favorite. Crystal hot sauce is also really good.
- garlic powder and onion powder – this is going to season your chicken perfectly and give it great flavor!
- cream cheese – you want to make sure it is fully softened to room temperature or it won’t mix well and you’ll end up with lumps.
- mayonnaise – my preference is Hellman’s or Duke’s. I have not tried this with Miracle Whip.
- blue cheese dressing – if you aren’t a fan of blue cheese dressing, you can substitute with ranch dressing.
- tortillas – you want to look for burrito-sized tortillas. I used plain flour tortillas but you can use the spinach or sun dried tomato tortillas or even the low carb version.
- lettuce and cheese – these are my favorite toppings but feel free to add what you enjoy or leave out what you do not prefer.
HOW TO MAKE BUFFALO CHICKEN WRAPS:
Add the chicken breasts to a large bowl and pour in the hot sauce, garlic powder, onion powder, salt and pepper.
Stir everything together to combine.
Heat a large skillet over medium heat and pour in the olive oil. Add the chicken and cook for about 4 minutes on each side, or until cooked through.
Remove the chicken from the pan and turn the heat up to allow the hot sauce to reduce a bit. In the meantime, slice the chicken into strips, add it back into the pan and toss it in the reduced sauce. Remove the pan from the heat to cool a bit.
In a bowl, mix the cream cheese until smooth then add the mayonnaise and blue cheese dressing.
Stir everything together to combine.
Heat the tortillas in the microwave and spread about 2 tablespoons of the blue cheese mix into the center of the tortillas.
Then add a handful of the lettuce.
Then a handful of cheese.
Finally add 3-4 slices of chicken.
Fold up the bottom and top of the tortilla, then roll the wrap up and add a few toothpicks to each side before slicing in half.
Serve immediately with carrots or celery (optional.)
HOW TO STORE:
- The cooked chicken itself can be stored in an airtight container in the refrigerator for up to 3 days.
- The sauce can be stored covered in the refrigerator for up to 5 days.
- If you have leftover wraps that are already assembled, wrap each Buffalo Chicken Wrap in plastic wrap and place in the refrigerator, they will keep for up to 3 days.
CRAVING MORE RECIPES?
Buffalo Chicken Wrap
Ingredients
- 2 Tablespoons olive oil
- 1 pound thinly sliced chicken breasts
- ½ cup Frank’s buffalo hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 4 ounces (1/2 block) cream cheese (softened to room temperature)
- ½ cup mayonnaise
- ½ cup blue cheese dressing (or ranch dressing)
- 3-4 large flour tortillas (burrito size)
- 2 cups shredded iceberg lettuce
- 2 cups shredded colby jack cheese
Instructions
- Add the chicken to a large bowl and pour in the hot sauce, garlic powder, onion powder, salt and pepper and stir to combine.
- Heat a large skillet over medium heat and pour in the olive oil.
- Add the chicken and cook for about 4 minutes on each side, or until cooked through (internal temperature of the chicken should be 165F degrees)
- Remove the chicken from the pan and turn the heat up to allow the hot sauce to reduce a bit.
- In the meantime, slice the chicken into strips, add it back into the pan and toss it in the reduced sauce.
- Remove the pan from the heat to cool a bit.
- Mix the cream cheese until smooth then add the mayonnaise and blue cheese dressing and stir to combine.
- Heat the tortillas in the microwave and spread about 2 tablespoons of the blue cheese mix into the center of the tortillas, then add a handful of the lettuce, then a handful of cheese and finally 3-4 slices of chicken.
- Fold up the bottom and top of the tortilla, then roll the wrap up and add a few toothpicks to each side before slicing in half.
- Serve immediately with carrots or celery (optional)
Notes
- I like to use Franks Buffalo Hot Sauce in this recipe, but you can use your favorite hot sauce.
- Try switching out the blue cheese dressing with ranch dressing.
- You can shred your own lettuce or buy the pre-packaged shredded lettuce to use.
- I use thin sliced chicken breasts for this, you can purchase them this way or you can cut a larger chicken breast in half. It just cooks up much faster.
- Colby-Jack cheese is used, but you can use your favorite cheese.
- Any type of tortilla will work for this recipe. There are so many options these days: wheat, low carb, spinach, gluten-free or sun-dried tomato also work.
- I like to slightly warm the tortillas before filling, this makes them easier to fold.
- Burrito sized tortillas are used for this but you could certainly use other sizes depending on how you want to serve this.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This looks great! Hoping to make for me and my husband. Can I cook a big batch and freeze the cooked chicken for future meals?
Hi Emma! I don’t see why not! Hope you love it 🙂
Could i cook the chicken recipe in the crockpot?
You sure could if that is easier for you!