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Whenever I'm in a time crunch but still want something tasty, this tangy buffalo chicken wrap comes to my rescue. The mix of juicy chicken smothered in buffalo sauce, fresh veggies, and smooth dressing all tucked into a soft tortilla gives you that eat-out feeling without leaving your kitchen.
The idea for these wraps came after I spent way too much at a sports bar during game day. They charged almost $15 for one wrap! I figured out I could make them at home way cheaper and get to put exactly what I want in them.
What You'll Need
- Boneless skinless chicken breasts: the main protein that soaks up all the yummy flavors
- Franks Hot Sauce: gives you that real buffalo taste without burning your mouth off
- Olive oil: helps the seasonings stick to the chicken and keeps it from getting stuck to the pan
- Paprika: adds a bit of smoky flavor and makes everything look prettier
- Garlic powder: brings in that savory taste without chopping up fresh cloves
- Large flour tortillas: they hold everything together; grab the soft taco size for best results
- Blue cheese or Ranch dressing: tames the heat and adds creaminess
- Romaine lettuce: gives that necessary snap and green goodness
- Shredded carrots: adds a touch of sweetness, bright color, and extra nutrients
- Avocado slices: brings that smooth buttery texture and good fats
- Shredded cheddar cheese: melts just right and works great with spicy buffalo flavor
Making Your Wrap
- Get Your Chicken Ready:
- Cut chicken breast into thin strips about half an inch thick. This way they'll cook fast and wrap up nicely. Skinny strips also soak up more of the tasty sauce.
- Mix Up Buffalo Sauce:
- In a small bowl stir together olive oil, hot sauce, paprika, garlic powder, and salt until it's all mixed well. The oil helps spread the flavors evenly into the meat. Pour this over your chicken strips and let sit for at least 10 minutes. Want stronger flavor? Do this the night before and stick it in the fridge.
- Cook Your Chicken:
- Get a big nonstick pan really hot over medium high heat. Put the chicken in without cramming them together. Cook until they hit 165°F inside, roughly 4 to 5 minutes, flipping now and then for even cooking. You want a bit of char outside but still juicy inside.
- Put It All Together:
- Lay out each tortilla and smear about 2 tablespoons of dressing down the middle, leaving some space around the edges. Stack on romaine lettuce, carrots, avocado, and cheese to make a bed for your chicken. The lettuce keeps the hot chicken from making your tortilla soggy.
- Add Chicken and Roll It Up:
- Put some chicken strips down the middle of each loaded tortilla. To wrap it up, fold in the sides first, then roll from the bottom up, tucking everything in tightly as you go, just like a burrito. This keeps all the goodies from falling out.
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In our house, we always make buffalo chicken wraps before watching big games. My daughter usually stays away from anything spicy, but she shocked us all when she asked for these wraps for her birthday dinner last year. I think it's because the creamy dressing balances out the heat just right.
Prep Ahead
You can fix the chicken in its marinade up to a day before and keep it in the fridge. If you're meal prepping, cook all your chicken, let it cool down, then store it away from the other stuff. Put your wraps together right before eating or that morning to keep everything fresh and crisp.
Swap It Out
Don't eat meat? Try crispy tofu or chickpeas instead. Switch romaine for spinach or kale to get more nutrients. Mix Greek yogurt with hot sauce as a lighter stand-in for blue cheese dressing. Go for whole wheat or spinach tortillas to sneak in more fiber and good stuff.
What Goes With It
These wraps taste awesome with sweet potato fries or a light side salad. Cut them in half, stick in some toothpicks, and you've got party food that'll impress everyone. For a full dinner, add corn on the cob and coleslaw when it's warm outside. During cold months, a cup of tomato soup on the side makes everything cozy and perfect.
Spice It Your Way
Buffalo sauce comes in different heat levels, so pick what works for you. Want it hotter? Throw in some cayenne pepper with the marinade. Need it milder? Just use more dressing in your wrap. You can also put extra dressing on the side for folks who can't handle much heat.
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Common Questions
- → How do I cook the chicken for the wrap?
Cut your chicken into thin strips first. Mix them with some olive oil, hot sauce, paprika, garlic powder and salt. Let them sit for at least 10 minutes. Then toss them in a hot skillet over medium-high heat and cook until they're no longer pink inside. This usually takes around 4-5 minutes total.
- → Can I use a different type of dressing?
Absolutely! Go with whatever you like best. Ranch and blue cheese are popular choices, but a light vinaigrette works great too if you want something different.
- → What tortillas work best for this wrap?
Big flour tortillas are your best bet. They're nice and stretchy so you can fold them around all your fillings without tearing. They also help keep everything secure so nothing falls out while you're eating.
- → Can I make this wrap ahead of time?
It's better to put everything together right when you want to eat. This keeps the tortilla from getting soggy and the veggies stay crunchy. You can still prep all the ingredients earlier and store them separately for quick assembly later.
- → Are there any substitutions for chicken in this wrap?
Sure thing! Try grilled shrimp for a seafood twist. If you want to skip meat altogether, crispy tofu or a mix of roasted veggies make great veggie-friendly options that still pack plenty of flavor.