If you’re looking for a quick, satisfying meal that packs a punch of flavor with every bite, I absolutely love this Buffalo Chicken Wraps Recipe. It’s like having the bold zest of buffalo wings wrapped up in a soft tortilla — perfect for lunch, dinner, or even a fun snack. Trust me, once you try this, you’ll find it’s a total game-changer when you want something spicy, satisfying, and easy to whip up.
Why You’ll Love This Recipe
- Bold, Tangy Flavor: The buffalo sauce delivers just the right level of heat combined with a subtle smoky kick from the paprika.
- Super Easy Prep: You can make the marinade in minutes and cook up the chicken fast for a hassle-free meal.
- Customizable Crunch: Fresh, crisp veggies like lettuce, carrot, and onion add texture and freshness to balance the spice.
- Family Favorite: My family goes crazy for these wraps — they’re perfect for picky eaters and spice lovers alike.
Ingredients You’ll Need
These ingredients work beautifully together, creating layers of flavor and texture. The chicken soaks up the spicy buffalo sauce, while the ranch dressing cools things off just right. When shopping, look for fresh, crisp veggies and your favorite brand of buffalo wing sauce — I always go for Franks, but you can use mild or extra hot depending on your taste.
- Boneless skinless chicken breasts: Cutting them into strips helps them cook evenly and soak up the marinade better.
- Olive oil: Helps keep the chicken juicy and enhances the flavors in the marinade.
- Franks buffalo wings sauce: Classic for a reason—gives that authentic buffalo heat and tang.
- Smoked paprika: Adds a subtle smoky depth, but regular paprika works if that’s what you have on hand.
- Garlic powder: A little savory punch that boosts the buffalo flavor without overpowering it.
- Salt: Essential for bringing out all the flavors in the marinade.
- Large flour tortillas: Soft and sturdy enough to hold all those tasty fillings without falling apart.
- Ranch dressing: The creamy contrast that balances the heat beautifully.
- Romaine lettuce: Or iceberg, finely chopped for fresh crunch.
- Carrot: Shredded adds a subtle sweetness and vibrant color.
- Red onion: Thinly sliced for just the right bite without overwhelming the other ingredients.
- Shredded cheddar cheese: Melty, rich cheese that pulls everything together.
Variations
I love that this Buffalo Chicken Wraps Recipe is super versatile. Over time, I’ve tweaked it a bit depending on who I’m cooking for and what I have in my kitchen. Feel free to experiment — it’s all about making the wraps your own and having fun with flavors!
- Spicy Upgrade: When I’m craving extra heat, I add a dash of cayenne pepper to the marinade or toss a few sliced jalapeños inside.
- Low-Carb Twist: Swap the flour tortillas for large lettuce leaves or low-carb wraps for a lighter version that still keeps all the delicious flavor.
- Protein Swap: Tried shredded rotisserie chicken instead of breast strips for a super quick fix — equally tasty and even more tender.
- Cheese Options: Sometimes I switch cheddar for crumbled blue cheese to get even closer to that traditional buffalo wing vibe.
How to Make Buffalo Chicken Wraps Recipe
Step 1: Prep and Marinate the Chicken
Start by slicing your chicken breasts into long, thin strips — this helps them cook quickly and evenly. Then mix olive oil, buffalo sauce, smoked paprika, garlic powder, and salt in a small bowl to make your marinade. Toss the chicken strips in and let them soak up those flavors for at least 10 minutes. If you have more time, marinate up to 24 hours in the fridge for even deeper flavor. When I first tried this, the chicken came out juicier and packed with punch after a longer marinade.
Step 2: Cook the Chicken
Heat a non-stick skillet over medium-high heat, then add the marinated chicken strips. Cook them for about 4-5 minutes, turning occasionally, until they’re cooked through and no longer pink in the center. Be careful not to overcrowd the skillet — cooking in batches if needed — to get a nice sear without steaming the chicken. I learned the hard way that overcrowding can leave the meat rubbery instead of tender and flavorful.
Step 3: Assemble Your Wraps
Lay out the flour tortillas on plates and start layering your fillings: a bed of chopped lettuce, a generous drizzle of ranch dressing, followed by shredded carrot, red onion slices, and lots of cheddar cheese. Then place a handful of those juicy buffalo chicken strips right in the center. Wrap it up tightly like a burrito so the filling stays nicely tucked inside — this helps keep your hands clean and your eating easy.
Step 4: Serve and Enjoy!
Serve your Buffalo Chicken Wraps immediately with extra ranch or buffalo sauce on the side for dipping. My family goes wild for this last step — dipping every bite adds a little something extra. These wraps taste best fresh but are also great leftovers if stored properly.
Pro Tips for Making Buffalo Chicken Wraps Recipe
- Marinate Longer for More Flavor: Don’t rush—if you have time, marinate the chicken overnight. It makes such a difference.
- Don’t Overcrowd the Pan: Cooking in batches gives the chicken a better sear and keeps it juicy, avoiding that boiled texture.
- Warm Your Tortillas: Gently warming the tortillas before assembly makes them more pliable and less likely to tear when you roll.
- Pack the Filling Strategically: Put the heavier ingredients like chicken and cheese in the middle and lighter stuff on top so your wrap holds nicely.
How to Serve Buffalo Chicken Wraps Recipe
Garnishes
I usually add a sprinkle of chopped fresh cilantro or green onions on top for a fresh herbal note that brightens the wrap. Sometimes I toss a little extra shredded cheese right before serving — it melts slightly and adds extra gooey goodness.
Side Dishes
To round out the meal, I love pairing these wraps with celery sticks and carrot sticks for a classic buffalo wings vibe. A simple side salad or baked sweet potato fries also complements the spicy flavors perfectly and adds a satisfying crunch.
Creative Ways to Present
For a party or family gathering, I’ve served these wraps sliced in half diagonally and arranged on a platter with little bowls of ranch and extra buffalo sauce for dipping. It’s such a fun, casual finger food that everyone enjoys picking at while chatting.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap them tightly in foil or plastic wrap and store in an airtight container in the fridge for up to 2 days. I usually keep the wraps intact so they’re easy to grab and reheat, but you can also store components separately if you want the veggies extra crisp later.
Freezing
I’ve tried freezing the cooked chicken strips separately, and they freeze well for about 1 month. Just thaw in the fridge overnight and reheat. I don’t recommend freezing the entire assembled wrap because the veggies can get soggy when thawed.
Reheating
To reheat, I pop the chicken strips in a hot skillet for a few minutes until warmed through and slightly crispy again. Then I assemble a fresh wrap with crisp veggies and cool ranch to keep that fresh texture and flavor.
FAQs
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Can I make Buffalo Chicken Wraps Recipe with leftover chicken?
Absolutely! Using shredded leftover chicken is a great shortcut. Just toss it in buffalo sauce and heat through before assembling your wraps. It’s an easy way to enjoy this recipe without starting from scratch.
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How spicy are Buffalo Chicken Wraps?
The spice level depends on the buffalo sauce you choose and how much you use. I recommend starting with a milder sauce and adding extra hot sauce on the side if you want to adjust. The ranch dressing also helps balance the heat.
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Can I use a different type of tortilla?
Yes! Flour tortillas are classic and pliable, but you can also use whole wheat, spinach, or gluten-free wraps depending on your preference. Just pick something sturdy enough to hold all the fillings without tearing.
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What can I use instead of ranch dressing?
If you’re not a ranch fan, blue cheese dressing is a fantastic alternative that pairs perfectly with buffalo flavors. For a healthier option, try Greek yogurt mixed with a little lemon juice and herbs.
Final Thoughts
This Buffalo Chicken Wraps Recipe has become a staple in my kitchen because it’s quick, easy, and seriously delicious. It’s one of those meals that always impresses, whether I’m feeding my family or grabbing a casual dinner after a busy day. I can’t recommend it enough — if you love buffalo wings but want a lighter, less messy option, this recipe is going to be your new favorite. Give it a try and watch it become your go-to wrap for busy weeknights!
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Buffalo Chicken Wraps Recipe
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 4 wraps
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Description
These Buffalo Chicken Wraps deliver the bold, spicy flavors of classic buffalo wings in a lighter, easy-to-make handheld format. Tender strips of marinated chicken breast are cooked to juicy perfection and wrapped in soft flour tortillas with crisp lettuce, tangy ranch dressing, shredded carrots, red onions, and cheddar cheese for a satisfying meal that’s perfect for lunch or dinner.
Ingredients
Chicken and Marinade
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- ½ cup Franks buffalo wings sauce
- ½ teaspoon smoked paprika (or regular paprika)
- ½ teaspoon garlic powder
- Pinch of salt
Wrap Fillings
- 4 large flour tortillas
- ½ cup Ranch dressing
- 2 cups romaine lettuce (or iceberg lettuce, chopped)
- ½ cup carrot (shredded)
- ½ of a medium red onion (cut into half moons)
- ½ cup shredded cheddar cheese
Instructions
- Prepare the Chicken: Cut the chicken breasts into long, thin strips to ensure quick and even cooking.
- Marinate the Chicken: In a small bowl, combine olive oil, buffalo wing sauce, smoked paprika, garlic powder, and salt. Add the chicken strips and toss to coat evenly. Let the chicken marinate for at least 10 minutes or up to 24 hours for maximum flavor infusion.
- Cook the Chicken: Heat a large non-stick skillet over medium-high heat. Add the marinated chicken strips and cook for 4-5 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink inside.
- Assemble the Wraps: While the chicken cooks, lay out the flour tortillas on a plate. Evenly distribute the chopped lettuce, drizzle ranch dressing over the top, add shredded carrots, sliced red onions, and sprinkle with shredded cheddar cheese on each tortilla.
- Roll the Wraps: Place several cooked chicken strips down the center of each tortilla. Roll tightly from one end to the other like a burrito, ensuring the fillings are secured inside.
- Serve: Serve the wraps immediately with extra buffalo sauce or ranch dressing on the side if desired. Enjoy the delicious, spicy, and crunchy flavors in every bite!
Notes
- For extra spice, add a few dashes of hot sauce to the marinade or drizzle extra buffalo sauce inside the wrap.
- Use romaine lettuce for a crunchier texture or iceberg lettuce for a milder flavor.
- To make this recipe gluten-free, substitute flour tortillas with gluten-free wraps or lettuce leaves.
- Marinating the chicken longer enhances the flavor but is optional if you’re short on time.
- Leftover wraps can be wrapped tightly in foil and refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 wrap
- Calories: 455
- Sugar: 4 g
- Sodium: 1651 mg
- Fat: 27 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.01 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 95 mg
