Buffalo Chicken Wraps

Name: Buffalo Chicken Wraps
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 pound Chicken breasts or tenders, boneless and skinless, cut into bite-sized strips; 4 medium Soft tortilla wraps, room temperature; 1/2 cup Hot sauce, such as Frank’s RedHot, room temperature; 1 teaspoon Garlic powder; 1 teaspoon Onion powder; 1 tablespoon Vinegar, white or apple cider; 2 tablespoons Melted butter, hot; 1 cup Lettuce, shredded, washed and dried; 1 cup Tomatoes, diced, seeds removed; 1 cup Cheese, shredded, cheddar or Monterey Jack; 1/4 cup Buffalo sauce, for drizzling, warmed slightly

Buffalo Chicken Wraps served on a plate with fresh ingredients and dipping sauce.

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Introduction

If you love creamy, tangy, and slightly spicy meals that come together in under 30 minutes, these Buffalo Chicken Wraps are your new weeknight hero. Juicy seasoned chicken tossed in a buttery hot sauce with crisp lettuce, ripe tomatoes, and melty cheese all wrapped in a soft tortilla — what’s not to love? Fun fact: Buffalo sauce was invented in Buffalo, New York in the 1960s and quickly became a flavor superstar for wings and beyond. This version gives you all that bold, zippy flavor in a tidy, handheld package the whole family can enjoy. If you liked my take on pasta comfort food, try pairing one of these wraps after enjoying a plate of Buttery Garlic Chicken over Fettuccine for a contrast of hearty and light. Give these wraps a try — they’re fast, fuss-free, and addictive.

What is Buffalo Chicken Wraps?

Buffalo Chicken Wraps are exactly what they sound like: chicken flavored with the iconic Buffalo hot sauce tucked into a soft tortilla with fresh fillings. Ever wonder why we call it Buffalo? Did it come from a bison rancher who loved spice? Maybe, maybe not — but it does make you smile to imagine someone shouting “buffalo!” while rolling a tortilla. And let’s be honest, there’s truth in the old saying “the way to a man’s heart is through his stomach.” Whether you’re feeding picky kids, hungry partners, or just yourself, these wraps travel well and hit that craveable sweet-heat balance. Ready to roll one up? Give it a go and see why it’s become a casual favorite.

Why You’ll Love This

Bold, creamy flavor: The chicken is coated in a buttery hot sauce that clings to tender pieces, giving each bite a balanced kick with a silky finish.
Wallet-friendly and simple: Making these at home is far cheaper than takeout. You can feed a family for less, and control spice levels and portion sizes.
Versatile toppings and textures: Crisp lettuce, juicy tomatoes, and melty shredded cheese add freshness and contrast to the spicy chicken, and you can customize with ranch, blue cheese, or extra veggies.

If you love other chicken handhelds on this site, check out more chicken recipes for inspiration. These wraps are quick to prepare, family-approved, and perfect for packed lunches or a casual dinner. Make a batch — you’ll see why they disappear fast.

How to Make:

Quick Overview

This recipe is straightforward and satisfying: marinate chicken briefly, cook it quickly, and assemble wraps with fresh toppings. The standout element is the rich, buttery Buffalo-style sauce that makes the chicken juicy and flavorful. Total time is about 40 to 50 minutes including a 30-minute marinade, with 10 to 20 minutes active cooking.

Ingredients

1 pound Chicken breasts or tenders, boneless and skinless, cut into bite-sized strips
4 medium Soft tortilla wraps, room temperature
1/2 cup Hot sauce, such as Frank’s RedHot, room temperature
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 tablespoon Vinegar, white or apple cider
2 tablespoons Melted butter, hot
1 cup Lettuce, shredded, washed and dried
1 cup Tomatoes, diced, seeds removed
1 cup Cheese, shredded, cheddar or Monterey Jack
1/4 cup Buffalo sauce, for drizzling, warmed slightly

Directions

Marinate the chicken: In a medium bowl, combine garlic powder, onion powder, vinegar, and half of the hot sauce. Add the chicken strips, toss to coat, cover, and refrigerate for at least 30 minutes. This quick marinade seasons the meat and helps the sauce stick.
Cook the chicken: Heat a large skillet over medium-high heat with a tablespoon of oil. Remove chicken from the marinade (discard excess marinade) and cook in a single layer for 3 to 5 minutes per side, or until internal temperature reaches 165°F and pieces are cooked through with a light golden sear. For baking, arrange on a lined sheet and bake at 400°F for 12 to 15 minutes. For grilling, cook directly on a preheated grill for 3 to 5 minutes per side.
Toss in sauce: In a small bowl, whisk together the remaining hot sauce and melted butter. Transfer the cooked chicken to a mixing bowl, pour the sauce over it, and toss until evenly coated and glossy.
Assemble the wraps: Warm tortillas in a dry skillet or microwave for 10 seconds to make them pliable. Lay a tortilla flat, layer shredded lettuce, diced tomatoes, a handful of shredded cheese, and a portion of the sauced chicken. Drizzle a little extra buffalo sauce if desired.
Fold tightly: Fold the sides over the filling and then roll up from one end, keeping the filling snug. Slice in half at a slight angle and serve immediately.

Buffalo Chicken Wraps

What to Serve With

Crispy sweet potato fries or classic French fries for a hearty plate
A crisp cucumber and celery salad to echo Buffalo wing accompaniments
Creamy ranch or blue cheese dressing for dipping
Coleslaw for a cool, crunchy contrast
Iced tea, lemonade, or a cold craft beer to balance the spice

Top Tips for Perfecting

Use tenders for faster cooking: If you’re short on time, chicken tenders cook quicker and stay moist.
Control the heat: Adjust hot sauce quantities to taste. For milder wraps, add more melted butter; for heat lovers, add extra hot sauce or a pinch of cayenne.
Make it creamy: Mix a spoonful of Greek yogurt into the buffalo drizzle for a lighter, creamy sauce.
Avoid soggy wraps: Pat vegetables dry and assemble just before serving. If prepping ahead, pack components separately and assemble when ready.
Even cooking: Cut chicken into uniform pieces so they cook at the same rate.

Storing and Reheating Tips

Refrigeration: Store leftover cooked chicken and toppings separately in airtight containers for up to 3 days. Assembled wraps will keep in the fridge for up to 24 hours but may soften.
Freezing: Cooked chicken can be frozen in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat chicken in a skillet over medium heat with a splash of oil to restore crispness, or microwave covered for 1 to 2 minutes until warmed through. Reassemble with fresh lettuce and tomatoes for best texture.

FAQs

Can I use rotisserie chicken instead of cooking my own?
Yes. Shred rotisserie chicken and toss with the buffalo butter sauce for a super-quick version. Adjust seasoning as needed.

What kind of cheese works best in these wraps?
Mild cheddar, Monterey Jack, or pepper jack for extra zing all work well. Use freshly shredded cheese for better melting.

Are these wraps freezer-friendly?
Assembled wraps don’t freeze well because of vegetables, but you can freeze the cooked chicken for up to 2 months and assemble fresh later.

How can I make this recipe dairy-free?
Use dairy-free butter or olive oil in the sauce and omit cheese, or use a dairy-free shredded cheese alternative.

Can I make these spicy for a crowd?
Yes—serve extra hot sauce on the side and offer jalapeños or hot pepper flakes so guests can customize heat.

Conclusion

These Buffalo Chicken Wraps are a fast, flavorful meal that combines juicy, saucy chicken with fresh, crunchy toppings — perfect for busy nights, lunchboxes, or casual gatherings. They’re simple to make, budget-friendly, and endlessly customizable, so you can tweak heat and toppings to suit everyone at the table. If you’re looking for inspiration beyond wraps, check out this take on a similar handheld classic at Buffalo Chicken Wrap – Tastes Better From Scratch. Give these wraps a try, share them with friends, and enjoy the delicious results.