Buffalo Chicken Wraps
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.
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Servings: 4 servings
Equipment
- Mixing Bowl
- Skillet
Ingredients
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
Instructions
- 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.
- 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.
- 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.
- Assemble the wraps: Warm tortillas, layer with shredded lettuce, diced tomatoes, cheese, and sauced chicken. Drizzle with extra buffalo sauce if desired.
- Fold tightly: Fold the sides over the filling and roll up from one end. Slice in half at a slight angle and serve immediately.
Notes
These wraps are quick to prepare, family-approved, and perfect for packed lunches or a casual dinner. Adjust hot sauce quantities to taste.