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Buffalo Chicken Wrap

A quick, tangy buffalo chicken wrap loaded with crisp vegetables, avocado and cheese for a satisfying meal.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 2 pounds chicken breast sliced into 2–3 inch strips
  • 1 cup hot sauce your favorite brand
  • 1/4 cup butter melted
  • 1 teaspoon paprika
  • 1 1/2 teaspoons garlic powder
  • 2 teaspoons light brown sugar
  • 1 teaspoon chilli flakes more or less to taste
  • 1 tablespoon thyme fresh minced or 1 teaspoon dried (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 flour tortillas 9–10 inch size
  • 1/2 cup blue cheese dressing
  • 1 cup lettuce shredded
  • 1/2 cup carrots shredded
  • 1/2 cup celery diced
  • 2 scallions sliced
  • 1 cup cheddar cheese shredded
  • 2 avocados sliced

Instructions

  • Slice the chicken breasts into 2–3 inch long strips about 1/2–1 inch wide using a knife or kitchen shears.
  • In a large bowl whisk together hot sauce, melted butter, paprika, garlic powder, light brown sugar, chilli flakes, thyme (if using), salt and pepper to make the buffalo sauce.
  • Add the chicken strips to the bowl and toss to coat completely; marinate for at least 15 minutes or up to 4 hours in the refrigerator.
  • Heat a heavy-duty large skillet over medium-high heat. Add the chicken and all of the sauce to the hot pan.
  • Cook, stirring frequently, for 8–10 minutes until the chicken is opaque and cooked through and the sauce has reduced but remains saucy; remove from heat and let cool slightly.
  • Prepare the remaining toppings: shred lettuce, shred carrots, dice celery, slice scallions, shred cheddar and slice avocados.
  • To assemble each wrap, lay a tortilla flat and spread about 2 tablespoons of blue cheese dressing along the center.
  • Layer lettuce, shredded carrots, diced celery, sliced scallions, a generous portion of buffalo chicken, shredded cheddar and sliced avocado over the blue cheese in that order.
  • Fold the side of the tortilla closest to you over the filling, then fold one side inward and the other side inward, and finally roll away from you to form a tight seal with the seam on the bottom.
  • Slice the wrap in half if desired and serve immediately.

Equipment

  • Large Bowl
  • heavy-duty large skillet
  • knife or kitchen shears
  • Whisk or fork
  • Cutting Board
  • Measuring Cups and Spoons

Notes

  • You can use store-bought rotisserie chicken if short on time.
  • Use your favorite hot sauce as the buffalo base.
  • Olive oil can substitute for melted butter if preferred.
  • Marinate the chicken 15 minutes to 4 hours for best flavor.
  • Cook until chicken is opaque and sauce is reduced but still saucy.
  • Arrange filling along the center of the tortilla to fold easily.