When I’m craving something bold, Buffalo Chicken Wraps are my go-to! They’re packed with juicy, seasoned chicken tossed in tangy buffalo sauce, fresh veggies, and melty cheddar cheese—all wrapped in a soft flour tortilla.
I use less than 10 simple ingredients, these yummy wraps come together in about 25 minutes, making them perfect for a quick lunch or easy weeknight dinner.
Buffalo Chicken Wraps
I’m all about making simple, flavorful meals using fresh ingredients you can feel good about.
Cooking from scratch doesn’t have to be complicated—I’m here to guide you every step of the way!
If you love buffalo wings but want something lighter and easier to eat, these wraps are the perfect choice. Add extra hot sauce if you’re feeling adventurous!
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Ingredients
- Chicken tenders – I prefer cooking the chicken fresh on the skillet, grill or in the air fryer. Chicken tenders or breast work well for this recipe.
- Buffalo sauce – Use my homemade buffalo sauce or Frank’s hot wings sauce if in a pinch.
- Flour tortillas – Use 4 large wraps (burrito-size wheat tortillas). You can also skip the gluten and make my low carb buffalo lettuce wraps instead. Trust me, they are really good too!
- Dressing – Ranch or blue cheese dressing adds a creamy, cooling element. I like to use ranch and sometimes add extra flavor with blue cheese crumbles. SO good!
- Lettuce – Crisp iceberg lettuce pairs perfectly with the spicy chicken, but romaine works too.
- Cheese – Use shredded sharp cheddar or your favorite Mexican blend (Tip: Mix different types of shredded cheese!).
- Honey drizzle (optional) – A touch of honey adds a sweet contrast to the spicy chicken.
- Green onions – Freshly sliced, or try quick pickled red onions for extra zing.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Buffalo Chicken Wraps
- Cut the chicken breast into long, thin strips.
- In a small bowl, mix together olive oil, hot sauce, paprika, garlic powder, and salt. Add the chicken strips and let them marinate for at least 10 minutes, or up to 24 hours.
- Heat a large non-stick skillet over medium-high heat and add the chicken strips. Cook for about 4-5 minutes, until fully cooked and no longer pink.
- While the chicken cooks, lay the tortillas on a plate. Top with lettuce, ranch dressing, carrots, onions, and cheese.
- Place a few chicken strips down the center of each tortilla. Roll up tightly like a burrito. Serve with extra hot sauce or dressing on the side, if desired. Enjoy!
With these step-by-step photos on how to fold a chicken wrap, you can't go wrong!
Julia's Tip
Got an air fryer? You can cook the marinated chicken in the air fryer, like I did in this recipe.
This 5.8-quart air fryer is what I can't live without!
Tips and Variations
- Roll tightly. For a well-assembled wrap, roll the tortilla tightly while gently tucking the filling in. This keeps the wrap neat and prevents spills. Don't add too much filling (I know, this is tempting!).
- Customize the fillings. Add extras like avocado slices, crispy bacon (like I did in my popular crispy chicken wrap), or even pickled jalapeños for extra flavor and texture.
- Warm the tortillas. If your tortillas seem stiff, warm them in a dry skillet over medium heat for a few seconds on each side. This makes them more flexible and easier to roll. I grilled mine, yum!
- Make It lighter. Swap Ranch for Greek yogurt dressing or Green Goddess dip; use whole wheat tortillas for a healthier twist.
What to Serve with Buffalo Chicken Wraps
Fries: Classic fries or sweet potato fries pair perfectly with Buffalo wraps. For a lighter twist, try Air Fryer Zucchini Chips or crunchy Ranch Kale chips.
Salad: Balance the spicy flavors with a refreshing Cucumber Tomato Salad or a simple No Mayo Coleslaw.
Veggies and Dip: Serve with carrot and celery sticks alongside Ranch or Blue Cheese Dip for a classic combo.
Freezing And Storing Instructions
- To Store. Keep leftover buffalo chicken wraps tightly wrapped in foil or plastic wrap and refrigerate for up to 3 days. Reheat in a skillet or microwave before serving.
- To Freeze. Wrap the buffalo chicken filling separately in an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating and assembling the wraps.
- To Reheat. Warm buffalo chicken wraps in a skillet over medium heat for 2-3 minutes per side until heated through and crispy. Alternatively, microwave for 1-2 minutes, though the tortilla may be softer.
For the best texture, avoid reheating wraps with lettuce and dressing already added; instead, reheat the chicken filling separately and assemble fresh.
To Make Ahead. Prepare the chicken and chop the veggies up to 1 day ahead.
Store them separately in airtight containers in the refrigerator. Assemble the wraps just before serving for the best texture.
More Chicken Wrap Recipes
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Recipe Card
Buffalo Chicken Wraps
Want to Save This Recipe?
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INGREDIENTS
- 1 pound boneless skinless chicken breasts
- 1 tablespoons olive oil
- ½ cup franks buffalo wings sauce
- ½ teaspoon smoked paprika, or regular
- ½ teaspoon garlic powder
- pinch of salt
- 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
- Cut the chicken breast into long, thin strips.1 pound boneless skinless chicken breasts
- In a small bowl, mix together olive oil, hot sauce, paprika, garlic powder, and salt. Add the chicken strips and let them marinate for at least 10 minutes, or up to 24 hours.1 tablespoons olive oil, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, pinch of salt, ½ cup franks buffalo wings sauce
- Heat a large non-stick skillet over medium-high heat and add the chicken strips. Cook for about 4-5 minutes, until fully cooked and no longer pink.1 pound boneless skinless chicken breasts
- While the chicken cooks, lay the tortillas on a plate. Top with lettuce, ranch dressing, carrots, onions, and cheese.
- Place a few chicken strips down the center of each tortilla. Roll up tightly like a burrito. Serve with extra hot sauce or dressing on the side, if desired. Enjoy!4 large flour tortillas, ½ cup Ranch dressing, 2 cups romaine lettuce, ½ cup carrot, ½ of a medium red onion, ½ cup shredded cheddar cheese
NOTES
- To Store. Keep leftover buffalo chicken wraps tightly wrapped in foil or plastic wrap and refrigerate for up to 3 days. Reheat in a skillet or microwave before serving.
- To Freeze. Wrap the buffalo chicken filling separately in an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating and assembling the wraps.
- To Reheat. Warm buffalo chicken wraps in a skillet over medium heat for 2-3 minutes per side until heated through and crispy. Alternatively, microwave for 1-2 minutes, though the tortilla may be softer.
- For the best texture, avoid reheating wraps with lettuce and dressing already added; instead, reheat the chicken filling separately and assemble fresh.
- To Make Ahead. Prepare the chicken and chop the veggies up to 1 day ahead.
- Store them separately in airtight containers in the refrigerator. Assemble the wraps just before serving for the best texture.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Julia
You'll love these wraps, so easy and delicious lunch idea!