Buffalo Chicken Wraps
When I’m craving something bold and flavorful, Buffalo Chicken Wraps always hit the spot! They have all the delicious taste of buffalo wings but are lighter and easier to make at home.
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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
Calories: 455kcalCarbohydrates: 22gProtein: 31gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 9gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 95mgSodium: 1651mgPotassium: 627mgFiber: 2gSugar: 4gVitamin A: 5030IUVitamin C: 4mgCalcium: 175mgIron: 2mg
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