Buffalo Chicken Wraps
Make delicious buffalo chicken wraps in just 30 minutes! Spicy buffalo sauce, tender chicken, fresh veggies, and creamy ranch in a perfect lunch or dinner.
Equipment
- small saucepan
- whisk
- large skillet
- cutting board
- knife
- measuring spoons
- measuring cups
- mixing bowl
Ingredients
Buffalo Sauce
- 1/2 cup hot pepper sauce
- 1 tablespoon white vinegar
- 4 tablespoons unsalted butter
- 1 teaspoon garlic powder
Chicken & Seasoning
- 1 pound boneless, skinless chicken breasts
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
Wraps & Toppings
- 4 large 10-inch flour tortillas
- 1 cup romaine lettuce, shredded
- 1/2 cup celery, finely chopped
- 1/2 cup carrot, shredded
- 1/2 cup ranch dressing
- 4 ounces blue cheese, crumbled
Instructions
- In a small saucepan over low heat, combine the hot pepper sauce, white vinegar, unsalted butter, and garlic powder. Whisk continuously until the butter is fully melted and the sauce is smooth. Remove from heat and set aside.
- Season the chicken breasts evenly with salt and black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Cook the chicken for 6-7 minutes per side, until the internal temperature reaches 165°F and the exterior is golden brown. Transfer to a cutting board to rest for 5 minutes.
- Use two forks to shred the warm chicken into bite-sized pieces. Place the shredded chicken in a medium bowl and pour the prepared buffalo sauce over it. Toss thoroughly until all the chicken is evenly coated.
- Warm the tortillas in a dry skillet for 30 seconds per side or in the microwave for 20 seconds to make them pliable and prevent cracking.
- To assemble each wrap, lay a tortilla flat and spread 2 tablespoons of ranch dressing down the center. Top with a quarter of the buffalo chicken, followed by shredded romaine, chopped celery, shredded carrot, and crumbled blue cheese.
- Fold the sides of the tortilla inward over the filling, then tightly roll from the bottom to the top to form a secure wrap. Slice in half diagonally and serve immediately.
Notes
Shred the chicken while warm for easier handling. Warm tortillas to prevent cracking when rolling.