Buffalo Chicken Wraps

the gingered whisk

This easy buffalo chicken wrap recipe is the perfect quick dinner or easy lunch for your family.  Tender buffalo chicken is layered in a tortilla with crunchy vegetables, creamy dressing, and blue cheese!

- The Gingered Whisk

Key Ingredient


Buffalo Marinade – hot sauce (such as Frank’s or similar, but not extra spicy like Sriracha or Tabasco) – garlic powder – onion powder – paprika – Worcestershire sauce – Salt and pepper to taste


Wrap – chicken breasts – tomato – lettuce (crunchy lettuce preferred e.g. Romaine, Iceberg) – red onion – carrot – Tortilla wraps – Blue Cheese – Vegetable oil for cooking – Ranch dressing (OR Blue Cheese Sauce) as needed


Buffalo Chicken Wrap Recipe


5 Servings

Prep Time

15 Minutes

Total Time

30  Minutes

1. In a large bowl combine chicken breasts and Marinade ingredients.

Buffalo Marinade:

2. Stir to coat the chicken, cover with plastic wrap and refrigerate for at least 30 minutes or 1-2 hours. For easier cleanup, you can do the same in a food ziptop plastic bag (gallon size).

Buffalo Marinade:

Prepare your station with vegetables, Ranch, cheese and tortillas in the middle.


1. When chicken is done marinating, heat up a small amount of vegetable oil in a skillet over medium-high heat.

Cook the Chicken:

2. Add the chicken with the marinade, and cook until the chicken is no longer pink and cooked through.( About 7 minutes, you can check the chicken for doneness with a kitchen thermometer - the chicken is ready when the internal temperature reaches 165 F.)

Cook the Chicken:

3. Carefully remove the chicken (without the liquid) with kitchen tongs and transfer it to a clean plate.

Cook the Chicken:

4. Discard leftover marinade and wipe the skillet out. Return the skillet to the stovetop and reduce the heat to low.

Cook the Chicken:

1. Assemble the wraps with a layer of Ranch dressing, blue cheese, lettuce, grated carrots, tomatoes, onion, and cooked chicken, leaving about 1-2 inches around the edges for easier rolling.


2. Roll the tortillas like a burrito: start with folding in the sides first, then holding the sides fold up the bottom, and keep rolling up tightly until the end.


3. Transfer the wraps to a heated dry nonstick pan, and warm up the tortillas on both sides until lightly golden brown and slightly crisp.


4. Remove from pan and cut in half, enjoy with extra Ranch dressing or hot sauce.


Visit The Gingered Whisk for more notes and tips on making the BEST Buffalo Chicken Wraps!

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