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!
5tablespoonhot saucesuch as Frank’s or similar, but not extra spicy like Sriracha or Tabasco
½teaspoongarlic powder
½teaspoononion powder
¼teaspoonpaprika
1teaspoonWorcestershire sauce
Salt and pepper to taste
Wrap
3medium-size chicken breastscut in half lengthwise
1large tomatodiced
2cupslettucecrunchy lettuce preferred e.g. Romaine, Iceberg, chopped
½of a medium red onionfinely diced
1medium carrotgrated
510 inches Tortilla wraps
6tablespoonBlue Cheesediced or crumbled
Vegetable oil for cooking
Ranch dressingOR Blue Cheese Sauce as needed
Instructions
Buffalo Marinade.
In a large bowl combine chicken breasts and Marinade ingredients.
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).
Prepare your station with vegetables, Ranch, cheese and tortillas in the middle.
When chicken is done marinating, heat up a small amount of vegetable oil in a skillet over medium-high heat.
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.)
Carefully remove the chicken (without the liquid) with kitchen tongs and transfer it to a clean plate.
Discard leftover marinade and wipe the skillet out. Return the skillet to the stovetop and reduce the heat to low.
Assembly.
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.
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.
Transfer the wraps to a heated dry nonstick pan, and warm up the tortillas on both sides until lightly golden brown and slightly crisp.
Remove from pan and cut in half, enjoy with extra Ranch dressing or hot sauce.
Notes
Warming the wraps in the pan is optional, you can eat the wraps right away after folding.
For easier folding, warm up the tortillas before folding. Wrap tortillas stacked on top of each other in foil and place in a warm oven for a few minutes (about 400 F). Careful not to over-cook as they may become crunchy on the edges and it will be impossible to roll them up.