Description
Buffalo Chicken Wraps are a flavorful and easy-to-make meal featuring tender strips of chicken tossed in spicy buffalo sauce and wrapped with fresh lettuce, shredded carrots, red onions, cheddar cheese, and creamy ranch dressing inside a warm flour tortilla. This dish offers the bold taste of buffalo wings in a lighter, handheld form perfect for lunch or dinner.
Ingredients
Scale
Chicken and Marinade
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- ½ cup Frank’s buffalo wings sauce
- ½ teaspoon smoked paprika (or regular paprika)
- ½ teaspoon garlic powder
- Pinch of salt
Wrap Fillings
- 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
- Prepare the Chicken Strips: Cut the chicken breasts into long, thin strips ensuring even sizes for uniform cooking.
- Marinate the Chicken: In a small bowl, combine olive oil, Frank’s buffalo wing sauce, smoked paprika, garlic powder, and a pinch of salt. Add the chicken strips and toss well to coat evenly. Let them marinate for at least 10 minutes or refrigerate up to 24 hours for deeper flavor.
- Cook the Chicken: Heat a large non-stick skillet over medium-high heat. Add the marinated chicken strips and cook for 4-5 minutes, stirring occasionally, until the chicken is fully cooked through and no longer pink inside.
- Prepare the Wrap Base: While the chicken cooks, lay each flour tortilla flat on a plate. Evenly distribute chopped romaine lettuce, shredded carrot, half-moon sliced red onion, shredded cheddar cheese, and dollops of ranch dressing on each tortilla.
- Assemble the Wraps: Place the cooked buffalo chicken strips along the center of each tortilla over the layered vegetables and cheese. Roll up each tortilla tightly like a burrito to enclose the fillings.
- Serve: Serve the buffalo chicken wraps immediately, with extra buffalo sauce or ranch dressing on the side if desired for dipping. Enjoy your flavorful, homemade wraps!
Notes
- For a spicier wrap, add extra buffalo sauce or a sprinkle of cayenne pepper to the marinade.
- Can substitute romaine lettuce with iceberg lettuce or mixed greens for a different crunch.
- Use gluten-free tortillas to make this recipe gluten-free if needed.
- Marinating the chicken longer (up to 24 hours) enhances the flavor but is not required for a quick meal.
- Leftover chicken can be refrigerated and used for salads or sandwiches the next day.
Nutrition
- Serving Size: 1 wrap
- Calories: 455 kcal
- Sugar: 4 g
- Sodium: 1651 mg
- Fat: 27 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.01 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 95 mg
