Buffalo Chicken Wraps loaded with juicy buffalo chicken and veggies are a vibrant, fresh, crunchy, healthy lunch or dinner everyone will want on repeat!
These Buffalo Chicken Wraps are a flavor bomb of fresh, spicy, tangy, crunchy, cool and creamy – your whole family will fall in love! They’re endlessly customizable, healthy, and easy to make, for the ultimate make-ahead friendly lunch/dinner or grab and go meal. And don’t let the word “spicy” scare you – the heat is customizable so everyone wins. The chicken wraps are made with juicy buffalo chicken, laced with hints of honey and lime, layered with your choice of lettuce, tomatoes, matchstick carrots, celery, red onions, and blue cheese or ranch dressing all cocooned in a crispy tortilla. Pair them with chips, fruit salad and corn salad for the perfect plate!
HOW TO MAKE Buffalo Chicken Wraps VIDEO
about the buffalo chicken
You can use marinated buffalo chicken (HIGHLY RECOMMEND), or I’ve also included a shortcut for rotisserie chicken. If making the marinated chicken, you will need:
Chicken Wrap Filling Ingredients
The filling ingredients for these Buffalo Chicken Wraps are completely flexible! However, we find the below combination absolutely intoxicating:
HOW TO MAKE buffalo chicken wraps
This Buffalo Chicken Wraps recipe has a few components, but it’s very easy to make. Let’s take a closer look with step-by-step photos (full recipe with measurements in the printable recipe card at the bottom of the post):
Step 1: Marinate the Chicken
- Whisk together all of the Buffalo Marinade ingredients in a medium bowl.
- Measure out ¼ cup and add to a shallow dish or freezer bag, along with 2 tablespoons olive oil. Add the chicken and toss evenly to coat.
- Marinate in the refrigerator 2 hours up to overnight.
- To the remaining marinade, make your Buffalo Glaze by whisking in 1 tablespoon honey and 1 ½ teaspoons lime juice. Store in the refrigerator until ready to use.
Step 2: Prep the Filling ingredients
- While the chicken marinates, chop the celery, carrots, tomatoes, red onions and cook up the bacon. If using homemade blue cheese, whisk it together and refrigerate. The veggie toppings can all be chopped to 24 hours in advance, so prep them at whatever point during the marinating process is best for you!
Step 3: Cook the chicken
- You can either grill the chicken on an indoor or outdoor grill or pan sear. I highly suggest grilling, however, because the honey in the marinade can make the chicken more prone to charring:
Step 4: Slice the Chicken
- Let the chicken rest at room temperature for 5 to 10 minutes to let the juices redistribute. This will make for juicier chicken!
- Brush the chicken with the buffalo glaze.
- Thinly slice the chicken.
Step 5: Assemble the chicken wraps
- Line the tortillas with lettuce followed by chicken, tomatoes, red onions, carrots, celery, bacon and a generous drizzle of blue cheese dressing or ranch if you prefer. Top with extra buffalo sauce if you like it spicy!
Step 6: wrap them up!
- Wrap the chicken wraps up burrito style. At this point you can either dig in, or I LOVE to toast mine in a skillet. Instructions to follow.
How to wrap a chicken wrap perfectly
Chicken wraps are a beautiful vehicle to deliver all of your favorite fillings in one sensational bite – if they’re wrapped correctly! Here are 5 tips to perfectly wrapped chicken wraps to prevent the filling from spilling out the sides or the tortilla tearing mid bite:
Warm the tortillas: Cold tortillas are more likely to break and tear. It’s best to wrap the tortillas in damp paper towels and microwave for 20-30 seconds or so until warm or you can toss each tortilla in a hot skillet for about 15 seconds each.
Wrap them one at a time: After you warm the tortillas, assemble the chicken wraps one at a time so you can keep the rest of the tortillas covered and warm. You may assemble the wraps all at once only if all the fillings are prepped and you work quickly.
Add filling down the center of the tortillas: Layer the ingredients stacked on top of each other and not side by side, leaving a couple inches on the sides clear. We need the surrounding real estate as a buffer for enclosing and wrapping.
Fold tightly: Fold each end of the tortilla bookending the ingredients in towards the center as if you were wrapping a present. Fold as tightly as possible without overlapping. Keep your fingers on the top of the secured fold, while using your thumbs to fold the bottom over the ingredients and folded in tortilla edges.
Roll it all up: Now that tortilla has been rolled over the ingredients, take a minute to readjust as needed to make sure the filling is tightly encased, pushing any stray ingredients under the fold. Now, tightly roll the wrap towards you. The tighter you roll, the less flimsy the chicken wrap and less likely it is to fall apart. Place the chicken wrap seam side down on a flat surface, then proceed to make the next wrap.
How to make crunchy chicken wraps
Buffalo Chicken Wraps are exponentially better when they are crispy! The crunchy shell not only gives way to the dreamy filling, but the toasted tortilla adds an extra layer of complex, nutty flavor. Plus, toasting the wraps doesn’t use any oil – so you reap supreme flavor without any additional calories!
To toast chicken wraps in a skillet:
You can use a well-seasoned cast iron skillet or a nonstick skillet. Working 1-2 at a time, add the wraps seam side down and cook over medium-high heat, rotating the chicken wraps until each side is golden and crunchy.
To toast chicken wraps in the air fryer:
Working in batches, add the chicken wraps a single layer in the air fryer basket without touching. Air fry at 400 degrees F for 7-9 minutes, flipping halfway through or until crispy.
What to Serve with chicken wraps
Buffalo Chicken Wraps are a complete meal in one! We also like to serve them with a simple fruit like grapes or cantaloupe and chips. If you’re looking for sides to impress, try serving them with:
Tools Used in This Recipe
Buffalo Chicken Wraps
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For the Chicken (See notes for rotisserie)
FOR THE BUFFALO MARINADE
For the Wraps (use more or less of what you like!)
- 4 burrito size flour tortillas (10-12 inches)
- 3 cups chopped Romaine lettuce
- 1 large carrot, cut into matchsticks
- 1 cup chopped celery
- 2 Roma tomatoes, sliced
- 1/4 red onion, thinly sliced
- 8 ounces bacon, cooked cand crumbled
- 1 recipe Blue Cheese Dressing (or store-bought), may sub ranch
Marinate Chicken (See notes for rotisserie)
- Whisk together all of the Buffalo Marinade ingredients in a medium bowl. Measure out ¼ cup and add to a shallow dish or freezer bag, along with 2 tablespoons olive oil. Add chicken and toss evenly to coat. Marinate while you prep the rest of the ingredients at room temperature, or preferable in the refrigerator for 2 hours, up to overnight.
- To the remaining marinade, whisk in 1 tablespoon honey and 1 ½ teaspoons lime juice to make the "Glaze." Reserve for later.
- Stovetop: Let chicken sit at roomtemperature for 20-30 minutes if it has been refrigerated. Heat a large grill pan (preferred) or non-stick skillet over medium high-heat. Add chicken and cook, undisturbed for 3-5 minutes, or until nicely seared on the bottom (watch closely because the honey can char, turn heat down if needed). Flip chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes, to 160 degrees F on an instant read thermometer.
- Grill: Let chicken sit at roomtemperature for 20-30 minutes if it has been refrigerated. Grease and preheat the grill to 400°F. Grill chicken undisturbed with the lid closed for 5-7 minutes per side, until chicken is cooked to 160 degrees F on an instant read thermometer.
Glaze and Slice
- Transfer chicken to a cutting board and rest for 5 minutes to carryover to 165 degrees F. Meanwhile, brush the chicken with desired amount of glaze – for more heat, more glaze; for less heat, less glaze. Thinly slice the chicken.
TO MAKE WRAPS
- Place tortillas on a flat surface and evenly line the filling down the center in this order: lettuce, chicken, tomatoes, onions, carrots, celery, bacon and desired amount of dressing. Add additional blue cheese crumbles, leftover buffalo glaze and/or additional hot wings sauce if desired.
- Roll up tortillas burrito style by folding in the edges of the tortilla next to the filling, folding up the bottom over the filling, then tightly rolling from the bottom, squeezing in any escaping filling as you roll. Place seam side down.
- To toast (optional, recommended): Heat a cast iron skillet or nonstick skillet over medium-high heat. Working in batches, add wraps and toast, rotating as each side turns golden.
- Shortcut rotisserie chicken: The buffalo chicken recipe is spectacular with tons of rave reviews, so I suggest making it if possible. When you need a shortcut, however, simply combine 3 cups shredded rotisserie chicken with all of the marinade ingredients in a bowl. Add the desired amount of “glaze.”
- Tortillas: The best tortillas for chicken wraps are wonderfully thin, light and tender, but not so thin that they easily tear when rolled. These thinner, almost translucent tortillas are ready to crisp up when toasted while still retaining a pleasant chewiness. Often these tortillas are found in the bakery section at Sprouts, Whole Foods or Costco. I used the brand La Fe Tortilleria.
- Tortilla alternatives: You have several options for wrapping chicken wraps to meet your dietary needs, just keep in mind, you’ll need to scale the filling so it fits the size of the “tortillas” you use. Brands such as Flatout® Flatbread comes in various flavors such as spinach, flax, multi-grain and even gluten free. There are also sever low carb keto options as well such as La Tortilla Factory Low Carb Flour Tortillas, Olé Xtreme Wellness® High Fiber Tortillas, and Maria & Ricardo’s KETO Tortillas (lots of flavor options).
- Meal Prep: For the freshest Buffalo Chicken Wraps, prepare all of the elements ahead of time, then assemble when ready to enjoy. Otherwise, completely assemble the chicken wraps but don’t toast. I suggest omitting the lettuce, tomatoes and blue cheese dressing because they can make the wraps soggy. You can use cabbage instead of lettuce and blue cheese crumbles instead of the dressing, or serve the dressing as a dip on the side. Roll the wraps tightly with plastic wrap or foil so the tortillas don’t dry out; refrigerate for up to 3 days. When ready to enjoy, follow the toasting instructions in the recipe, or enjoy as-is on the go with dressing on the side.
- Storage: The Buffalo Chicken Wraps with all the filling ingredients are best enjoyed right away, but they will keep for up to 3 days. I suggest omitting the lettuce, tomatoes and dressing if storing, otherwise, store all of the wrap components separately for easy, fresh, as-good-as-new tasting assembly.
- To freeze: Again, you’ll want to omit the tomatoes, lettuce and dressing otherwise they will make the wraps soggy. Wrap the un-toasted chicken wraps a couple times tightly in plastic wrap for an extra tight seal, then double wrap in foil. Freeze for up to 3 months. Thaw the wraps overnight in the freezer and toast per recipe instructions.
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