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!
Chicken wrap recipes are so easy to make at home with practically anything you have on hand! Some of my other favorite wrap recipes include Chinese Chicken Wraps and Caprese Chicken Wraps.
HOW TO MAKE Buffalo Chicken Wraps VIDEO
WHY YOU’LL LOVE this chicken wrap recipe
The best buffalo chicken. These chicken wraps use reader’s favorite buffalo chicken recipe; if you haven’t added it to your repertoire yet-you will be obsessed! The chicken is mega juicy and mega flavorful, laced with a caravan of seasonings, bursting with customizable heat, with hints of honey and lime.
Shortcut chicken. If you don’t have time to marinate the chicken– this recipe also includes a 10-minute prep version using shredded rotisserie chicken!
Customizable heat. The chicken is brushed with a spicy glaze so you can control the heat. More glaze, more heat, less glaze, less heat. Even with all the glaze, however, I don’t think you’ll find these Buffalo Chicken Wraps very spicy, just flavorful, thanks to the fresh and cooling filling ingredients.
Mouthwatering flavor and texture fireworks. This Buffalo Chicken Wrap recipe is a symphony of flavors and textures! Crispy lettuce, sweet tomatoes, crunchy carrots and celery, zippy red onions, salty, crispy bacon, all married together with creamy, tangy blue cheese dressing that will make your taste buds sing.
Crunchy! The chicken wraps can be enjoyed plain, although we love them toasted in the skillet or air fryer (without any additional oil) for that satisfying crunch!
Customizable. These Buffalo Chicken Wraps are endlessly customizable from the chicken (marinated or rotisserie), to the veggies, to the dressing. Make the them your own!
Fantastic for meal prep. Make the chicken wraps entirely ahead of time for a grab and go meal for work, picnics, road trips, etc., or prep the ingredients ahead of time for easy, fresh assembly.
how spicy are the BUFFALO CHICKEN wraps?
The buffalo chicken isn’t too spicy, so you don’t have to worry about the recipe not being family friendly. The punch of heat comes from the glaze that is brushed over the chicken after it is cooked, so you can completely control the spice level of your chicken – more heat – more glaze, less heat, less glaze. However, even with the glaze, once the chicken is stuffed in a wrap with the rest of the cooling ingredients, I don’t find it very spicy at all – just an explosion of flavor!
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:
shortuct buffalo 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” to taste.
Chicken Wrap Filling Ingredients
The filling ingredients for these Buffalo Chicken Wraps are completely flexible! However, we find the below combination absolutely intoxicating:
What tortillas are best for chicken wraps?
Burrito size tortillas are the best for chicken wraps if you don’t want filling spilling out everywhere! Burrito size tortillas come in both 10 and 12 inches which will both work for this recipe. You can choose from either thin tortillas or uncooked tortillas. Avoid thick, tough and chewy tortillas that are completely opaque like the Mission brand.
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.
These tortillas come 100% uncooked and can be found in the refrigerated section, just be sure to cook before filling! Uncooked tortillas are easily the most flavorful tortillas, easy to roll and toast up supremely crunchy. The only down side is they dry out a bit when stored because they have fewer preservatives, so take that into account when deciding which tortillas to purchase. Also, note that many of these raw tortilla brands such as Tortilla Fresca come in smaller sizes so you’ll need to scale down the ingredients by a tablespoon or so.
What other wraps can I use for chicken wraps?
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:
Flatbread: Brands such as Flatout® Flatbread are a great choice because the flatbread is soft yet thicker than a traditional tortilla so it doesn’t easily get soggy, so it’s great for meal prep. It comes in various flavors such as spinach, flax, multi-grain and even gluten free.
Gluten free: Flatout® Flatbread offers gluten free options as well!
Low carb: There are several options like all veggie tortillas and several brands of low carb tortillas. Again, all of these tortillas are smaller, so you will need to scale the filling down. Some low carb tortilla brands include:
–Banderita Carb Counter Whole Wheat Tortillas
–La Tortilla Factory Low Carb Flour Tortillas (Keto friendly)
–Olé Xtreme Wellness® High Fiber Tortillas (Keto friendly)
–Maria & Ricardo’s KETO Tortillas (lots of flavor options) (Keto friendly)
–Guerrero Nutri-Ricas Carb Watch with Flaxseed, 8 ct Flour Tortillas
–Mama Lupe Low Carb Tortillas
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:
Option 1: Grilled Buffalo Chicken
1. Preheat your grill to 400 degrees F with the lid closed, then clean and grease the grill grates.
2. Grill the chicken, undisturbed, with the lid closed for 5 to 7 minutes per side, or until the chicken is cooked to an internal temperature of 160 degrees F, then rest for 5 minutes.
Option 2: PAN SEARED Buffalo Chicken
1. Heat a little olive oil in a large non-stick skillet or indoor grill pan over medium-high heat.
2. Once the skillet is hot, add the chicken and cook, undisturbed, for 3-4 minutes, or until deeply golden on one side. Watch closely, and turn the heat down as needed as the honey is prone to charring.
3. Flip the chicken over, cover the pan, and reduce the heat to medium.
Cook for approximately 5 to 7 more minutes (depending on the thickness of the chicken).
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.
should chicken wraps be eaten hot or cold?
I personally enjoy my chicken wraps somewhere in between – just after they are toasted, so the outside is warm and crispy and the inside is still fresh but not chilled.
Chicken Wrap REcipe variations
While I am pretty obsessed with the filling ingredients listed in this recipe, they are just a guideline! Feel free to pick and choose your dream chicken wrap ingredients. For example, one of the easiest ways to mix up the flavor profile is by changing the dressing. Here are a few ideas:
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:
meal prep Chicken wraps
You can prepare elements of the chicken wraps ahead of time (see next section), or make them in their entirety, omitting certain ingredients that will make them soggy. Here’s how:
Step 1: Assemble chicken wraps. Completely assemble the chicken wraps but don’t toast. Omit the lettuce, tomatoes and blue cheese dressing. 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.
Step 2: Store. Roll the wraps tightly with plastic wrap or foil so the tortillas don’t dry out; refrigerate for up to 3 days.
Step 3: Toast. When ready to enjoy, follow the toasting instructions in the recipe, or enjoy as-is on the go. Enjoy blue cheese or ranch dressing as a dip.
what can I prep ahead?
For the freshest and quickest Buffalo Chicken Wraps, prepare the elements ahead of time, then assemble when ready to enjoy:
how long are chicken wraps good for?
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.
can I freeze chicken wraps?
Yes! 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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Buffalo Chicken Wraps
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For the Chicken (See notes for rotisserie)
- 2-3 chicken breasts pounded thin (approx. 1 pound)
- 3 tablespoons olive oil, divided
- 1 tablespoon honey (for Glaze)
- 1 1/2 teaspoons lime juice (for Glaze)
FOR THE BUFFALO MARINADE
- 1/4 cup Frank’s Hot Wings Sauce (may sub traditional)
- 2 tablespoons honey
- 1 tablespoon lime juice
- 1 tsp EACH garlic powder, chili powder, salt
- 1/2 tsp EACH ground cumin, smoked paprika, onion powder
- 1/4 teaspoon pepper
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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