The Best Buffalo Chicken Wrap Recipe

Buffalo Chicken Wrap

PHOTO: ERIK BERNSTEIN; FOOD STYLE: MAKINZE GORE

When it comes to whipping up a quick and delicious meal in minutes, you can’t go wrong with a wrap. While there are so many ways to fill and fold a tortilla (and we’ve been known to use them in everything from a layered quesadilla cake to brunch-worthy tortilla French toast), this classic Buffalo Chicken wrap is one that you’ll absolutely love. will keep coming back.

Buffalo Chicken Wraps are filled with spicy Buffalo chicken and a crispy blue cheese slaw made with carrots and cabbage. You will make your own Buffalo sauce to cover the chicken, using oil, hot sauce, garlic powder, cayenne pepper, cumin, and paprika. It’s a healthy yet flavorful way to enjoy chicken.

This Buffalo Chicken Wrap is as easy to customize as it is to make. Feel free to adjust the spices to add more or less heat, swap cole slaw for lettuce, blue cheese sauce with ranch dressing, or use cauliflower or tofu instead of meat. For those who hate mayonnaise, try Greek yogurt instead of mayonnaise. If you’re keto, there’s no need to miss out. Instead, simply substitute store-bought or homemade keto tortillas for flour ones. No matter how you stuff it, this recipe comes together in less than an hour, so whipping up a quick lunch or dinner is basically…a wrap.

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Yields:

4


portions

Preparation time:

0

hours

twenty

minutes

Total Time:

1

hour

0

minutes

1/2 cup

crumbled blue cheese

freshly ground black pepper

1/2 cup

shredded green cabbage

1/2 cup

hot sauce (such as Frank’s RedHot Original)

2 tbsp.

plus 1 teaspoon extra virgin olive oil, divided

1 lb.

boneless skinless chicken breasts, cut lengthwise into 1″ thick strips Save $

4


large flour tortillas, warmed

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  1. In a small bowl, mix together blue cheese, mayonnaise, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add carrots and cabbage and toss to coat. Cover and refrigerate until ready to use.
  2. In medium bowl, whisk together hot sauce, cayenne pepper, garlic powder, cumin, paprika, 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Reserve 1/4 cup sauce; cover and refrigerate until ready to use.
  3. Add chicken to bowl with remaining hot sauce mixture; toss to coat. Cover and refrigerate at least 30 minutes or up to 24 hours.
  4. In a large skillet over medium-high heat, heat remaining 1 teaspoon oil. Remove chicken from marinade, add to skillet, and cook until cooked through and no longer pink, 4 to 5 minutes. Discard marinade.
  5. Divide blue cheese slaw, chicken, and reserved hot sauce among tortillas. Roll up well and serve.

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Buffalo Chicken Wrap

PHOTO: ERIK BERNSTEIN; FOOD STYLE: MAKINZE GORE

This content is created and maintained by a third party and is imported into this page to help users provide their email addresses. You may be able to find more information about this and similar content on piano.io

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