Savor the perfect blend of spicy, creamy, and crunchy with this Buffalo Chicken Wrap recipe. Ideal for a quick lunch, dinner, or a party appetizer, this recipe combines tender marinated chicken, fresh vegetables, and a tangy sauce all wrapped up in a soft tortilla. It's a versatile dish that's easy to customize for different dietary needs and spice levels.
1poundbonelessskinless chicken breasts, cut into strips
2tablespoonsolive oil
1/2cupbuffalo hot sauce
1/2teaspoongarlic powder
1/2teaspoonpaprika
Saltto taste
4large flour tortillasgluten-free if necessary
1/2cupranch or blue cheese dressing
2cupschopped romaine lettuce
1/2cupshredded carrots
1avocadosliced
1/2cupshredded cheddar cheese
Instructions
Marinate Chicken: In a bowl, whisk together olive oil, hot sauce, garlic powder, paprika, and salt. Add chicken strips, ensuring they're fully coated. Let marinate for at least 10 minutes.
Cook Chicken: Heat a skillet over medium-high heat. Add chicken and cook until no longer pink, about 4-5 minutes on each side.
Prepare Wraps: Warm tortillas according to package instructions. Spread a layer of dressing on each tortilla. Then, layer lettuce, carrots, avocado slices, and cooked chicken. Sprinkle with cheese.
Assemble Wraps: Fold in the sides of each tortilla, then roll tightly. Serve immediately, or wrap in foil to keep warm.
Notes
Make It Healthier: Opt for whole wheat tortillas and use a yogurt-based dressing to reduce calories.
Vegetarian/Vegan Options: Substitute chicken with crispy buffalo cauliflower for a plant-based version.
Storage: Store leftover ingredients separately in the fridge for easy wrap assembly later. Cooked chicken can be kept for up to 3 days.
Spice Level: Adjust the amount of buffalo sauce to suit your preferred spice level.