Buffalo Chicken Wrap Recipe

Prepare chicken

Trim any fat from the chicken breasts and slice each breast horizontally if very thick so pieces are roughly 1/2-3/4 inch thick (or pound gently between plastic wrap). Pat dry with paper towels.

Season

Season both sides of the chicken with salt, black pepper, and garlic powder.

Cook chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When hot, add chicken and cook 4-6 minutes per side (depending on thickness) until the internal temperature reaches 165°F (74°C) and the exterior is golden-browned. Remove chicken to a plate and let rest 3-5 minutes.

Make buffalo sauce & toss

While chicken rests, melt 2 tablespoons butter in the same skillet over low heat, add 1/4 cup hot sauce and stir until combined and warm. Slice or shred the cooked chicken into bite-size strips, return to skillet, and toss in the buffalo sauce until evenly coated. Remove from heat.

Prep vegetables

Core and dice the tomato, thinly slice the red onion, and chop the romaine into bite-size pieces. Place the lettuce, tomato, and onion in a bowl and lightly toss so flavors distribute.

Warm tortillas (optional)

Warm each flour tortilla in a dry skillet over medium heat for 15-20 seconds per side or microwave one at a time wrapped in a damp paper towel for 10-15 seconds. Warming makes them more pliable and reduces tearing during rolling.

Assemble wraps

Lay a warm tortilla flat. Spread about 3 tablespoons ranch dressing in the center lengthwise. Add 3/4 cup chopped romaine, a few spoonfuls of diced tomato (about 2 tablespoons), a tablespoon of sliced red onion, 1/4 cup shredded cheese, and 1/4 of the buffalo chicken (about 4 oz). If you like extra heat, drizzle a little extra hot sauce over the chicken.

Roll

Fold the bottom edge up over the filling, fold both sides toward the center, then continue rolling tightly to enclose. Place seam-side down on the plate. Repeat for remaining tortillas and ingredients.

Finish & serve

Slice each wrap in half on a diagonal if desired. Garnish with chopped parsley or cilantro and serve with extra ranch dressing and lemon wedges on the side.

To make ahead: prepare buffalo chicken and refrigerate separately up to 2 days. Warm gently before assembling. For a lighter option use Greek yogurt-based ranch or swap tortillas for whole wheat or low-carb wraps.