Buffalo Chicken Wrap Recipe

Name: Evan’s Deli & Brews Buffalo Chicken Wrap Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 count large flour tortillas; 2 cups Romaine or iceberg lettuce; 1 count tomato; 1 cup shredded cheddar cheese; 0.5 cup ranch dressing; 1 lb boneless skinless chicken breasts; 1 tbs olive oil; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp paprika; 0.25 cup hot sauce (Frank's or similar); 2 tbs unsalted butter; 1 tbs chopped fresh chives or green onion; 2 count lemon wedges

Inspired by Evan’s Deli & Brew

Time35m

Serves4

Grilled chicken, buffalo sauce, lettuce, tomatoes, cheddar cheese & ranch dressing

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Ingredients

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Wrap assembly

4 count large flour tortillas

2 cups Romaine or iceberg lettuce

1 count tomato

1 cup shredded cheddar cheese

1/2 cup ranch dressing

Buffalo grilled chicken

1 lb boneless skinless chicken breasts

1 tbs olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/2 tsp Watkins garlic powder

1/2 tsp Watkins paprika

1/4 cup hot sauce (Frank's or similar)

2 tbs Unsalted butter

Optional garnish & finishing

1 tbs chopped fresh chives or green onion

2 count lemon wedges

Method

Buffalo grilled chicken

Prep the chicken

Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even 1/2-inch thickness so they cook evenly.

Season both sides of the chicken with salt, black pepper, garlic powder, and paprika. Rub the olive oil over the chicken to help the seasonings adhere.

Heat a grill pan or outdoor grill over medium-high heat until hot. Lightly oil the grates or pan.

Grill the chicken 4–6 minutes per side (times will vary with thickness) until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the chicken has good grill marks. Remove from heat and let rest 5 minutes.

While the chicken rests, heat the butter in a small saucepan over low heat until melted. Stir in the hot sauce until smooth to make the buffalo sauce.

Slice the rested chicken thinly or shred with two forks. Toss the warm sliced chicken in the prepared buffalo sauce until evenly coated.

Wrap assembly

Prepare produce: thinly slice the tomato and chop or tear the lettuce into bite-sized pieces. Warm the tortillas briefly in a dry skillet or microwave (10–15 seconds) to make them pliable.

Lay a warm tortilla flat. Spread about 1 to 2 tablespoons of ranch dressing down the center of the tortilla, leaving room at the edges for folding.

Place approximately 1/4 of the buffalo chicken (about 4 oz) down the center over the ranch dressing.

Top the chicken with about 1/2 cup shredded lettuce, 2–3 tomato slices, and 1/4 cup shredded cheddar cheese.

Optional: sprinkle a little chopped chives or green onion over the filling for freshness.

Fold the sides of the tortilla in, then roll tightly from the bottom up to enclose the filling. If desired, secure with a toothpick and cut the wrap in half on the diagonal.

Serve immediately with extra ranch or a lemon wedge on the side. For a crisper exterior, place the assembled wrap in a skillet over medium heat for 1–2 minutes per side to lightly toast.

Optional garnish & serving

Serve wraps with remaining ranch dressing for dipping. Squeeze a little lemon over the chicken inside the wrap if you like a bright finish.