Buffalo Chicken Wrap Recipe
Crispy or grilled Chicken, Lettuce, Tomato, & shredded Cheese wrapped in a toasted Tortilla.
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Ingredients
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Chicken
Optional breading (for crispy)
Wrap & fillings
Method
Chicken
- 1
Prep and choose cook method
Pat chicken breasts dry. If breasts are thick, slice horizontally to make 2 thinner cutlets or pound to an even 1/2" thickness for even cooking. Season both sides with salt, pepper, garlic powder, and paprika.
- 2
Crispy - bread and fry
Set up a breading station: place flour in one shallow bowl, whisk egg with milk in a second, and combine panko with cayenne in a third. Dredge each chicken piece in flour, shake off excess, dip in egg wash, then press into panko to coat. Heat 1/4" oil in a skillet over medium-high heat. When shimmering, fry chicken 3–4 minutes per side until golden and internal temperature reaches 165°F (74°C). Transfer to a wire rack over paper towel to drain.
- 3
Grilled or pan-seared alternative
For grilled or seared chicken: heat 2 tbs olive oil in a skillet over medium-high heat or preheat grill to medium-high. Cook chicken 4–6 minutes per side depending on thickness until internal temp is 165°F (74°C) and nicely browned. Remove from pan or grill and let rest 5 minutes.
- 4
Toss in Buffalo sauce
In a small saucepan or microwave-safe bowl, melt 2 tbs butter and stir together with 4 tbs hot sauce. Toss cooked chicken pieces in the Buffalo sauce until evenly coated. Reserve a little sauce if desired for drizzling in the wrap.
Wrap & fillings
- 5
Prepare fillings
Wash and shred the romaine, slice the tomato thinly, and measure out shredded cheddar. Warm the blue cheese or ranch dressing if you prefer it slightly runny (optional).
- 6
Toast tortillas
Heat a clean skillet over medium. Lightly butter each tortilla on one side with the reserved 1 tbs butter. Place buttered-side down in the skillet and toast 20–30 seconds until lightly golden and pliable. Flip and warm the other side 10–15 seconds. Keep tortillas warm under a clean towel.
- 7
Assemble wraps
Place a warm tortilla on a flat surface. Spread about 2 tbs dressing in the center (adjust to taste). Layer 1/2 cup shredded lettuce, 2–3 tomato slices, 1/4 cup shredded cheddar, and one cooked chicken breast (sliced into strips) tossed in Buffalo sauce. If you reserved extra sauce, drizzle a little over the chicken.
- 8
Fold and finish
Fold the sides of the tortilla in, then roll tightly from the bottom to enclose the fillings. If desired, return the assembled wrap seam-side down to the skillet and press lightly 1–2 minutes to seal and warm through. Slice in half on the diagonal and serve immediately.