Buffalo Chicken Wrap (g/d) Recipe

Prepare and cook chicken

Pat the chicken breasts dry and season both sides with 0.5 tsp salt, 0.25 tsp black pepper, garlic powder, and smoked paprika. If breasts are thick, butterfly or pound to an even thickness (~3/4 inch).

Heat a large skillet over medium-high heat and add 1 tablespoon neutral oil. When shimmering, add chicken and cook 5–6 minutes per side until golden and an instant-read thermometer registers 165°F (74°C). Transfer to a cutting board and let rest 5 minutes.

Toss in buffalo sauce

While the chicken rests, melt the butter in a small saucepan or microwave-safe bowl, then whisk in 1/2 cup hot sauce until smooth. Slice the cooked chicken into 1/2-inch strips or dice. Place the warm chicken in a bowl, pour the buffalo sauce over it, and toss to coat evenly.

In a small bowl combine 1/2 cup Greek yogurt, 2 tbsp mayonnaise, 1/4 cup chopped cilantro, 2 tbsp lime juice, 1 tsp lime zest, 1 tsp honey (if using), 1/4 tsp salt and 1/8 tsp pepper. Whisk until smooth and taste; adjust salt, lime, or honey to preferred balance. Chill until ready to assemble.

Warm the tortillas briefly in a dry skillet over medium heat (15–20 seconds per side) or microwave covered for 15 seconds to make them pliable.

Lay a warm tortilla flat. Spread about 1 1/2 tablespoons of cilantro-lime sauce down the center in a thin line (reserve the remainder for serving).

Top the sauce with about 1/4 cup shredded romaine, a quarter of the buffalo chicken (about 4 oz), 1/4 cup shredded cheese, a tablespoon of chopped cilantro, and a sprinkle of thinly sliced red onion if using. Add blue cheese crumbles if desired.

Fold the sides of the tortilla in, then roll tightly from the bottom to enclose the filling. Repeat with remaining tortillas and ingredients.

If you prefer a crisp exterior, place each wrap seam-side down on a warmed skillet or panini press and cook 1–2 minutes per side until lightly golden and sealed.

Slice each wrap in half on the diagonal. Serve immediately with extra cilantro-lime sauce and lime wedges on the side.

Sprinkle additional chopped cilantro or blue cheese on the cut wraps and serve with lime wedges for squeezing over the filling.