Restaurants›Hilltop Tap House›Buffalo Chicken Wrap Recipe

Buffalo Chicken Wrap Recipe

Inspired by Hilltop Tap House
Time35m
Serves2

Grilled chicken breast tossed in our signature buffalo sauce, blue cheese dressing, tomato, and romaine lettuce all wrapped in a flour tortilla.

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Ingredients

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Buffalo Chicken

Dressing & Spread

Wrap Fillings

Finishing

Method

Buffalo Chicken

1

Prepare chicken

Pat chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even 1/2–3/4-inch thickness to ensure even cooking.

2

Season both sides of the chicken with salt, black pepper, and garlic powder. Drizzle or rub with 1 tablespoon olive oil.

3

Grill or pan-sear

Heat a grill or heavy skillet over medium-high heat and add 1 tablespoon butter or a little oil. Cook the chicken 4–6 minutes per side, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the exterior is nicely browned. Transfer chicken to a cutting board and let rest 5 minutes.

4

Make buffalo sauce & toss

While chicken rests, melt 2 tablespoons unsalted butter in a small saucepan over low heat. Stir in 1/2 cup hot sauce and 1 teaspoon honey (if using) until combined and warm. Slice the rested chicken into 1/2-inch strips, place in a medium bowl, pour the buffalo sauce over the sliced chicken, and toss to coat evenly.

Dressing & Spread

5

If blue cheese dressing is very thick, whisk in 2 teaspoons mayonnaise or a splash of water to reach a spreadable consistency. Taste and adjust salt/pepper if necessary.

Wrap Assembly

6

Warm tortillas briefly in a dry skillet over medium heat or wrap in foil and heat in a 350°F (175°C) oven for 5 minutes; this makes them pliable and prevents tearing.

7

Lay a warmed tortilla flat. Spread about 2–3 tablespoons of blue cheese dressing down the center of each tortilla, leaving ~1.5 inches clear at the ends for folding.

8

Divide the chopped romaine lettuce (1 cup per wrap) and place over the dressing in a single layer. Top with tomato slices (half the tomato per wrap) and a generous portion of the buffalo-coated chicken strips (about half the chicken per wrap). Sprinkle about 2 tablespoons crumbled blue cheese on each, if using.

9

Fold the sides of the tortilla inward about 1/2 inch, then roll tightly from the bottom up to form a sealed wrap. Place seam-side down.

10

Optional toasting

For a warm, slightly crisp exterior, heat the same skillet over medium heat, add a small pat of butter or a drizzle of oil, and place the seam-side-down wrap in the pan. Press lightly and cook 1–2 minutes per side until golden and warmed through.

Finishing & Serve

11

Slice each wrap in half on the diagonal. Serve immediately with extra blue cheese dressing and hot sauce on the side. Offer a lemon wedge to squeeze over the tomato and lettuce if desired.