Buffalo Chicken Wrap Recipe

Prep and marinate

If breasts are thick, butterfly or pound to an even 1/2-inch thickness. Place chicken in a shallow dish, pour 1 cup buttermilk and 2 tbs hot sauce over them, turn to coat, cover and refrigerate at least 30 minutes (up to 4 hours).

Choose cooking method

Decide whether to grill (for grilled chicken) or bread and fry (for crispy). Both sets of steps follow; perform only the ones for your chosen method.

For grilled chicken

Preheat a grill or grill pan over medium-high heat and brush with 1 tbs olive oil. Remove chicken from marinade, shake off excess. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Grill 4-6 minutes per side (internal temp 165°F / 74°C) until cooked through and charred-marked. Brush with half of the buffalo wing sauce during the last minute on each side so the sauce sets.

For crispy fried chicken

Heat a 1/2-inch layer of vegetable oil in a skillet over medium-high heat until it reaches 350°F (175°C) or shimmers. In a shallow bowl combine 1 cup flour, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. Remove chicken from marinade, let excess drip off, dredge thoroughly in the seasoned flour, pressing to adhere. Fry chicken 3-5 minutes per side until golden and internal temp 165°F (74°C). Drain on a rack or paper towels. Toss cooked chicken in a bowl with remaining buffalo wing sauce to coat evenly.

Slice chicken

Let cooked chicken rest 3–5 minutes, then slice into 1/4-inch strips. If grilled chicken, toss sliced pieces with remaining buffalo wing sauce to evenly coat (if you already brushed some while grilling, use less).

Prepare vegetables: core and slice the tomato into thin wedges or 1/4-inch slices. Roughly shred lettuce if not pre-shredded.

Warm tortillas: heat a dry skillet over medium for 20–30 seconds per side or wrap in foil and warm in a 300°F (150°C) oven for 5–8 minutes. Warming prevents tearing when folding.

Assemble each wrap: Lay a warm tortilla flat. Spread about 2 tbs ranch dressing down the center lengthwise, leaving 1–2 inches clear at each end. Place 4–5 strips (about half of the cooked chicken from one breast, adjust to preferred portion) of buffalo chicken on top of the ranch in a single line.

Add cheeses and produce: Sprinkle about 2 tbs shredded Monterey Jack and 2 tbs shredded cheddar over the chicken. Add about 1/2 cup shredded lettuce and 2–3 tomato slices on top. Optionally sprinkle 1/2 tbs chopped parsley or cilantro.

Fold and serve: Fold the bottom edge up over the filling, fold the sides in, then roll tightly to complete the wrap. If desired, place seam-side down in a preheated skillet for 30–60 seconds to seal and lightly toast. Serve immediately with extra ranch and lime wedges on the side.

Garnish and serve: Cut wraps in half on a bias, garnish with a sprinkle of chopped parsley or cilantro and a lime wedge. Offer extra buffalo sauce and ranch for dipping.