Grilled Buffalo Chicken Wrap Recipe

Prep chicken

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

Season both sides of the chicken with garlic powder, smoked paprika, kosher salt and black pepper. Rub with 1 tablespoon olive oil to coat.

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Brush or spray the grates with oil to prevent sticking.

Grill the chicken 4–6 minutes per side, depending on thickness, until internal temperature reaches 165°F (74°C). Remove from grill and let rest 5 minutes.

Make buffalo sauce

While the chicken rests, melt 2 tablespoons butter in a small saucepan over low heat or in a microwave-safe bowl. Stir in 1 tablespoon hot sauce (adjust more or less to taste). When melted and combined, remove from heat.

Slice or shred the rested chicken into strips or bite-sized pieces. Toss the warm chicken gently with the prepared buffalo sauce until evenly coated.

Warm the tortillas for easier rolling: wrap in a damp paper towel and microwave 20–25 seconds or warm 30 seconds per side in a dry skillet over medium heat.

In a small bowl, if desired, mix the ranch or blue cheese dressing with 1 teaspoon lemon juice to brighten flavor. Taste and adjust seasoning with salt and pepper.

Lay one warmed tortilla flat. Spread about 1½ tablespoons of dressing down the center of the tortilla in a line (adjust to preference).

Place about ¾ cup chopped lettuce on top of the dressing, then add a few slices of tomato (2–3 slices) and a quarter of the buffalo chicken (about 4 oz). Sprinkle about 3/4 ounce (roughly 3 tablespoons) crumbled blue cheese over the chicken.

Fold the bottom edge of the tortilla up over the filling, then fold the sides in and roll tightly to form a wrap. Repeat with remaining tortillas and ingredients to make 4 wraps.

If you prefer a warm, lightly crisp exterior, place assembled wraps seam-side down on a preheated skillet over medium heat and toast 1–2 minutes per side until golden and warmed through.

Slice each wrap in half on the bias and serve immediately with extra dressing and hot sauce on the side.