Buffalo Chicken Wrap Recipe

Choose preparation

Decide whether you want grilled or crispy chicken. The steps below cover both options; follow one path.

Prep chicken

Pat chicken breasts dry. If thick, butterfly or pound to an even thickness (~1/2 inch). Season both sides with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika. Rub with 1 tablespoon olive oil.

Grilled chicken - cook

Heat a grill pan or outdoor grill to medium-high (around 400°F / 200°C). Grill the seasoned breasts 4–5 minutes per side, until internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes, then slice thinly against the grain.

Crispy chicken - bread & fry

For crispy: set up three bowls — buttermilk, flour (0.5 cup) seasoned with a pinch of salt and pepper, and panko (0.75 cup). Dip each breast (or cut into strips) into buttermilk, dredge in flour, dip again briefly in buttermilk, then coat in panko. Heat 1 cup vegetable oil in a skillet over medium-high heat until shimmering (about 350°F). Fry chicken pieces 3–4 minutes per side until golden and internal temp 165°F. Transfer to paper towels to drain and rest 3–4 minutes; slice or keep as strips.

Toss with buffalo sauce

Place the sliced or strip chicken into a bowl, pour 1/2 cup buffalo sauce over it, and toss until evenly coated. Taste and add up to 1 tsp hot sauce if you want extra heat.

Make the mayo-blue cheese spread by stirring together 1/4 cup mayonnaise and 1/4 cup blue cheese crumbles. Reserve a small spoonful of crumbles for topping if desired. Adjust salt and pepper to taste (note blue cheese is salty).

Warm tortillas briefly in a dry skillet over medium heat or microwave covered with a damp towel for 15–20 seconds to make them pliable.

Lay one warmed tortilla on a flat surface. Spread about 1 tablespoon of the mayo-blue cheese mixture in the center lengthwise.

Place a quarter of the buffalo-coated chicken (about 1/2 cup) over the spread. Top with 1/2 cup shredded iceberg lettuce, 1/4 cup shredded cheddar, and 2-3 slices of tomato. Lightly season tomato with a pinch (1/8–1/4 tsp) salt and a crack of black pepper.

If you like extra sauce, drizzle 1–2 tablespoons extra buffalo sauce over the fillings.

Fold the sides of the tortilla inward, then roll tightly from the bottom to form a wrap. Repeat for remaining tortillas and fillings. For a warm finish, place the assembled wraps seam-side down in a hot skillet and press for 1 minute per side until golden.

Slice each wrap in half on the diagonal and serve immediately with additional blue cheese crumbles and extra buffalo sauce on the side if desired.