Buffalo Chicken Wrap Recipe
Grilled or crispy chicken, hearty romaine lettuce, tomatoes, cheddar cheese drizzled with ranch dressing and buffalo sauce, served with French fries
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Ingredients
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Chicken
Wrap & Fillings
Sides
Garnish & Optional
Method
Prepare Chicken
Pound and season
If breasts are thick, butterfly or gently pound to about 1/2 inch thickness for even cooking. Pat chicken dry with paper towels. Season both sides with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder.
Choose cooking method
For grilled/sauteed chicken: heat 1 tablespoon olive oil in a skillet over medium-high heat (or preheat grill to medium-high). Cook chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice thinly. For crispy chicken: set up three stations — flour seasoned with 1/2 cup flour and 1 tsp paprika, beaten egg, and optionally breadcrumbs (not listed). Dredge chicken in flour, dip in egg, and dredge again. Heat 1 cup vegetable oil in a skillet over medium-high heat. Fry chicken 3–4 minutes per side until golden and cooked through to 165°F (74°C). Drain on paper towels, rest 3–4 minutes, then slice.
Toss sliced cooked chicken with 1/4 cup buffalo sauce in a bowl until evenly coated. Reserve additional buffalo sauce for drizzling.
Prepare Fries
If using frozen fries: bake according to package instructions (usually 20–25 minutes at 425°F/220°C), tossing halfway, or deep-fry per package. If using fresh fries: cut potatoes into sticks, toss with 1 tablespoon oil and 1/2 tsp salt, spread on a baking sheet and roast at 425°F/220°C for 25–30 minutes, flipping once, until crisp and golden.
Salt fries to taste after cooking and keep warm.
Assemble Wraps
Warm tortillas for 10–15 seconds per side in a dry skillet or microwave 15–20 seconds to make them pliable.
On each tortilla, layer: 1 cup shredded romaine (divide evenly), sliced tomato (divide evenly), half of the buffalo-coated sliced chicken, and then sprinkle with 1/4 cup shredded cheddar (divide evenly).
Drizzle approximately 2 tablespoons ranch dressing and an additional 1–2 tablespoons buffalo sauce over the filling (adjust to heat preference). If using, sprinkle 1 tablespoon blue cheese crumbles on each wrap and chopped parsley.
Fold the sides of the tortilla in, then roll tightly from one end to the other to form a wrap. Slice in half on a slight diagonal and secure with toothpicks if desired.
Serve
Serve each wrap with a portion of fries (about 200 g per serving). Offer extra buffalo sauce and ranch on the side for dipping.