Buffalo Chicken Wrap Recipe
lettuce, pico de gallo, corn, guacamole, cheddar, buffalo sauce, flour tortilla
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Ingredients
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Buffalo Chicken
Wrap Components
Optional Garnish / Serving
Method
Buffalo Chicken
- 1
Prepare chicken
If using raw chicken breast, cut into 1/2-inch strips or bite-size pieces so the quantity equals about 1 cup when cooked. Pat pieces dry with paper towels.
- 2
Season
In a small bowl toss the chicken pieces with salt, black pepper, and garlic powder until evenly coated.
- 3
Cook chicken
Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add the seasoned chicken in a single layer and cook 4–5 minutes, stirring occasionally, until golden and cooked through (internal temperature 165°F / 74°C). If pieces are small, cook 3–4 minutes.
- 4
Make buffalo coating
Reduce heat to low, add 1 tablespoon butter to the skillet and let it melt. Pour in 3 tablespoons buffalo sauce and stir to coat the chicken evenly. Cook 30–60 seconds to meld flavors. Remove from heat.
Assemble Wraps
- 5
- 6
Build base
Lay a warmed tortilla flat. Spread 1/4 cup guacamole in a horizontal strip across the center of the tortilla (adjust amount to taste).
- 7
Layer veggies and cheese
Top the guacamole with about 3/4 cup shredded lettuce (for 1 tortilla), 1/4 cup pico de gallo, and 1/4 cup corn kernels. Sprinkle 1/4 cup shredded cheddar cheese over the vegetables.
- 8
Add buffalo chicken and dressing
Place half the prepared buffalo chicken (about 1/2 cup) on top of the cheese/veggie layer. Drizzle about 1 tablespoon ranch dressing and, if desired, another teaspoon of buffalo sauce for extra heat.
- 9
Fold and secure
To fold: fold the bottom edge up over the filling, fold the sides in toward the center, then continue rolling tightly away from you until completely wrapped. Repeat for the second tortilla. If desired, secure with a toothpick or wrap in parchment to hold shape.
- 10
Optional finish
For a warm, slightly crisp exterior, place assembled wraps seam-side down in a preheated skillet over medium heat and press gently for 30–60 seconds per side until golden.
- 11
Serve
Cut each wrap in half on the diagonal. Serve immediately with lime wedges and extra buffalo sauce on the side.
