Buffalo Chicken Wrap Recipe

Prep chicken

Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even 3/4-inch thickness for even cooking.

Season

Rub the chicken with 1 tablespoon olive oil, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder and 1/2 teaspoon smoked paprika so it's evenly coated.

Cook chicken

Heat a large skillet over medium-high heat. Add the seasoned chicken and cook 5-6 minutes per side (depending on thickness) until an instant-read thermometer reads 165°F (74°C) and the exterior is golden. Reduce heat if the exterior browns too quickly.

Make buffalo sauce

While the chicken finishes, combine 1/2 cup hot sauce and 2 tablespoons unsalted butter in a small saucepan over low heat. Stir until butter melts and sauce is warmed and combined. Remove from heat.

Toss chicken in sauce

Remove chicken to a cutting board and rest 3 minutes. Slice the chicken into 1/2-inch strips, then place strips into a bowl. Pour the warmed buffalo sauce over the sliced chicken and toss to coat evenly.

Whisk together 1/4 cup mayonnaise, 1/4 cup plain yogurt or sour cream, 1 teaspoon lemon juice, 1/2 teaspoon dried dill, 1/2 teaspoon dried parsley, 1/4 teaspoon onion powder, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a small bowl until smooth. Taste and adjust salt or lemon to preference. Refrigerate until assembly.

Warm tortillas

Warm the 4 flour tortillas for 10-20 seconds per side in a dry skillet over medium heat or wrap in a damp paper towel and microwave 20 seconds to make them pliable.

Assemble

Lay a warm tortilla flat. Spread about 1 to 1 1/2 tablespoons of the creamy ranch down the center. Add about 1/4 of the shredded romaine (about 1/2 cup), 2 tablespoons sliced celery, 1/4 cup shredded cheese, and a portion of the buffalo chicken (about 4 oz cooked chicken strips). Sprinkle with 1 tablespoon blue cheese crumbles if using.

Roll

Fold the bottom edge up over the filling, fold in the sides, and roll tightly to form a wrap. Repeat with remaining tortillas and fillings.

Optional crisp

For a warm, slightly crispy exterior: heat 1 teaspoon olive oil in a skillet over medium heat and place each assembled wrap seam-side down; cook 1–2 minutes per side until golden and sealed.

Serve

Cut each wrap in half on the diagonal and serve immediately with extra ranch and hot sauce on the side.