Buffalo Chicken Wrap Recipe

Prepare chicken

If not already cooked, poach or roast 2 large chicken breasts (about 1 to 1.25 lb raw) until internal temperature reaches 165°F (74°C). Let cool slightly and shred with two forks or pulse briefly in a food processor to get about 3 cups shredded chicken.

In a medium skillet over medium heat, melt the butter. Add garlic powder and smoked paprika; stir for 15–20 seconds until fragrant.

Add the shredded chicken, hot sauce, diced celery, sliced green onions, salt, and black pepper to the skillet. Toss and cook 2–3 minutes until heated through and sauce is well distributed. Taste and adjust seasoning (add more hot sauce for heat or salt to taste). Remove from heat and set aside.

In a small bowl, whisk together the Greek yogurt, buttermilk, dill, chives, lemon juice, salt, and black pepper until smooth. If you prefer thinner dressing, add another teaspoon of buttermilk. Refrigerate until ready to assemble.

Warm the tortillas: heat a large nonstick skillet over medium heat, brush lightly with oil or spray, and warm each tortilla 20–30 seconds per side until pliable and slightly browned in spots. Keep warm under a clean towel.

To assemble each wrap: lay one warmed tortilla flat. Spread about 1 to 1 1/2 tablespoons of the creamy dressing down the center of the tortilla (adjust to taste).

Top the dressing with approximately 3/4 cup of the buffalo chicken mixture, then add 1/2 cup shredded lettuce, 2 tablespoons shredded carrots, and 2 tablespoons blue cheese crumbles (if using).

Fold the sides of the tortilla in toward the center, then roll from the bottom up tightly to enclose the filling. If desired, secure with parchment or a toothpick.

Optional step to crisp: place the assembled wrap seam-side down in a lightly oiled skillet over medium heat and press gently with a spatula for 1–2 minutes per side until golden and slightly crisp. This seals the seam and warms the filling.

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