Wo-grilled Buffalo Chicken Wrap Recipe

Prepare chicken

Pat chicken breasts dry with paper towels. If breasts are very thick, slice each horizontally to make two thinner cutlets (about 1/2 inch) so they cook evenly. Season both sides with kosher salt, black pepper, garlic powder, and smoked paprika.

Preheat grill or grill pan

Preheat an outdoor grill to medium-high (about 400°F / 200°C) or place a heavy grill pan over medium-high heat on the stovetop. Lightly oil grates or brush oil on the chicken to prevent sticking.

Grill chicken

Brush chicken lightly with 1 tablespoon olive oil. Place chicken on the hot grill or grill pan. Grill 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and there are clear grill marks. Time will vary depending on thickness.

Make buffalo glaze

While chicken cooks, melt 2 tablespoons unsalted butter in a small saucepan or microwave-safe bowl. Stir in 1 tablespoon hot sauce until combined. Taste and adjust heat or butter to balance spice.

Toss chicken in sauce

When chicken is done, transfer to a cutting board and let rest 3 minutes. Slice chicken into 1/2-inch strips and place in a bowl. Pour the warm buffalo glaze over the sliced chicken and toss until evenly coated.

Warm tortillas

Warm each tortilla briefly: 10–15 seconds per side in a dry skillet over medium heat or 15 seconds in the microwave wrapped in a damp paper towel. Warming makes tortillas more pliable and less likely to tear.

Assemble wraps

Lay one warmed tortilla flat. Spread about 1/4 tablespoon ranch dressing across the center (adjust to taste). Arrange 1/2 cup shredded romaine down the center, add 1/4 cup shredded cheddar, a few slices of tomato, some thinly sliced celery, and 1/4 cup of the tossed buffalo chicken strips. Sprinkle 1 tablespoon blue cheese crumbles on top if using.

Fold and finish

Fold the bottom edge of the tortilla up over the filling, fold in the left and right sides, then roll tightly to close. Repeat with remaining tortillas and ingredients. Lightly spray a skillet with nonstick spray or brush with 1 teaspoon oil and place the wraps seam-side down. Toast over medium heat 1–2 minutes per side until golden and the cheese is slightly melted, pressing gently with a spatula.

Serve

Remove wraps from the skillet and let rest 1 minute. Cut each wrap in half on the diagonal. Serve immediately with lime wedges and extra ranch or hot sauce on the side.

If you prefer a stronger buffalo flavor, increase hot sauce to 2 tablespoons and/or add a splash of white vinegar. For a lower-heat version, reduce hot sauce or add more butter. Use grilled or rotisserie chicken leftovers to save time—toss shredded cooked chicken in warm butter-hot sauce glaze before assembling.