Buffalo Chicken Wrap Recipe

Prepare the chicken

Pat the chicken breasts dry and season both sides with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder.

Cook the chicken

Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add the seasoned chicken and cook 5–7 minutes per side, or until internal temperature reaches 165°F (74°C) and the juices run clear. Remove chicken to a cutting board and let rest 5 minutes.

Shred or slice

Using two forks or a knife, shred or thinly slice the rested chicken into bite-sized pieces.

Make the buffalo sauce

In a small saucepan over low heat, melt 2 tbsp unsalted butter. Stir in 1/2 cup hot sauce and 1 tsp honey (optional). Warm until combined and slightly thickened, about 1–2 minutes; do not boil.

Toss chicken in sauce

Place the shredded chicken in a bowl, pour the warm buffalo sauce over it, and toss until all pieces are evenly coated. Taste and add extra hot sauce to taste if you prefer spicier.

Prepare tortillas

Warm the 4 large flour tortillas briefly in a dry skillet over low heat or in the microwave for 15–20 seconds to make them pliable.

Layer ingredients

Place one warmed tortilla on a clean surface. Spread about 2 tbsp of ranch or blue cheese dressing in a strip down the center. Top with about 3/4 cup shredded buffalo chicken, 3/4 cup shredded romaine lettuce, 1/4 cup shredded cheddar cheese, 2 tbsp sliced celery, and a few thin slices of red onion if using.

Fold and roll

Fold the bottom edge of the tortilla up over the filling, fold the sides in toward the center, and continue rolling tightly to form a wrap. Repeat with the remaining tortillas and fillings.

Optional toasting

Brush each wrapped seam-side down with a little olive oil or melted butter. Heat a skillet over medium heat and place the wraps seam-side down; cook 1–2 minutes per side until golden and slightly crisp, pressing gently with a spatula. This seals the wrap and warms the interior.

Cut each wrap in half on the diagonal. Sprinkle chopped fresh parsley over the cut edges if desired and serve with lime wedges and extra dressing or hot sauce on the side.