Buffalo Chicken Wrap Recipe

Oven fries (recommended)

Preheat oven to 220°C (425°F). Toss fries in a bowl with 2 tablespoons vegetable oil, paprika and kosher salt until evenly coated. Spread fries in a single layer on a rimmed baking sheet. Roast for 20–30 minutes, flipping once halfway, until golden and crisp. Keep warm.

Alternative: Frying

Heat oil in a deep fryer or heavy pot to 180°C (350°F). Fry in batches until golden and crisp, 4–5 minutes. Drain on paper towels and season immediately with salt.

If your chicken is not yet cooked: season two boneless skinless chicken breasts with 1/2 tsp salt and 1/4 tsp pepper. Grill or pan-sear over medium-high heat with 1 tablespoon oil until internal temperature reaches 74°C (165°F), about 6–8 minutes per side depending on thickness. Let rest 5 minutes, then shave or slice thinly into strips. If using pre-cooked chicken, reheat briefly in a skillet.

Place the shaved chicken in a medium bowl. Pour 3/4 cup of the buffalo sauce over the chicken and toss gently until evenly coated. Taste and add more buffalo sauce if you prefer it spicier.

Optional: For crisped edges, heat 1 tablespoon butter in a skillet over medium-high heat. Add the buffalo-coated chicken in a single layer and sear 1–2 minutes per side to caramelize the sauce slightly. Remove from heat.

Warm the flour tortillas for 10–15 seconds per side in a dry skillet or microwave them covered with a damp paper towel for 15 seconds so they are pliable.

Brush each tortilla lightly with melted butter (about 1/2 tablespoon total per tortilla) to add flavor and help toasting later.

On each tortilla, place about 1/2 cup of salad greens down the center. Divide the buffalo chicken evenly among the four tortillas (about 1/2 cup each).

Top each with 1/4 cup shredded cheddar, roughly 1/4 cup diced tomato, and 1 chopped bacon slice (approximately 1 slice worth) per wrap. Drizzle about 1 tablespoon of ranch or blue cheese dressing over the filling (adjust to taste).

Fold the sides of the tortilla in, then roll tightly from the bottom to form a wrap. Place seam-side down on a cutting board and let rest 1 minute to seal.

Optional toasting: Heat a skillet or panini press over medium heat. Place the wrap seam-side down and toast 1–2 minutes per side until golden and the cheese is slightly melted. Brush the outside with remaining melted butter while toasting if desired.

Slice each wrap in half on the diagonal. Serve immediately with a portion of fries on the side and the remaining buffalo sauce and ranch or blue cheese dressing available for dipping.

Garnish with extra chopped bacon or a sprinkle of paprika on the fries if desired.