Pat the chicken breasts dry with paper towels. If breasts are uneven thickness, butterfly or pound them to about 3/4-inch thickness so they cook evenly.

In a small bowl, whisk together 1 tbs olive oil, 4 tbs hot sauce, 1 tbs melted/softened butter, 1 tsp apple cider vinegar, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper to make the buffalo marinade.

Brush or toss the chicken breasts with about two-thirds of the buffalo marinade, reserving the rest for finishing. Let the chicken sit at room temperature for 10–15 minutes (or refrigerate up to 2 hours) to marinate.

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Lightly oil the grates or pan with neutral oil or melted butter to prevent sticking.

Grill the chicken 4–6 minutes per side depending on thickness, until an instant-read thermometer inserted in the thickest part reads 160–165°F (71–74°C). During the last minute of cooking, brush with additional reserved buffalo sauce for a glossy finish. Remove chicken and let rest 5 minutes; internal temp will rise slightly while resting.

Slice the rested chicken thinly across the grain into approximately 1/4-inch strips for easy wrapping.

Wrap & Creamy Slaw

While the chicken rests, make the slaw. In a bowl combine 2 cups green cabbage, 1 cup red cabbage and 1/2 cup shredded carrots.

In a small bowl whisk together 3 tbs mayonnaise, 2 tbs Greek yogurt, 1 tsp lemon juice, 1/2 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper until smooth.

Pour the dressing over the shredded vegetables and toss until evenly coated. Taste and adjust seasoning (add more lemon or salt if needed). Keep chilled until assembly.

Warm the tortillas briefly: heat a dry skillet over medium heat and warm each tortilla 15–20 seconds per side until pliable, or wrap stack in foil and place in a 300°F oven for 5–7 minutes.

Extras & Assembly

Lay a warm tortilla flat. Place a handful (about 1/2 cup) of lettuce in the center, then add about half of the sliced buffalo chicken (roughly 6 oz).

Top the chicken with 1/2 cup of creamy slaw and sprinkle 2 tbs crumbled blue cheese or shredded cheddar if using. Drizzle 1 tbs extra buffalo sauce over the filling for extra heat.

Fold the sides of the tortilla inward, then roll tightly from the bottom to form a secure wrap. Repeat with the second tortilla for two wraps total.

Optional — for a warm toasted exterior: brush the outside of each assembled wrap lightly with 1/2 tbs neutral oil or melted butter and place seam-side down on a preheated skillet over medium heat. Press gently with a spatula and toast 2–3 minutes per side until golden and crisp.

Slice each wrap in half on the diagonal and serve immediately with extra buffalo sauce for dipping.