Wo-grilled Buffalo Chicken Wrap Recipe

Prep Chicken

Trim excess fat from the chicken and pat dry with paper towels. If using breasts, pound to an even 3/4–1 inch thickness for even grilling.

In a small bowl combine kosher salt, black pepper, smoked paprika and garlic powder. Rub the spice mix over both sides of the chicken pieces, then brush with 1 tablespoon olive oil to help prevent sticking.

Preheat a grill or grill pan over medium-high heat (about 400°F / 204°C). Oil the grill grates or brush the grill pan lightly with oil.

Grill the chicken 4–6 minutes per side (time varies with thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Transfer cooked chicken to a cutting board and let rest 5 minutes.

While chicken rests, melt the 2 tablespoons butter in a small saucepan over low heat. Stir in the 1/2 cup hot sauce and optional 1 teaspoon honey; simmer gently 1–2 minutes to blend flavors, then remove from heat.

Slice or shred the rested chicken into bite-sized strips. Toss the warm chicken pieces in the prepared buffalo sauce until evenly coated. Reserve about 2 tablespoons of sauce for drizzling later.

In a medium bowl combine shredded cabbage, shredded carrot and sliced scallions.

Add 1/4 cup ranch dressing, 1 teaspoon apple cider vinegar and 1/2 teaspoon lemon juice. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.

Toss thoroughly so the vegetables are evenly coated. Taste and adjust seasoning or ranch quantity as desired. Keep chilled until assembly.

Warm the large tortillas briefly so they are pliable: wrap in a clean kitchen towel and microwave 15–20 seconds, or heat each tortilla 20–30 seconds on a hot dry skillet.

Lay a warmed tortilla on a work surface. In the center place about 1/4 cup of the slaw, a generous 3–4 ounces (about 1/4 of the cooked chicken) of buffalo chicken, and about 2 tablespoons of crumbled blue cheese or shredded cheddar. Spoon a little reserved buffalo sauce over the chicken if you like it extra saucy. Sprinkle 1/2 tablespoon chopped cilantro or parsley if using.

Fold the bottom edge up over the filling, fold in the sides, then roll tightly to form a closed wrap. Repeat with remaining tortillas and fillings (makes 4 wraps).

Heat a large skillet or griddle over medium heat and add 1 tablespoon butter or a thin film of oil. Place wraps seam-side down and cook 1.5–2 minutes per side until golden and lightly crisped, pressing gently with a spatula. This seals the wrap and warms the filling.

Remove from skillet, slice in half on the diagonal if desired. Serve immediately with extra buffalo sauce for drizzling or a side of ranch for dipping.