Grilled Buffalo Chicken Wrap Recipe

Pound or slice chicken

If breasts are uneven thickness, place between plastic wrap and gently pound to an even 1/2-inch thickness or slice each breast horizontally to make thinner cutlets for quicker, even grilling.

Season

Pat chicken dry with paper towels. Rub with 1 tbs olive oil, garlic powder, smoked paprika, 1 tsp salt, and 1/2 tsp black pepper so each piece is evenly coated.

Preheat grill or pan

Preheat a grill or large cast-iron/skillet over medium-high heat. Lightly oil the grate or pan to prevent sticking.

Grill chicken

Place chicken on the hot grill or skillet. Cook 4-5 minutes per side for thin cutlets (internal temp 165°F / 74°C). Avoid moving until a good sear forms. Remove from heat when cooked through and let rest 3 minutes.

Make buffalo sauce & toss

While chicken rests, warm 2 tbs butter in a small saucepan over low heat until melted. Stir in 1/2 cup hot sauce until combined and warm. Slice or shred rested chicken into bite-sized strips. Transfer chicken to a mixing bowl, pour buffalo sauce over it, and toss until evenly coated.

Prep vegetables

Rinse and dry the shredded lettuce, diced tomato, and sliced red onion. Toss tomato with 1/4 tsp salt and lime juice to bring out flavor. Drain any excess liquid from tomatoes before assembling.

Warm tortillas

Warm tortillas for pliability: place each on the grill or in a dry skillet for 10-15 seconds per side or wrap stack in foil and heat in a 300°F (150°C) oven for 5-8 minutes.

Assemble wraps

Lay a warm tortilla flat. Spread about 2 tbs ranch down the center of each tortilla. Add a handful (about 1/2 cup) shredded lettuce, 1/4 cup diced tomato, a few slices of red onion, 1/4 cup shredded cheese, and 1/4 cup buffalo chicken. Sprinkle 2 tbs blue cheese crumbles if using and a teaspoon of chopped cilantro.

Fold & serve

Fold sides in, then roll tightly from the bottom to form a wrap. If desired, grill the wrapped seam-side down on the skillet for 1 minute per side to seal and crisp the tortilla. Cut in half on a bias and serve immediately with extra ranch or hot sauce on the side.

Taste final assembled wraps and add more ranch or hot sauce to taste. Serve with lime wedges on the side. Any leftover buffalo chicken can be refrigerated in an airtight container for up to 3 days.