Wo-grilled Buffalo Chicken Wrap Recipe

Pound and season chicken

If breasts are thick, butterfly or place between plastic and pound to 1/2" thickness for even cooking. Pat chicken dry. Rub with olive oil, then season both sides with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika.

Preheat grill or pan

Preheat an outdoor grill or heavy skillet/grill pan over medium-high heat (about 400°F / 200°C surface). Lightly oil the grate or pan.

Grill the chicken

Place chicken on the hot grill/pan and cook 4–6 minutes per side until cooked through (internal temp 165°F / 74°C) and nicely charred in spots. Remove to a plate and let rest for 3 minutes.

Make buffalo sauce & toss

While chicken rests, melt 2 tbs butter in a small saucepan over low heat or in microwave. Stir in 1/4 cup hot sauce until combined and warmed. Slice rested chicken into 1/2" strips, transfer to a bowl, pour buffalo sauce over and toss to coat evenly.

In a small bowl whisk together 1/2 cup Greek yogurt, 2 tbs mayonnaise, 2 tbs milk, 1 tsp lemon juice, 1/2 tsp dried parsley, 1/4 tsp dried dill, 1/4 tsp garlic powder, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust seasoning; add a bit more milk for a thinner drizzling consistency. Chill until ready to assemble.

Warm tortillas

Warm each flour tortilla for 10–15 seconds per side in a dry skillet over medium heat or wrap in foil and heat in a 300°F oven for 5–7 minutes. Warming prevents cracking when rolling.

Assemble wraps

Lay a warm tortilla flat. In the middle, layer about 3/4 cup shredded romaine, 1/4 of the sliced buffalo chicken (about 3–4 oz), 2 tbs shredded cheddar, a few tomato slices and a sprinkle (~2 tbs) of red onion. Drizzle about 1–2 tbs of the ranch-yogurt sauce over the filling and sprinkle 2 tbs blue cheese crumbles. Add pickled jalapeños if using and a squeeze of lime to taste.

Fold and finish

Fold the bottom edge up over the filling, fold the two sides in, then roll tightly toward the top to form a compact wrap. If desired, place seam-side down in a hot skillet or press for 1–2 minutes per side to crisp the exterior and help seal. Slice in half on a bias.

Serve each WO-Grilled Buffalo Chicken Wrap immediately with extra ranch-yogurt sauce on the side and lime wedges. Offer extra hot sauce and blue cheese crumbles for guests who want more heat or tang.