Buffalo Chicken Wraps
Quick buffalo chicken wraps with juicy saucy chicken, crunchy slaw, and creamy ranch—perfect for lunch, meal prep, or game day.
Ingredients
For the chicken
- 1 lb boneless skinless chicken breasts or thighs, thinly sliced
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt and black pepper to taste
- ½ cup buffalo sauce
For the wraps
- 4 large flour tortillas 10-inch
- 2 cups shredded lettuce or mixed greens
- 1 cup shredded cabbage or coleslaw mix
- ½ cup shredded carrots
- ¼ cup thinly sliced red onion optional
- ½ cup ranch dressing or blue cheese dressing
- 2 tbsp crumbled blue cheese optional
- 2 tbsp chopped fresh cilantro or parsley, optional
- Lime wedges for serving, optional
Instructions
- Pat chicken dry and slice into thin strips. Toss with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Heat a skillet over medium-high. Add a little oil and cook chicken pieces 4–6 minutes until browned and cooked through.
- Reduce heat to low, add buffalo sauce to the pan, and toss the chicken until thoroughly coated and warmed. Remove from heat.
- Mix shredded lettuce, cabbage, carrots, and red onion in a bowl. Toss with a tablespoon of dressing or a squeeze of lime if desired.
- Lay a tortilla flat, spread 1–2 tablespoons of dressing down the center, add slaw, then buffalo chicken. Sprinkle with blue cheese and herbs if using.
- Fold the bottom up over the filling, then fold the sides in and roll tightly. Slice in half and serve with extra dressing or lime wedges.
Notes
- For meal prep, store chicken and slaw separately for up to 3 days; assemble just before eating.
- Use rotisserie chicken to save time—simply toss with warmed buffalo sauce.
- Toast tortillas briefly in a dry pan before assembling for extra texture.
Nutrition
Calories: 450kcalCarbohydrates: 32gProtein: 33gFat: 20gSaturated Fat: 6gSodium: 950mgSugar: 5g
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