Grilled Buffalo Chicken Wrap
Juicy grilled chicken tossed in tangy buffalo sauce, wrapped with crisp lettuce, cheese, and ranch in a warm tortilla. Quick weeknight dinner or packed lunch.
Ingredients
For the chicken
- 1 lb boneless skinless chicken breasts or thighs
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt and black pepper to taste
- ⅓ cup buffalo sauce
For the wraps
- 4 large flour tortillas 10-inch
- 1 cup shredded cheddar or monterey jack cheese
- 2 cups shredded romaine or iceberg lettuce
- ½ small red onion thinly sliced
- ½ cup shredded carrots or cucumber ribbons, optional
- Ranch dressing or blue cheese dressing for drizzling
- Butter or oil for grilling (optional)
Instructions
- Toss chicken with olive oil, smoked paprika, garlic powder, salt, and pepper. Let sit 10–15 minutes while you preheat a grill or skillet to medium-high heat.
- Cook chicken 4–6 minutes per side until charred and internal temperature reaches 165°F (74°C). Remove and rest 5 minutes, then slice into strips.
- Place sliced chicken in a bowl and toss with buffalo sauce until evenly coated. Adjust sauce amount to taste.
- Warm tortillas briefly so they’re pliable. Layer lettuce, onion, cheese, buffalo chicken, and drizzle with ranch or blue cheese. Add optional veggies if using.
- Fold sides in and roll tightly. Brush outside with butter or oil and grill seam-side down 2–3 minutes per side until golden and cheese melts. Slice and serve.
Notes
- To reduce heat, mix buffalo sauce with a little melted butter or honey.
- Use leftover rotisserie chicken tossed with warm buffalo sauce for a faster version.
- For meal prep, store components separately to avoid soggy tortillas.
Nutrition
Calories: 480kcalCarbohydrates: 32gProtein: 36gFat: 22gSaturated Fat: 8gSodium: 900mgSugar: 5g
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