December 9, 2022

rubbedindetroit

Qualified food specialists

Best Buffalo Chicken Wrap Recipe

3 min read

PHOTO: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE

When it comes to making a quick and delicious meal in minutes, you can’t go wrong with a wrap. While there are so many ways to fill and fold a tortilla (and we’ve been known to use them in everything from a layered quesadilla cake to brunch-worthy tortilla French toast), this classic Buffalo chicken wrap is one that will absolutely keep you coming back.

Buffalo chicken wraps are stuffed with spicy Buffalo chicken and a crunchy blue cheese slaw made with carrots and cabbage. You’ll make your own Buffalo sauce to coat the chicken, using oil, hot sauce, garlic powder, cayenne pepper, cumin, and paprika. It’s a healthy-yet-flavor-packed way to enjoy chicken.

This Buffalo chicken wrap is just as easy to customize as it is to make. Feel free to adjust the spices to add more or less heat, swap out the slaw for lettuce, the blue cheese sauce with ranch dressing, or use cauliflower or tofu instead of meat. For the mayo-haters out there, try Greek yogurt in place of mayonnaise. If you’re keto, there’s no need to miss out. Instead, just substitute store-bought or homemade keto tortillas for the flour kind. No matter how you stuff it, this recipe comes together in under an hour, so making a quick lunch or dinner is basically…a wrap.

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Yields:

4


servings

Prep Time:

0

hours

20

mins

Total Time:

1

hour

0

mins

1/2
c.

crumbled blue cheese

Freshly ground black pepper

1/2
c.

shredded green cabbage

1/2
c.

hot sauce (such as Frank’s RedHot Original)

2
tbsp.

plus 1 tsp. extra-virgin olive oil, divided

1
lb.

boneless skinless chicken breasts, sliced lengthwise into 1″-thick strips

4


large flour tortillas, warmed

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  1. In a small bowl, whisk blue cheese, mayonnaise, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add carrots and cabbage and toss to coat. Cover and refrigerate until ready to use.
  2. In a medium bowl, whisk hot sauce, cayenne, garlic powder, cumin, paprika, 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Reserve 1/4 cup sauce; cover and refrigerate until ready to use.
  3. Add chicken to bowl with remaining hot sauce mixture; toss to coat. Cover and refrigerate at least 30 minutes or up to 24 hours.
  4. In a large skillet over medium-high heat, heat remaining 1 teaspoon oil. Remove chicken from marinade, add to skillet, and cook until cooked through and no longer pink, 4 to 5 minutes. Discard marinade.
  5. Divide blue cheese slaw, chicken, and reserved hot sauce between tortillas. Tightly roll up and serve.

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buffalo chicken wrap

PHOTO: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

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