Buffalo Chicken Wraps
A satisfying blend of bold buffalo-seasoned chicken wrapped in a soft flour tortilla with crisp vegetables, creamy dressing, and melted cheese — ideal for a quick and flavorful main dish.
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Servings: 4
Ingredients
- 1/2 cup shredded cheddar cheese
- 1/2 avocado sliced
- 1/2 teaspoon garlic powder
- 1 pound boneless skinless chicken breasts
- 4 large flour tortillas
- 1/2 cup Frank's Hot Sauce
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 1/2 cup Blue cheese or Ranch dressing
- 2 cups chopped Romaine lettuce
- Pinch of salt
- 1/2 cup shredded carrot
Instructions
- Slice the chicken breasts into thin, elongated strips.
- In a mixing bowl, combine olive oil, Frank's Hot Sauce, paprika, garlic powder, and a pinch of salt. Add the chicken pieces to the marinade, ensuring they are thoroughly coated. Let the mixture sit for at least 10 minutes or refrigerate for up to 24 hours.
- Heat a large non-stick skillet over medium-high heat. Add the marinated chicken strips and cook, turning occasionally, until they are fully cooked through and no longer pink in the center, approximately 4–5 minutes.
- While the chicken cooks, lay out the flour tortillas. Spread a light layer of Blue cheese or Ranch dressing over each.
- Top the tortillas with an even layer of chopped Romaine, shredded carrots, sliced avocado, and shredded cheddar cheese.
- Place several cooked chicken strips down the center of each tortilla. Fold in the sides and roll tightly, burrito-style.
- Serve immediately with additional hot sauce or dressing on the side, if desired.
Notes
You may prepare the chicken ahead of time and reheat before assembling. Tortillas can also be warmed briefly for easier rolling and enhanced flavor.