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Buffalo Chicken Wraps

 Buffalo Chicken Wraps
Blue cheese dressing and hot pepper sauce enhance these yummy tortilla wraps. Filled with chicken, cheese, lettuce and tomatoes, they're colorful, fun to eat...and tote-able, too! -Athena Russell Florence, South Carolina
4 ServingsPrep/Total Time: 25 min.


  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup buttermilk
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 cup canola oil
  • 1/2 cup hot pepper sauce
  • 1/4 cup butter, melted
  • 4 spinach tortillas (10 inches)
  • 1 cup shredded lettuce
  • 1 cup (4 ounces) shredded cheddar cheese
  • 2/3 cup chopped tomatoes
  • 1/2 cup blue cheese salad dressing


  • In a shallow bowl, combine the flour, salt and pepper. Place
  • buttermilk in another shallow bowl. Dip chicken in buttermilk, then
  • roll in flour mixture.
  • In a large skillet, cook chicken in oil for 4-5 minutes on each side
  • or until a thermometer reads 170°. Drain on paper towels; cut
  • into strips.
  • In a small bowl, combine hot pepper sauce and butter. Dip chicken
  • strips into mixture, coating both sides. Place chicken in the center
  • of each tortilla. Layer with lettuce, cheese and tomatoes; drizzle

2 of 2

Buffalo Chicken Wraps (continued)

Directions (continued)

  • with salad dressing. Fold ends of each tortilla over filling; secure
  • with toothpicks if desired. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 1,149 calories, 97 g fat (24 g saturated fat), 140 mg cholesterol, 1,738 mg sodium, 32 g carbohydrate, 1 g fiber, 41 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.