Buffalo Chicken Wrap

When you tuck spicy, crunchy Buffalo chicken strips, crisp lettuce, fresh tomatoes and cool, creamy blue cheese dressing inside a tortilla wrap, you get a satisfying “sandwich” layered with texture and flavor.

Buffalo chicken was born in, you guessed it, Buffalo, New York, and it has gained popularity as an ingredient beyond the most well-known Buffalo chicken dish, spicy Buffalo chicken wings. Whether you need a dip or you’re making Buffalo chicken pizza, we have you covered with our best Buffalo chicken recipes. But for now, let’s make Buffalo chicken wraps!

Ingredients for Buffalo Chicken Wraps

• Flour and buttermilk: You’ll dip the chicken breasts alternately into flour and buttermilk to coat them in batter before frying.
• Chicken: You’ll coat the boneless, skinless chicken breast halves, fry them up, then cut them into strips to put in the wraps.
• Hot pepper sauce and butter: Combine your favorite hot pepper sauce with butter for a rich and spicy Buffalo sauce. If you’re up for making your own, here’s our homemade spicy hot sauce.
• Tortillas: Use 10-inch spinach tortillas (or whatever your favorite variety is) to wrap up the sandwiches.
• Lettuce, cheese and tomatoes: Top your sandwich with cool shredded lettuce, shredded cheddar cheese and ripe chopped tomatoes.
• Blue cheese salad dressing: Drizzle creamy blue cheese dressing, a classic hot wing accompaniment, over the sandwich filling before rolling it up. You can also serve it alongside the sandwich for dipping.

Directions

Step 1: Coat the chicken

In a shallow bowl, combine the flour, salt and pepper. Place the buttermilk in a separate shallow bowl. Dip the chicken in buttermilk, then roll it in the flour mixture.

Step 2: Fry the chicken

Heat the oil over medium heat. Cook the chicken for four to five minutes on each side, or until a thermometer reads 170°F. Drain it on paper towels, then cut it into strips.

Step 3: Make the sauce, dip the chicken

In a small bowl, combine the hot pepper sauce and melted butter. Dip the chicken strips into the mixture, coating both sides, then place a portion of chicken in the center of each tortilla.

Step 4: Assemble the layers

Layer on the lettuce, cheese and tomatoes, then drizzle blue cheese dressing over the top.

Step 5: Roll up the wraps

Fold the ends of the tortillas over the filling and roll them up. Secure the wraps with toothpicks, if needed.

Buffalo Chicken Wrap Variations

• Add extra flavor: You can get creative with the filling and add anything that would taste great with Buffalo chicken. Try sliced green onions, baby spinach or grilled sweet corn.
• Make it melty: Instead of a wrap, use the same ingredients to make quesadillas. Add cheese and chicken to a tortilla, cover it with a second tortilla and warm the quesadilla in a skillet. Top it with lettuce, tomatoes and dressing.
• Amp up the spice: Double down on the spiciness in this Buffalo chicken wrap recipe by using extra-hot pepper sauce, sliced jalapenos, pepper jack cheese and a drizzle of hot honey.

How to Store Buffalo Chicken Wraps

Ideally, any leftover components will be stored separately in the refrigerator so more wraps can be assembled at a later time.

How do you reheat a chicken Buffalo wrap?

Chicken can be gently reheated in a microwave, skillet, oven or air fryer. Add more sauce if needed, then assemble the wraps as directed.

Buffalo Chicken Wrap Tips

Can I use something other than chicken breasts?

You can use another type of chicken cut, like tenders, and skip the slicing. Or to save time, you can heat your favorite already prepared breaded tenders, then dip them into the Buffalo sauce. You can also shred or cube rotisserie chicken and mix it with the sauce, but you won’t have a crunchy texture.

What if I don’t have buttermilk?

If you don’t have buttermilk on hand, there are always buttermilk substitutes. Add 1 tablespoon of vinegar or lemon juice to 1 cup of milk, and let it stand for five minutes, until thick. You could also use plain yogurt (thin it with a little milk, if desired), or add 1-3/4 teaspoons of cream of tartar to 1 cup of milk.

How do I make coating the chicken easier and less messy?

Using shallow dishes makes covering chicken breasts with buttermilk and flour easier, but the best tip is to use only one hand for each step. It’s called the wet hand/dry hand method, and it keeps both the coatings and your hands from getting too messy. Use one hand to dip the chicken into the buttermilk, then use that same hand to set the chicken in the flour. Use your dry hand to finish dredging the chicken in flour and move it to a separate plate, ready to cook.