Buffalo Chicken Wrap

Make these quick and easy Buffalo Chicken Wraps bursting with spicy flavor and crunch. They are made with buffalo sauce, ready-cooked rotisserie chicken breasts, shredded romaine lettuce, thin slices of red onion, shredded carrots, and shredded cheddar and Monterey Jack Cheese, all drizzled with your favorite bottled ranch or bleu cheese dressing. Serve with a side of French fries or potato chips.

How to make Buffalo Chicken Wraps

Start by melting the butter in a large skillet over low heat on the stovetop. Then add the hot sauce stirring in, until well combined and heated through. Stir in the chicken until heated through.

Now add a little bit of the shredded romaine, thin sliced red onion, shredded carrot, and about 1/4 of the buffalo chicken mixture to a wrap. Now top with some shredded cheddar cheese, Monterey Jack Cheese, and a little more lettuce. Then drizzle with a little ranch or bleu cheese. Fold in the sides of the tortillas and roll up tightly burrito style.

Recipe notes and helpful tips

• I like to use Frank’s Redhot Sauce for this recipe, but if you have a favorite buffalo sauce or wing sauce, you can use that and eliminate the need for butter.
• Blue cheese crumbles are a great substitute for cheddar and Monterey Jack Cheese.
• The carrots and red onion really add some snap and crunch, but you could also try adding other veggies like chopped celery, green onions, jalapenos, avocado, spinach, or chopped purple cabbage.
• Any large tortilla will work. I personally like the high-fiber, low-carb ones.
• Use shredded romaine because it is a little sturdier than iceberg or spring greens. Put the shredded romaine on the top and the bottom to create a barrier so the hot sauce does not soak through the wrap.
• These wraps are best served promptly, but they will hold up fairly well for several hours if wrapped and stored in an airtight container in the refrigerator.

What to serve with Buffalo Chicken Wraps

• Chips
• Sweet Potato Fries
• Creamy Cucumber Tomato Salad
• Mexican Street Corn
• Tater Tots
• Oven Roasted Corn
• Creamy Coleslaw
• Baked Potato Skins

More chicken recipes you will love!

Buffalo Chicken Wrap Recipe

Quick and easy Buffalo Chicken Wraps bursting with the taste of buffalo wings, crisp romaine, sweet red onion, crunchy carrots, sharp cheddar, and ranch dressing. 

5 from 24 votes

Print Pin Rate

Course: lunch/dinner/snack

Cuisine: American

Prep Time: 10 minutes minutes

Servings: 4 wraps

Calories: 406kcal

Author: Beth Pierce

Ingredients

• 2 tablespoons butter
• ½ cup hot sauce Franks
• 2 cups diced cooked chicken
• Kosher salt and fresh ground black pepper
• 2 ½ cups shredded romaine
• ¼ cup thinly sliced red onion
• ½ cup shredded carrots
• ½ shredded cheddar and Monterey Jack cheese
• ½ cup ranch or bleu cheese dressing
• 4 large flour tortilla wraps

Instructions

• Melt the butter in a skillet over low heat. Add the hot sauce stirring in until well combined and heated through. Stir in the chicken until heated through. Season with kosher salt and fresh ground black pepper to taste. 
• Lay out the tortillas and to each add some shredded romaine, 1/4 of the red onion, 1/4 of the shredded carrot, 1/4 of the buffalo chicken, and 1/4 of the shredded cheddar and Monterey Jack Cheese. 
• Drizzle with a little ranch or bleu cheese and top with a little more romaine. Fold in the sides of the tortillas and roll up tightly burrito style.  Serve with ranch or blue cheese dressing. 

Notes

• I like to use Frank's Redhot Sauce for this recipe but if you have a favorite buffalo sauce you can use that and eliminate the need for butter.
• Blue cheese crumbles are a great substitute for the cheddar and Monterey Jack Cheese.
• The carrots and red onion really add some snap and crunch but you could also try adding other veggies like chopped celery, green onions, jalapenos, avocado, spinach, or chopped purple cabbage.
• Any large tortilla will work. I personally like the high fiber low carb ones.
• Use shredded romaine because it is a little sturdier than iceberg or spring greens. Put the shredded romaine on the top and the bottom to create a barrier so the hot sauce does not soak through the wrap.
• These wraps are best served promptly but they will hold up fairly well for several hours if wrapped and refrigerated.  

Nutrition

Calories: 406kcal | Carbohydrates: 21g | Protein: 25g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 1395mg | Potassium: 419mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5482IU | Vitamin C: 25mg | Calcium: 85mg | Iron: 2mg

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