Description

This Buffalo Chicken Wrap is a flavorful and easy-to-make meal featuring tender chicken strips marinated in a spicy Frank’s Hot Sauce blend, then cooked to perfection on the stovetop. Layered with crunchy romaine lettuce, shredded carrots, creamy avocado, shredded cheddar cheese, and dressed with blue cheese or ranch dressing in a warm flour tortilla, it’s a perfect combination of spicy, tangy, and fresh flavors wrapped up for a satisfying lunch or dinner.

Ingredients

Scale

Chicken and Marinade

1 pound boneless skinless chicken breasts
2 Tablespoons olive oil
1/2 cup Frank’s Hot Sauce
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Pinch of salt

Wrap and Fillings

4 large flour tortillas
1/2 cup Blue cheese or Ranch dressing
2 cups Romaine lettuce, chopped
1/2 cup carrot, shredded
1/2 avocado, sliced
1/2 cup shredded cheddar cheese

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Instructions

Slice the chicken: Slice the boneless skinless chicken breasts into several long, thin strips, ensuring even thickness for quick, uniform cooking.
Prepare the marinade: In a small bowl, whisk together the olive oil, Frank’s Hot Sauce, paprika, garlic powder, and a pinch of salt. Add the chicken strips to this mixture and coat them evenly. Allow the chicken to marinate for at least 10 minutes to absorb the flavors, or up to 24 hours in the refrigerator for more intensity.
Cook the chicken: Heat a large non-stick skillet over medium-high heat. Add the marinated chicken strips to the skillet in a single layer. Cook for about 4-5 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.
Prepare the tortillas: While the chicken cooks, lay the flour tortillas flat on a plate. Spread a thin layer of blue cheese or ranch dressing evenly over each tortilla as a flavorful base.
Add the fillings: Layer chopped romaine lettuce, shredded carrots, sliced avocado, and shredded cheddar cheese over the dressing on each tortilla, distributing evenly for balanced bites.
Assemble the wraps: Arrange a few cooked buffalo chicken strips down the center of each tortilla over the vegetables and cheese. Fold in the sides and roll tightly like a burrito to encase all the fillings securely.
Serve: Serve the wraps immediately while warm, with a side of extra hot sauce or additional dressing if desired. Enjoy your delicious, spicy Buffalo Chicken Wrap!

Notes

For a healthier option, substitute flour tortillas with whole wheat or low-carb tortillas.
Marinating chicken overnight enhances the flavor, but 10 minutes is sufficient for quick preparation.
Use gluten-free tortillas to make this recipe gluten-free.
If you prefer less spice, reduce the amount of hot sauce in the marinade or serve with ranch dressing only.
Leftover cooked chicken can be refrigerated and used within 2 days.