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Spicy Buffalo Chicken Wraps Recipe
Ash Tyrrell

Spicy Buffalo Chicken Wraps Recipe

I'll be honest with you – after making these spicy buffalo chicken wraps for the third time this week, I'm officially obsessed. The first time I tried this recipe, I was skeptical about whether homemade wraps could compete with restaurant versions, but one bite changed everything.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts (slice these thin for faster cooking and better flavor absorption)
  • 2 tablespoons olive oil extra virgin works best for marinating
  • 1/2 cup Frank's Hot Sauce the original buffalo sauce that creates authentic flavor
  • 1/2 teaspoon paprika adds smokiness and beautiful color
  • 1/2 teaspoon garlic powder freshly ground tastes better than pre-ground
  • Pinch of salt enhances all the other flavors
  • 4 large flour tortillas room temperature wraps better than cold
  • 1/2 cup blue cheese or ranch dressing I prefer thick, chunky blue cheese
  • 2 cups romaine lettuce chopped (iceberg works too, but romaine adds more crunch)
  • 1/2 cup shredded carrots freshly shredded carrots stay crispier than pre-packaged
  • 1/2 avocado sliced (choose ripe but firm avocados to prevent mushiness)
  • 1/2 cup shredded cheddar cheese sharp cheddar adds more flavor depth

Method
 

  1. Start by slicing your chicken breasts into long, thin strips about 1/2 inch thick – this ensures they cook quickly and absorb maximum flavor. In a small bowl, whisk together olive oil, hot sauce, paprika, garlic powder, and salt until completely combined. Add the chicken strips to this mixture, making sure every piece gets coated thoroughly.
  2. Allow the chicken to marinate for at least 10 minutes, though I've found that 30 minutes to 2 hours produces even better results. The longer marination time allows the buffalo flavors to penetrate deeper into the meat. If you're meal prepping, you can marinate the chicken up to 24 hours in advance.
  3. Heat your non-stick skillet over medium-high heat – you want it hot enough to get a nice sear but not so hot that the outside burns before the inside cooks. Add the marinated chicken strips in a single layer, avoiding overcrowding which can cause steaming instead of searing. Cook for 4-5 minutes without moving them, allowing a golden crust to form.
  4. Flip the chicken strips and cook for another 3-4 minutes until the internal temperature reaches 165°F and no pink remains. The buffalo sauce will caramelize slightly, creating those delicious crispy edges that make restaurant-style buffalo chicken so irresistible. If you enjoy crispy textures, you’ll probably love trying this Crispy Oven Baked Chicken Cutlets Recipe
  5. While the chicken finishes cooking, lay your tortillas on a clean work surface and spread each with a thin, even layer of blue cheese or ranch dressing – don't skip this step as it acts as a moisture barrier. Layer the lettuce, shredded carrots, avocado slices, and cheese across the center third of each tortilla.
  6. Arrange the hot buffalo chicken strips down the center of the vegetables, then fold the bottom edge of the tortilla up over the filling. Fold in both sides, then roll tightly from bottom to top, creating a secure burrito-style wrap that won't fall apart when eaten.

Notes

  • I always let my tortillas come to room temperature before wrapping because cold tortillas crack and tear more easily
  • When slicing chicken, I partially freeze it for 15 minutes first – this makes getting uniform thin slices much easier
  • I've learned to pat the avocado slices dry with paper towels to prevent the wraps from getting soggy
  • Using a meat thermometer takes the guesswork out of cooking chicken perfectly every time
  • I like to warm my tortillas in the microwave for 10-15 seconds to make them more pliable for wrapping