Buffalo Chicken Wrap

This Buffalo Chicken Wrap recipe combines delicious chicken tenders with shredded cheddar and blue cheese crumbles, crisp lettuce, avocado, and Ranch dressing.

Prep Time15

Cook Time20

Total Time35

Course: Dinner, Lunch

Cuisine: American

Keyword: buffalo chicken wrap recipe, buffalo chicken wraps

Servings: servings

Calories: 618kcal

Author: Katerina | Easy Weeknight Recipes

Equipment

Ingredients

Buffalo Chicken fingers:

1 pound chicken tenders
¾ cup Frank's Hot Sauce, or buffalo wing sauce
½ teaspoon Kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon garlic powder
3 tablespoons olive oil

Wraps:

4 large burrito-size flour tortillas, warmed
3 to 4 cups chopped Romaine lettuce
½ cup shredded cheddar cheese
½ cup Ranch dressing, for drizzling
½ cup crumbled blue cheese
2 spring onions, finely chopped
½ cup julienned carrot
½ avocado, sliced

Instructions

Preheat the oven to 400°F.
Place a roasting rack on a baking sheet or roasting pan. This helps the chicken cook evenly by allowing air to circulate it.
In a medium bowl, combine chicken tenderloins with Frank's Hot Sauce. Season with Kosher salt, black pepper, and garlic powder. Combine them, ensuring they are evenly coated, and allow to marinate for at least 15 minutes.
Arrange the seasoned chicken tenderloins on the roasting rack and drizzle the olive oil over them.
Roast in the preheated oven for about 15 to 20 minutes or until the chicken is cooked through. The internal temperature of the chicken should reach 165°F.
While the chicken is cooking, heat the flour tortilla in the microwave or a skillet for 1 minute.
Once the chicken tenders are cooked, remove them from the oven and let them rest for a few minutes.
In the center of each tortilla, layer chopped Romaine lettuce and shredded cheddar cheese, drizzle a couple of tablespoons of ranch dressing, sprinkle crumbled blue cheese, then add chopped spring onions, julienned carrots, sliced avocado, and chicken.
Fold the sides of the tortilla in towards the center, then fold the bottom up over the filling, and roll tightly to form a wrap.
Cut the wrap in half and serve it with a side of hot sauce or extra Ranch dressing, if desired.

Notes

For storage, tightly enclose each wrap in aluminum foil and keep them in the refrigerator for up to 3 days. You can warm them in the microwave to a desired temperature.
Experiment with different dressings. Instead of ranch, consider using BBQ sauce, blue cheese dressing, or honey mustard for a twist in flavor.
Spiciness. For an added kick, enhance your buffalo chicken wrap with more hot sauce or sriracha. If you prefer less heat, opt for a milder buffalo wing sauce or reduce the quantity used in your wrap.
Use pre-cooked chicken. To save time, purchase a pack of pre-breaded, cooked chicken tenders. Simply follow the instructions on the package for defrosting and reheating, then include them in your tortilla with the rest of your ingredients.
Vary the greens. While romaine lettuce adds a nice crunch, you can try shredded green cabbage or baby spinach leaves for a different texture and taste.
Cheese options. In addition to blue cheese, you might enjoy Monterey Jack, mozzarella, or crumbled feta cheese in your buffalo chicken wraps.
Vegetarian option. For a meat-free version, omit the chicken or replace it with a cooked falafel patty.

Nutrition