- 2 lbs skinless and boneless chicken breasts cut into strips
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 tablespoon olive oil
- 1/2 cup Frank's hot sauce
- 2 tablespoons salted butter
- 6 medium flour tortillas
- 6 tablespoons blue cheese yogurt dressing
- tomato slices
- onion slices
- shredded lettuce
Season the chicken with garlic powder, onion powder, salt, and pepper.
Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until no longer pink, and juices run clear. This should take around 7-10 minutes.
Reduce the heat to low and add in the butter with the chicken After the butter melts, remove the pan from the heat and pour in the hot sauce. Toss to coat the chicken with the Buffalo sauce.
Spread two tablespoons of blue cheese yogurt dressing in the center of a tortilla. Add the vegetables and about 1/3 cup of the chicken. Repeat with the rest of the tortillas.
Switch up the cheese - The blue cheese dressing adds a lot of cool creamy flavor. However, you can add extra flavor with sharp shredded cheddar, pepper jack cheese, or provolone.
Add in extra veggies - Shredded carrots, shredded cabbage, diced celery, or chopped avocado taste delicious in these spicy wraps.
Substitute ranch dressing - As someone born and raised in Buffalo, NY, it’s a sin to use ranch dressing on anything that includes Buffalo hot sauce. But, I understand not everyone enjoys the strong flavor of blue cheese. So, using ranch dressing is acceptable.
Grill the wraps - If you have a grill pan and extra time, I recommend grilling these wraps at least once. Fill the wraps with all the ingredients, substituting shredded cheese for the blue cheese, and grill until the cheese melts. Serve the blue cheese on the side to dip. So good!
If the tortillas are not large enough to hold in the ingredients when grilling, fold it over into a quesadilla and grill it that way.
Use cooked shredded chicken. These Buffalo chicken wraps come together in less than fifteen minutes when using leftover rotisserie chicken, plain shredded chicken made in the crockpot, or any basic cooked chicken.
Melt the butter in a large skillet over medium heat, and then add in the shredded chicken. Cook for a few minutes until the chicken is warmed through, and then pour in the hot sauce and toss to coat. Then, assemble your wraps.
Keep it low or no carbs. Serve this wrap in a lettuce wrap or in a salad to keep the carbs down.
How to store and reheat this Buffalo chicken wrap recipe
The chicken can be made up to 4 days ahead of time and stored in the refrigerator. For maximum freshness, I recommend storing it in glass containers. Reheat the chicken in the microwave for 1-2 minutes, and then continue with the recipe.
You can also freeze the cooked Buffalo chicken ahead of time. Freeze in glass containers or freezer bags. To reheat, let it thaw overnight in the refrigerator, warm up in the microwave for 1-2 minutes, and then continue with the recipe.
Another meal prep idea is to trim, cut, and season the chicken up to 2 days ahead of time. Then continue with the recipe on the night you’re going to cook it.
Serving: 1wrap | Calories: 472kcal | Carbohydrates: 28g | Protein: 49g | Fat: 19g | Saturated Fat: 6g | Fiber: 2g | Sugar: 3g