My favorite Buffalo Chicken Wrap is all about juicy buffalo chicken, fresh veggies, grated cheese, and creamy dressing, all wrapped up in a soft tortilla. It’s like having the flavor of buffalo wings without the extra calories or mess. Perfect for a quick, satisfying meal!
These wraps have all the bold, spicy goodness of buffalo wings but are lighter and way easier to eat. They come together in just 25 minutes, making them perfect for a quick breakfast, brunch, lunch, or easy weeknight dinner. The crispy baked boneless skinless chicken thighs coated in tangy hot sauce and tucked into a warm tortilla with shredded lettuce, cheese, and ranch dressing to cool things down.
When I’m craving something with a kick, Buffalo Chicken Wraps always hit the spot. They’re packed with juicy, seasoned chicken, fresh veggies, and matured cheddar cheese, all wrapped in a soft tortilla. With just a few simple ingredients, they make a quick and satisfying meal for busy days.
Light, flavorful, and high in protein, these wraps are great for lunch or an easy snack. If you love buffalo wings but want something less messy, this is the perfect alternative. Want more spice? Drizzle on extra hot sauce, it’s your wrap!
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⭐Why You'll Love This Buffalo Chicken Wrap
- Easy to cook: The chicken bakes in the oven for just 16 minutes, then gets a quick broil for 5 minutes. It’s simple and doesn’t require much effort.
- Juicy and flavorful chicken: The boneless skinless chicken thighs are marinated in a spicy, tangy sauce that gives them a perfect kick, but it’s balanced just right.
- Perfect for busy days: This recipe is quick and easy, so you can enjoy a flavorful meal without spending too much time in the kitchen.
🧾Buffalo Chicken Wrap Ingredients
Here’s the breakdown of what’s in this Buffalo Chicken Wrap recipe:
- Extra Virgin Olive Oil: I use this to keep the chicken nice and moist. It also helps the spices stick and gives the chicken a lovely golden finish when it’s baked.
- Boneless Skinless Chicken Thighs: Chicken thighs are my go-to because they’re juicy and so flavorful. They absorb all the spices beautifully and stay tender while baking.
- Salt and Black Pepper: A little salt brings out all the flavors, while the black pepper adds warmth and helps the spices pop without being overwhelming.
- Onion Powder, Garlic Powder, and Sweet Paprika: These bring a savory, slightly sweet depth to the chicken. The garlic powder adds a nice savory touch, while the paprika gives the chicken a smoky flavor with a hint of sweetness.
- Frank's Hot Sauce: This is the key ingredient for that signature buffalo flavor. It gives the chicken a perfect spicy kick with a tangy goodness that defines this wrap.
- Large Tortillas: I like big tortillas because they hold all the fillings together perfectly, making the wrap easy to roll and eat without making a mess.
- Ranch Sauce: The ranch sauce balances out the heat. It adds a creamy, cooling element that smooths out the spice, making each bite even more delicious.
- Romaine Lettuce, Avocado, Carrot, and Red Onion: These bring a fresh, crunchy texture to the wrap. The lettuce adds crispness, the avocado makes it creamy and smooth, the carrot gives a little sweetness and crunch, and the red onion adds a pop of color and a mild bite.
- Grated Cheddar Cheese: I love using grated cheddar because it adds a sharp, tangy flavor and a bit of richness without needing to melt. It’s the perfect finishing touch that ties everything together.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Buffalo Chicken Wrap
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. In a bowl, mix olive oil, spices, and hot sauce. Coat the chicken, cover, and refrigerate for 30 minutes.
2. Bake the chicken for 16 minutes, broil for 5, then rest for 5 minutes before slicing.
3. Warm the tortillas, spread with ranch, then layer lettuce, buffalo chicken, avocado, carrot, onion, and cheddar.
4. Fold the sides, roll tightly, and slice in half to serve.
💭Tips for Recipe Success
Let the chicken marinate: The longer the seasoning and hot sauce soak in, the better the flavor. I always give it at least 30 minutes so the chicken turns out extra tasty.
Bake without flipping: Keeping the chicken in one spot while it cooks helps it stay juicy. I let it bake, then broil at the end for that perfect finish.
Warm the tortillas: A quick heat in a pan or microwave makes them soft and easy to roll without breaking. This small step makes a big difference.
Don’t overfill the wrap: Adding too much makes it hard to roll and messy to eat. I keep it balanced so every bite has the perfect mix of chicken, sauce, and fresh toppings.
Storage: I just wrap any leftovers tightly in foil or an airtight container and keep them in the fridge, perfect for a quick meal the next day!
🍗More Chicken Recipes to Try!
If you love cooking with chicken, here are some recipes for inspiration:
- Oven Baked Chicken Tenders
- Teriyaki Chicken
- Garlic Parmesan Chicken Pasta
- Honey Garlic Chicken Thighs
- Baked Chicken Breast
- Chicken Piccata
- Avocado Chicken Salad
- Greek Lemon Chicken Soup
🍛More Breakfast Recipes!
Here are more of my favorite breakfast recipes! Try these:
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📖 Recipe
Buffalo Chicken Wrap
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 500 g Boneless Skinless Chicken Thigh
- ½ teaspoon Salt
- ¼ tsp Black Pepper
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Sweet Paprika
- 150 ml Frank's Hot Sauce
- 4 Large Tortillas
- 100 ml Ranch Sauce
- Romaine Lettuce
- 1 Avocado
- ½ Carrot
- ½ Red Onion
- 60 gr Grated Cheddar Cheese
Instructions
- In a bowl, mix extra virgin olive oil, salt, black pepper, onion powder, garlic powder, sweet paprika, and Frank's Hot Sauce.
- Add the whole chicken thighs, ensuring they are well coated.
- Cover and marinate for 30 minutes in the fridge.
- Preheat the oven to 200°C/400°F.
- Line a baking tray with parchment paper and place the marinated chicken thighs on it.
- Bake for 16 minutes, then switch to broil for 5 minutes until the chicken is beautifully caramelized and slightly charred.
- Let the chicken rest for 5 minutes, then slice into strips.
- Chop the romaine lettuce, slice the avocado, julienne the carrot, and thinly slice the red onion.
- Lightly warm the tortillas for flexibility.
- Spread ranch sauce over each tortilla.
- Add a layer of lettuce, then top with sliced buffalo chicken.
- Add avocado, carrot, and red onion.
- Sprinkle with grated cheddar cheese.
- Fold in the sides and roll up tightly. Slice in half and enjoy!
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Susana says
Love this Buffalo Chicken Wrap! The spicy marinade and creamy ranch dressing make it a perfect!