My Buffalo Chicken Wrap is quick to make and full of flavour, juicy buffalo chicken, crisp vegetables, creamy ranch, and melted cheese all wrapped snugly in a soft tortilla.
Quick Flavor-Packed Buffalo Chicken Avocado Wrap
I've always loved the kick of buffalo sauce, but these buffalo chicken wraps with avocado takes it to a different level. Chicken thighs marinated in a tangy, spicy sauce, baked then sliced and wrapped up in a tortilla with crisp lettuce, avocado, cheddar cheese, and a drizzle of creamy dressing.
They're perfect for busy weeknights because you can put them together in 30 minutes, and when I'm short on time, I shred rotisserie chicken and toss it in warmed buffalo sauce. It cuts the recipe down to 10 minutes flat. Whether it's lunch, a quick dinner, or part of a game day spread, this recipe has you covered.
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⭐Why You'll Love My Recipe
- 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: If you're a fan of cowboy chicken wings, you'll love how these wraps capture the similar tangy, spicy flavors in a lighter, handheld version.
- 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
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Chicken & Seasoning: I go for boneless chicken thighs because they stay juicy and soak up flavor so well. A drizzle of extra virgin olive oil with salt, black pepper, garlic, onion powder, and paprika gives them a golden, savory finish.
- Buffalo Kick: Frank's Hot Sauce is the star, it adds that bold, tangy spice that makes the whole wrap taste just like buffalo chicken wings.
- Wrap & Dressing: Large tortillas are my pick since they hold everything in place. A swipe of ranch dressing cools the heat and keeps each bite creamy and balanced.
- Fresh & Cheesy Add-Ins: Crisp romaine, creamy avocado, sweet carrot, and a little red onion add freshness, while sharp cheddar cheese brings it all together with tangy richness.
👩🏻🍳How to Make Buffalo Chicken Wraps
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. In a bowl, mix extra virgin 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 cut the buffalo chicken wrap in half.
💭My Tips for Recipe Success
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.
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!
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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 Franks Hot Sauce
- 4 Large Tortillas
- 100 ml Ranch Sauce
- 100 g Romaine Lettuce - Chopped
- 1 Avocado - Sliced
- ½ Carrot - Sliced
- ½ Red Onion - Sliced
- 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 chicken thighs and coat well, then marinate for 30 minutes in the fridge.
- Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper. Place the chicken thighs on the tray and bake for 16 minutes. Switch to broil and cook for 5 minutes until caramelized and slightly charred.
- Rest the chicken for 5 minutes, then slice it into strips.
- Chop the romaine lettuce, slice the avocado, julienne the carrot, and thinly slice the red onion.
- Lightly warm the tortillas so they're soft and easy to roll. Spread a generous layer of ranch over each one, then add romaine lettuce, sliced buffalo chicken, avocado, shredded carrot, and red onion. Finish with a sprinkle of cheddar cheese. Fold in the sides, roll up firmly, and slice in half before serving
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!