Buffalo Chicken Wrap
This Buffalo Chicken Wrap is bold, spicy, and ready in 30 minutes! Juicy chicken, fresh veggies, cheddar, and ranch all wrapped in a soft tortilla, easy, delicious, and mess-free!
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
Let the chicken marinate well: The longer it sits, the better the flavor! If I have extra time, I’ll marinate it for an hour, but 30 minutes works just fine.
Bake until slightly crispy: I like to let the edges caramelize a bit in the oven for that extra flavor.
Rest before slicing: If I slice the chicken right away, the juices run out, and it can get dry. Letting it sit for just a few minutes makes a big difference.
Warm the tortillas: This makes them easier to roll and keeps them from tearing. Just a few seconds in a dry pan or microwave does the trick.
Balance the toppings: The chicken is spicy, so I love how the cool ranch, creamy avocado, and crisp veggies bring everything together.
Don’t overfill the wrap: It’s tempting to load it up, but if it’s too full, it won’t roll properly (and everything spills out when I take a bite!).
Nutrition
Calories: 536kcal | Carbohydrates: 24g | Protein: 32g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 140mg | Sodium: 1836mg | Potassium: 685mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1784IU | Vitamin C: 7mg | Calcium: 184mg | Iron: 3mg