Buffalo Chicken Wrap with Avocado
These buffalo chicken wraps with avocado are packed with juicy buffalo chicken, creamy ranch dressing, fresh vegetables, and cheddar cheese wrapped in soft tortillas. They make an easy lunch or quick dinner with plenty of flavor in every bite.
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 RedHot Original Cayenne Pepper Sauce
- 4 flour tortillas
- 100 ml ranch sauce
- 100 g chopped romaine lettuce
- 1 avocado sliced
- ½ medium carrot julienned
- ½ small red onion thinly sliced
- 60 gr shredded cheddar cheese
Instructions
- In a bowl, mix 1 tbsp extra virgin olive oil, ½ tsp salt, ¼ tsp black pepper, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp sweet paprika , and 150 ml Frank’s RedHot Original Cayenne Pepper Sauce until combined.
- Add 500 g boneless skinless chicken thigh and toss to coat evenly. Marinate in the refrigerator for 30 minutes.
- Preheat the oven to 400°F / 200°C (350°F convection / 180°C fan) and line a baking tray with parchment paper. Arrange the chicken on the tray and bake for 16 minutes. Switch to broil (grill) and cook for another 5 minutes, until slightly charred and caramelized.
- Let the chicken rest for 5 minutes, then slice it into strips.
- Warm 4 flour tortillas slightly to make them easier to roll. Chop 100 g chopped romaine lettuce, slice 1 avocado, julienne ½ medium carrot, and thinly slice ½ small red onion.
- Spread 100 ml ranch sauce evenly over the tortillas. Top with the romaine lettuce, sliced buffalo chicken, avocado, carrot, red onion, and 60 gr shredded cheddar cheese.
- Fold in the sides, roll tightly into wraps, and slice in half before serving.
Notes
Marinate for More Flavor: I like to marinate the chicken for the full 30 minutes whenever I have time because it gives the buffalo sauce and spices a chance to soak into the meat.
Don’t Skip the Broil: I always broil the chicken for a few minutes at the end because those slightly charred edges add extra flavor to the wraps.
Slice the Chicken After Resting: I like to let the chicken rest before slicing so the juices stay inside and the meat remains tender.
Store Components Separately: If I’m making these ahead, I keep the buffalo chicken and vegetables separate from the tortillas so everything stays fresh and crisp.
Nutrition
Calories: 537kcal | Carbohydrates: 24g | Protein: 32g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 140mg | Sodium: 960mg | Potassium: 687mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1784IU | Vitamin C: 7mg | Calcium: 184mg | Iron: 3mg
