A zesty, hearty wrap filled with tender buffalo chicken, crisp veggies, and creamy dressing — a quick comfort meal with a Southern kick.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 wraps
Ingredients
For the Buffalo Chicken
- 1 lb boneless, skinless chicken breasts (cut into strips or cooked/shredded)
- 1 tbsp olive oil
- ½ cup buffalo wing sauce (Frank’s RedHot recommended)
- 2 tbsp butter, melted
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & pepper to taste
For the Wraps
- 4 large flour tortillas
- 2 cups shredded lettuce (romaine or iceberg)
- 1 cup shredded cheese (cheddar, Monterey Jack, or blend)
- 1 cup diced tomatoes
- ½ cup sliced red onion (optional)
- Avocado slices (optional but delicious)
For the Dressing
- Ranch dressing or blue cheese dressing
- Extra buffalo sauce for drizzling
Directions
1. Cook the Chicken
- Heat olive oil in a skillet over medium heat.
- Season chicken with garlic powder, onion powder, salt, and pepper.
- Cook chicken strips 4–5 minutes per side until golden and cooked through.
- Remove from heat and slice (or shred if preferred).
2. Toss in Buffalo Sauce
- In a bowl, mix buffalo wing sauce and melted butter.
- Add the cooked chicken to the bowl and toss until fully coated in that spicy, tangy goodness.
3. Prep the Wraps
- Warm tortillas in a skillet or microwave for easier rolling.
- Lay each tortilla flat and layer with shredded lettuce.
- Add buffalo chicken on top.
- Sprinkle shredded cheese over the warm chicken so it melts slightly.
- Add tomatoes, red onions, and avocado if using.
4. Add Dressing & Roll
- Drizzle with ranch or blue cheese dressing.
- Add extra buffalo sauce if you like it spicier.
- Fold in sides and roll tightly into a wrap.
- Slice in half for easy serving.
Notes from Mama Clara’s Kitchen
“These wraps bring a little heat, a little crunch, and a whole lot of love. Perfect for a busy weeknight or a quick lunch that still tastes like home.”
