Buffalo Chicken Wraps: A fun and tasty dinner idea!

These easy Buffalo Chicken Wraps come together quickly and will please the whole family!

These tasty buffalo chicken wraps take all of 15 minutes to make, and boy are they good. They sound like they are going to be really spicy when you see the amount of hot sauce in the recipe, but they are actually pretty tame, especially with the dressing and veggies to cool them down.

Don’t you think these green tortillas look fun? How does your family feel about spinach wraps? I usually think colorful things will be fun and exciting, but my kids are instantly suspicious and leery of abnormally colored foods (unless icing is involved). They know vegetables are green, so there must be vegetables involved. I have a much easier time getting them to eat whole wheat bread and tortillas than anything green, orange, or red.

This is probably my favorite way to eat buffalo chicken. My mom is a huge fan of wings, but they aren’t really my thing. I love the spicy flavor, but I don’t like getting messy. It’s pretty much impossible to eat wings without a mess! Also, buffalo wings are inherently greasy, which is also not really my thing. This buffalo chicken wrap recipe uses boneless, skinless chicken, and it’s all wrapped up neatly in a tortilla. I get all that delicious buffalo chicken flavor in a much healthier and easier form. Yay!

Serve up these easy chicken wraps with chips and apple slices for a super duper quick dinner. Or, if you have time, try serving them with baked battered fries instead! Be sure to leave me a comment letting me know how you like the recipe, and you can even share a pic on Instagram and tag me with @wearychef. I love to see what you’re cooking!

Print Recipe

Buffalo Chicken Wraps

15 minutes is all you need to get a great dinner on the table that the whole family will enjoy!

Votes: 45
Rating: 3.78
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Rate this recipe!

Course

Sandwich

Prep Time

5 minutes

Cook Time

10 minutes

Servings

MetricUS Imperial

Ingredients

• 1 1/2 pounds boneless, skinless chicken tenders
• 2 tablespoons olive oil
• 2 tablespoons hot sauce
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 3/4 teaspoon kosher salt
• 4 large tortillas (I used spinach wraps.)
• 1/3 cup Ranch or blue cheese dressing
• 1 cup finely shredded cabbage or salad greens
• 1/2 cup coarsely shredded carrots
• 4 tablespoons shredded cheddar cheese

Course Sandwich Prep Time 5 minutes Cook Time 10 minutes Servings MetricUS Imperial Ingredients 1 1/2 pounds boneless, skinless chicken tenders 2 tablespoons olive oil 2 tablespoons hot sauce 1/2 teaspoon paprika 1/2 teaspoon garlic powder 3/4 teaspoon kosher salt 4 large tortillas (I used spinach wraps.) 1/3 cup Ranch or blue cheese dressing 1 cup finely shredded cabbage or salad greens 1/2 cup coarsely shredded carrots 4 tablespoons shredded cheddar cheese

Votes: 45 Rating: 3.78 You: Rate this recipe!

Instructions

1. In a medium bowl, whisk together olive oil, hot sauce, paprika, garlic powder, and salt. Add chicken, and toss to coat. Allow to marinate for at least 5 minutes. (You can put in the fridge for up to 24 hours for more flavor.)
2. Meanwhile, heat a skillet over high heat and spray with cooking spray. Place each tortilla on a plate, and spread dressing evenly over the surface, leaving about an inch around the edges. Sprinkle cabbage, carrots, and cheese over the dressing.
3. Use tongs to arrange chicken pieces in your very hot skillet, leaving excess marinade behind. Cook approximately 5 minutes per side, until chicken is cooked through.
4. Arrange cooked chicken pieces down the center of each tortilla. Wrap tightly, cut in half, and serve.

Recipe Notes

If you want more heat, add cayenne to taste to the chicken marinade!

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