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Buffalo Chicken Wrap

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posted: 02/06/21

This post may contain affiliate links. Please read my disclosure policy
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This post may contain affiliate links. Please read my disclosure policy

This Buffalo Chicken Wrap is a 20 minute dinner recipe that will have you wanting seconds. Be sure to make extra so you can take them for lunch tomorrow!

stack of buffalo chicken warps that are stacked on top of each other and cut in half

When it comes to making recipes for you, one area that I know gets neglected too much is work day lunches. I recently sent out a newsletter with some suggestions and I immediately got a lot of feedback about how helpful it was. I will get to work building up that category for you. (You can find some of the recipes from that newsletter under my recipe card in this post.)

To that end, here is a delicious recipe for you to add to your list of lunches. It also makes a fantastic and fast dinner. This Buffalo Chicken wrap is a spin off of my Chicken Wrap, a recipe that you could take in so many great directions. At this moment I’m dreaming of a BBQ Chicken Wrap.

overhead view of a tortilla with ingredients for a chicken wrap

How to Make a Buffalo Chicken Wrap

These little beauties are so easy to make. Grilling them on my grill pan not only holds them together, but combines the flavor in the most perfect way. That being said, if that extra step is too much, skip it.

As always, make sure to see the recipe card for the full list of ingredients and instructions.

  1. Assemble the wraps: Combine the ingredients in the center of a large tortilla shell. You are looking for the burrito size at the store.
  2. Fold the wrap: Fold in the sides that have ingredients closest to the edge (the top and bottom in the picture above), and then fold in the other two sides.
  3. Grill the wrap: Place the wrap fold side down on the grill. Grill for 2 to 4 minutes on each side or until they become lightly golden.
buffalo sauce being poured over ingredients for a buffalo chicken wrap

How to Cook Shredded Chicken

This recipe calls for 2 cups of cooked chicken. This is roughly 2/3 a pound of raw boneless skinless chicken breasts.

To cook a boneless skinless chicken breast for this recipe:

  1. Add the chicken to a pan and cover with water. Place over medium high heat.
  2. Bring to a boil.
  3. Cook for 4 to 7 minutes or until it reaches 165 degrees.

Please note that the time it takes to cook the chicken greatly varies based on the thickness of the chicken. You are best off by using an instant read thermometer and taking the chicken out when it reaches 165 degrees.

Keeping Cooked Chicken on Hand

One of the things that makes this recipe so fast is that we are using chicken which is already cooked. I love keeping shredded chicken on hand in my freezer. You can use the method above to cook it or buy a rotisserie chicken and then use my instructions for How to Freeze Turkey.

Thaw the frozen chicken in your refrigerator overnight or by leaving it at room temperature for 30 minutes. Please note that for health safety reasons you should only thaw the amount of chicken you plan on using and eating that day.

platter of grilled chicken wraps

Variations and Substitutions

If you are looking to make changes here are a few suggestions.

  • Leave out Blue Cheese – I know Blue Cheese isn’t for everyone. If you fall into that group, double up on the the Colby Jack.
  • Make it Less Spicy – If Buffalo isn’t your thing or it is too spicy, cut the total amount to 1/4 cup and add in 1/4 cup Ranch Dressing.
  • Omitting Vegetables – If one of the vegetables listed here isn’t for you, leave it out. Just leaving out one of these won’t greatly affect the recipe.
  • Add more Blue Cheese – If you are someone who loves Blue Cheese, then add more to this recipe with our Homemade Blue Cheese Dressing.

Make Extra for Leftovers

As I mentioned above, this is a great workweek lunch! I suggest that you grill a few extra and stash them in the refrigerator for later in the week. Though you won’t be eating them warm, the grilling will help hold them together.

stack of buffalo chicken wraps on a cutting board that have been cut in half to see the insides

Make Low Carb Buffalo Chicken Wraps

Love the flavor combinations that are happening here, but you are trying to eat low carb? I’ve got you.

We are going to cut out the grilling and eat these cold. Use some bib lettuce in place of the tortillas and eat them the way you would my Chicken Lettuce Wraps.

You could also get fancy and use large pieces of iceberg lettuce to wrap them up.

Storing Leftovers

Leftovers can be stored in the refrigerator for 3 to 4 days. As always, use your best discretion and sense of smell when it comes to left over food.

Eating Leftovers

I would recommend that left overs be eaten cold. Reheating tortilla shells in the microwave will often leave them with a rubbery texture. These wraps are just as delicious cold as they are warm.

close up cross section of a buffalo chicken wrap

If you make this great Buffalo Chicken Wrap recipe or any of my other recipes, leave me a comment and let me know what you think!

stack of buffalo chicken warps that are stacked on top of each other and cut in half
0 from 0 votes

Buffalo Chicken Wrap

Serves: 4 servings
(tap # to scale)
Prep: 15 minutes
Cook: 6 minutes
Total: 21 minutes

Ingredients

  • 2 cups cooked chicken (See notes in the post about how to cook shredded chicken)
  • 2 cups chopped Romain lettuce
  • 2 Roma tomatoes diced
  • 1/2 small red onion diced fine
  • 1/2 cup finely shredded colby jack cheese finely shredded
  • 1/2 cup blue cheese
  • 1/2 cup buffalo sauce
  • 4 9 inch flour tortillas (You are looking for burrito size)

Instructions

  • Heat a grill to medium low heat.
  • Divide the chicken, lettuce, tomatoes, onion, and cheese evenly among the tortillas.
  • Top each one with buffalo sauce. Fold in the ends about two inches, and then roll up the wraps.
  • Lightly grease the grill, and add the wraps. Cook for 2 minutes on each side.
Author: Lisa Longley
Course: lunch
Cuisine: American
stack of buffalo chicken warps that are stacked on top of each other and cut in half

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Buffalo Chicken Wrap

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Jenniffer says

    The link for the Buffalo sauce takes me to the Chick-fil-A sauce recipe

  2. Sandra says

    where is the recipe for Buffalo sauce?

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