Buffalo Chicken Wrap

When it comes to making recipes for you, one area that I know gets neglected too much is work day lunches. In the past when I’ve sent newsletters with some suggestions and I immediate get feedback about how helpful it is.

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.

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 or do it in a skillet.

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 tortillas at the store. They are typically labeled “burrito” and are about 10 inches across.
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. As mentioned above, you could also do this in a skillet or skip it all together.

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 Chicken.

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.

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.
• Swap the Cheese– Our family loves Colby Jack, so it’s what we have on hand most often. But sharp cheddar cheese works great as well.
• 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 homemade 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.

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 and Eating 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.

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.