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Buffalo Chicken Wraps

These Buffalo Chicken Wraps are filled with tender shredded chicken coated in spicy buffalo sauce, crisp leafy greens, purple cabbage, and creamy ranch or blue cheese dressing. They are ready in 30 minutes and make an easy lunch or weeknight meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 wraps
Course: Lunch, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Sauce
  • 500 g chicken breast about 1.1 pounds; boneless and skinless
  • 2 tbsp olive oil 30 ml
  • 80 ml buffalo hot sauce about 1/3 cup
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
Wrap & Dressing
  • 4 large flour tortillas 25 cm or 10 inches each
  • 120 ml ranch or blue cheese dressing about 1/2 cup
  • 1 tbsp lemon juice 15 ml
Greens & Crunch
  • 80 g leafy greens about 3 cups; use lettuce or spinach
  • 100 g purple cabbage about 2 cups, shredded

Equipment

  • 1 Large skillet
  • 1 Small mixing bowl
  • 2 Forks For shredding the chicken
  • 1 Sharp knife
  • 1 Cutting board

Method
 

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the chicken breasts and cook for 6–8 minutes per side, or until golden and completely cooked through. The internal temperature should reach 165°F or 74°C.
  3. Transfer the cooked chicken to a cutting board and shred it using two forks.
  4. Return the shredded chicken to the skillet. Add the buffalo hot sauce, garlic powder, and salt.
  5. Cook for 2–3 minutes, stirring frequently, until the chicken is evenly coated and warmed through.
  6. In a small bowl, whisk the ranch or blue cheese dressing with the lemon juice until smooth.
  7. Warm the flour tortillas briefly in a dry skillet until soft, pliable, and lightly toasted.
  8. Lay the tortillas flat and spread a spoonful of the prepared dressing over each one.
  9. Layer the leafy greens and shredded purple cabbage over the dressing.
  10. Divide the buffalo chicken evenly among the tortillas and drizzle with additional dressing.
  11. Fold the sides of each tortilla inward, then roll tightly to form a wrap.
  12. Slice each wrap in half and serve immediately while the chicken is warm.

Notes

Chicken: Cook the chicken until its internal temperature reaches 165°F or 74°C before shredding it.
Dressing: Ranch dressing gives the wraps a mild, creamy flavor, while blue cheese dressing adds a stronger and more traditional buffalo-style taste.
Tortillas: Warming the tortillas makes them easier to fold and helps prevent tearing.
Serving: These wraps are best served immediately while the buffalo chicken is still warm and the vegetables remain crisp.
Make ahead: The buffalo chicken and dressing can be prepared in advance and refrigerated separately. Assemble the wraps shortly before serving to prevent them from becoming soggy.