Soft flour tortilla filled with spicy buffalo chicken, crisp romaine lettuce, shredded carrots, and sliced cucumbers, neatly wrapped and sliced in half, served on a plate! Easy and Flavorful Summer Meal for All Ages!
This Buffalo Chicken Wrap is a bold and satisfying meal perfect for lunch or a light dinner.
Tender chicken breasts are cooked and coated in tangy buffalo sauce for that classic spicy kick. Wrapped in soft flour tortillas, the heat is balanced with cool, crunchy romaine lettuce. Freshly shredded carrots and crisp cucumber slices add refreshing texture and color.
This recipe is quick to prepare and doesn’t require complicated steps. It’s a great summer dish that’s easy to pack for picnics or on-the-go meals.
Here’s what you’ll need to make this easy buffalo chicken wrap recipe:
Chicken tenders: I prefer cooking the chicken fresh on the skillet, grill or in the air fryer. Chicken tenders or breast work well for this recipe.
Buffalo Sauce: For a store-bought option, I recommend Frank’s buffalo wings hot sauce.
Tortillas: Look for large, wrap size flour tortillas.
Lettuce: Chopped romaine lettuce adds a nice crunch to the chicken wraps.
Shredded Carrot: For color, flavor and an added healthy vegetable.
Cucumber: Cucumbers provide a nice cooling bite but you can skip them if you don’t like them or add in tomatoes instead if you prefer.
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.
The combination of spicy, crunchy, and creamy elements makes every bite exciting. Suitable for both kids and adults, this wrap is customizable to suit different tastes. You can serve it chilled or warm, depending on your preference. Whether for family meals, gatherings, or solo lunches, this Buffalo Chicken Wraps delivers flavor and convenience. Enjoy!
- 1 pound boneless skinless chicken breasts
- ⅓ cup buffalo sauce, homemade or store-bought such
- 4 large flour tortillas
- 2 cups chopped romaine lettuce
- ½ cup shredded carrot
- 1 cucumber, peeled and sliced
- Salt and pepper, optional
- Cut the chicken breast into long, thin strips.
- Place the cooked chicken in a medium bowl. Add the buffalo sauce and toss to evenly coat the chicken.
- Add the chicken strips and let them marinate for at least 10 minutes, or up to 24 hours.
- Heat a large non-stick skillet over medium-high heat and add the chicken strips. Cook for about 4-5 minutes, until fully cooked and no longer pink.
- Divide the romaine lettuce between the four tortillas
- On top of the lettuce, add the shredded carrot, cucumber and buffalo chicken. Season with salt and pepper
- Tightly wrap up each tortilla.
- Serve immediately.
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