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featured buffalo chicken wraps
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4.41 from 5 votes

Buffalo Chicken Wrap Recipe

My healthy take on a Buffalo chicken wrap is still so satisfying even with fewer calories. It's the perfect meal-prep lunch!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: lunch
Cuisine: American
Servings: 4 wraps
Calories: 581kcal
Author: Becky Hardin

Ingredients

For the Chicken:

  • 1½ pounds boneless, skinless chicken breasts cubed*
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons olive oil

For the Wraps:

  • 2-3 cups shredded romaine lettuce
  • 2 Roma tomatoes chopped
  • ¾ cup shredded carrots
  • 4 large flour tortillas **
  • ½ cup ranch dressing plus more for serving
  • ¼ cup crumbled blue cheese

Instructions

For the Chicken

  • Season the chicken with onion powder, garlic powder, paprika, salt, and black pepper.
    1½ pounds boneless, skinless chicken breasts, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon ground paprika, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
    seasoned chicken cubes in a glass bowl with a rubber spatula.
  • Heat the oil in a large skillet set over medium-high heat.
    2 tablespoons olive oil
  • Add in the chicken, and cook for 8-10 minutes, flipping the pieces halfway, until browned and cooked through.
    cooking chicken cubes in a pan.

For Assembly

  • Arrange the cooked chicken, shredded lettuce, chopped tomatoes, and shredded carrots in the middle of each tortilla.
    2-3 cups shredded romaine lettuce, 2 Roma tomatoes, ¾ cup shredded carrots, 4 large flour tortillas
    cubed chicken and lettuce on a flour tortilla.
  • Drizzle ranch or blue cheese dressing on top, and sprinkle crumbled blue cheese over the top.
    ½ cup ranch dressing, ¼ cup crumbled blue cheese
    buffalo chicken wrap filling on a flour tortilla.
  • Roll up the tortillas into a burrito.
    rolling buffalo chicken wraps.
  • Slice in half and serve with extra ranch or blue cheese dressing, if desired.

Video

Notes

*To make this even easier, use leftover chicken or rotisserie chicken. I recommend tossing with the spices to get that Buffalo flavor.
**I used classic flour tortillas, but any kind of wrap works. 
Tips:
  • If you're craving even more Buffalo flavor, try filling your wrap with my grilled Buffalo chicken breast.
  • If your wraps are breaking when you roll them, warm them gently in the microwave to make them more pliable.
  • Layer the lettuce and other veggies on top of the chicken instead of under it. This keeps the tortilla from getting soggy if you’re prepping ahead.
  • Don't overstuff the wraps, or the filling will leak out and make a mess.
  • Wrap tightly to keep everything neat.
  • Want to warm it up? Place the wrap on a clean skillet set over medium-high heat. Let it heat up for about 3 minutes on each side, or until the tortilla is golden brown and crispy.
  • If you're like me and love extra spice, drizzle some of your favorite hot sauce into the wrap along with the blue cheese or ranch.
Healthy Swaps:
  • Use butter bibb lettuce instead of tortillas, or opt for low-carb or keto wraps.
  • Use low-fat or lite ranch dressing.
Storage: Store buffalo chicken wraps in an airtight container in the refrigerator for 2 days.

Nutrition

Serving: 1wrap | Calories: 581kcal | Carbohydrates: 30g | Protein: 43g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 123mg | Sodium: 1222mg | Potassium: 952mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6565IU | Vitamin C: 9mg | Calcium: 151mg | Iron: 3mg