Buffalo Chicken Wraps

Quick, easy buffalo chicken wraps made with juicy seared chicken thighs, a buttery buffalo sauce, crisp romaine, and blue cheese crumbles - all rolled up in a flour tortilla. Ready in 30 minutes.

Course Lunch, Main Course, Sandwich

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings wraps

Calories 590kcal

Author Kylee Ayotte

Ingredients

For the chicken

1 tablespoon vegetable oil
1 pound boneless skinless chicken thighs, cut into strips
Salt and pepper to taste

For the buffalo sauce

2 tablespoons melted butter
⅔ cup buffalo wing sauce
½ teaspoon pepper

For the wraps

4 large flour tortillas
½ cup ranch or blue cheese dressing
2 cups romaine lettuce shredded
½ cup carrots shredded
¼ cup blue cheese crumbles

To serve

Carrots and celery sticks

Instructions

Get prepped. Cut the chicken thighs into strips and pat them dry with paper towels. Dry chicken sears; wet chicken steams. Measure out the buffalo sauce, butter, and pepper. Shred the lettuce and carrots if they're not pre-shredded.
Sear the chicken. Heat the 1 tablespoon vegetable oil in a large skillet over medium-high heat. Season 1 pound boneless skinless chicken thighs, cut into strips with Salt and pepper on both sides. Add them to the pan in a single layer and leave them alone - 3 to 4 minutes until they release easily and have some color, then flip and cook for another 3 to 4 minutes until the internal temperature hits 165°F (74°C). Pull the pan off the heat and let the chicken rest for 5 minutes before you touch it.
Make the buffalo sauce. While the chicken rests, whisk 2 tablespoons melted butter, ⅔ cup buffalo wing sauce and ½ teaspoon pepper together in a small bowl. Once the chicken has rested, slice it and toss it in the sauce until every piece is well coated.
Build the wraps. Warm 4 large flour tortillas in the microwave for 10 to 15 seconds under a damp paper towel - they'll fold without cracking. Spread a tablespoon of ranch or blue cheese dressing down the center of each. Top with lettuce, carrots, and blue cheese crumbles, then divide the buffalo chicken evenly between them. Fold the sides in about 2 inches, then roll from the bottom up, tucking as you go. Cut in half and serve with carrots and celery on the side.

Notes

Pat the chicken dry before seasoning - moisture kills a good sear.
Don't move the chicken once it hits the pan. Let it release on its own before flipping.
Use an instant-read thermometer. Pull at 165°F (74°C).
Rest the chicken 5 minutes before slicing so the juices stay in the meat.
Warm your tortillas before rolling - cold tortillas crack and split.
Fold the sides in first, then roll from the bottom up and tuck as you go.
Reserve a tablespoon of sauce to drizzle over the lettuce if you want extra heat in every bite.
Assemble right before eating so the lettuce stays crisp.

Nutrition