Description
This Buffalo Chicken Wrap recipe combines tender, spicy chicken strips with a creamy blue cheese slaw, all wrapped in a warm flour tortilla for a flavorful and satisfying meal. Perfect for a quick lunch or casual dinner, these wraps pack a spicy punch balanced by cool, tangy blue cheese and crisp vegetables.
Ingredients
Scale
Blue Cheese Slaw
- 1/2 cup crumbled blue cheese
- 1/2 cup mayonnaise
- 1 tablespoon red wine vinegar
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup shredded carrots
- 1/2 cup shredded green cabbage
Buffalo Chicken
- 1/2 cup hot sauce (such as Frank’s RedHot Original)
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
- 1 pound boneless skinless chicken breasts, sliced lengthwise into 1-inch-thick strips
Wraps
- 4 large flour tortillas, warmed
Instructions
- Prepare the blue cheese slaw: In a small bowl, whisk together the crumbled blue cheese, mayonnaise, red wine vinegar, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper until well combined. Add the shredded carrots and shredded green cabbage, tossing them in the dressing to coat evenly. Cover the bowl and refrigerate until ready to use to let the flavors meld.
- Make the buffalo sauce marinade: In a medium bowl, whisk together the hot sauce, cayenne pepper, garlic powder, ground cumin, paprika, 2 tablespoons of extra-virgin olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Reserve 1/4 cup of this sauce in a separate container, cover, and refrigerate for serving.
- Marinate the chicken: Add the chicken strips to the bowl with the remaining buffalo sauce mixture. Toss well to ensure each piece is thoroughly coated. Cover the bowl and refrigerate the chicken to marinate for at least 30 minutes and up to 24 hours for enhanced flavor and tenderness.
- Cook the chicken: Heat the remaining 1 teaspoon of olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade (discard the leftover marinade) and add the chicken strips to the skillet. Cook them for 4 to 5 minutes, turning as needed, until the chicken is cooked through with no pink remaining inside.
- Assemble the wraps: Divide the blue cheese slaw evenly among the warmed flour tortillas. Top each with the cooked buffalo chicken strips and drizzle with the reserved buffalo sauce. Tightly roll up each tortilla to encase the filling and serve immediately while warm.
Notes
- For extra heat, add more cayenne pepper or use a hotter variety of hot sauce.
- To make this recipe gluten-free, substitute the flour tortillas with gluten-free wraps or large lettuce leaves.
- Marinating the chicken overnight intensifies the flavor and keeps it moist.
- Leftover buffalo sauce can be used as a dipping sauce or to spice up other dishes.
- Blue cheese can be substituted with ranch dressing if preferred.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Wraps, Lunch, Dinner
- Method: Sautéing, Marinating
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 32 g
- Saturated Fat: 8 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
Keywords: buffalo chicken wrap, spicy chicken wrap, blue cheese slaw, easy lunch wrap, chicken tortilla wrap
