Buffalo Chicken Wrap

Name: Buffalo Chicken Wrap
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs boneless skinless chicken breasts, sliced thin; 2 tbsp olive oil; 1/2 tsp garlic powder; 1/2 tsp smoked paprika; 1/2 tsp kosher salt; 1/3 cup buffalo hot sauce (such as Frank's RedHot); 2 tbsp unsalted butter; 4 large flour tortillas (10-inch); 2 cups romaine lettuce, shredded; 1/2 cup cheddar cheese, shredded; 1/4 cup ranch dressing; 2 stalks celery, thinly sliced

Sliced pan-seared chicken breast tossed in tangy buffalo sauce, wrapped in a flour tortilla with crisp romaine, shredded cheddar, and cooling ranch dressing. A bold, satisfying lunch that comes together fast.

27 minEasyServes 4590 cal/serving

AmericanLunchStovetopHigh ProteinHigh FiberPork-FreeAlcohol-Free

Ingredients

1.5 lbs boneless skinless chicken breasts, sliced thin
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp kosher salt
1/3 cup buffalo hot sauce (such as Frank's RedHot)
2 tbsp unsalted butter
4 large flour tortillas (10-inch)
2 cups romaine lettuce, shredded
1/2 cup cheddar cheese, shredded
1/4 cup ranch dressing
2 stalks celery, thinly sliced

Instructions

1

Pat 1.5 lbs boneless skinless chicken breasts dry and season with 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/2 tsp kosher salt.
2

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until golden and cooked through to an internal temperature of 165°F, about 8 to 10 minutes.
3

Reduce heat to low. Add 1/3 cup buffalo hot sauce (such as Frank's RedHot) and 2 tbsp unsalted butter to the pan and toss until the chicken is evenly coated and the butter is melted. Remove from heat.
4

Warm 4 large flour tortillas (10-inch) one at a time in a dry skillet for 20 seconds per side, or microwave briefly until pliable.
5

Lay each tortilla flat. Spread 1/4 cup ranch dressing down the center, then layer on 2 cups shredded romaine lettuce, 1/2 cup shredded cheddar cheese, 2 stalks thinly sliced celery, and the buffalo chicken.
6

Fold in the sides and roll up firmly. Slice in half and serve immediately.

Questions

Can I make Buffalo Chicken Wrap dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter, 1/2 cup cheddar cheese, shredded. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Buffalo Chicken Wrap gluten-free?

Yes. The gluten in this entry is 4 large flour tortillas (10-inch). Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Buffalo Chicken Wrap keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Buffalo Chicken Wrap?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Cottage Cheese Mashed Cauliflower side
Avocado Chicken Salad salad
Slow Cooker Chicken and Wild Rice Soup soup
Pineapple Turmeric Smoothie drink

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