Buffalo Chicken Wraps (25 Minutes)

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Looking for a quick meal to make tonight? Look no further than this delicious buffalo chicken wrap recipe featuring tender chicken strips, tangy buffalo sauce, soft flour tortillas, crunchy veggies, and cool ranch dressing. The combination of heat and coolness creates a harmonious balance of flavors that’s sure to delight. Let’s get started!

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 wraps 1x

Ingredients

Units Scale
  • 2 boneless, skinless chicken breasts
  • 1/2 cup buffalo sauce
  • 4 large flour tortillas
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 1/2 cup ranch dressing

Instructions

  1. Preheat your grill or stovetop grill pan over medium heat.
  2. Season the chicken breasts with salt and pepper. Grill the chicken for about 6-8 minutes per side until cooked through. Alternatively, you can cook the chicken in a skillet over medium heat until no longer pink in the center.
  3. Remove the chicken from the grill or skillet and let it rest for a few minutes. Slice the chicken into thin strips.
  4. In a bowl, toss the chicken strips with the buffalo sauce until well coated.
  5. Warm the flour tortillas in a dry skillet or microwave for a few seconds to make them pliable.
  6. Assemble the wraps by placing a handful of shredded lettuce, diced tomatoes, and buffalo chicken strips in the center of each tortilla.
  7. Drizzle ranch dressing over the filling.
  8. Fold in the sides of the tortilla and roll it up tightly to form a wrap.
  9. Slice the wraps in half diagonally and serve immediately.

Notes

Feel free to add other toppings such as sliced avocado, red onions, or crumbled blue cheese for extra flavor and texture. Don’t forget to heat the tortillas just before assembling the wraps to make them easier to work with. Serve the wraps immediately to maintain their freshness and crispness and enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 wrap
  • Calories: 350
  • Sugar: 3g
  • Sodium: 900mg
  • Fat: 15g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 26g
  • Cholesterol: 70mg

Pair this with...

Cole Slaw

Start by thinly slicing a mix of green and purple cabbage, and maybe toss in some shredded carrots for an extra splash of color and texture. For the dressing, whisk together mayo, a splash of vinegar, a spoonful of sugar, and a pinch of salt and pepper. Pour this creamy goodness over your veggies and give it a good mix. Let it chill in the fridge for an hour or so to let those flavors meld. When you serve it, you'll be met with a burst of crisp, creamy, and zesty flavors. For an even quicker version, feel free to use a bag of pre-shredded cole slaw mix from the store and combine with the dressing above.

Oven Baked Onion Rings

Start with a large sweet onion and slice it into rings, separating them gently. Now, prep a dredging station: In one bowl, whisk together some flour, salt, and pepper. In a second bowl, beat a couple of eggs. And in a third, mix together breadcrumbs (Panko for extra crunch!) with a bit of paprika or your favorite seasonings. Dip each onion ring into the flour, ensuring it's coated, then into the egg wash, and lastly, press it into the breadcrumbs, ensuring it's well-coated. Arrange the coated rings on a baking sheet lined with parchment paper or a silicone mat. Spritz them lightly with cooking spray which will help achieve that golden color. Bake in a preheated oven until they're crispy and golden brown.

Chunky Potato Salad

Start with some good-quality, sturdy potatoes like Yukon Gold or red potatoes. Boil them until they're fork-tender but still hold their shape. Once cooled, cut them into generous chunks. Mix in some finely chopped celery and red onion, adding both crunch and a touch of zesty flavor. For the dressing, combine mayonnaise, a dash of mustard, and a sprinkle of salt and pepper, creating a creamy blend that brings everything together. Once the potatoes are coated in this rich dressing, transfer the salad to a serving dish. For the finishing touch, give it a generous sprinkle of paprika on top. Not only does it add a subtle smokiness, but it also gives the salad a vibrant pop of color.

For Tomorrow's Dinner

Baked Crab and Shrimp Stuffed Artichokes (40-45 Minutes)

Slow Cooker Pork Carnitas (20 Minutes + Slow Cook Time)

Crunchy Chicken Tenders (30 Minutes)

Spinach and Tomato Frittata (35 Minutes)

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