Go Back
Flour tortilla wraps cut in half showing chicken and lettuce filling, similar to a buffalo chicken wrap
Chef Emma

Buffalo Chicken Wrap

Juicy pan-seared chicken tenders tossed in a quick homemade buffalo sauce of hot sauce and butter, rolled in large flour tortillas with romaine, tomato, celery and ranch or blue cheese dressing, then toasted seam-side down so they hold together.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 wraps
Course: Lunch, Main Course
Cuisine: American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1¼ lb chicken tenderloins 565 g, or breasts cut into strips
  • 1 tbsp olive oil 15 ml
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ½ tsp fine salt
  • ¼ tsp black pepper
Buffalo sauce
  • 6 tbsp cayenne pepper hot sauce 90 ml
  • 3 tbsp unsalted butter 42 g
Wraps
  • 4 large flour tortillas 10-inch, about 70 g each
  • 2 cups shredded romaine lettuce 95 g
  • 1 medium tomato 120 g, diced and patted dry
  • 1 rib celery 40 g, thinly sliced
  • ¼ cup ranch or blue cheese dressing 60 ml

Equipment

  • 12-inch skillet
  • Small saucepan (optional)
  • Instant-read thermometer
  • Tongs

Method
 

  1. Shred the romaine, dice the tomato and pat it dry, and thinly slice the celery. Set aside.
  2. Pat the chicken dry and toss with the garlic powder, smoked paprika, salt and pepper.
  3. Heat the olive oil in a 12-inch skillet over medium-high heat until it shimmers. Cook the tenders in a single layer 3 to 4 minutes per side, until golden and 165°F (74°C) in the thickest part. Rest 3 minutes, then slice into bite-size pieces.
  4. Turn the heat to low, melt the butter in the skillet and whisk in the hot sauce until smooth; don't let it boil. Add the chicken and toss to coat, then lift it out with tongs so the extra sauce stays in the pan.
  5. Wrap the tortillas in a damp paper towel and microwave 20 to 30 seconds until soft and pliable.
  6. Spread 1 tablespoon of dressing across the lower third of each tortilla. Top with ½ cup romaine, a quarter of the chicken, tomato and celery.
  7. Fold the sides in about 2 inches, fold the bottom up over the filling, tuck it under snugly and roll away from you to close.
  8. Wipe the skillet and set it over medium heat. Toast the wraps seam-side down 1 to 2 minutes per side until golden and sealed. Cut in half on the diagonal and serve.

Notes

For a crispy version, dredge the tenders in seasoned flour, egg and panko and air fry at 400°F (200°C) for 10 to 12 minutes, flipping halfway, then toss in the sauce. For grilled, cook tenders over medium-high heat 3 to 4 minutes per side. Shortcut: warm 3 cups (420 g) shredded rotisserie chicken in the sauce to 165°F (74°C). For meal prep, store the chicken, sauce, vegetables and dressing separately for up to 3 to 4 days and roll the wraps just before eating. Refrigerate leftovers within 2 hours. Calories are an estimate per wrap from USDA FoodData Central values for raw chicken breast tenders, olive oil, hot sauce, butter, flour tortillas, romaine, tomato, celery and ranch dressing.