American
Buffalo Chicken Wraps
Chicken cooked to 165°F, tossed with butter and hot sauce, and rolled with lettuce, cheddar, and ranch.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- The chicken has to reach 165°F before it ever sees the tortilla.
- Butter in the hot sauce is the wing-flavor trick.
- Lettuce and ranch cool the heat.
- They are a full lunch, not a pinwheel snack.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Season the chicken with salt. Sear it in the oil over medium heat, about 6 minutes a side, until the center reaches 165°F. Rest 5 minutes, then slice or shred it.
- 2
Melt the butter with the hot sauce. Toss the chicken in the sauce.
- 3
Warm the tortillas in a dry skillet so they bend without cracking.
- 4
Fill each one with chicken, lettuce, cheddar, and ranch.
- 5
Roll them tight, slice in half, and serve.
Pro tips
- Do not overfill. A tight roll beats a burst one.
- Leftover chicken works if it is still within 4 days in the fridge.
- Wrap in foil if you are packing them. The tortilla stays softer.
Easy substitutions
- ranch
- blue cheese dressing
- flour tortillas
- large spinach wraps
Storage and reheating
Storage
Refrigerate filled wraps up to 1 day. The lettuce softens after that. Keep the sauce and chicken separate for longer.
Reheating
Warm the chicken in a covered skillet until steaming. Build a fresh wrap.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 460
- Protein
- 32 g
- Carbs
- 36 g
- Fat
- 20 g
- Fiber
- 2 g
Budget friendly · Stovetop · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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