Buffalo Chicken Wrap Recipe
Easy buffalo chicken wraps made with chicken tenders cooked in homemade buffalo sauce, romaine, mozzarella, carrots, and ranch dressing. Ready in 20 minutes.
Servings: 4 servings
Ingredients
- 4 tablespoons unsalted butter
- ⅓ cup hot sauce I used Frank’s
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 pound chicken tenders
- 4 large 10-inch flour tortillas
- 2 cups chopped romaine lettuce
- 1 cup shredded mozzarella cheese
- ½ cup shredded carrots
- Ranch dressing for serving
Instructions
- In a large microwave-safe bowl, melt the butter. Add the hot sauce, paprika, garlic powder, and salt, and whisk until combined. Add the chicken and toss to coat. Marinate for at least 15 minutes, or up to 24 hours in the refrigerator.
- Heat a large nonstick skillet over medium-high heat. Add the chicken along with the marinade and cook for 5–6 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens slightly.
- Warm the tortillas. Divide the lettuce, cheese, carrots, buffalo chicken with any pan sauce, and ranch dressing evenly among the tortillas.
- Fold into wraps and serve warm.
Notes
My Top Tip: Warm your tortilla before rolling. This isn't just for people who want a warm wrap. It also helps prevent the wrap from tearing when you assemble it!
Storage: Store the cooked buffalo chicken tenders separately in the fridge for 3–4 days. Reheat in the microwave until warmed through and assemble fresh wraps when you're ready to eat! A loaded wrap will start to get soggy in the fridge overnight.
Nutrition
Serving: 1wrap | Calories: 420kcal | Carbohydrates: 19g | Protein: 34g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 125mg | Sodium: 1362mg | Potassium: 630mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5449IU | Vitamin C: 18mg | Calcium: 210mg | Iron: 2mg
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