Buffalo Chicken Wraps (Mild)

Buffalo Chicken Wraps (Mild)

Tender shredded chicken tossed in a mild buffalo sauce, rolled into soft tortillas with crisp lettuce.

Total 35 min Makes 4 servings Calories 480/serving

Dietary

Nut free, Halal

Allergens

Dairy, Wheat

Juicy chicken breast is simmered until tender, shredded, and coated in a gently spiced buffalo sauce, then wrapped with crunchy lettuce, cool ranch, and shredded cheese. These wraps come together quickly for a weeknight lunch or dinner and offer buffalo flavor without an overwhelming kick.

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 1/2 cup mild buffalo sauce
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 large flour tortillas
  • 2 cups romaine lettuce, shredded
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup ranch dressing
  • 1/2 cup diced celery

Method

  1. Pat the chicken breasts dry and season both sides with garlic powder, salt, and black pepper.

  2. Heat olive oil in a 9-inch skillet over medium heat. Add the chicken and cook 6 to 7 minutes per side, until golden and cooked through to an internal temperature of 165°F.

  3. Transfer the chicken to a cutting board and let rest 5 minutes, then shred or dice into bite-sized pieces.

  4. Return the shredded chicken to the skillet over low heat, add the mild buffalo sauce, and toss to coat evenly. Warm through for 2 minutes.

  5. Lay out the tortillas and divide the shredded lettuce evenly down the center of each.

  6. Top the lettuce with the buffalo chicken, diced celery, shredded cheddar, and a drizzle of ranch dressing.

  7. Fold in the sides of each tortilla and roll tightly into a wrap. Slice in half on the diagonal and serve immediately.

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Rate this recipe

★ 4.3 (1)

Buffalo Chicken Wraps (Mild)

Juicy chicken breast is simmered until tender, shredded, and coated in a gently spiced buffalo sauce, then wrapped with crunchy lettuce, cool ranch, and shredded cheese. These wraps come together quickly for a weeknight lunch or dinner and offer buffalo flavor without an overwhelming kick.

35 min 4 servings 480 cal

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 1/2 cup mild buffalo sauce
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 large flour tortillas
  • 2 cups romaine lettuce, shredded
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup ranch dressing
  • 1/2 cup diced celery

Method

  1. 1

    Pat the chicken breasts dry and season both sides with garlic powder, salt, and black pepper.

  2. 2

    Heat olive oil in a 9-inch skillet over medium heat. Add the chicken and cook 6 to 7 minutes per side, until golden and cooked through to an internal temperature of 165°F.

  3. 3

    Transfer the chicken to a cutting board and let rest 5 minutes, then shred or dice into bite-sized pieces.

  4. 4

    Return the shredded chicken to the skillet over low heat, add the mild buffalo sauce, and toss to coat evenly. Warm through for 2 minutes.

  5. 5

    Lay out the tortillas and divide the shredded lettuce evenly down the center of each.

  6. 6

    Top the lettuce with the buffalo chicken, diced celery, shredded cheddar, and a drizzle of ranch dressing.

  7. 7

    Fold in the sides of each tortilla and roll tightly into a wrap. Slice in half on the diagonal and serve immediately.