Description
Spicy Buffalo Chicken Wraps with creamy homemade ranch, crisp lettuce, and optional blue cheese. Quick, easy, and perfect for any occasion!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 1 cup Buffalo wing sauce (Frank’s RedHot Buffalo Wing Sauce recommended)
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 1 tbsp dried parsley
- 1 tsp dried dill
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- Pinch of salt (to taste)
- 6 large flour tortillas (10–12 inch)
- 1 cup shredded lettuce (iceberg or romaine)
- 1/2 cup shredded carrots
- 1/2 cup crumbled blue cheese (optional)
- 1/4 cup chopped celery (optional)
Instructions
- Prepare the Chicken Breasts: If chicken breasts are thick, slice them horizontally to create thinner cutlets. Pat the chicken breasts dry with paper towels.
- Season the Chicken: In a medium bowl, combine the olive oil, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. Mix well. Add the chicken breasts to the bowl and toss to coat them evenly with the seasoning mixture.
- Cook the Chicken:
- Pan-Frying: Heat a large skillet over medium-high heat. Add the seasoned chicken breasts to the hot skillet, making sure not to overcrowd the pan. Cook for about 5-7 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy.
- Baking: Preheat your oven to 375°F (190°C). Place the seasoned chicken breasts on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Grilling: Preheat your grill to medium-high heat. Grill the seasoned chicken breasts for about 5-7 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Shred the Chicken: Once the chicken is cooked, remove it from the skillet, oven, or grill and let it rest for a few minutes. Then, use two forks to shred the chicken into bite-sized pieces.
- Toss with Buffalo Sauce: In a large bowl, combine the shredded chicken and the Buffalo wing sauce. Toss well to coat the chicken evenly with the sauce.
- Combine Ingredients (Ranch): In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth.
- Add Seasonings (Ranch): Add the dried parsley, dried dill, garlic powder, onion powder, black pepper, and salt to the bowl. Whisk well to combine all the ingredients.
- Adjust to Taste (Ranch): Taste the ranch dressing and adjust the seasonings as needed.
- Chill (Ranch): Cover the bowl with plastic wrap and refrigerate the ranch dressing for at least 30 minutes to allow the flavors to meld together.
- Warm the Tortillas: Warm the flour tortillas in a dry skillet over medium heat for about 15-20 seconds per side, or until they are pliable.
- Spread Ranch Dressing: Lay a warm tortilla flat on a clean surface. Spread a generous amount of ranch dressing evenly over the tortilla, leaving a small border around the edges.
- Add Lettuce and Carrots: Sprinkle a layer of shredded lettuce and shredded carrots over the ranch dressing.
- Add Buffalo Chicken: Spoon a generous amount of the Buffalo chicken mixture over the lettuce and carrots.
- Add Blue Cheese and Celery (Optional): If desired, sprinkle crumbled blue cheese and chopped celery over the chicken.
- Wrap it Up: To wrap the tortilla, fold in the sides towards the center, then tightly roll the tortilla from the bottom up, like a burrito.
- Cut and Serve: Cut the wrap in half diagonally and serve immediately.
Notes
- Spice Level: Adjust the amount of cayenne pepper in the chicken seasoning and the amount of Buffalo wing sauce to control the spice level.
- Cheese: If you’re not a fan of blue cheese, you can substitute it with shredded cheddar cheese, Monterey Jack cheese, or pepper jack cheese.
- Vegetables: Feel free to add other vegetables to the wraps, such as diced tomatoes, sliced cucumbers, or chopped bell peppers.
- Chicken Cooking Method: You can also use leftover rotisserie chicken to make these wraps. Just shred the chicken and toss it with the Buffalo wing sauce.
- Make it Healthier: Use whole wheat tortillas, light mayonnaise, and Greek yogurt instead of sour cream to make these wraps healthier.
- Meal Prep: You can prepare the chicken and ranch dressing ahead of time and store them in the refrigerator. Then, when you’re ready to eat, simply assemble the wraps.
- Serving Suggestions: Serve these Buffalo chicken wraps with a side of celery sticks, carrot sticks, or a small salad.
- Prep Time: 20 minutes
- Cook Time: 25 minutes