Irresistible Buffalo Chicken Wrap Recipe
Buffalo Chicken Wrap
Buffalo Chicken Wrap
Ingredients
- 1/2 cup crumbled blue cheese
- 1/2 cup mayonnaise
- 1 tablespoon red wine vinegar
- Kosher salt to taste
- Freshly cracked black pepper
- 1/2 cup grated carrots
- 1/2 cup shredded green cabbage
- 1/2 cup hot sauce (like Frank's RedHot Original)
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
- 1 pound boneless, skinless chicken breasts, cut into 1-inch thick strips
- 4 large flour tortillas, heated
Instructions
Step 1
To start off your Buffalo Chicken Wrap, grab a small mixing bowl and combine 1/2 cup of blue cheese crumbles, 1/4 cup of mayonnaise, and 1 tablespoon of vinegar. Season the mixture with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Use a whisk to blend everything together until it’s nice and creamy. Then, add in about 1/2 cup of shredded carrots and 1 cup of shredded cabbage, tossing them gently in the dressing until they’re fully coated. Once everything is well mixed, cover the bowl with plastic wrap or a lid and pop it in the refrigerator to chill and let those flavors mingle while you prepare the rest of your wrap.
Step 2
To start, grab a medium bowl and add the hot sauce along with the cayenne, garlic powder, cumin, paprika, 2 tablespoons of oil, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Using a whisk, blend everything together until the mixture is smooth and well combined—this should only take about a minute. Now, set aside 1/4 cup of this flavorful sauce for later use; cover it and pop it in the fridge. This reserved sauce will add a zesty kick to your wraps when it’s time to assemble them!
Step 3
To get that chicken coated in all that deliciousness, start by placing your cooked chicken in a large bowl. Pour the remaining hot sauce mixture over the chicken, ensuring every piece is well-covered. Use tongs or your hands (gloves might be a good idea here!) to toss the chicken until it's completely coated in the sauce. Once that’s done, cover the bowl with plastic wrap or a lid and pop it in the refrigerator. Allow it to marinate for at least 30 minutes, but if you have the time, letting it sit for up to 24 hours will deepen those flavors beautifully. Just imagine how much more scrumptious it’ll be after soaking up all that spicy goodness!
Step 4
To start, grab a large skillet and place it over medium-high heat. Add the remaining teaspoon of oil and give it a moment to warm up — you want it hot enough that a drop of water sizzles when it hits the pan. Next, take the chicken out of the marinade and let any excess drip off before placing it carefully into the skillet. Cook the chicken for about 4 to 5 minutes, turning it occasionally, until it’s cooked through and beautifully golden on the outside. To check that it’s done, insert an instant-read thermometer into the thickest part of the chicken; you're aiming for a reading of 165°F. Once it reaches that perfect temperature, go ahead and discard the marinade. Your kitchen is about to smell incredible!
Step 5
Now it’s time to assemble your wraps! Start by laying out your tortillas on a clean surface. Take a generous scoop of the blue cheese slaw and place it in the center of each tortilla. Next, layer on the shredded buffalo chicken, making sure to distribute it evenly so every bite is delicious. Drizzle a little bit of the reserved hot sauce on top for that extra kick. Once everything is in place, fold in the sides of the tortilla, then roll it up tightly from the bottom to the top. You want to make sure it’s snug so the filling doesn’t escape! Give each wrap a gentle press to help it hold its shape, and then they’re ready to serve. Enjoy the satisfying crunch of the slaw and the zesty flavor of the chicken wrapped up perfectly!
Nutrition Information
My Tip
For a creamier and more flavorful dressing in your Buffalo Chicken Wrap, let the blue cheese and mayonnaise mixture marinate in the fridge for at least an hour before serving. This allows the flavors to meld beautifully, enhancing each bite of your wrap!
Leftovers
To store your Buffalo Chicken Wrap leftovers, place them in a tightly sealed container in the fridge, where they’ll stay fresh for up to three days. When you’re ready to enjoy them again, reheat in a skillet over medium heat for a few minutes, so the wrap stays warm and the filling remains deliciously moist.
Make It Your Own
For a refreshing twist, swap the shredded carrots and cabbage for diced cucumber and bell peppers. This adds a crunchy, refreshing element while keeping it low-carb and perfect for your keto diet!
