Grilled Buffalo Chicken Wraps

Grilled Buffalo Chicken Wraps start with delicious buffalo sauce-infused chicken. Grill the chicken, assemble the wraps, and then lightly sauté them for the best dinner. Serve with extra buffalo sauce!

I’ve always been a sandwich/wrap lover because they are just so simple and approachable. For some other easy recipes, try my Pressed Cuban Sandwiches, Roasted Vegetable Pesto Paninis, and Classic Egg Salad Sandwiches!

Spicy Chicken Wraps

Yes, buffalo sauce IS spicy. But my version is toned down with some added honey and olive oil. This sauce is a little bit spicy but has amazing flavor that turns boring chicken breasts into something so delicious. Add the buffalo chicken to wraps and pile on the toppings!

We love our elevated chicken recipes! Say it with me. “NO MORE boring chicken”! Which is why you should also try a Chicken Vegetable Stir Fry Recipe, a comfort food inspired Double Crust Chicken Pot Pie, and a super simple one pan meal – Parmesan Chicken Orzo Skillet.

Why we love these wraps

1. Easy to make. These chicken wraps really ARE easy to make. A simple marinade, a quick grilling, and then just wrap and brown wraps in a skillet. You could even grill the chicken in advance and then assemble wraps at mealtime. We like these served cold too!
2. Fairly healthy. I love a protein-packed meal and these are just that. Packed!
3. Perfectly spicy. Who doesn’t crave a little spice in their chicken? haha. NOT ME! As y’all know, I’m a fan of fiery foods. But this one? It’s just right. Not too spicy!

Ingredients Used for the Chicken

• Chicken – You’ll need about two pounds of chicken breasts or about four large breasts. I normally butterfly them so they are thinner and easier to cook.
• Hot Sauce – Use Frank’s hot sauce – any version you prefer.
• Olive Oil – Any olive oil works fine here.
• Honey – A little bit of honey helps to balance the spiciness.
• Spices – Some onion powder, smoked paprika, and black pepper.

Ingredients Used for the Wraps

• Tortillas – Large flour tortillas work best for these so you can get a lot of the filling in them. They won’t work well with medium or small tortillas.
• Lettuce – Use any kind of lettuce you like. I went with some crunchy bib lettuce.
• Avocado – You’ll need some mashed avocado too. Make sure they are just ripe enough to easily mash.
• Blue Cheese – The blue cheese goes so well with the spicy buffalo sauce.
• Carrots – Carrots go really well with these wraps too!

How to make these chicken wraps

1. Prep chicken. Butterfly the chicken breasts, trimming off excess fat. Place them in a ziplock bag. Then mix up the marinade by combining Frank’s hot sauce, olive oil, honey, onion powder, smoked paprika, and black pepper. Whisk ingredients and pour over the chicken, reserving about 1/4 cup. Place chicken in the refrigerator for at least two hours or longer.
2. Grill chicken. Light an outdoor grill to about 350 degrees. Grill chicken until the thickest part of the meat reaches 160 degrees using a digital thermometer. Remove chicken and cover with foil, allowing carry-over cooking to bring meat to 165 degrees.
3. Arrange wraps. Lay tortillas out on a clean surface. Arrange ingredients down the middle – the lettuce, grilled chicken, mashed avocado, blue cheese, and matchstick carrots. Fold the ends up first, and then the sides, attempting to wrap all the ingredients in the tortilla. Flip them seam side down.
4. Brown the wraps. Heat up a cast iron skillet over medium heat. Add a little olive oil, and grill the chicken wraps, starting with seam side down (to keep the filling inside). Use a spatula to carefully turn to brown the other side. Repeat with the remaining wraps.
5. Serve. Serve these wraps with some carrot sticks and other side dishes of your choice.

Expert Tips

• Allow time for chicken to absorb marinade. Make sure you marinate the chicken for at least two hours before grilling. This will enhance the flavors!
• Reserve some marinade. Don’t forget to reserve some of the marinade for brushing on top of the chicken after it’s finished on the grill. Please don’t reserve anything from the bag with the chicken in it. That needs to be discarded.
• Don’t overcook! Chicken is safe to eat at 165 degrees. I normally remove it from the grill when it’s at 160 degrees to allow for carry-over cooking. Over-cooked chicken is dry and no bueno. Watch it closely as it cooks.
• Don’t over-stuff wraps. While you can make your wraps differently than I show here, if you are following my technique, try to avoid over-stuffing them. You want to get all that stuffing to stay inside before placing in the skillet. Browning the seam side first will help to keep them together.

Kitchen Tools Used: (affiliate links)

• Stainless-Steel Grill Tongs 17-inch
• Cast Iron Skillet

Please let me know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue