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Grilled Buffalo Chicken Wraps

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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 my Classic Egg Salad Sandwiches!

Side shot of some buffalo wraps.

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 ya’ll know, I’m a a fan of fiery foods. But this one? It’s just right. Not too spicy!
Overhead shot of a bowl of grilled buffalo chicken wraps, with a small bowl of sauce.

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.
Sliced buffalo chicken on a board.

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 over-cook! 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.
Closeup shot of a bowl of halved chicken wraps.

Kitchen Tools Used: (affiliate links)

Please let 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

Side shot of some buffalo wraps.

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!
5 from 3 votes
Print Pin Rate
Course: Main Dish
Cuisine: American
Keyword: grilled buffalo chicken wraps
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 447kcal
Author: Sue Ringsdorf

Ingredients

For the chicken:

  • 2 pounds chicken breasts – boneless, skinless
  • 1/2 cup Frank’s Hot Wings Sauce
  • 1 ½ Tablespoons olive oil
  • 2 Tablespoons honey
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper

For the wraps:

  • 6 large tortillas
  • 6 large lettuce leaves – I used bib lettuce
  • 1-2 large avocado – mashed
  • 4 oz. blue cheese – crumbled
  • 1/2 cup matchstick carrots

Instructions

  • Butterfly the chicken and place in a ziplock bag. In a small bowl, combine the marinade ingredients, reserving about 1/4 cup, and pour the remaining marinade over the chicken. Store the chicken in the refrigerator for at least two hours, or longer – even overnight.
  • Preheat an outdoor or indoor grill. Grill chicken until internal temperature reaches 160-165 degrees. Remove and let rest for 10 minutes. Slice chicken in strips and brush some reserved marinade over the top.
  • Arrange wraps. Start with the tortillas and add to the middle – the lettuce, chicken, avocado, blue cheese, and matchstick carrots. Fold the bottoms in and then the sides, and flip them over so the filling stays in tact.
  • Heat up a cast iron skillet to medium heat. Add a drizzle of olive oil, and then place wraps in the pan seam side down, two at a time. Brown the bottoms and then flip carefully to the brown the other side. Remove wraps and continue with remaining wraps.
  • Enjoy with some sliced carrots and other sides of your choice.

Notes

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 over-cook! 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.

Nutrition

Calories: 447kcal | Carbohydrates: 27g | Protein: 40g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 1190mg | Potassium: 937mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3913IU | Vitamin C: 25mg | Calcium: 159mg | Iron: 2mg

5 Comments

  1. I made these tonight and they were a hit!! My family said it’s now in the “top 3”.(They like to rank what I cook-ha!) It was quick and easy and I was able to easily make modifications to make mine gluten and dairy free. Browning the stuffed tortilla in the skillet at the end really took it to the next level – great finishing touch!!

    1. Suebee Homemaker says:

      Hi Kate! I’m so happy ya’ll enjoyed the wraps! Thanks so much for your feedback. 🙂

  2. These were a hit tonight!!! Prepped the night before and had them on the table in no time!! I love easy week night meals! Super yummy and we will definitely be adding this to our list of go to dinners!

    1. Suebee Homemaker says:

      Hi Katelynn! Thanks so much for trying these, and for your sweet comments! 🙂

  3. Go Josh! Pushing the envelope to get what he wants. Since he has returned to college, I miss him, but do enjoy get the 100% attention of Suebeehomemaker. I must admit though, I was impressed with the Buffalo Chicken.

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