Grilled Buffalo Chicken Wraps
These Grilled Buffalo Chicken Wraps are packed with juicy buffalo chicken, crisp veggies, blue cheese, and mashed avocado, all tucked into a warm, browned tortilla. Perfect for an easy weeknight meal or lunch, these wraps deliver bold flavor in every bite!
Buffalo Chicken Wraps
Are you buffalo chicken crazed like so many people these days? Join the club! We love these!
Yes, buffalo sauce does have a kick – but my version is perfectly balanced with a touch of honey and olive oil. It’s just spicy enough, with incredible flavor that transforms ordinary chicken breasts into something truly crave-worthy. Tuck that buffalo chicken into wraps and load them up with your favorite toppings!
You can absolutely enjoy this buffalo chicken on its own—no wraps or sandwiches required. But we love piling on the extras to take it over the top, and giving the wraps a quick toast in a skillet makes them even more delicious (and way easier to eat!).
Why we love these wraps:
- 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!
- Fairly healthy. I love a protein-packed meal and these are just that. Packed!
- 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 – Just a bit of 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 Grilled Buffalo Chicken Wraps:
Step 1
Make marinade. Combine marinade ingredients in a small bowl – Frank’s hot sauce, olive oil, honey, and seasonings (onion powder, paprika, and black pepper). Whisk until well combined.
Step 2
Prep chicken. Butterfly the chicken breasts and place in a ziplock bag. Reserve 1/4 cup of marinade for serving, and pour remainder over the chicken. Place marinated chicken in the refrigerator for at least two hours or longer. You can also marinate overnight.
Step 3
Grill chicken. Light an outdoor grill to about 350 degrees. When grill is hot, add chicken and cook on one side for 7-8 minutes (time depends on your particular grill). Add extra grilling seasoning of your choice. Flip to cook the other side or until the thickest part of the meat reaches 165 degrees on a digital thermometer. (We normally cook to 160 degrees, accounting for a few degrees of carry-over cooking.)
Step 4
Slice chicken. Rest chicken for several minutes before slicing. Then slice in thin strips and add the reserved buffalo sauce.
Step 5
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 to hold the ingredients inside.
Step 6
Brown the wraps. Heat a large cast iron skillet to medium heat. Add a little olive oil (or avocado oil) and brown 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.
Step 7
Serve. Serve these wraps with carrot sticks and other side dishes of your choice. We love serving these wraps with a simple Arugula Quinoa Salad or Baked Garlic Home Fries.
Store leftover ingredients separately and then assemble and brown wraps for leftover meals. Since there is just the two of us in our empty nest, this method works great.
More Delicious Chicken Recipes:
We love our elevated chicken recipes! Say it with me. “NO MORE boring chicken”! Which is why you should also try one of the following next.
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.
Other Delicious Sandwiches and Wraps:
I’ve always been a sandwich/wrap lover because they are just so simple and approachable. For some other easy recipes, try one of the following.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Grilled Buffalo Chicken Wraps
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 – I like the Carb Balance burrito-size
- large lettuce leaves – I used bib lettuce
- 2 large avocados – mashed
- 5 oz. blue cheese – crumbled
- 1/2 cup matchstick carrots
Instructions
- Make marinade. Combine marinade ingredients in a small bowl – Frank’s hot sauce, olive oil, honey, and seasonings (onion powder, paprika, and black pepper). Whisk until well combined.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
- Prep chicken. Butterfly the chicken breasts and place in a ziplock bag. Reserve 1/4 cup of marinade for serving, and pour remainder over the chicken. Place marinated chicken in the refrigerator for at least two hours or longer. You can also marinate overnight.2 pounds chicken breasts
- Grill chicken. Light an outdoor grill to about 350 degrees. When grill is hot, add chicken and cook on one side for 7-8 minutes (time depends on your particular grill). Add extra grilling seasoning of your choice. Flip to cook the other side or until the thickest part of the meat reaches 165 degrees on a digital thermometer. (We normally cook to 160 degrees, accounting for a few degrees of carry-over cooking.)
- Slice chicken. Rest chicken for several minutes before slicing. Then slice in thin strips and add the reserved buffalo sauce.
- 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 to hold the ingredients inside.6 large tortillas, large lettuce leaves, 2 large avocados, 5 oz. blue cheese, 1/2 cup matchstick carrots
- Brown the wraps. Heat a large cast iron skillet to medium heat. Add a little olive oil (or avocado oil) and brown 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.
- Serve. Serve these wraps with carrot sticks and other side dishes of your choice. We love serving these wraps with a simple Arugula Quinoa Salad or Baked Garlic Home Fries.
Notes
- 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.
- STORING AND REHEATING: Store leftover ingredients separately and then assemble and brown wraps for leftover meals. Since there is just the two of us in our empty nest, this method works great.
Love the quick and easy night before prep! Love the final touch of grilling the wraps. Another hit, Sue!
Thanks Danalea! So glad you enjoyed them!
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!!
Hi Kate! I’m so happy ya’ll enjoyed the wraps! Thanks so much for your feedback. 🙂
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!
Hi Katelynn! Thanks so much for trying these, and for your sweet comments! 🙂
This recipe is 10/10!
Amen!