Grilled Buffalo Chicken Wraps

5 from 4 votes

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!

Course Main Dish

Cuisine American

Keyword grilled buffalo chicken wraps

Prep Time 15

Cook Time 30

Total Time 45

Servings 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.
2 pounds chicken breasts, 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
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.
6 large tortillas, 6 large lettuce leaves, 1-2 large avocado, 4 oz. blue cheese, 1/2 cup matchstick carrots
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