This quick and easy Buffalo Chicken Wrap features boldly seasoned chicken that’s seared to perfection with the perfect amount of buffalo sauce. It’s all wrapped up in a flour tortilla with lettuce, avocado, carrots, cheese and dressing. Lunch just got so much more exciting!

Two halves of a buffalo chicken wrap are placed on a wooden surface.

Buffalo Chicken Wrap

You deserve so much more than those pre-packaged wraps from the grocery store. Will they get the job done in a time crunch? Sure. Are they actually going to satisfy your craving for real flavor and keep you full until dinnertime? Probably not! That’s why I love making my own buffalo chicken wraps right at home. You can enjoy it right away or store it for later if you’re on the go!

While every single ingredient in this wrap contributes to how fresh and delicious it is, it all starts with the chicken. While you could just douse some chicken in buffalo sauce and call it a day, I like to take things a step further by first seasoning it with the best mixture of seasonings. Garlic powder, onion powder, smoked paprika, cayenne, salt and pepper all come together to really pack a punch.

The veggies in this wrap really send it over the top as well! Crisp lettuce, carrots and avocados give the wrap a nice fresh flavor to balance the buffalo chicken. Tying it all together is both cheddar and blue cheese, because you should never have buffalo chicken without blue cheese crumbles! And of course, I also like to add just the right amount of blue cheese dressing (or ranch, if you prefer).

Dressing is being smoothed over a tortilla.

How to Make a Buffalo Chicken Wrap

This easy wrap recipe takes less than 30 minutes to toss together. Scroll down to the recipe card for more info!

  1. Prepare the chicken. Pat the chicken dry with a paper towel. Slice it into thin strips. Season the chicken with a mixture of garlic powder, onion powder, paprika, cayenne, salt and pepper. Make sure the meat is all evenly coated.
  2. Cook the chicken. Heat the oil in a skillet over medium-high heat. Add the seasoned chicken and cook until it’s fully cooked (should only take 5 minutes or so).
  3. Add buffalo. Pour in the buffalo sauce, reduce the heat to low and toss to coat the chicken. Cook for another 4-5 minutes.
  4. Assemble the wraps. Arrange the tortillas on a plate and coat with a thin layer of either blue cheese or ranch dressing. Top with lettuce, carrots, avocado slices and both cheeses. Place the buffalo chicken in the center of each tortilla. Roll them all up like burritos – tuck in the sides and roll!


This is a great make ahead recipe! Once you’ve sliced the wrap in half, wrap each half tightly with plastic wrap and refrigerate for 2-3 days. Note that the dressing may cause the tortilla and veggies to soften a bit, but it’ll still be good.

I do not recommend freezing buffalo chicken wraps.

Tips and Variations to Try

Enjoy the very best buffalo chicken wrap with these tips, tricks, and swaps:

  • More veggies – Add some tomatoes, kale, cucumbers, or diced celery to your wrap. This is a great recipe to clean out your produce drawer with!
  • Change the wrap – Plain flour tortillas are my favorite to use. However, there are usually plenty of options at the grocery store to choose from. You can use a low-carb option if you’d like.
  • Make it spicy – You can always dash on the hot sauce along with the buffalo sauce! Or, set aside the buffalo and replace it entirely with your favorite hot sauce for a spicy chicken wrap.
  • Use leftover chicken – Speed up the dinner making process by using leftover chicken or a rotisserie chicken tossed with buffalo sauce.
Buffalo Chicken Wrap cut in half and plated on a wooden board

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Buffalo Chicken Wrap cut in half and plated on a wooden board

Get the Recipe: Buffalo Chicken Wrap Recipe

This buffalo chicken wrap combines juicy chicken, tangy buffalo sauce, the creamy coolness of your favorite dressing (ranch or blue cheese!), and crunchy vegetables all wrapped in a soft tortilla.
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  • 1 pound boneless, skinless chicken breast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cayenne
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground pepper
  • 1 tablespoon olive oil
  • 1/2 cup buffalo sauce or hot sauce
  • 4 large flour tortillas
  • 1 cup blue cheese, crumbled
  • 1/2 cup blue cheese or ranch dressing
  • 2 cups chopped romaine lettuce
  • 1/2 cup finely chopped carrot
  • 1 avocado, sliced
  • 1/4 cup shredded cheddar cheese


  • 1 skillet


  • Pat the chicken dry with a paper towel and slice into thin strips.
  • In a small bowl, whisk together the garlic powder, onion powder, paprika, cayenne, salt and pepper.
  • Sprinkle the seasoning over the chicken and toss to coat.
  • In a large skillet over medium high heat, add the oil and heat to shimmering. Add the chicken and cook until cooked all the way through, approximately 4-5 minutes.
  • Add the buffalo sauce and turn the heat to low. Toss the chicken to coat and cook for an addition 4-5 minutes.
  • While the chicken is cooking, arrange the tortillas on a plate and coat with a thin layer of dressing.
  • Top with the lettuce, carrots, avocado and both cheeses.
  • Arrange the chicken strips in the center of each tortilla and roll up like a burrito by tucking in the sides then rolling.
  • Cut in half. Serve with extra hot sauce and dressing on the side.
Calories: 554kcal, Carbohydrates: 23g, Protein: 41g, Fat: 33g, Saturated Fat: 14g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.01g, Cholesterol: 118mg, Sodium: 2063mg, Potassium: 961mg, Fiber: 6g, Sugar: 3g, Vitamin A: 5460IU, Vitamin C: 8mg, Calcium: 388mg, Iron: 2mg