Quick Buffalo Chicken Wraps

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Here’s my go-to buffalo chicken wrap recipe, with crispy breaded chicken strips, tangy hot sauce, fresh lettuce, and a creamy homemade ranch sauce, all wrapped up in a soft tortilla.

These wraps have become my kids’ favorite weeknight dinner request. I often prep extra chicken strips to make lunch easier the next day. Nothing beats having these ready-made wraps waiting in the fridge, right?

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What Kind of Chicken Should I Use?

For buffalo chicken wraps, boneless, skinless chicken breasts are your best bet since they’re easy to work with and cook evenly. You can find these pre-sliced thin at most grocery stores, or you can butterfly regular chicken breasts yourself at home – just make sure they’re an even thickness so they cook uniformly. Fresh chicken is great, but if you’re using frozen chicken breasts, just make sure they’re completely thawed and patted dry before breading. For the juiciest results, try to choose chicken breasts that are similar in size and not too huge – those giant chicken breasts you sometimes see can be tricky to cook through without drying out the outside.

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Options for Substitutions

This wrap recipe is pretty adaptable and you can make several easy swaps if needed:

• Chicken breasts: You can use chicken tenders or chicken thighs instead of breasts. If you’re looking for a meatless option, try firm tofu slices or cauliflower florets – just make sure to press the tofu well before cooking.
• Panko breadcrumbs: Regular breadcrumbs work fine here, or try crushed cornflakes or crushed crackers for extra crunch. For a low-carb option, use crushed pork rinds or almond flour.
• Flour tortillas: Swap these with whole wheat tortillas, spinach wraps, or even large lettuce leaves for a low-carb version. Just warm up any tortilla substitutes before using.
• Buffalo sauce: If buffalo sauce is too spicy, try BBQ sauce or honey mustard. You can also mix buffalo sauce with ranch to make it milder.
• Ranch dressing: Blue cheese dressing is a classic alternative, or try Greek yogurt mixed with ranch seasoning for a lighter option.
• All-purpose flour: You can use whole wheat flour, rice flour, or cornstarch for the coating. Each will give you a slightly different but still crispy result.

Watch Out for These Mistakes While Cooking

The biggest challenge when making crispy buffalo chicken wraps is maintaining that perfect crunch – make sure to pat your chicken completely dry with paper towels before coating, as excess moisture will make the breading soggy and prevent it from getting crispy. A common mistake is overcrowding the pan when frying the chicken, so work in batches if needed to ensure each piece has enough space to develop a golden-brown crust. To keep your wraps from getting soggy, let the fried chicken cool for 2-3 minutes before tossing in buffalo sauce, and avoid over-saucing your tortillas with ranch dressing. For the best texture and easy eating, warm your tortillas slightly before assembling and place the lettuce as a barrier between the hot chicken and the tortilla – this prevents the wrap from becoming soft and helps hold everything together.

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What to Serve With Buffalo Chicken Wraps?

These spicy buffalo chicken wraps pair perfectly with cool, crunchy sides that help balance out the heat. A classic celery and carrot stick combo with extra ranch dressing for dipping is always a crowd-pleaser and keeps things traditional. For something more substantial, try serving these wraps with a crispy side of sweet potato fries or regular french fries – they’re great for soaking up any extra buffalo sauce that might drip out. If you’re looking to add something fresh, a simple coleslaw or potato salad works really well and adds a nice creamy contrast to the crispy chicken.

Storage Instructions

Keep Fresh: These buffalo chicken wraps are best eaten right away while the chicken is still crispy. If you have leftovers, wrap them tightly in aluminum foil or plastic wrap and keep them in the fridge for up to 2 days. Just know that the breading might lose some of its crunch!

Meal Prep: Want to prep ahead? Cook the chicken and store it separately from the tortillas and toppings in the fridge for up to 3 days. When you’re ready to eat, just assemble your wrap with fresh lettuce and ranch. This way, your tortilla won’t get soggy and your lettuce stays crisp.

Warm Up: If you’re working with leftover wrapped sandwiches, you can pop them in a pan over medium heat for a few minutes on each side. This helps crisp up the tortilla again. For just the chicken, a quick zap in the microwave for 30-45 seconds usually does the trick, though it won’t be as crispy as fresh.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 90-100 g
• Fat: 85-95 g
• Carbohydrates: 140-150 g

Ingredients

• 2 chicken breasts, sliced horizontally
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/2 cup all-purpose flour
• 2 eggs
• 1/2 cup panko crumbs
• 2 tbsp vegetable oil
• 1/4 cup buffalo wing sauce
• 4 large wheat tortillas
• 1 cup shredded lettuce
• 4 tbsp ranch dressing

Step 1: Prepare and Season the Chicken

• 2 chicken breasts, sliced horizontally
• 1/2 tsp salt
• 1/2 tsp ground black pepper

Pat dry the chicken breasts with a kitchen towel to remove excess moisture.

Slice them horizontally for thinner pieces, then season both sides evenly with salt and ground black pepper.

This helps the seasoning stick better and ensures each bite is flavorful.

Step 2: Dredge Chicken for Coating

• 1/2 cup all-purpose flour
• 2 eggs
• 1/2 cup panko crumbs
• seasoned chicken from Step 1

Set up three shallow bowls: place the flour in the first, beat the eggs in the second, and add the panko crumbs to the third.

Take each seasoned chicken piece and dredge it first in the flour, shaking off any excess.

Dip it into the beaten eggs, ensuring it’s evenly coated, then press it into the panko crumbs until well covered for a crispy texture.

Step 3: Fry the Coated Chicken

• 2 tbsp vegetable oil
• coated chicken from Step 2

Heat the vegetable oil in a wide skillet over medium heat.

Once the oil is hot and shimmering, carefully add the coated chicken breasts.

Cook for about 3-4 minutes per side, or until the coating is golden and crispy and the chicken is fully cooked through.

Drain the cooked chicken on a paper towel-lined plate.

I like to keep the cooked pieces warm in a low oven while frying the rest.

Step 4: Toss Chicken with Buffalo Sauce

• cooked chicken from Step 3
• 1/4 cup buffalo wing sauce

Slice the crispy, cooked chicken breasts from Step 3 into strips.

Transfer the strips to a mixing bowl, pour over the buffalo wing sauce, and gently toss until each piece is thoroughly coated.

This step ensures every bite of chicken is flavorful and spicy.

Step 5: Assemble and Serve the Wraps

• 4 large wheat tortillas
• 1 cup shredded lettuce
• buffalo chicken strips from Step 4
• 4 tbsp ranch dressing

Warm the wheat tortillas in a dry skillet or microwave until pliable.

Lay out the tortillas and arrange a layer of shredded lettuce in the center of each.

Top with buffalo chicken strips from Step 4, then drizzle with ranch dressing.

Fold in the sides and roll up the tortillas burrito-style, then slice each wrap in half before serving.

For an extra fresh crunch, I like to add a bit of extra lettuce on top before folding.