Buffalo Chicken Wrap Recipes

BUFFALO CHICKEN WRAPS

Steps:

• In a shallow bowl, combine the flour, salt and pepper. Place buttermilk in another shallow bowl. Dip chicken in buttermilk, then roll in flour mixture. , In a large skillet, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170°. Drain on paper towels; cut into strips., In a small bowl, combine hot pepper sauce and butter. Dip chicken strips into mixture, coating both sides. Place chicken in the center of each tortilla. Layer with lettuce, cheese and tomatoes; drizzle with salad dressing. Fold ends of each tortilla over filling; secure with toothpicks if desired.

BUFFALO CHICKEN WRAPS

Steps:

• Heat the vegetable oil and butter in a large skillet over medium-high heat. Place the chicken in the pan; cook and stir until the chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove the pan from the heat. Pour the hot sauce over the cooked chicken and toss to coat.
• Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce, celery, and blue cheese dressing. Fold in the sides of the tortilla and roll the wrap burrito-style.

BUFFALO CHICKEN WRAP

Steps:

• Slice chicken breast into several long, thin strips.
• In a small bowl, whisk together olive oil, hot sauce, paprika, garlic powder and salt. Add chicken and allow to marinate for at least 10 minutes (or up to 24 hours).
• In a large non-stick skillet over medium-high heat, add the chicken strips. Cook until no longer pink, about 4-5 minutes.
• Meanwhile, place tortillas on a plate and spread with a thin layer of bleu cheese or ranch dressing. Layer with lettuce, carrots, avocado, and cheese.
• Arrange a few chicken strips down the center of each tortilla. Wrap tightly, like a burrito. Serve with a side of hot sauce or extra dressing, if desired! Enjoy!

BUFFALO CHICKEN LETTUCE WRAPS RECIPE BY TASTY

Steps:

• In a medium bowl, add the chicken and buffalo sauce. Stir to combine.
• Add the celery, red onion, salt, and pepper. Stir to combine and set aside.
• Make the Greek yogurt ranch dressing: in a small bowl, add the Greek yogurt, dried parsley, garlic powder, dried dill, onion powder, salt, pepper, and lemon juice. Stir to combine.
• Lay each lettuce leaf flat on a plate and scoop the chicken mixture into the middle. Top with a spoonful of Greek yogurt ranch dressing. Garnish with blue cheese crumbles and sliced green onion, if desired.
• Enjoy!

BUFFALO CHICKEN WRAP

Steps:

• With a fork, roughly mash blue cheese and mix with yogurt; season with salt and pepper. Season chicken with salt and pepper and, in a nonstick skillet, cook over medium-high until browned and cooked through. Transfer chicken to a small bowl and immediately toss with butter and cayenne-pepper sauce until coated. Roll up chicken pieces, carrots, celery, and lettuce in a warm tortilla; serve with blue-cheese dip.

CRISPY BUFFALO CHICKEN WRAPS

Steps:

• Cook chicken according to package directions; coarsely chop chicken. In a large bowl, mix chicken, lettuce, tomatoes and cheese. Drizzle with wing sauce; toss to coat., Spoon 1-1/2 cups chicken mixture down center of each tortilla. Fold bottom of tortilla over filling; fold both sides to close. Serve immediately with salad dressing if desired.

BUFFALO CHICKEN WRAP

Steps:

• Chop or slice cooked chicken strips.
• Place cheese in a strip in the middle of the tortilla.
• Place chicken on top of cheese.
• Sprinkle chicken with Frank's Red Hot Sauce.
• Top chicken with green pepper and tomato.
• Top that with lettuce.
• Pour ranch dressing over lettuce.
• Sprinkle with salt and pepper to taste.
• Roll up tortilla and enjoy.

BUFFALO CHICKEN WRAPS

Steps:

• Combine chicken, salt and tabasco. Cook chicken in oil 4-5 minutes. or until no longer pink and liquid is evaporated.
• In small bowl combine together celery, blue cheese and salad dressing.
• Divide cooked chicken among tortillas. Top each with blue cheese mixture, lettuce and carrot and wrap.