Buffalo Wing Wrap Recipes

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:

• 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!

5 MINUTE BUFFALO CHICKEN WRAPS

Steps:

• In a large bowl, combine the cooked chicken and buffalo sauce until the chicken is fully coated with the sauce.
• Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce, and ranch dressing. Fold in the sides of the tortilla and roll the wrap burrito-style. Enjoy warm or cold!

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.

SPICY BUFFALO CHICKEN WRAPS

Steps:

• In a large nonstick skillet, cook chicken in oil over medium heat for 6 minutes; drain. Stir in hot sauce. Bring to a boil. Reduce heat; simmer, uncovered, until sauce is thickened and chicken is no longer pink, 3-5 minutes., Place lettuce on tortillas; drizzle with ranch dressing. Top with chicken mixture and blue cheese; roll up.

BUFFALO CHICKEN AND RANCH WRAPS

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 15 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble when cool.
• Drain off all but 2 tablespoons of the bacon drippings, and cook and stir the chicken breast chunks until browned, about 10 minutes. Cover the skillet and allow chicken to continue cooking until no longer pink inside and the juices run clear, about 10 more minutes. Stir in the Buffalo sauce and melted butter until chicken is thoroughly coated. Stir in the crumbled bacon. Keep the mixture warm.
• Heat the tortillas, one at a time, in a large ungreased skillet over medium heat until they begin to form air bubbles and small brown spots. Fill each each warmed tortilla with about 1/3 cup of the chicken filling and a tablespoon or so of tomatoes; sprinkle the tomatoes with 1 tablespoon of ranch dressing. Wrap the tortilla around the filling; serve warm.