0 from 0 votes
Buffalo Chicken Wrap
This Buffalo chicken wrap recipe is ready in 15 minutes! Crispy chicken tenders brushed with tangy Buffalo sauce, tucked into tortillas with creamy ranch, cheese and lettuce.
Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 4 large wraps (or 8 small wraps)
Calories: 522 kcal
Course:
Main Course , Lunch , Dinner
Cuisine:
American
Ingredients
- 8 cooked chicken tenders* I used my air fryer chicken tenders
- ⅓ cup Frank’s Buffalo Sauce or Frank’s Hot Sauce mixed with 1 tablespoon melted unsalted butter
- 8 small flour tortillas or 4 large tortillas
- ½ cup ranch dressing or blue cheese dressing
- 1 ½ cups shredded iceberg lettuce or romaine lettuce
- ½ cup shredded sharp cheddar cheese or 1/3 cup crumbled blue cheese
- 2 tablespoons honey optional
- ¼ cup chopped green onions
Instructions
- Prepare the chicken tenders according to your method of choice*—our favorite is Air Fryer Chicken Tenders or Baked Chicken Tenders.
- While they cook, in a microwave-safe bowl or small saucepan, heat the Buffalo sauce until warm. Place the chicken tenders on a plate and brush both sides liberally with Buffalo sauce.
- To assemble the wraps, lay your tortillas on a work surface. Spread with the dressing, then top with the lettuce, cheese, and 1 to 2 chicken tenders (depending upon if your tortilla is small or large). Drizzle the chicken tenders with the honey (if using). Sprinkle with green onions. Roll and DEVOUR!
Cup of Yum
Notes
- TO STORE: If possible, store the components of your chicken wraps separately for maximum freshness. They’ll last in the fridge for up to 3 days. If you’ve assembled the wraps, store them in an airtight container for up to 1 day.
- *TO COOK CHICKEN TENDERS: For a crispy Buffalo chicken wrap, make Baked Chicken Tenders, Air Fryer Chicken Tenders, or use your favorite brand of frozen chicken tenders. For an unbreaded option, salt and pepper the chicken tenders, then saute in a large non-stick skillet over medium-high heat with a drizzle of oil to prevent stacking. Cook on both sides until the chicken reaches 165°F on an instant read thermometer, about 5 minutes.
- TO STORE: If possible, store the components of your chicken wraps separately for maximum freshness. They’ll last in the fridge for up to 3 days. If you’ve assembled the wraps, store them in an airtight container for up to 1 day.
- TO REHEAT: Reheat the chicken tenders in a 350ºF oven until warmed through or in the air fryer. (The microwave works too, but they won’t be as crispy.) Assemble as directed. To reheat assembled wraps, I recommend removing the chicken and reheating it, then tucking it back into the wrap.
Nutrition Information
Serving
1(of 4)
Calories
522kcal
(26%)
Carbohydrates
42g
(14%)
Protein
30g
(60%)
Fat
26g
(40%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
10g
Monounsaturated Fat
6g
Trans Fat
0.01g
Cholesterol
86mg
(29%)
Potassium
536mg
(15%)
Fiber
3g
(12%)
Sugar
13g
(26%)
Vitamin A
381IU
(8%)
Vitamin C
3mg
(3%)
Calcium
211mg
(21%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4large wraps (or 8 small wraps)
Amount Per Serving
Calories 522
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 522kcal | 26% |
| Carbohydrates | 42g | 14% |
| Protein | 30g | 60% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 86mg | 29% |
| Potassium | 536mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 381IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 211mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.