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Best Buffalo Chicken Wraps

Delicious Best Buffalo Chicken Wraps for Ultimate Flavor!

These Best Buffalo Chicken Wraps are a flavor-packed comfort food perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 wraps
Course: Lunch
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Chicken Breasts or Thighs Thighs retain juiciness better.
  • 1/2 cup Frank’s RedHot Sauce Adds a spicy kick.
  • 1/4 cup Unsalted Butter Can replace with olive oil.
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Fine Sea Salt Kosher salt can substitute.
  • 1/2 teaspoon Black Pepper Freshly ground will elevate flavor.
For the Breading
  • 1 cup All-Purpose Flour Use gluten-free flour for a gluten-free version.
  • 2 large Large Eggs Can substitute with flax eggs for vegan options.
  • 1 cup Panko Breadcrumbs Regular breadcrumbs can be substituted.
For the Slaw
  • 4 cups Shredded Coleslaw Mix Can substitute with shredded cabbage.
  • 1/2 cup Ranch Dressing Substitute with Greek yogurt for a healthier alternative.
  • 2 tablespoons Buffalo Sauce Can be omitted for less heat.
  • 1 Fresh Celery Omit if not preferred.
For Assembly
  • 4 large Large Flour Tortillas Use gluten-free tortillas as a substitute.
  • 1 cup Shredded Cheddar or Pepper Jack Vegan cheese can be used for dairy-free options.
  • 1/2 cup Crumbled Blue Cheese Optional for flavor enhancement.
  • 1 cup Lettuce Leaves Any leafy greens can be used.

Equipment

  • oven
  • Baking Sheet
  • Wire Rack
  • Mixing Bowl
  • Parchment Paper
  • Microwave

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top.
  2. In a bowl, whisk together the Frank’s RedHot Sauce, melted butter, garlic powder, and salt. Reserve ¼ cup for later.
  3. Set up three bowls for dredging: one with flour, one with beaten eggs, and one with panko breadcrumbs.
  4. Cut the chicken into strips, dredge in flour, dip in eggs, and coat with panko breadcrumbs. Place on the wire rack.
  5. Bake the chicken for 15-18 minutes until cooked through and golden brown.
  6. Toss baked chicken in the reserved buffalo sauce mixture for flavor.
  7. Mix the shredded coleslaw mix with ranch dressing, remaining buffalo sauce, and diced celery.
  8. Warm tortillas in the microwave wrapped in a damp towel for 20 seconds.
  9. Assemble the wraps by layering lettuce, cheese, chicken, and slaw on each tortilla, then roll tightly.
  10. Slice in half and serve immediately with extra ranch dressing and celery sticks.

Nutrition

Serving: 1wrapCalories: 480kcalCarbohydrates: 35gProtein: 30gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 1000mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Using a wire rack during baking helps achieve extra crispiness. Store leftovers in an airtight container for up to 3 days.

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