Oh buffalo chicken, how I love you. Let's see, I've made traditional wings, buffalo chicken chili, buffalo chicken tenders, buffalo chicken mac and cheese, buffalo chicken tacos, buffalo chicken quesadillas, buffalo chicken burgers, buffalo chicken sandwiches, and buffalo chicken pizza.
Wow, I've made a lot of variations on buffalo chicken, haven't I? Sheesh.
As much as I love buffalo chicken I'd never made it into a wrap before. Then a craving for buffalo chicken hit and since it was Friday we went out for dinner. I ordered a buffalo chicken wrap and it was a disgrace. The chicken was breaded, which meant it was mostly breading and very little chicken. It was also mostly filler. I vowed right then and there to find a great version to make at home. My friend Jaida recently turned me on to Bev Cooks and I remembered seeing her post a recipe for Buffalo Chicken Wraps.
I made a few modifications, mainly deleting the hardboiled eggs and bacon because I don't think they belong in a buffalo chicken wrap. Just a personal preference, so feel free to add them back in. I also left out the cayenne in the marinade because Frank's is spicy enough for me on its own and used blue cheese dressing in place of making my own with ranch and blue cheese crumbles. I watched a few YouTube videos about rolling wraps and finally perfected my technique. Go me!
These were absolutely delicious. I already knew we loved buffalo chicken but everything worked so well together. These wraps were simple to make, especially if you cook the chicken ahead of time and chop up all the other ingredients. I made another wrap for lunch the next day and it took all of 5 minutes to heat the tortilla and chicken and then wrap everything up.
If you love buffalo chicken you need to make these. Soon.
Buffalo Chicken Wraps
Modified from Bev Cooks
1 tablespoon butter, melted
1 pinch freshly ground pepper
1 pinch coarse salt
1/2 cup Frank’s hot sauce, divided
1 pound chicken tenders
2 cups shredded romaine lettuce
1 roma tomato, diced
1/4 cup blue cheese dressing
2-3 scallions, finely chopped
1 cup shredded cheddar cheese
4 large flour tortillas
Combine the butter, black pepper, salt and 1/4 cup Frank’s in a bowl. Whisk to combine. Add the chicken and toss to coat. Cover and marinate for however long you want to. An hour or more.
Heat an indoor grill over medium-high and coat with cooking spray. Add the chicken tenders and grill until cooked through with nice grill marks on both sides, about 8 minutes total. Remove from grill and roughly chop.
Heat up the tortillas in the microwave. Layer some chicken in the center, followed by romaine, tomato, blue cheese dressing, scallions, cheddar, and a few more good glugs of Frank’s. Mix up the filling with a spoon or your fingers so the dressing evenly coats all of the ingredients. Roll up the wrap and tuck in the corners (I suggest searching YouTube for a video as seeing someone do it is the best way to learn).