Best Buffalo Chicken Wrap Recipes

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.

BUFFALO CHICKEN WRAP SANDWICH

Steps:

• Mix mayo and hot sauce; spread onto tortilla.
• Top with lettuce and chicken; roll up.

SPICY BUFFALO CHICKEN WRAP

Steps:

• Pre season chicken with garlic powder, salt and black pepper to taste.
• Combine 1/3 cup of hot sauce and 1 tbsp of cooking oil in a large plastic storage bag.
• Add the chicken and shake a bit to ensure chicken is evenly coated with marinade.
• Marinade chicken at least 30 minutes.
• Grill chicken until done.
• Slice chicken into strips.
• Place chicken in bowl and add 1/3 cup of hot sauce and dressing and cheese, mix well.
• Place chicken mixture and lettuce down the center of the tortilla.
• Roll tortilla in same fashion as a burrito.
• Cut in half.
• Enjoy!

SPICY SHREDDED BUFFALO CHICKEN WRAP

Steps:

• Heat the margarine and buffalo sauce over medium heat in a medium saucepan.
• Open the can of chicken, drain the water, and dump it into the pan.
• Simmer for about 10 minutes, using a spatula to "shred" the chicken (just mash it a bit and it will shred nicely).
• Add the pepper jack cheese and stir until melted.
• Spoon half of the mixture onto each tortilla/wrap, roll it up, and enjoy!

BUFFALO CHICKEN BACON WRAP

Steps:

• Cut chicken into 1-inch strips. Place in a saucepan and add 1/2 cup of buffalo wing sauce. Stir chicken into sauce so it has been covered with the sauce.
• Bring to a boil and then turn heat down; simmer for 10 to 15 minutes, just until chicken is done. Remove from the heat and take chicken out of the sauce and place chicken on a plate, cooling slightly. Discard sauce in pan. Shred chicken; set aside.
• Warm the tortillas. Place a leaf of lettuce on each. Add the shredded buffalo chicken down the center and top with the bacon and pepper strips.
• Drizzle with Ranch dressing and the remaining buffalo wing sauce, to taste. Wrap up in the tortilla shell and serve.

BUFFALO CHICKEN AND BLACK BEAN WRAP

Steps:

• Heat chicken and black beans in a medium saucepan. Add Buffalo Wing Sauce and heat through. Spread 1 tablespoon Ranch dressing on each tortilla. Add a small handful of spring salad mix and shredded cheddar cheese. Spoon 1/4 cup of chicken and black bean mixture into tortilla. Wrap up, burrito style, and serve warm.

BUFFALO CHICKEN WRAP LOW CARB ATKINS PERFECT

Steps:

• Slice the chicken breasts in 4 to 5 strips.
• Melt butter over medium heat.
• Sprinkle both sides of the chicken strips with garlic powder, onion powder, salt and pepper (this has to be done to taste, I just sprinkle enough on so each side is coated but not globbed on).
• Cook chicken in melted butter until cooked through and nice and brown.
• Place warm chicken in lettuce leaves.
• Add Franks Red Hot Sauce to warm chicken (again this has to be done to taste, I love hot food so I end up with about 6-8 dashes on each wrap).
• Add 1 teaspoon of blue cheese dressing to each wrap.

BUFFALO CHICKEN WRAP

Steps:

• Heat oven to 400ºF.
• Coat chicken with coating mix as directed on package.
• Bake on foil-covered baking sheet 15 min. or until done.
• Spread tortillas with dressing; top with lettuce, tomatoes and chicken. Roll up.

BUFFALO CHICKEN WRAP IN A SNAP

Steps:

• Mix mayo and hot sauce.
• Fill tortilla with sauce, lettuce and chicken.
• Roll to eat.