Why You’ll Love these Buffalo Chicken Wraps
Crunch, flavor, and convenience combine in these irresistible Buffalo Chicken Wraps. I’m obsessed with how these wraps deliver all the classic buffalo chicken wing flavors without the mess.
You’ll appreciate the perfect balance of spicy chicken, cool blue cheese, and crisp vegetables—all wrapped in a low-carb tortilla.
Don’t you love meals that come together in minutes? These wraps are my go-to for busy weeknights when I want something satisfying but can’t face complicated cooking.
The celery and cucumber provide that invigorating crunch that complements the heat from the hot sauce. Plus, they’re portable. Lunch tomorrow, solved.
What Ingredients are in Buffalo Chicken Wraps?
These Buffalo Chicken Wraps bring together the perfect combination of protein, heat, and fresh veggies.
What makes them so special is how they transform simple ingredients into a meal that feels indulgent but actually leans toward the healthier side. The ingredients create that magical buffalo wing experience—spicy, tangy, creamy, and crunchy—all rolled up in a neat package you can eat without sticky fingers.
- 2 cups shredded cooked chicken breasts
- 2 tablespoons hot pepper sauce
- 1/2 cup fat-free blue cheese dressing
- 4 low-carb flour tortillas
- 2 cups shredded lettuce
- 1 cup diced celery
- 1 cup peeled, seeded, diced cucumber
- 1 cup peeled, shredded carrot
The beauty of these wraps is their flexibility. Don’t have blue cheese dressing? Ranch works wonderfully too, especially for those who find blue cheese a bit too pungent.
And about that hot sauce—you can adjust the amount based on your heat preference. Some days I’m feeling brave and add an extra splash, other days I dial it back. For the chicken, rotisserie chicken from the grocery store is my secret time-saver, though any leftover cooked chicken will work just fine.
The low-carb tortillas keep things lighter, but regular flour tortillas or even spinach wraps can substitute if that’s what’s in your pantry.
How to Make these Buffalo Chicken Wraps
Making these buffalo chicken wraps is invigoratingly simple, perfect for those evenings when cooking feels like climbing Mount Everest.
Start by combining 2 cups of shredded cooked chicken breasts with 2 tablespoons of hot pepper sauce in a bowl. This is where the magic happens—that sauce coats every piece of chicken, infusing it with that signature buffalo kick. Give it a good stir, making sure all the chicken gets a fair share of the spicy goodness.
Ever notice how buffalo sauce has that uncanny ability to transform ordinary chicken into something you can’t stop thinking about?
Now for the assembly, which is basically like creating edible art. Take each of your 4 low-carb flour tortillas and spread 2 tablespoons of fat-free blue cheese dressing over them. The creamy dressing creates the perfect cool counterpoint to the spicy chicken.
Next, layer on ½ cup of shredded lettuce for that essential crunch, followed by ½ cup of the buffalo chicken mixture. Add ¼ cup diced celery, ¼ cup peeled, seeded, diced cucumber, and ¼ cup peeled, shredded carrot to each tortilla. These veggies aren’t just for show—they add fantastic texture and vibrancy that balances the heat.
Finally, fold the sides in and roll up the tortilla, tucking in the edges as you go to keep all that goodness contained. Sometimes I secure mine with a toothpick if I’m feeling particularly cautious about spillage.
For an extra touch, you might want to warm your tortillas slightly before assembly—just 10 seconds in the microwave or a quick pass over a dry skillet. Warm tortillas are more pliable and less likely to crack when you’re folding them.
And if you’re meal prepping, these wraps can be assembled ahead of time and wrapped tightly in plastic wrap, though I’d recommend waiting to add the lettuce until just before eating to maintain that satisfying crunch.
Ready in minutes, these wraps bring all the flavor of buffalo wings without the mess or guilt.
Buffalo Chicken Wraps Substitutions and Variations
While the basic buffalo chicken wrap recipe is undeniably delicious, you can easily adapt it to suit your dietary needs or taste preferences.
For a spicier kick, try mixing sriracha with the hot sauce. Not a blue cheese fan? Ranch dressing makes a milder alternative.
Vegetarians can swap the chicken for crispy tofu or chickpeas tossed in buffalo sauce. I sometimes use spinach instead of lettuce for extra nutrients, or corn tortillas for a gluten-free option.
Avocado adds creaminess that balances the heat perfectly. Want a lower-carb version? Lettuce wraps work surprisingly well, though admittedly messier. Trust me on this one.
What to Serve with Buffalo Chicken Wraps
Although buffalo chicken wraps can certainly stand alone as a meal, pairing them with the right side dishes takes your dining experience to new heights.
I love serving mine with crispy sweet potato fries, which complement the spicy kick perfectly. A light, creamy coleslaw offers cooling contrast, while a simple green salad adds freshness.
For something heartier, try roasted potato wedges or corn on the cob slathered with butter.
Don’t forget about dips—extra blue cheese dressing or ranch on the side lets guests control their heat level.
My personal favorite? A small cup of cooling cucumber gazpacho that balances the wrap’s spiciness like nothing else.
Final Thoughts
These buffalo chicken wraps have become a staple in my weekly meal rotation, and for good reason. They strike that perfect balance between healthy ingredients and indulgent flavor that makes you forget you’re eating something nutritious.
I love how customizable they are, too. Need more heat? Add extra hot sauce. Watching calories? Use Greek yogurt instead of blue cheese dressing.
What I appreciate most is their portability. I’ve taken these to picnics, packed them for lunch at work, and even served them as appetizers, cut into pinwheels.
Trust me, once you try them, you’ll wonder how you lived without them.
Buffalo Chicken Wraps
Ingredients
Equipment
Method
- In a mixing bowl, combine the shredded chicken with hot pepper sauce, stirring well to ensure all chicken pieces are evenly coated.
- Lay out the four tortillas and spread 2 tablespoons of blue cheese dressing on each one.
- Layer each tortilla with ½ cup shredded lettuce, followed by ½ cup of the buffalo chicken mixture.
- Add ¼ cup diced celery, ¼ cup diced cucumber, and ¼ cup shredded carrot to each tortilla.
- Fold in the sides of each tortilla and roll up tightly, tucking in the edges as you go to secure the filling.
- Optional: Secure with toothpicks if needed or warm tortillas slightly before assembly for easier rolling.
