Buffalo Chicken Wrap
Crispy chicken tossed in buffalo sauce with lettuce, tomato, and cheddar or blue cheese in a flour tortilla.
Tested time and yield
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Yield
- 4 servings
- Difficulty
- medium
Times include any resting, chilling, or marinating Scale the servings below Cooked in the test kitchen
Method
- 01
Cut the chicken into bite-size strips and season with salt, pepper, and garlic powder.
- 02
Heat oil in a skillet over medium-high. Cook the chicken for 6 to 8 minutes, turning, until browned and 165°F (74°C).
- 03
Combine hot sauce and melted butter, then toss with the hot chicken.
- 04
Warm the tortillas for 10 to 15 seconds per side so they become pliable. Add lettuce, tomato, cheese, Buffalo chicken, and dressing down the center.
- 05
Fold in the sides, roll tightly, and serve seam-side down. For a crisp wrap, toast seam-side down in a dry skillet for 1 minute.
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