If you are looking for a quick and healthy dinner or lunch recipe that can be made in minutes and satisfy your kids’ hunger pangs, there is nothing better than wraps. They are an excellent grab-and-go meal and a filling item for the kids’ lunch box. That is why we have an easy buffalo chicken wrap recipe that is easy to make and leaves next to no mess to clean up later.
Moreover, you can alter the recipe of buffalo chicken wrap to your kid’s liking. You can make it vegan or load it with more veggies and less meat. Whatever you shove into the wrap alongside the buffalo chicken will surely turn out delicious.
You can use slaw for lettuce or substitute blue cheese sauce with ranch dressing in the buffalo chicken wrap. Similarly, you can use cauliflower or tofu instead of meat for a vegan version. And if your kids are not mayo lovers, replace it with Greek yogurt.
For a person on the keto diet, substitute the usual tortillas with store-bought or homemade keto tortillas. You can also make pita pockets with this recipe. Feel free to tweak the buffalo chicken wrap recipe to satiate your taste buds.
Ingredients
- ½ cup blue cheese, crumbled
- ½ cup mayonnaise
- 1 tablespoon red wine vinegar
- Kosher salt
- Black pepper, freshly ground
- ½ cup carrots, shredded
- ½ cup green cabbage, shredded
- ½ cup hot sauce (such as Frank’s RedHot Original Cayenne Pepper Hot Sauce)
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon cumin, ground
- 1 teaspoon paprika
- 2 tablespoons extra-virgin olive oil (plus 1 teaspoon)
- 4 cups boneless, skinless chicken breasts, sliced lengthwise into 1″ thick strips
- 4 large flour tortillas, warmed
Preparation
- To make buffalo chicken wrap, take a small bowl, add blue cheese, mayonnaise, vinegar, salt, and black pepper, and mix.
- Add carrots and cabbage and toss to coat. Cover and refrigerate until ready to use.
- Mix hot sauce, cayenne, garlic powder, cumin, paprika, oil, salt, and black pepper in another bowl. Reserve 1⁄4 cup of the sauce; cover and refrigerate until ready to use.
- Add chicken to the bowl with the remaining hot sauce mixture; toss to coat.
- Cover and refrigerate for at least 30 minutes or up to 24 hours.
- In a large skillet over medium-high heat, heat the remaining oil.
- Remove chicken from marinade, add to skillet, and cook until cooked through and no longer pink (for about 4 to 5 minutes).
- Divide blue cheese slaw, buffalo chicken, and reserved hot sauce between your tortillas. Tightly roll up and serve your buffalo chicken wrap warm.
Voila! Your buffalo chicken wrap is ready to be devoured. Serve it with some sauce or dip on the side and a cold salad, and you have a healthy meal without much effort. The best thing about this buffalo chicken wrap is that since you can marinate the chicken a day before, you just have to make the slaw during mealtime and assemble the tortillas before serving, so you can wrap up your kitchen shift early.
So, wait no more and make this buffalo chicken wrap today. Also, share your experience with us in the comment section below.
