This crispy buffalo chicken wrap brings your favorite bar food home in a delicious and easy lunch wrap. Enjoy this spicy buffalo chicken tortilla made with fresh ingredients like homemade crunchy fried chicken breast, tangy buffalo sauce, crispy lettuce and cool and creamy ranch dressing.
This buffalo chicken tortilla is ideal for serving for lunch or dinner. The spicy chicken wrap is ready in only 30 minutes, so it’s perfect for busy weeknights or a quick lunch. The spicy, tangy flavors will alight your senses and satisfy your belly, but it’s also easy to adjust the heat level of this crispy buffalo chicken wrap so you get a meal you will enjoy at every bite. This is sure to become a part of your regular meal rotation.
If you love wraps, try my Easy Chicken Caesar Wrap or my Chicken Avocado Wrap.
Why You’ll Love This Easy Chicken Wrap Recipe
- It’s bursting with flavor. From the crispy chicken to the spicy buffalo sauce and the creamy ranch, this spicy chicken wrap has layers of flavor.
- It’s so quick. Make homemade chicken strips and have this tasty sandwich on the table in under 30 minutes.
- It’s perfect for parties. This recipe is simple, easy to double, and can be made in advance, making it ideal for serving a crowd.
Buffalo Chicken Wrap Ingredients
- Chicken Breasts: Slice the breasts horizontally into halves, so they are thinner and cook quicker.
- Salt and Pepper: Season to taste with kosher salt and cracked black pepper.
- Breading: A three-part dredge of flour, eggs, and panko bread crumbs give these chicken strips a crispy coating.
- Vegetable Oil: Use your favorite light, neutral oil for frying.
- Buffalo Sauce: Select your favorite store-bought buffalo sauce, such as Frank’s hot sauce.
- Tortillas: Use burrito-size flour tortillas or substitute flavored or low-carb wraps if preferred.
- Lettuce: Shredded iceberg lettuce adds crunch and coolness to the wrap.
- Ranch: We used ranch dressing, but you can substitute blue cheese if preferred.
How To Make Crispy Buffalo Chicken Wrap
- Prepare the chicken. Pat dry the chicken halves with a kitchen towel and season them with salt and pepper. Dredge the chicken first in the flour, then in the egg mixture, and finally in panko bread crumbs until well coated.
- Fry the chicken. Heat a wide skillet with oil on medium heat. Once the oil is heated, add the chicken breast and cook until golden and crispy flip it on the other side to cook further.
- Coat with buffalo sauce. Cut the crispy chicken into strips and add it to a bowl along with the buffalo sauce and coat them well.
- Assemble the wrap. To assemble the wrap, warm the tortillas and arrange the chopped lettuce in the center. Add the chicken pieces and top it with a drizzle of ranch. Seal the tortilla like a burrito and slice it in half and enjoy.
Tips To Make This Spicy Chicken Wrap
- Use leftover chicken to make this wrap even faster.
- Replace the fried chicken with grilled chicken for a lighter sandwich.
- Stir a little honey into the buffalo sauce for a touch of sweetness.
- Customize this sandwich with sliced avocado, crumbled blue cheese, bacon or your favorite additions.
- Warm the tortilla in the microwave or a skillet before filling, as it will make them so much easier to fold.
- Don’t overfill the wraps.
- Always cook the chicken to a minimum temperature of 165 degrees F when checked with a meat thermometer.
- If you have trouble keeping the wrap closed, secure it with a toothpick.
- When making for a crowd, prep these wraps in advance and serve cold.
Frequently Asked Questions
You can purchase premade buffalo sauce, or you can make your own by combining hot sauce with melted butter. You can add garlic, Worcestershire sauce and a splash of vinegar for the desired flavor. Butter makes the sauce silky and smooth and can control the sauce’s heat level.
Wraps come in all different flavors such as flour, spinach, sun-dried tomato and low carb. The giant burrito-size flour tortillas are the easiest for making a wrap. If you use smaller tortillas, you may need to fold them more like a taco.
I like to serve these warm, right after they have been assembled, but they can be made ahead. Wraps will keep in the fridge in an airtight container for up to 3 days and reheated in the microwaved, then crisped in a warm skillet or grill pan.
I wouldn’t recommend freezing these wraps, but you can freeze the leftover fried chicken in an airtight container for up to 3 months.
This easy lunch wrap will pair perfectly with Crispy Air Fryer French Fries, Crispy Air Fryer Sweet Potato Fries, Spicy Baked Zucchini Fries, or The BEST Crispy Potato Wedges.
More Buffalo Recipes
- Buffalo Chicken Stuffed Peppers
- Healthy Buffalo Chicken Salad
- Crispy Buffalo Chicken Salad
- Buffalo Chicken Mac and Cheese
- Buffalo Cauliflower Wings
I hope you enjoy all the recipes I share with you, including this delicious Buffalo chicken tortilla recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Crispy Buffalo Chicken Wrap
Ingredients
- 2 whole chicken breasts sliced horizontally into halves
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup all-purpose flour
- 2 whole eggs
- ½ cup panko bread crumbs
- 2 tablespoons vegetable oil
- ¼ cup buffalo sauce
- 4 large flour tortillas
- 1 cup lettuce shredded
- 4 tablespoons ranch
Instructions
- Pat dry the chicken halves with a kitchen towel and season them with salt and pepper.
- Dredge the chicken first in the flour, then in the egg mixture, and finally in panko bread crumbs until well coated.
- Heat a wide skillet with oil on medium heat. Once the oil is heated, add the chicken breast and cook until golden and crispy and flip it on the other side to cook further.
- Cut the crispy chicken into strips and add it to a bowl along with the buffalo sauce and coat them well.
- To assemble the wrap; warm the tortillas and arrange the chopped lettuce in the center. Add the chicken pieces and top it with a drizzle of ranch.
- Seal the tortilla like a burrito and slice it in half and enjoy.
Notes
- Use leftover chicken to make this wrap even faster.
- Replace the fried chicken with grilled chicken for a lighter sandwich.
- Stir a little honey into the buffalo sauce for a touch of sweetness.
- Customize this sandwich with sliced avocado, crumbled blue cheese, bacon or your favorite additions.
- Warm the tortilla in the microwave or a skillet before filling, as it will make them so much easier to fold.
- Don’t overfill the wraps.
- Always cook the chicken to a minimum temperature of 165 degrees F when checked with a meat thermometer.
- If you have trouble keeping the wrap closed, secure it with a toothpick.
- When making for a crowd, prep these wraps in advance and serve cold.
Easy and delicious! Two things I did differently: cooked the chicken in the air fryer instead of a skillet and added shredded cheddar/jack cheese to the wrap.
Glad you enjoyed the recipe. Thanks for the review.