This super easy buffalo chicken wrap will have you feeling like you’re dining at your favourite American restaurant. This recipe is quick, easy, delicious and a little spicy!
This easy buffalo chicken wrap really is the best!! It’s one of our favourite lunch and dinner dishes. It’s so simple to make yet so full of flavour.
Frank’s Red Hot is one of our go-to hot sauces. It’s so tasty and the heat level is just right so it doesn’t overpower a dish. We use it as a topping on its own or as a sauce to coat chicken, as we have done here.
Frank’s has a Red Hot Buffalo sauce in addition to its original recipe, and both taste delicious in this wrap.
Delicious as it may be, this wrap may not be a kid-friendly option if your children don’t like heat. We just opt to serve plain chicken for the littles and the buffalo version for the grown-ups.
Our three year-old is quite adventurous and always asks for a little bit of sauce, so they might surprise you.
Preparing the Easy Buffalo Chicken Wrap
Ingredients
Rotisserie Chicken: My preference for rotisserie chicken for this recipe is solely based on its ease and simplicity. I would never make a rotisserie chicken just to chop it up but they are so affordable in the ready-made section of the grocery store that it’s hard to pass it up. Try to get a herb-based flavour as opposed to something saucy like BBQ.
Corn starch: Corn starch is a flour made from corn kernels. It is a white powder, finer than other flours and is most often used as a thickening, as it is in this recipe.
Butter: Butter is churned milk or cream and is high in fat. It is solidified when refrigerated, holds a semi-soft, spreadable consistency at room temperature, or can be liquefied when heated.
Frank’s Red Hot sauce: Premium blended aged cayenne peppers add a kick of heat and a whole lotta flavour in this hot pepper sauce.[i]
Tortillas: I use 7-inch white flour tortillas for most of my wraps. The flavour is not overwhelming and the wraps are easy to roll to enclose all the ingredients. If you like your wraps grilled it also toasts very nicely on a pan or a panini press.
Toppings: The toppings are entirely up to you. I have listed my favourites but feel free to pick and choose. I’d love to hear about other combinations in the comments below.
How to Make Easy Buffalo Chicken Wraps
The sauce is the most important part of this wrap. If you do nothing else the same, stick to the sauce recipe. I promise you won’t regret it.
So, here we go!
Make the Buffalo Chicken
Start by making the sauce. Add butter to a small pot and melt on medium heat.
Once the butter is melted and starts to bubble a little, add the cornstarch. Whisk the mixture vigorously to prevent clumps. Stir until the corn starch has fully dissolved.
Simmer until the
mixture starts to brown just slightly, then add the Frank’s Red Hot. Whisk the sauce until everything is well combined. The butter will naturally separate from the Red Hot at first but keep stirring. I promise they will come together.
Simmer for a couple of minutes until the sauce thickens. Once it reaches a thicker consistency, remove it from the heat.
Next, get the chicken ready. Remove the meat off the bones of half of a rotisserie chicken. Dice the meat into small pieces.
Add some butter to a large skillet and melt on medium heat. Once heated, add to the large skillet and heat for a few minutes, tossing gently to prevent burning.
Once warmed, add the sauce to the chicken and stir to coat.
Wrap it Up!
Next prep your wrap toppings. Wash and dry the lettuce. Wash and slice/dice the tomatoes. If using, make the garlic aioli.
Lay a tortilla wrap on a plate. Spread some garlic aioli in the middle of the tortilla. Top with a leaf of romaine and a slice of cheese. Add a quarter of the buffalo chicken to the wrap and top with tomatoes and pickle slices. Wrap everything together and enjoy!
Are you looking to make an easy vegetarian buffalo wrap?
No problem!! Try it with cauliflower. Break up half a cauliflower into small florets. Coat them in the sauce you made and then bake in the oven at 400°F until softened, roughly 30 minutes depending on the size of the florets.
Serving the Easy Buffalo Chicken Wrap
Buffalo chicken wraps are quite hearty all on their own, especially for lunch. But if you’re feeding some very hungry guests try it with a side of sweet potato fries or a simple Caesar salad.
Also, try it with our ranch dressing to make it a buffalo chicken ranch wrap. That’s all it takes to change up your meal.
Substitutions
Rotisserie chicken: There are other easy options if you don’t like rotisserie chicken. For example, our local grocery store sells the best ready-made chicken fingers that we coat in our buffalo sauce and add to these wraps.
See Video With Chicken Fingers
If going to the store is not an option you can try any one of the following alternatives:
- Bake chicken breast/thighs in the oven
- Bake frozen chicken fingers or chicken nuggets
- Use left-over takeout chicken nuggets
- Bake frozen popcorn chicken
- Cook frozen chicken burgers and cut them into small pieces
Once you cook your choice of chicken, coat it in the buffalo sauce and you heave buffalo chicken ready to go.
Are you looking for delicious sides? Check out our recipes:
Let us know in the comments if you have any questions. And if you like this recipe be sure to leave us a five-star rating below.
Easy Buffalo Chicken Wrap Recipe
Equipment
- Knife
- Small pot
- Medium bowl
Ingredients
- ½ Rotisserie Chicken
- 2 tbsp Butter
- 1 tsp Corn starch
- ½ cup Frank’s Red Hot Buffalo sauce or the original Red Hot
- 8 7-inch tortillas note 1
Toppings (Optional):
- Romaine Lettuce
- grape or cherry tomatoes
- Cheese
- G&K Garlic Aioli
- Sandwich pickle slice
Instructions
- Start by making the sauce. Add butter to the small pot and melt on medium heat.1 tsp Corn starch
- Once the butter is melted and slightly golden add the cornstarch and whisk vigorously until the corn starch has fully dissolved. Simmer until the mixture starts to brown just slightly.
- Next, add the Frank’s Red Hot sauce and whisk until well combined. Simmer for a couple of minutes until the sauce thickens stirring frequently. Remove from heat.
- Now get the chicken ready. Remove the meat off the bones of half of a rotisserie chicken. Dice the meat into small pieces.
- Add some butter to a large skillet and melt on medium heat. Once heated, add to the large skillet and heat for a few minutes, tossing gently to prevent burning.
- Once warmed, add the sauce to the chicken and stir to coat.
- Next prep your wrap toppings. Wash and dry the lettuce. Wash and slice/dice the tomatoes. If using, make the garlic aioli.
- Lay a tortilla wrap on a plate. Spread some garlic aioli in the middle of the tortilla. Top with a leaf of romaine and a slice of cheese. Add a quarter of the buffalo chicken to the wrap and top with tomatoes and pickle slices. Wrap everything together and enjoy!
Video
Nutrition
[i] https://www.franksredhot.com/en-ca/products/franks-redhot-original-cayenne-pepper-sauce
