Buffalo Chicken Wrap
This Buffalo chicken wrap is a quick and delicious meal that can be made with a variety of tortillas. It is stuffed with spicy Buffalo chicken and a crunchy blue cheese slaw made with carrots and cabbage. The wrap can be made with a homemade Buffalo sauce made from oil, hot sauce, garlic powder, cayenne pepper, cumin, and paprika. The wrap is easy to customize, with options to add more or less heat, swap out the slaw for lettuce, or use cauliflower or tofu instead of meat. Greek yogurt can be used instead of mayonnaise, and keto tortillas can be used instead of flour.
Ingredients
- 1/2 c. Crumbled blue cheese
- 1/2 c. Mayonnaise
- Kosher salt
- Freshly ground black pepper
- 1/2 c. shredded carrots
- 1/2 c. shredded green cabbage
- 1/2 c. hot sauce
- 1 tsp. cayenne pepper
- 1 tsp. garlic powder
- 1 tsp. ground cumin
- 1 tsp. paprika
- 2 tbsp. extra-virgin olive oil divided
- 1.5 lb. boneless skinless chicken breasts sliced lengthwise into 1″-thick strips
- 4 large flour tortillas warmed
Instructions
- In a small bowl, whisk blue cheese, mayonnaise, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add carrots and cabbage and toss to coat. Cover and refrigerate until ready to use.
- In a medium bowl, whisk hot sauce, cayenne, garlic powder, cumin, paprika, 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Reserve 1/4 cup sauce; cover and refrigerate until ready to use.
- Add chicken to bowl with remaining hot sauce mixture; toss to coat. Cover and refrigerate at least 30 minutes or up to 24 hours.
- In a large skillet over medium-high heat, heat remaining 1 teaspoon oil. Remove chicken from marinade, add to skillet, and cook until cooked through and no longer pink, 4 to 5 minutes. Discard marinade.
- Divide blue cheese slaw, chicken, and reserved hot sauce between tortillas. Tightly roll up and serve.