Spicy Buffalo Chicken Wraps Buffalo Wild Wings Style

Like many people, I used to think the only way to get those perfect Buffalo Wild Wings-style chicken wraps was to head to the restaurant. That’s just how it was in our house – when we wanted that spicy buffalo kick, we’d grab our keys and go.

But here’s the thing – making these wraps at home isn’t as tricky as you might think. The secret isn’t in some fancy technique or hard-to-find ingredients. It’s all about getting that sauce right and knowing how to prep your chicken. Once you’ve got those basics down, you’ll wonder why you ever thought you needed to leave the house for these.

What Kind of Chicken Should I Use?

For buffalo chicken wraps, boneless, skinless chicken breasts are your best bet, though you could also use chicken tenders if you prefer. Fresh chicken works great, but if you’re using frozen chicken breasts, just make sure they’re completely thawed and patted dry before cooking to help get that nice crispy exterior. While chicken breasts are the traditional choice, you could swap in boneless chicken thighs if you want something a bit more flavorful and juicy – just keep in mind they might take a few extra minutes to cook through. For the best results, try to cut your chicken pieces into similar-sized chunks (about 1-inch pieces) so they cook evenly and stay tender.

Options for Substitutions

This wrap recipe is pretty flexible and you can switch things up based on what you have in your kitchen:

• Chicken breasts: You can easily use chicken thighs instead – they’re actually more juicy! Or make it vegetarian by using cauliflower florets or firm tofu chunks (just make sure to press the tofu well first).
• Buffalo wing sauce: Frank’s is the go-to, but any buffalo-style hot sauce works. You can even mix regular hot sauce with melted butter (2 parts hot sauce to 1 part butter) to make your own buffalo sauce.
• Flour and cornstarch coating: For a gluten-free option, use rice flour or cornstarch only. If you’re low on cornstarch, just use all flour – the coating won’t be quite as crispy but it’ll still taste good!
• Ranch dressing: Blue cheese dressing is a classic swap. For a lighter option, try Greek yogurt mixed with ranch seasoning, or mashed avocado with a squeeze of lime.
• Tortillas: Any large wrap works here – try spinach wraps, whole wheat tortillas, or even lettuce wraps for a low-carb version.
• Mexican cheese mix: Feel free to use any shredded cheese you have – cheddar, monterey jack, or even crumbled blue cheese would work great here.

Watch Out for These Mistakes While Cooking

The biggest challenge when making buffalo chicken wraps is preventing the chicken from becoming tough and dry – the secret is to not overcook the pieces, as they only need about 3-4 minutes per side until they’re golden brown and cooked through. Another common mistake is oversaturating the tortillas with sauce, which can make them tear and become difficult to roll – instead, toss the chicken in just enough buffalo sauce to coat it well, and let people add extra sauce at the table if they want more heat. For the crispiest chicken coating, make sure to let the flour-cornstarch mixture stick well to each piece before frying, and don’t crowd the pan – working in batches keeps the oil temperature steady and gives you that perfect crispy exterior. To keep your wraps from falling apart, warm the tortillas slightly before assembling and place the lettuce down first to create a barrier between the sauce and the tortilla.

What to Serve With Buffalo Chicken Wraps?

These spicy buffalo chicken wraps pair perfectly with cooling side dishes that help balance out the heat. A crisp celery and carrot stick platter with extra ranch or blue cheese dressing is my go-to side – it’s simple but works so well with the buffalo flavors. For something more substantial, try a creamy coleslaw or a simple potato salad, which both offer nice contrast to the wrap’s kick. If you’re feeding a crowd, putting out some kettle-cooked chips or crispy french fries on the side turns these wraps into a filling meal that everyone will love.

Storage Instructions

Keep Fresh: If you’ve got leftover buffalo chicken, place it in an airtight container and pop it in the fridge for up to 3 days. Keep the fresh ingredients (lettuce, tomatoes) separate from the chicken to maintain their crispness. For best results, store the tortillas in their original packaging or a zip-top bag at room temperature.

Prep Ahead: Want to meal prep? Cook the buffalo chicken ahead of time and store it in the fridge. When you’re ready to eat, just warm up the chicken and assemble your wrap with fresh ingredients. This makes lunch prep super quick and easy during the week!

Warm Up: To warm up leftover buffalo chicken, heat it in the microwave in 30-second intervals until hot, or warm it in a skillet over medium heat. Once heated, build your wrap with fresh toppings. Pro tip: giving your tortilla a quick warm-up makes it more flexible and less likely to tear when wrapping!

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 100-110 g
• Fat: 50-60 g
• Carbohydrates: 110-120 g

Ingredients

For the chicken coating:

• 1 tsp garlic powder (for best flavor)
• 3 tbsp cornstarch
• 1/3 cup all-purpose flour (I use King Arthur all-purpose flour)
• 1/8 tsp cayenne pepper

For the buffalo chicken:

• 1 lb boneless skinless chicken breasts (cut into 1-inch pieces)
• 1 tbsp olive oil
• 1/3 cup buffalo wing sauce (I prefer Frank’s RedHot Buffalo Wings Sauce)

For the wraps:

• mexican cheese mix
• chopped tomatoes
• large burrito-size tortillas
• ranch dressing
• shredded lettuce

Step 1: Prepare the Coating and Chicken

Heat a large skillet over medium high heat.

While the skillet is heating, in a large bowl, mix together cornstarch, flour, cayenne, and garlic powder.

Season the chicken pieces with pepper, then dredge them in the flour mixture, ensuring each piece is fully coated.

Step 2: Cook the Chicken

Add 1 tablespoon of olive oil to the now hot skillet and let it heat up.

Place the coated chicken pieces into the pan and cook them, approximately 3 to 4 minutes per side, until they are golden and cooked through.

Once done, remove the chicken from the skillet, set it aside in a bowl, and toss with ⅓ cup of buffalo wing sauce to evenly coat the chicken.

Step 3: Prepare the Tortillas

Using the same skillet, fry up the tortillas over medium heat for about 10 seconds per side.

This quick fry will make the tortillas more pliable and enhance their flavor.

Step 4: Assemble the Wraps

Lay each tortilla flat and start assembling your wraps.

Place a scoop of the buffalo chicken onto each tortilla.

Top it with some ranch dressing, add lettuce, tomatoes, and finish with a sprinkle of cheese.

Roll the tortillas up tightly to enclose the filling.

Step 5: Serve and Enjoy

Once the wraps are assembled, serve them immediately while they are warm.

Enjoy the perfect balance of spicy buffalo chicken and creamy ranch in every bite!