Ingredients
Chicken and Sauce
- 1.1 pounds boneless skinless chicken breasts, cut into thin strips
- 1.1 tablespoons olive oil, for cooking
- 0.55 cup buffalo hot sauce (such as Frank’s RedHot)
- 0.55 teaspoon smoked paprika (or regular paprika)
- 0.55 teaspoon garlic powder
- Pinch of salt, to taste
Wrap Assembly
- 4 large flour tortillas
- 0.55 cup ranch dressing (or blue cheese dressing if preferred)
- 2.2 cups romaine lettuce, chopped
- 0.55 cup carrots, shredded
- 1 medium red onion, thinly sliced into half moons
- 0.55 cup shredded cheddar cheese, for topping
Instructions
- Prepare the chicken strips: Heat olive oil in a skillet over medium-high heat. Add the chicken strips and season with smoked paprika, garlic powder, and a pinch of salt. Cook, stirring occasionally, until the chicken is fully cooked and no longer pink inside, about 6-8 minutes.
- Toss chicken in buffalo sauce: Remove the chicken from heat and transfer to a bowl. Pour buffalo hot sauce over the chicken and toss until all strips are evenly coated with the sauce.
- Warm the tortillas: Briefly warm each flour tortilla in a dry skillet or microwave until pliable, about 20-30 seconds each to prevent cracking when wrapping.
- Assemble the wraps: Lay the warm tortillas flat. Spread about 2 tablespoons of ranch dressing down the center of each. Top with a generous handful of chopped romaine lettuce, shredded carrots, sliced red onion, and buffalo chicken strips. Sprinkle shredded cheddar cheese on top.
- Wrap and serve: Fold in the sides of the tortilla and roll tightly from the bottom up to form the wrap. Serve immediately while the chicken is warm and the flavors are fresh.
Notes
- For a spicier wrap, add extra buffalo sauce or a dash of cayenne pepper to the chicken.
- If you prefer a gluten-free option, substitute the flour tortillas with corn or gluten-free wraps.
- Blue cheese dressing is a classic alternative to ranch and pairs well with buffalo sauce.
- Vegetables can be customized or added to your preference, such as cucumbers or tomatoes for extra crunch.
- Leftover chicken can be stored separately in the fridge for up to 3 days and reheated before assembling.
- Prep Time: 6 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: American
