Buffalo Chicken Wrap with Blue Cheese Dressing
Why this recipe works
- Classic Buffalo flavour: Tossing the cooked chicken in Buffalo sauce gives the filling its sharp, buttery heat and helps the sauce cling evenly.
- Fresh crunch: Romaine and celery cut through the warm, spicy chicken with crispness and freshness.
- Fast cooking: Thin strips of chicken cook quickly in a frying pan, keeping the whole wrap within a weeknight-friendly timeframe.
Get the most out of this recipe
Adjust the heat
- For less heat: Use a little less Buffalo sauce and lean on extra blue cheese dressing for a cooler, creamier finish.
- For more heat: Choose a hotter Buffalo wing sauce or add a small splash more after the chicken has been coated.
- Keep it balanced: Celery, lettuce and blue cheese dressing are important here; they stop the wrap from tasting one-dimensional.
Texture tips
- Assemble just before eating: Keep the lettuce, celery and tortilla separate from the hot chicken until serving so the wrap stays crisp and pliable.
- Use thighs for a juicier filling: Boneless, skinless chicken thighs work well if you prefer a richer texture; cook them until fully done before saucing.
Common mistakes
- Avoid dry chicken: Cook the chicken only until golden and cooked through, then add the sauce briefly so it coats rather than reduces too far.
- Do not overfill the tortilla: A tight line of filling down the centre makes the wrap easier to roll and prevents it from splitting.
Make-ahead tips
- Store parts separately: If preparing ahead, refrigerate the Buffalo chicken separately from the lettuce, celery and tortillas.
- Reheat before assembling: Warm the chicken in a frying pan over a medium heat until piping hot, then build the wrap fresh.
Equipment you'll need
Ingredients
Instructions
- Shred the romaine lettuce and thinly slice the celery. Set both aside so they stay crisp while you cook the chicken.
- Slice the chicken breast into thin strips. Heat the olive oil in a large frying pan over a medium-high heat, then cook the chicken for 6 to 8 minutes, turning, until golden and cooked through.
- Reduce the heat to medium and pour in the buffalo wing sauce. Toss for 1 to 2 minutes until the chicken is glossy and the sauce clings to it.
- Warm the flour tortillas in a dry pan for 20 to 30 seconds per side, or until soft and pliable. Lay them on a board and spread the blue cheese dressing down the centre of each.
- Top with the romaine lettuce and celery, then pile on the warm buffalo chicken. Fold in the sides and roll up tightly; slice in half and serve straight away.
Recipe notes
Tips
- For a neater wrap, keep the filling in a tight line down the centre and avoid overfilling.
- If your buffalo wing sauce is very hot, use a little less and add extra blue cheese dressing for balance.
- Chicken should be cooked until piping hot throughout with no pink remaining; take extra care for young children, pregnant people, and anyone with a weakened immune system.
Substitutions
- Replace Chicken breast with Chicken thighs boneless skinless for a juicier filling; cook for an extra 2 to 3 minutes until cooked through.
- Replace Blue cheese dressing with Caesar dressing for a milder, creamy finish.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If needed, refrigerate the buffalo chicken separately from the lettuce and tortillas, then reheat the chicken in a frying pan over a medium heat until piping hot and assemble just before serving.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (25min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Gluten Milk Wheat
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