Easy Buffalo Chicken Wraps

Buffalo Chicken Wraps
Elaine Lemm
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 4 servings
Yield: 8 wraps
Nutrition Facts (per serving)
1364 Calories
45g Fat
166g Carbs
71g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1364
% Daily Value*
Total Fat 45g 57%
Saturated Fat 11g 55%
Cholesterol 137mg 46%
Sodium 1863mg 81%
Total Carbohydrate 166g 60%
Dietary Fiber 12g 43%
Total Sugars 7g
Protein 71g
Vitamin C 21mg 103%
Calcium 193mg 15%
Iron 12mg 65%
Potassium 1238mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Wraps are one of the most versatile dishes ever and so, so easy to make. This Buffalo chicken wrap recipe shows you just how fabulous they can be. With the spicy and tangy sauce, soft and tender chicken, and the crunch of great salad ingredients, you have to ask: how much better could things get?

Ingredients

For the Buffalo Sauce:

  • 2 tablespoons unsalted butter

  • 4 tablespoons chili sauce

  • 1 1/2 teaspoons white wine vinegar

  • 2 teaspoons Worcestershire sauce

  • 1 pinch cayenne pepper

  • Freshly ground black pepper, to taste

  • 2 ounces natural yogurt

For the Filling:

  • 4 tablespoons vegetable oil

  • 20 ounces free-range chicken breasts , cubed

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 3 cups lettuce, shredded

  • 3 cups cherry tomatoes, quartered

  • 1 stalk celery, finely sliced

  • 8 soft wraps

  • 1/3 cup fresh cilantro leaves, for garnish

Steps to Make It

Make the Sauce

  1. Gather the ingredients.

  2. Except for the yogurt, put all the sauce ingredients in a saucepan, stir and simmer for five minutes taking care not to let the mixture boil, or worse still, burn.

  3. Allow the sauce to cool, then add the yogurt and stir again. 

  4. The sauce can be stored in the fridge up to two days, until you are ready to use it.

Prepare the Filling

  1. Heat the oil in a large skillet to hot, but not burning. Season the cubed chicken with a pinch of salt and pepper and fry for 8 minutes, stirring the chicken cubes from time to time.

  2. Remove the chicken from the pan with a slotted spoon and drain on kitchen paper. Leave to cool down until warm to the touch, but not hot. Wipe the pan with paper towel and keep to one side.

  3. Cut the chicken into smaller bite-sized pieces, put into a bowl and add enough Buffalo sauce to coat the chicken well.

  4. Reheat the frying pan until hot and quickly warm each wrap in the pan for approximately 20 seconds. Remove to a plate. 

  5. Then, one at a time, place the shredded lettuce, quartered tomatoes, and celery down the center of the wrap. Pile the chicken on top and cover with a little more sauce. Sprinkle with a few cilantro leaves.

  6. Fold the bottom of the wrap over and roll up tightly.  Continue with the remaining wraps.

  7. Serve the wraps immediately with a little extra sprinkling of cayenne pepper and cilantro on the side.

  8. The wraps do not keep well, so eat as soon as prepared and enjoy.

Tips

  • The salad filling can be of your choosing. There are no restrictions with the ingredients mentioned above. Feel free to add different herbs, salad leaves, or whatever takes your fancy. You could try arugula instead of salad leaves, for example. We also found that a little finely shredded leek works well in this recipe giving it added crunch. 
  • Feel free to adjust the amount of chili sauce in the recipe to your taste. Four tablespoons will pack a punch, so start with less and add to if you like it hotter. 

Recipe Variation

  • This recipe is so good using chicken, but do feel free to switch this out with turkey breast instead. We found it works just as well.

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