The Best Buffalo Chicken Wrap
This is one of the best, if not THE BEST, chicken wrap recipes you will ever have! This Buffalo Chicken Wrap turns rotisserie chicken into a high-protein meal in just 15 minutes. Packed with fresh veggies and a Greek yogurt cilantro mayo, this wrap is creamy, perfectly spicy, and delicious.
Servings: 4 Servings
Calories: 434kcal
Ingredients
- 4 Wraps or Tortillas gluten-free
- 2 Cups Rotisserie Chicken chopped or shredded
- 4 Strips Bacon
- ½ Cup Green Onion chopped
- ¼ Cup Cilantro chopped
- 1 Cup Shredded Lettuce
- 1 Roma Tomato chopped
- ¼ Cup Hot Sauce Frank’s Hot Sauce
- 1 Tablespoon Garlic Powder
- 2 Teaspoons Onion Powder
- 1 Teaspoons Salt
- 1 Teaspoon Pepper
- 1 Avocado sliced
- Pickled Onions
- Pickles
Greek Yogurt Cilantro Mayo
- ½ Cup Greek Yogurt 2% milkfat
- ¼ Cup Cilantro chopped
- ¼ Cup Green Onion chopped
- ½ Tablespoon Garlic Powder
- ½ Teaspoon Salt
Instructions
- Cook 4 bacon strips in a cold skillet over medium heat, allowing the fat to render slowly for even crisping (about 8-10 minutes). Transfer to paper towels and chop once cooled. Dice or shred 2 cups of rotisserie chicken. In a large bowl, combine chicken, chopped bacon, chopped green onion, fresh cilantro, Frank's buffalo sauce, garlic powder, onion powder, salt, and pepper.
- Blend Greek yogurt, fresh cilantro, green onion, garlic powder, and salt until smooth and creamy for the Greek yogurt cilantro mayo. This takes 30 seconds in a high-speed blender. Dice 1 Roma tomato into ¼-inch pieces. Combine with 1 cup shredded iceberg lettuce and 2 tablespoons cilantro mayo. Toss gently.
- Warm the tortilla for 10 seconds in the microwave, then lay the tortilla flat, and spread 2-3 tablespoons of cilantro mayo in a vertical strip down the center. Layer ½ cup buffalo chicken over the cilantro mayo, then add the salad, pickled onions, pickles, and avocado. To wrap, fold the bottom edge up and tuck it snugly over the filling, then fold both sides inward like an envelope. Roll the wrap tightly away from you while keeping gentle pressure on the sides so it stays compact, finishing seam-side down to help it hold its shape.
- Heat 1 teaspoon of olive oil in a skillet over medium heat. Place the chicken wrap seam-side down. Sear for 30 seconds without moving, this creates a "structural crust" through the Maillard reaction that seals the seam. Turn the heat to low, then flip and sear the other side for about 2 minutes, then back to the other side for another minute, or until golden brown.
Notes
- The Golden Ratio: Use 25g buffalo sauce per 100g chicken (about ¼ cup per 2 cups chicken). This delivers bold flavor without oversaturating the tortilla.
- Prevent a Soggy Wrap: Pat rotisserie chicken completely dry before adding sauce. Excess moisture is the #1 reason a crispy buffalo chicken wrap loses structure.
- Don't Skip the Sear: That 30-second seam-side sear creates a moisture-resistant crust that helps the wrap stay warm & crisp longer.
- Use the Envelope Fold: Create clean structural folds by folding the bottom up first, then bringing the sides inward at 45-degree angles before rolling tightly. This forms three key tension points that evenly distribute pressure and significantly reduce blowouts.
- Warm the Tortillas: Microwave 10 seconds before wrapping so the tortilla is flexible & won't tear.
Nutrition
Calories: 434kcal | Carbohydrates: 28g | Protein: 39g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 115mg | Sodium: 2487mg | Potassium: 472mg | Fiber: 10g | Sugar: 4g | Vitamin A: 640IU | Vitamin C: 23mg | Calcium: 62mg | Iron: 1mg
