These Shredded Buffalo Chicken Wraps are the ultimate no-fuss lunch! They’re also a perfect opportunity to use up some leftovers you’ve got knocking about in the fridge and couldn’t be any more delicious if they tried.
If I had a pound for every time I’ve made this for lunch, I’d be a very wealthy man 🤣. If you’re looking for a quick and easy lunch idea that’s truly timeless, you’ve come to the right place. Follow me…
Shredded Buffalo Chicken
What kind of chicken to use?
I typically use leftover rotisserie chicken, just because that’s usually what I’ve got on hand. However, you can definitely cook up some fresh chicken and use that instead if you’d prefer. In both cases, I recommend shredding the chicken, as opposed to dicing it. That way it’s more likely to stay intact in the wrap and it soaks up the sauce a little easier.
What kind of sauce to use?
For this recipe, I do use a homemade buffalo sauce, but feel free to use store-bought if that is more convenient for you. In such case, I recommend Franks Red Hot Buffalo Wings Sauce. Just definitely make sure it’s not regular hot sauce, otherwise, your mouth will be in flames!
Buffalo Chicken Wraps
I love a lettuce, cabbage and carrot combo. I think it really works, especially in the context of buffalo chicken. It offers the perfect amount of colour, crunch and flavour whilst still allowing the chicken to champion the wrap.
I find things such as tomatoes and cucumber a little distracting. Plus they’ve got pretty high water contents, which alongside the buffalo chicken and blue cheese sauce could turn things a little sloppy!
But either way, stick with a flour tortilla and keep the salad:chicken ratio under control and you’ll be fine.
Buffalo Chicken Wraps FAQ
Do I serve these hot or cold?
I recommend cold. You could warm them up by toasting them in a dry pan, or, heating the buffalo sauce before mixing it with the chicken and heating the wraps. However the steam softens the veg pretty quickly, so they tend to be a tad sloppy.
What else could I add to these wraps?
These wraps are awesome as they are, but you could consider the following:
- Cheese (Monterey Jack works great)
- Spring Onion
As I mentioned, I’d steer away from things such as cucumber and tomato, otherwise, the wraps end up on the soggier side!
Can I make buffalo chicken wraps ahead of time?
Personally, I like making wraps fresh. Especially these as they are quite saucy (buffalo sauce/blue cheese sauce) the veg & wrap tends to go soggy if made in advance. If you want to get ahead of the game you can still make the blue cheese sauce and combine chicken with buffalo sauce and cover/store overnight in the fridge.
Serving Buffalo Chicken Wraps
Once you’ve tightly wrapped them, just slice them in half and tuck right in!
What to serve with Buffalo Chicken Wraps?
Alrighty, let’s tuck into the full recipe for these buffalo chicken wraps shall we?!
How to make Buffalo Chicken Wraps (Full Recipe & Video)
Shredded Buffalo Chicken Wraps
- Medium Bowl (and two forks to shred chicken if haven't already)
- Sharp Knife & Chopping Board
- Spatula or Spoon
- Box Grater
Ingredients (check list):
- 4x 10" Flour Tortilla Wraps
- 2 packed cups (~300g) Cooked Shredded Chicken (see notes)
- 1/2 cup / 125ml Buffalo Sauce, or as needed (see notes)
- 4 tbsp Blue Cheese Sauce (see notes)
- 1 large Carrot, peeled, grated and squeezed with your hands to remove moisture
- 1/4 whole Iceberg Lettuce, finely sliced
- 1/4 whole Red Cabbage, finely sliced
- In a medium-sized bowl, combine 2 packed cups (~300g) shredded chicken with 1/2cup/125ml buffalo sauce.
- Lay out your wraps and in the bottom centre stack in this order: blue cheese sauce, lettuce, carrot, cabbage, buffalo chicken.
- Fold over the bottom of the wrap to cover the filling. Fold in the sides and tightly roll into a mini burrito/wrap. Enjoy!
Quick 1 min demo!
- Heat a little oil in a deep pan, fry each side of the chicken on high just to get some colour.
- Pour in enough water (or chicken stock) to cover the chicken, place a lid on top and poach on a simmer until the centre is no longer pink. The chicken temp should reach 165f/74c on a thermometer. Depending on size this should take between 8-12 minutes.
- Place in a bowl and with two forks, shred to desired texture. b) Buffalo Sauce - Most supermarkets/grocery stores will sell Original Buffalo Sauce so feel free to use that if you aren't keen on making Homemade Buffalo Sauce. c) Blue Cheese Sauce - You can use my Homemade Blue Cheese Dip or pick up some store bought blue cheese sauce (usually in the salad dressing/sauce section). If you're not keen on blue cheese you can sub Ranch! d) Sauciness - Personally I love my wraps drowned in both buffalo and blue cheese Sauce. However, to control the sauce content simply add the buffalo sauce little by little into the chicken and stop at desired texture. It's much easier to add more than take it out! At the same time feel free to alter the amount of blue cheese sauce too. e) Additions - These are awesome as they are, but here's some ideas for additions if you fancy something a little extra:
- Cheese (Monterey Jack works great)
- Spring Onion
Your Private Notes:
If you’re looking for similar recipes then do check out these beauties:
Buffalo Chicken Recipes: Buffalo Chicken Meatballs (stuffed with blue cheese) | Buffalo Chicken Mac and Cheese | Buffalo Chicken Crunchwraps | Buffalo Chicken Salad
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