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Buffalo Chicken Wrap

This Buffalo Chicken Wrap is a great way to use my air fryer buffalo chicken for an on-the-go lunch or dinner. Stuff it with everything from lettuce to pickle de gallo for a delicious hand-held meal.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Lunch, Main Course

Servings:

Calories: 270kcal

Author: Davinah

Equipment

Air fryer

Ingredients

Air Fryer Buffalo Chicken

1.25 lb Chicken Breasts boneless and skinless
1/4 tsp Natural Ancient Sea Salt
1/2 tsp Black Pepper
1/2 tsp Smoked Paprika
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
2 tbsp Avocado oil or Olive Oil

Buffalo Sauce

1/3 cup Frank's Red Hot Sauce
1 tbsp Butter melted, unsalted

Wrap Ingredients

3 Burrito Size Flour Wraps
2 cups romaine lettuce shredded
½ cup cherry tomatoes halved or quartered
½ cup red onions thinly sliced
Homemade Blue Cheese Dressing click for recipe

Instructions

Make the Air Fryer Buffalo Chicken

Mix the spices together in a small bowl.
Preheat the air fryer to 400 °F for 5 minutes.
Add the chicken breasts to a large mixing bowl with the spices and oil. Toss to coat the chicken evenly.
Place the chicken breasts in a single layer in the air fryer basket.
Air fry at 400 °F for 7-9 min per side, depending on how large your chicken breasts are.
Mix the buffalo sauce ingredients.
Toss the cooked chicken in sauce, allow it to rest in the Buffalo sauce for 5 minutes. Then, cut the chicken breast into thin slices.

Assemble the Wraps

Heat a large cast iron pan, or another non-stick pan or griddle to medium-high heat for 2-3 minutes.
Add the burrito wraps 1 at a time and heat for 10-15 seconds per side.
For each wrap: Add 2-3 large spoonfuls of blue cheese dressing, chicken with some of the hot sauce, and a generous amount of lettuce, tomatoes, and red onions.
Close the wrap, add it back to the pan, and toast both sides of the closed wrap for additional browning.
Leftover sauce can be served with the wrap in a dipping cup along with extra blue cheese.

Notes

Switch the chicken method: Air fryer buffalo chicken is my go-to, but Instant Pot buffalo chicken works perfectly here too. Shredded rotisserie, Instant Pot Shredded Chicken or leftover Seared Cast Iron Skillet Chicken Breasts are easy shortcuts if you need to save time. Just mix it with the buffalo sauce. You'll need about 2.5 cups of cooked chicken.
Change the greens: Romaine adds crunch, but spinach, arugula, or shredded cabbage (including coleslaw) all work. Add cucumbers if you want more texture.
Keep it budget-friendly: Store-bought blue cheese dressing is completely fine here. I prefer the refrigerated version since it tastes closer to homemade. Use what’s easy.
Make it lower carb: Swap the tortilla for a large lettuce leaf or use your favorite low-carb wrap.
Turn up the flavor: Add extra buffalo sauce inside, mix in crispy air fryer bacon or air fryer turkey bacon, or drizzle a little more dressing before rolling. Build it how you like it.

Nutrition