Buffalo Chicken Wrap Recipe

Name: Buffalo Chicken Wrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons hot pepper sauce (I use Frank's RedHot ); 3 tablespoons white vinegar, divided; ¼ teaspoon cayenne pepper; 2 teaspoons extra-virgin olive oil; 1 lb chicken tenders; 2 tablespoons reduced-fat mayonnaise; 2 tablespoons nonfat plain yogurt; fresh ground pepper, to taste; ¼ cup crumbled blue cheese; 32 inches whole wheat tortillas; 1 cup shredded romaine lettuce; 1 cup sliced celery; 1 large tomatoes, diced

Servings: persons

2 tablespoons hot pepper sauce (I use Frank's RedHot )
3 tablespoons white vinegar, divided
¼ teaspoon cayenne pepper
2 teaspoons extra-virgin olive oil
1 lb chicken tenders
2 tablespoons reduced-fat mayonnaise
2 tablespoons nonfat plain yogurt
fresh ground pepper, to taste
¼ cup crumbled blue cheese
32 inches whole wheat tortillas
1 cup shredded romaine lettuce
1 cup sliced celery
1 large tomatoes, diced

1
Whisk hot pepper sauce, 2 tablespoons vinegar and cayenne pepper in a medium bowl.
2
Heat oil in a large nonstick skillet over medium-high heat.
3
Add chicken tenders; cook until cooked through and no longer pink in the middle, 3 to 4 minutes per side.
4
Add to the bowl with the hot sauce; toss to coat well.
5
Whisk mayonnaise, yogurt, pepper and the remaining 1 tablespoon vinegar in a small bowl.
6
Stir in blue cheese.
7
To assemble wraps: Lay a tortilla on a work surface or plate.
8
Spread with 1 tablespoon blue cheese sauce and top with one-fourth of the chicken, lettuce, celery and tomato.
9
Drizzle with some of the hot sauce remaining in the bowl and roll into a wrap sandwich.
10
Repeat with the remaining tortillas.

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons hot pepper sauce (I use Frank's RedHot ), 3 tablespoons white vinegar, divided, ¼ teaspoon cayenne pepper, 2 teaspoons extra-virgin olive oil, and more.

Yes, Buffalo Chicken Wrap falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Buffalo Chicken Wrap

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions