Looking for a quick and tasty lunch? This buffalo chicken wrap is creamy, with just the right kick of spice, featuring tender chicken in buffalo sauce, crunchy salad, and a light yoghurt ranch-style dressing. It's ready in just 15 minutes!
If you love that spicy, creamy buffalo flavour but don't fancy wings at lunchtime, this buffalo chicken wrap is a brilliant option.
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It's got juicy chunks of chicken coated in smoky paprika and a buffalo sauce, then drizzled in a quick yoghurt-based ranch-style sauce, and wrapped up with crisp lettuce, red onion and tomato.
This one's got a bit of heat, like this chicken fajita wrap, but the Greek yoghurt calms it down, so it's still family-friendly. I like to make the chicken in the air fryer as it's quicker, but a frying pan works just as well.
If you've tried my sweet chilli crispy chicken wrap or chicken tikka wrap, this one's another fab fakeaway-style lunch to add to the list & if you still want more check out these 7 tasty chicken wrap recipes.
🥘 Ingredients You Will Need & Notes
Here's a quick photo showing you everything you'll need to make these buffalo chicken wraps.
I've also added a few notes to highlight any extra info or tips for certain ingredients. To find out how to make them allergy-friendly, simply scroll down to the next section.
✋ Double check all packaging for allergens ✋
- Chicken breast - Boneless and skinless. I chop them into chunks before cooking to speed up the cooking time.
- Spices - I use a mix of paprika, onion granules and garlic granules to give the chicken extra flavour before cooking.
- Greek Yoghurt - This is the base of the ranch style sauce, you can also swap this out for mayo.
- Dried Dill, Parsley & Onion Powder - These all pull together to make that classic ranch taste.
- Salad - I've used shredded iceberg lettuce, red onion & tomatoes, but feel free to use whatever salad you like.
See the recipe card for full information on ingredients and quantities.
🥜 How Can I Make This Dish Allergy-Friendly?
✔️ Make It Gluten-Free: Use gluten-free wraps.
✔️ Make It Dairy-Free:
Swap the Greek yoghurt for a thick dairy-free yoghurt alternative or use mayonnaise instead.
✏️ How to Make Buffalo Chicken Wraps
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1: Start by chopping your chicken breast into bite-sized chunks. Pop it in a bowl and toss it with paprika, garlic granules, onion granules, olive oil and some salt and pepper. Make sure it's well coated - this is where the flavour starts.
Step 2: Spray the chicken with oil & cook the chicken in the air fryer at 190°C for 7-9 minutes, shaking it halfway, or fry in a pan over a medium heat for around 10-12 minutes, turning until cooked through and golden.
Step 3: While the chicken cooks, make the ranch-style sauce by stirring together the Greek yoghurt, dried dill, parsley, onion granules, garlic granules and a splash of water. It should be smooth, slightly runny and easy to coat the chicken in.
Step 4: Chop your lettuce, tomato and red onion, and lay out your wraps.
Step 5: Once the chicken's ready, toss it through the buffalo sauce and stir so it's nicely coated.
Step 6: To assemble, spread a little extra yoghurt sauce over the wrap, add some lettuce down the middle of the wrap, pile on the buffalo chicken, then top with the tomato and red onion. Finish by drizzling the ranch-style dressing over the chicken.
Step 7: Fold in the sides and roll it up tightly. Slice and enjoy while it's warm - or wrap it up for lunch on the go.
💡 Lauren's Top Tips
🌟 Don't Forget To Shake (Air Fryer): It helps the chicken cook evenly and get that golden finish on all sides.
🌟 Let Chicken Rest: Let it rest for a couple of minutes before coating it in the buffalo sauce. If it's too hot, the sauce can slide off - letting it cool slightly helps it cling to the chicken better.
🌟 Adjust Dressing: Depending on your yoghurt or seasoning brands, you might want a pinch more salt or extra dill.
🌟 Microwave Wrap: Before assembling, microwave the wrap for 10 seconds. This makes it more flexible and stops it from tearing when rolling.
🔨 The Meal Planning Toolbox
🗒️Make Ahead
You can make the ranch-style dressing and chop the salad ahead of time. The chicken can also be cooked and kept in the fridge - just warm it up before tossing it in the buffalo sauce.
🗒️ Batch Cooking
Double the amounts of chicken and sauce - they'll both keep in the fridge for 2-3 days, so you can use them for tomorrow's lunch too!
🗒️ Leftovers & Storage
Store the chicken and dressing separately from the salad and wraps to keep everything fresh. The chicken can be reheated in the microwave or air fryer for a few minutes until piping hot.
🗒️Freezing
The cooked chicken can be frozen once cooled. Defrost in the fridge overnight, then reheat in the microwave or air fryer.
You may need to add more buffalo sauce once the chicken has been heated. Don't freeze the dressing or wraps - they won't hold up well.
⚡ More Delicious Wrap Recipes
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
The Ultimate Buffalo Chicken Wrap
Equipment
- Frying Pan
- Air Fryer optional
Ingredients
- 2 medium tortilla wraps
- 2 small chicken breasts chopped into small chunks
- 1 teaspoon paprika
- 1 teaspoon garlic granules
- 1 teaspoon onion granules
- 3 tablespoon buffalo sauce I used Franks
- 1 teaspoon olive oil
- salt and pepper
Ranch-style dressing
- 4 tablespoon Greek yoghurt
- ½ teaspoon dried dill
- ¼ teaspoon dried parsley
- ½ teaspoon onion granules
- ¼ teaspoon garlic granules
Salad
- ½ medium red onion sliced
- ½ medium beef tomato sliced
- 2 handfuls iceberg lettuce shredded
Instructions
- Chop chicken into chunks and toss with paprika, garlic granules, onion granules, olive oil, salt and pepper.
- Spray the chicken with oil & cook in the air fryer at 190°C for 7-9 mins (shake halfway) or pan-fry on a medium-high heat for 10-12 mins until cooked through.
- In a small bowl, mix Greek yoghurt, dried dill, parsley, onion granules, garlic granules and a splash of water to make the sauce.
- Prep the lettuce, tomato and red onion, and lay out your wraps.
- Toss the cooked chicken in the buffalo sauce and stir until coated.
- Spread a little sauce on the wrap, add lettuce, chicken, tomato and onion, then drizzle over more sauce.
- Fold in the sides, roll it up tightly, slice and serve.
Notes
- Make sure the chicken's not piping hot before mixing with the sauce - it'll coat better.
- Give your wrap a quick microwave if it's stiff or cracking - it'll roll up much easier.
- Seasoning amounts can vary depending on your spices, so taste the sauce and adjust if needed.
- Save a bit of sauce to drizzle over the top before serving - it adds loads of flavour.
- You can cook the chicken ahead of time and store it in the fridge, ready to warm and wrap.
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