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Buffalo Chicken Wraps

These spicy and tangy buffalo chicken wraps are super easy to make and they taste great either hot or cold - great for lunch!
Course Lunch
Keyword buffalo chicken, wraps
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 wraps


  • 1 lb thinly sliced chicken breast (cutlets)
  • 1-2 tbsp avocado oil
  • salt & pepper to taste
  • 1/3 cup bottled buffalo wing sauce
  • 4 wraps
  • optional add-ins - see post for ideas


  • If your chicken needs to be pounded, do so. Each piece should be roughly the same thickness throughout.
  • Season each side with a good amount of salt and pepper.
  • Set your frying pan over medium-high heat and let it heat up for about 1-2 minutes.
  • Add enough oil to coat the pan and then lay the chicken breast in a single layer. (You may need to do this in batches) Leave it alone (no touching) for about 3-4 minutes.
  • Flip and sear the other side for another 3-4 minutes or until the chicken is fully cooked. Remove from the pan onto a clean plate or cutting board and allow it to rest for 5 minutes.
  • Cut the chicken into cubes or strips and then place in a bowl with the buffalo sauce. Toss to coat.
  • Roll into wraps or tortillas with any add-ins you would like. Serve hot or chilled.


  • For storing, I would refrigerate the chicken in a container and roll into wraps fresh the day of consumption. I attempted meal prepping these and the wraps got very soggy, although that could have been because of the tomato slices or maybe the type of wraps I used.