Buffalo Chicken Wraps with Blue Cheese and Lettuce

Okay, I’ll admit it: I once tried to eat an entire Buffalo chicken wrap in my car while steering with my knee, and it ended like a saucy action movie—delicious chaos and a shirt that never recovered. If you like a little adventure with lunch, this recipe will become your go-to. These wraps strike a perfect balance of spicy, tangy, and creamy: **hot Buffalo sauce**, crumbly **blue cheese**, crisp green **lettuce**, and warm tortillas that fold everything into handheld bliss. They come together fast, they make your kitchen smell like a sports bar (in the best way), and they hide vegetables in plain sight so you can feel very proud while you eat.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Why This Recipe is Awesome

This recipe comes together quickly and hits all the good textures: crunchy lettuce, tender shredded chicken, and creamy, tangy blue cheese. It delivers bold heat from the Buffalo sauce and cooling relief from the dressing — a perfect yin-yang. Plus, it keeps ingredients simple and pantry-friendly. Seriously, it’s so straightforward even your takeout app will get jealous.

Ingredients

For the Main Dish:

• 1 lb boneless, skinless chicken breasts (about 2 medium) or 2 cups shredded rotisserie chicken
• 1/2 cup Buffalo sauce (your favorite brand)
• 1 tbsp olive oil or vegetable oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika (optional)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 4 large flour tortillas (10-inch) — or gluten-free wraps
• 4 cups crisp lettuce, shredded (romaine or iceberg)
• 1/2 cup celery, thinly sliced (adds crunch and classic flavor)
• 1/2 cup crumbled blue cheese

For the Sauce / Garnish (if applicable):

• 1/2 cup blue cheese dressing or ranch (store-bought or homemade)
• 2 tbsp chopped chives or green onions (optional)
• 1 tbsp butter (optional — for searing tortillas)

How I Make It

Step 1:

Pat the chicken dry and season it with **garlic powder**, **onion powder**, **smoked paprika**, **salt**, and **pepper**. Heat a skillet over medium-high and add **1 tbsp olive oil**. When the oil shimmers, add the chicken and let it sizzle — you’ll hear that satisfying sear. Cook **5–6 minutes per side** for medium breasts, or until a thermometer reads 165°F. If you use rotisserie chicken, skip this and shred it now.

Step 2:

Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the warm skillet, pour in **1/2 cup Buffalo sauce**, and toss to coat. Let the sauce reduce and cling to the chicken for about **2–3 minutes** so it glazes the meat. Smell that tangy, vinegary perfume? That’s where the party starts.

Step 3:

Warm the tortillas in a dry skillet or microwave for **20–30 seconds** so they become flexible. If you like a toasty edge, melt **1 tbsp butter** in a skillet and quickly sear each tortilla **15–30 seconds** per side until just golden. Lay a warm tortilla on your work surface and spread **1–2 tbsp blue cheese dressing** down the center.

Step 4:

Layer **1/2 cup shredded lettuce**, a handful of **celery**, and **1/4 cup** of the Buffalo chicken onto each tortilla. Sprinkle **2 tbsp crumbled blue cheese** on top. The contrast of crunchy lettuce and creamy cheese creates that irresistible bite where heat meets cool. Fold the sides in and roll tightly; use a toothpick if you need help holding it together.

Step 5:

Slice each wrap in half on the diagonal so you get a saucy cross-section. Serve immediately with extra blue cheese dressing on the side for dipping, and scatter **chives** or **green onions** on top for color and bite. Listen to that gentle crinkle as you take your first bite — absolute satisfaction.

Pro Tips

• Buy a rotisserie chicken if you want dinner in 10 minutes. Shred it and toss with Buffalo sauce — nearly zero cleanup.
• Use a meat thermometer to reach 165°F for chicken. Don’t guess; temperature keeps the meat juicy and safe.
• If blue cheese feels too bold, use half blue cheese and half crumbled feta for a milder tang.
• To keep wraps from getting soggy, layer lettuce between the sauce and tortilla so moisture stays away from the wrap edge.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for tofu or roasted cauliflower for a vegetarian option; tofu soaks up Buffalo sauce beautifully but yields a softer texture.
• Use Greek yogurt mixed with a little mayo for a lighter blue cheese dressing; flavor stays tangy but adds protein.
• Make it dairy-free: use vegan blue cheese or omit the crumbles and use a creamy avocado ranch to replace blue cheese notes.
• Switch flour tortillas for gluten-free wraps or large lettuce leaves for a low-carb option.

Variations & Tips

• Turn it kid-friendly: use mild Buffalo sauce or mix it 1:1 with honey for a sweet heat kids will tolerate.
• Spice it up: add thinly sliced jalapeños or a pinch of cayenne to the sauce.
• Make it smoky: use smoked paprika and a splash of liquid smoke in the sauce for BBQ vibes.
• Wrap bowl: skip the tortilla and serve everything over rice or greens for a deconstructed version.
• Creative twist: add pickled red onions for bright acidity and color contrast.
• Meal prep: assemble fillings and store separately; quickly reheat chicken and assemble fresh to avoid soggy wraps.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Shred the chicken and toss with Buffalo sauce, then store in an airtight container for up to 3 days. Keep the lettuce and dressing separate and assemble within a day for the best texture. Reheat chicken in a skillet or microwave until steaming (about 60–90 seconds).

Can I double the recipe?

Sure thing. Cook chicken in batches to avoid overcrowding the pan, which prevents a good sear. Use two skillets or a large sheet pan if baking.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Chicken should reach 165°F and show no pink in the center. For shredded rotisserie chicken, look for steaming, glossy sauce-coated pieces and a fragrant Buffalo aroma.

What if I don’t have ingredient X?

No blue cheese? Use ranch or feta as a quick swap. No Buffalo sauce? Mix hot sauce with a tablespoon of melted butter as a shortcut.

How I Like to Serve It

I love serving these wraps at casual weeknight dinners, game-day spreads, or picnic lunches. Pair them with crunchy fries, sweet potato wedges, or a simple cucumber salad and an ice-cold beer or lemonade. In summer, I swap flour tortillas for chilled butter lettuce cups for a lighter vibe. In cooler months, I toast the tortillas and make the chicken a little smokier for cozy comfort.

Notes

• Store leftover chicken and dressing separately in the fridge for up to 3 days. Reheat chicken until hot through before assembling.
• Always cook chicken to a safe internal temperature of 165°F.

Final Thoughts

Closing: These Buffalo Chicken Wraps come together fast, taste fantastic, and travel well — so go make a few, share one with a friend, and keep the rest for a perfectly messy, perfectly satisfying lunch.