Why This Recipe Matters
Chicken wings are one of my favorite things to eat.
Literally.
Smoked, grilled, or even flash fried to crispy perfection and tossed in buffalo wing sauce.
As my boys would say…
Bruh.
I love that classic buffalo flavor. The only problem is that wings do not always feel like a complete meal to me. I can eat them, love every bite, and still feel like I need something more shortly after.
These Grilled Buffalo Chicken Wraps came from wanting to capture what I love about buffalo wings—the spicy heat, the cool ranch or blue cheese on the side, and that fresh crunch from celery or carrots—but turn it into something hearty enough for lunch or dinner.
I tested this recipe several times before it landed where I wanted it. I started with a buffalo ranch dressing inside the wrap, but it did not quite do the buffalo flavor justice. Then I tried plain lettuce, but it was not sturdy enough to hold up to the juicy chicken. Cabbage was the right choice because it stayed crisp and added plenty of crunch, but it felt a little dry on its own. That’s when I realized it needed to become more of a slaw.
Four test batches later, the wrap finally came together. I will say, though, that the grilled chicken was delicious from the very first try, so having an excuse to make it a few more times was not exactly a problem. The fourth time was the charm for the wrap itself, and this version has the perfect balance of juicy buffalo chicken, crisp slaw, sharp cheddar cheese, and just a little creamy ranch or blue cheese dressing on the side for dipping.
Prepare Your Taste Buds
I believe the grilled chicken is really the star of these Grilled Buffalo Chicken Wraps. It is juicy, savory, and packed with flavor, with just enough heat from the Frank’s RedHot Sauce, smoked paprika, garlic, and herbs—all in a simple marinade. It is delicious enough to serve on its own, but it becomes even better tucked into a soft tortilla with sharp shredded cheddar cheese and crisp slaw.
The slaw adds the cool, crunchy balance every buffalo-style meal needs. Cabbage, carrots, celery, and green onion are tossed in a bright, light dressing made with Frank’s RedHot Sauce, smoked paprika, fresh lemon juice, and just a touch of honey. Together, the flavors capture everything you love about buffalo wings in a meal hearty enough for lunch or dinner. The next time you’re craving buffalo wings, make these wraps too—they satisfy that same craving while turning it into a complete meal.
Simple Ways to Serve This
Serve these Grilled Buffalo Chicken Wraps on their own, or pair them with my Buttermilk Ranch Dressing, fresh carrots and celery, and kettle-cooked potato chips for an easy, casual meal.
Grilled Buffalo Chicken Wraps
These Grilled Buffalo Chicken Wraps are made with juicy buffalo-seasoned grilled chicken, crunchy slaw, shredded cheddar cheese, and soft flour tortillas. Serve them with ranch or blue cheese on the side for a fresh, filling lunch or dinner with classic buffalo flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 large wraps 1x
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: American
Ingredients
Grilled Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, pounded to an even 1/2-inch thickness
- 2 tablespoons olive oil
- 1 tablespoon Frank’s RedHot Sauce
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried parsley
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper (optional)
Slaw
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Frank’s RedHot Sauce
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 3 cups shredded cabbage or coleslaw mix
- 1 cup shredded carrots
- 2 celery stalks, thinly sliced
- 2 green onions, thinly sliced
- 2 tablespoons fresh parsley, chopped (optional)
Wraps
- 4 large flour tortillas
- Grilled chicken, cut into bite-sized pieces
- Buffalo slaw
- 1 cup shredded cheddar cheese
- Ranch dressing or blue cheese dressing, for serving
- Extra Frank’s RedHot Sauce, optional
Instructions
- Marinate the chicken: If using chicken breasts, place them in a gallon-size zip-top bag and pound them several times with a meat mallet until they are an even ½-inch thickness. In a medium bowl, whisk together the olive oil, Frank’s RedHot Sauce, fresh lemon juice, kosher salt, garlic powder, onion powder, smoked paprika, dried dill, dried parsley, black pepper, and cayenne pepper, if using.
- Add the chicken: Add the chicken to the marinade and coat well. Let it marinate for 30 minutes.
- Grill the chicken: Preheat the grill to medium-high heat. Grill the chicken for 4–5 minutes per side, depending on thickness, until it reaches an internal temperature of 165°F. Remove the chicken from the grill and let it rest for 5 minutes before cutting it into bite-sized pieces.
- Make the slaw: In a large bowl, whisk together the olive oil, fresh lemon juice, Frank’s RedHot Sauce, honey, kosher salt, black pepper, and smoked paprika. Add the shredded cabbage (or coleslaw mix), shredded carrots, celery, green onion, and fresh parsley, if using. Toss until lightly coated. Let the slaw sit for 5–10 minutes so the flavors can come together while the cabbage stays crisp.
- Build the wraps: Lay a flour tortilla flat. Add the grilled chicken, buffalo slaw, and shredded cheddar cheese.
- Serve: Roll the tortilla tightly into a wrap, slice it in half, and serve with ranch dressing or blue cheese dressing on the side. Add extra Frank’s RedHot Sauce, if desired.
Nutrition
- Serving Size: 1 wrap
- Calories: 645
- Sugar: 5.1 g
- Sodium: 1413.1 mg
- Fat: 32.8 g
- Carbohydrates: 35.9 g
- Fiber: 2.7 g
- Protein: 51.6 g
- Cholesterol: 156.8 mg
Substitutions & Variations
- Chicken: Boneless, skinless chicken thighs can be substituted for chicken breasts.
- Cheese: Swap the cheddar for pepper jack, Monterey Jack, or crumbled blue cheese.
- Wraps: Use whole wheat tortillas or your favorite flavored wraps if you prefer.
- Heat Level: Add a pinch of cayenne to the marinade or extra Frank’s RedHot Sauce to the slaw for more heat, or reduce the buffalo sauce for a milder version.
- Dressing: Ranch and blue cheese are both classic choices—serve either on the side for dipping or drizzling.
Handy Hints
- Pound the chicken evenly: If using chicken breasts, pound them to an even ½-inch thickness so they cook evenly and stay juicy.
- Don’t overcook the chicken: Grill just until the internal temperature reaches 165°F, then let it rest for 5 minutes before cutting into bite-sized pieces.
- Fresh lemon juice: Freshly squeezed lemon juice gives both the marinade and slaw a brighter flavor than bottled juice.
- Make the slaw first: Letting the slaw sit for 5–10 minutes before assembling the wraps allows the flavors to come together while keeping the cabbage crisp.
- Fresh parsley (optional): Stir chopped fresh parsley into the slaw for extra color and freshness. It’s optional but looks beautiful.
Make-Ahead Tips
- Marinate ahead: The chicken can be marinated for as little as 20 minutes or up to 4 hours in the refrigerator. While it can sit a little longer, I find the best texture and flavor come from marinating it within that time frame.
- Prep the slaw: The slaw can be prepared several hours ahead and refrigerated, but I think it’s best when it’s tossed together just before serving.
- Cook the chicken: Grill the chicken up to 2 days in advance. Let it cool completely, then refrigerate it whole. Cut it into bite-sized pieces just before assembling the wraps to help keep it from drying out.
- Assemble before serving: For the best texture, wait to assemble the wraps until just before eating so the tortillas stay soft and the slaw stays crisp.
Your Table Matters
Thank you for being here in my kitchen. If something from Cook What Matters made its way to your table, I would love to hear about it. Your moments around the table are exactly why I’m here sharing the recipes that matter most.
✔ Leave a rating and comment below — I read every one.
✔ Snap a photo and tag @cookwhatmatters on Instagram — your creations inspire me.
✔ Save this recipe to Pinterest so you can find it again later.
Leave a Reply