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Grilled Buffalo Chicken Wraps

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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.

Ingredients

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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

  1. 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.
  2. Add the chicken: Add the chicken to the marinade and coat well. Let it marinate for 30 minutes.
  3. 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.
  4. 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.
  5. Build the wraps: Lay a flour tortilla flat. Add the grilled chicken, buffalo slaw, and shredded cheddar cheese.
  6. 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

Find it online: https://cookwhatmatters.com/grilled-buffalo-chicken-wraps/