This is the BEST Buffalo Chicken Wrap you’ll ever eat, with the crispiest baked chicken tenders coated in sauce. It’s my favourite lunch!
I’m obsessed with anything buffalo chicken – it’s an easy, low-calorie way to add flavour to chicken and who doesn’t love a wrap for lunch? Just looking at the pictures, I’m reminding myself I need to make these more LOL!
Why you’ll love this recipe
- Meal prep lunches: They’re perfect to make ahead for your work or school lunches.
- Low waste: You can use any veggies you have kicking around the fridge and in need of using up.
- Crunchy chicken tenders: Make your own crispy tenders that take these wraps over the top!
Ingredients and substitutions
Chicken tenders
- Cooking spray – use any spray of your choice like avocado spray.
- Chicken tenders – cut chicken breasts lengthwise to make your own.
- Flour – potato starch would also work.
- Eggs – coat the tenders in buttermilk instead.
- Panko breadcrumbs – crushed cornflakes would also be good.
To serve
- Flour tortillas – whole wheat wraps would work too.
- Romaine lettuce – use any greens like iceberg lettuce or spinach.
- Blue cheese – feta would also be good here.
- Carrot and celery – add in other crunchy veggies like bell peppers.
- Red onion – white onion will work but has a milder flavour.
- Buffalo sauce – make your own or use a store-bought sauce.
- BBQ sauce – you can skip this if you want more heat.
- Homemade ranch – use a store-bought version to save time.
How to make buffalo chicken wraps
Step 1: Bread the tenders.
Dip the chicken tenders in flour, coat in egg, and finish in panko.
Step 2: Cook the tenders.
Cook them on a greased wire rack over a baking sheet.
Step 3: Make the buffalo sauce.
Melt the butter, then stir in the buffalo sauce and BBQ sauce.
Step 4: Make the ranch.
Mix all the ranch ingredients together.
Step 5: Coat the tenders.
Toss the tenders in the buffalo sauce.
Step 6: Assemble your wraps.
Add all the ingredients to your wrap, roll them up and serve.
Recipe tips
Here are some ideas for how to get the most out of this recipe!
- Use rotisserie chicken for a shortcut: It saves time and still gives great flavour when tossed with buffalo sauce.
- Control the heat level: Choose mild, medium or hot buffalo sauce depending on your spice preference.
- Add crunch: Shredded lettuce, cabbage or coleslaw will add great texture to balance the creamy filling.
- Make it lighter: Use a whole wheat or low-carb wrap and swap the ranch for Greek yogurt or a light dressing.
- Try it grilled: Toast the wrap in a pan for a crispy version.
- Switch up the protein: Use shredded turkey, grilled tofu or chickpeas for a different twist.
Frequently asked questions
How do you prevent the wraps from getting soggy?
To keep the wraps from getting soggy, store everything separately, then reheat the tenders in the oven and assemble your wraps the day-of.
Can I make this recipe dairy-free?
Yes, use a dairy-free dressing, omit the blue cheese and double-check your buffalo sauce to make sure it’s dairy-free.
Can I bake or grill the wraps after assembling?
Yes, you can lightly toast the wraps in a skillet or panini press to make them warm and crispy.
What to serve with buffalo chicken wraps
Here are some ideas on what to serve on the side:
- Cut-up veggies like carrots and celery
- Ranch or blue cheese dressing for dipping
- Coleslaw or potato salad
- Sweet potato fries or baked potato wedges
How to store and reheat
Store: Keep the filling in an airtight container in the fridge for up to 5 days. Assemble wraps just before serving.
Reheat: Warm the chicken filling in the microwave or a skillet before assembling the wrap.
Freeze and reheat from frozen: Freeze the cooked chicken filling for up to 3 months. Thaw overnight in the fridge, then reheat and assemble as usual.
More buffalo chicken recipes
Meal prep tools for this recipe
- Get these square glass meal prep containers here.
- I get all my free-range chicken breasts from Butcher Box.
- Get a meat thermometer to make sure your chicken is cooked through.
The BEST Buffalo Chicken Wraps
Ingredients
Chicken tenders
- Cooking spray
- 1 lb chicken tenders
- 1 cup flour `
- 2 eggs
- 2 cup panko breadcrumbs
To serve
- 4 flour tortillas
- 1/2 head romaine lettuce, chopped
- 1/2 cup blue cheese or feta cheese, crumbled
- 1 carrot grated or cut into matchsticks
- 1 stalk celery thinly sliced
- 1/2 small red onion thinly sliced
- Carrots, celery & ranch dip as optional sides
Less spicy buffalo sauce – can also just use buffalo sauce alone
- 3/4 cup buffalo sauce
- 1/4 cup bbq sauce
- 1 tbsp butter
Optional homemade ranch
- 1/2 cup sour cream
- 1 tbsp lemon juice
- 1 tbsp water
- 1 tsp dried dill
- 1 tsp dehydrated onion flakes
- 1 tsp dried parsley
- 1 tsp garlic powder
- Salt & pepper to taste
Instructions
- Preheat oven to 450 F. Spray a wire rack placed overtop of a parchment-lined baking sheet with cooking spray. Add flour to a bowl, crack and whisk 2 eggs in another bowl and add panko to another bowl.
- Dip chicken tenders in flour, then coat in egg, then finish in panko (it's easiest to use a fork to dunk tenders). Add breaded tenders to the greased wire rack, spray tenders with cooking spray and season with salt, then bake for 15 minutes.
- Meanwhile, melt butter in a covered large bowl by microwaving for 30 seconds, then mix in buffalo sauce and bbq sauce. Microwave, covered, another 30 seconds. Skip this step and just microwave the buffalo sauce for 1 min if you're ok with the spice level.
- Make ranch dressing from scratch if desired. Skip this step if you'd like to use store bought to save time.
- When chicken tenders come out of oven, toss in your buffalo sauce. Now you can assemble your wraps.
- Add romaine lettuce, 2 buffalo chicken tenders, blue cheese, a bit of carrot, celery and red onion to each wrap, being careful not to overfill them. Tuck two sides in, pushing contents towards you in the wrap and then start rolling away from you.
- Serve with carrots, celery and dip of your choice – wraps will keep in fridge up to 2 days. I suggest storing all ingredients separately then assembling the day of to avoid sogginess.
Comments & Reviews
Hayley says
Hi – what brand of tortillas did you use for this recipe?
Taylor Stinson says
I just used no name store brand large sized white flour tortillas.
Jamie says
What size flour tortillas are used in this recipe
Taylor Stinson says
They are 10-inch tortillas
Nicole says
How would I reheat or do I eat cold?
Taylor Stinson says
I typically eat them cold!
Stephanie says
How long should I cook the chicken in the instant pot if the chicken is frozen?
Taylor Stinson says
Frozen chicken typically needs 10 minutes in the instant pot, followed by a natural pressure release.
Bonnie says
What is considered a serving size? According to directions you cut the wrap in thirds and then put two of those pieces in container…so are the two 1/3 of wrap considered a serving size?
Taylor Stinson says
Hi Bonnie – sorry for any confusion! A serving is one full wrap, cut into thirds. There are just two wraps placed inside each bowl in the photos for styling purposes (so I could also fit in the veggies on the side). This is an older post of mine and I have learned a lot since then in regards to making the photos match the recipe, hah.
T says
WHAT IF I DONT HAVE AN INSTAPOT AND ONLY HAVE A SLOW COOKER, HOW LONG AND WHAT TEMP WOULD I PUT THE CHICKEN ON?
Taylor Stinson says
You can do 4 hours in low in the crockpot!
Susan says
How many days will these keep if I want to make them ahead?
Taylor Stinson says
I would say 3-4 days 🙂
katie says
Hi! This looks fantastic! Thank you for such an awesome recipe, I cannot wait to make it. I’m having problems printing from your site all of a sudden- do you have any guidance to offer? Thank you.
Taylor Stinson says
Hey Katie – I had some technical difficulties with my site last week – could you tell me more specifically what the issue is when you go to press print? I just tested my print button and it seems to be working. Sorry about this!
katie wilson says
No worries!! I’ll try again and update my comment if there is a specific error. I pressed the “print” button and a new window opened but the page never loaded. Thanks so much 😊
Taylor Stinson says
So strange! It appears to be working for me – I’m wondering if you could try switching browsers or making sure your flash is up to date?
Teresa says
A serving is 2/3 of a wrap?
Taylor Stinson says
It is but the nutritional info factors in for the veggies and ranch dressing dip on the side 🙂 Would probably be similar in calories to omit the veggies and dip and eat the whole wrap. Hope this helps!