Do you remember the chopped salad trend? I took inspiration from it to make this 15 Minute Buffalo Chicken Wrap. Made with juicy Buffalo chicken, lettuce, celery, carrot, chives, hot sauce, mayonnaise, crispy onionsand blue cheesethe filling is chopped to ensure that every bite of this wrap gives you an even burst of flavour. I really hope you enjoy this recipe, my friends!
The best thing about chopped salads in a sandwich or wrap, is that you get all the flavour in one bite. For this buffalo chicken wrapimagine getting a pop of blue cheese, a hit from the buffalo sauce, creaminess from the mayo, crunch from the carrot, and juiciness from the chicken. It’s SO good, I can’t wait for you to try it!
If you’re a fan of buffalo flavoursthen check out my air fryer chicken drumsticks with buffalo honey sauce, ground chicken stuffed peppers, or my air fryer chicken meatballs tossed in buffalo sauce served with a blue cheese sauce.
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About Emily’s Recipe
If you’re new here, hi! I’m Emily – a recipe developer, food content creator, and cookbook author! Thanks for stopping by to check out my Buffalo Chicken Wrap recipe. I really hope you enjoy it and please do let me know in the comments if you give it a go!
If you’d like to join a community of food lovers, just subscribe to my newsletter for recipes, cooking tips, and foodie chats. Now, let me tell you a bit more about this recipe…
Texture: you’ve got crunch from the celery, lettuce, and carrot. Tender juiciness from the chicken, and creaminess from the blue cheese and mayonnaise.
Taste: it’s a flavour bomb…trust me. Spice, sweetness, tanginess, creaminess.
Ease: once you’ve cooked the chicken, you just place all of the ingredients onto a chopped board and chop chop chop until combined. Long story short, it’s easy.
Top Tips: 1. make sure to use a big enough chopping board. 2. use a sharp knife.
Would I make this again? Oh my goodness, yes.
Ingredients and Substitutions
Chicken: I’m using chicken breast for this recipe, but you can totally use chicken thighs if you like (skinless and boneless). For a veggie alternative, you could use portobello mushrooms or extra firm tofu.
Paprika: for a bit of smokiness and a bit of spice. You could alternatively use cayenne.
Buffalo sauce: the tang and spice goes so well with the chicken. If you’ve only got hot sauce, that’s fine!
Lettuce: gem lettuce because it’s sweet, small and crunchy. Any lettuce you have on hand would be great. The crunchier and more substantial, the better. You could also use kale!
Celery: a classic when it comes to buffalo meals. If you’re not a fan of celery, you could use cucumber (make sure to scrape out the seeds down the centre to remove excess water).
Carrot: for crunch and colour! If you don’t have carrots, feel free to use red bell peppers.
Chives: I love fresh chives! If you don’t have these, feel free to either use spring onions, or parsley.
Hot sauce: use your favourite hot sauce!
Yogurt: this is just for extra creaminess. Feel free to omit if you fancy.
Mayonnaise: to bind all of our ingredients together! Feel free to use a plant-based version if you’d like!
Honey: for a bit of sweetness! You could use agave if you’d prefer!
Crispy onions (fried onions): adds crunch and sweetness. Feel free to omit if you don’t have them! I just used store-bought ones.
Blue cheese: the creamy tanginess is to die for. No blue cheese but dying to make this recipe? Go for grated parmesan.
Tortilla wraps: wheat tortilla wraps are perfect for this recipe. The filling also works great in a sandwich or in pita bread.
The full list of ingredients and quantities is at the bottom of this blog in the recipe card!
Step by step instructions with photos
Step 1: Place a pan on medium heat and drizzle with a tablespoon olive oil. Add in the chicken and fry for 3 minutes on each side. Sprinkle in the paprika and hot sauce. Toss the chicken and fry for a further 10 minutes until golden and tender.
Step 2: On a large chopping board, place down the lettuce, celery, carrot, chives, and cooked chicken on top each other. Then top with hot sauce, yogurt, mayonnaise, honey, crispy onions, and blue cheese. Season with salt and pepper.
Step 3: Chop the ingredients until well combined and well chopped. Taste and season accordingly.
Step 4: Grab your tortilla wrap, place 1-2 cups of the filling into the centre of the wrap and top with more hot sauce and crispy onions. Wrap and seal. Repeat for the other wraps.
Step 5: Place the wrap back into the pan and fry on medium heat for a few minutes on each side until sealed and golden.
Step 6: Slice down the centre of the wrap and admire that cross section. Enjoy with a pop of flavour in every bite!
What to do with leftovers
Storage: Place any chopped buffalo chicken salad leftovers into a Tupperware and into the fridge for up to 3 days. The lettuce may go slightly soggy, so if you want to avoid that, then omit the lettuce and add it in separately.
FAQs
For sure! Just swap out the chicken for portobello mushrooms or extra firm tofu.
Absolutely! It would also work well in pita too!
If you’ve already wrapped buffalo chicken wraps, place them in tinned foil or parchment paper and into the fridge for up to 3 days. The wraps may go a bit soggy, but the flavour should still be delicious. I would recommend storing the filling in an airtight container, and then preparing the wraps to order!
More recipes you might enjoy!
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Buffalo Chicken Wrap (15 Minutes)
Buffalo Chicken Wrap that has a pop of flavour in every bite!
Instructions
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Place a pan on medium heat and drizzle with a tablespoon olive oil. Add in the chicken and fry for 3 minutes on each side. Sprinkle in the paprika and buffalo sauce. Season with salt and pepper. Toss the chicken and fry for a further 10 minutes until golden and tender.
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On a large chopping board, place down the lettuce, celery, carrot, chives, and cooked chicken on top of one another. Then top with hot sauce, yogurt, mayonnaise, honey, crispy onions, and blue cheese. Season with salt and pepper.
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Chop the ingredients until well combined and well chopped. Taste and season accordingly.
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Grab your tortilla wrap, place 1-2 cups of the filling into the centre of the wrap and top with more hot sauce and crispy onions. Wrap and seal. Repeat for the other wraps.
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(Optional) Place the wrap back into the pan and fry on medium heat for a few minutes on each side until sealed and golden.
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Slice down the centre of the wrap and admire that cross section. Enjoy with a pop of flavour in every bite!
Notes
Storage: Place any chopped buffalo chicken salad leftovers into a Tupperware and into the fridge for up to 3 days. The lettuce may go slightly soggy, so if you want to avoid that, then omit the lettuce and add it in separately. If you’ve got leftover wraps, make sure to wrap them in foil or parchment paper and place into the fridge for up to 3 days. The tortilla make go slightly soggy but the flavour should still be really good.
Nutrition
Calories: 248kcalCarbohydrates: 20gProtein: 16gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 43mgSodium: 575mgPotassium: 351mgFiber: 2gSugar: 5gVitamin A: 3519IUVitamin C: 5mgCalcium: 130mgIron: 2mg
