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Folded Crispy Buffalo Chicken Wraps Recipe

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4.2 from 10 reviews

These Folded Crispy Buffalo Chicken Wraps combine shredded chicken tossed in a tangy buffalo sauce with fresh vegetables, cheeses, and a flavorful jalapeño ranch all wrapped in whole wheat or gluten-free tortillas. The wraps are pan-fried to a golden crisp, creating a deliciously crunchy and satisfying meal that’s perfect for lunch or dinner.

Ingredients

Buffalo Chicken Filling

  • 1 cup cooked shredded chicken
  • 1/4 cup plain Greek yogurt
  • 1/3 cup buffalo sauce (see notes for homemade sauce)
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon dried parsley
  • 1 teaspoon dried dill

Wrap Assembly

  • 4 large (burrito size) whole wheat or gluten-free tortillas
  • 2 cups shredded romaine lettuce
  • 1-2 jalapeño or poblano peppers, chopped
  • 3 green onions, chopped
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded pepper jack cheese
  • Olive oil, for cooking

Jalapeño Ranch

  • 1 cup plain Greek yogurt
  • 1/2 cup fresh cilantro, finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 cup pickled jalapeños, chopped
  • 2 tablespoons pickled jalapeño brine
  • Juice from 1 lime
  • 1 teaspoon kosher salt

Instructions

  1. Prepare the buffalo chicken mixture: In a bowl, combine the cooked shredded chicken, plain Greek yogurt, buffalo sauce, chopped fresh chives, dried parsley, and dried dill. Mix well until evenly incorporated.
  2. Make the jalapeño ranch: In a separate bowl, whisk together the plain Greek yogurt, finely chopped fresh cilantro, garlic powder, onion powder, chopped pickled jalapeños, pickled jalapeño brine, lime juice, and kosher salt until smooth and creamy.
  3. Assemble the wraps: Lay a tortilla flat and cut from the center of the tortilla to the edge to create a quarter section. Spread the buffalo chicken mixture in the bottom left corner, then add shredded romaine lettuce, chopped jalapeño or poblano pepper, and chopped green onions to the top left corner. Spread the jalapeño ranch on the top right corner and sprinkle shredded cheddar and pepper jack cheeses on the bottom right corner.
  4. Fold the wraps: Fold the bottom left quarter (buffalo chicken) over the top left quarter (lettuce and peppers), then fold that quarter over the top right quarter (ranch), and finally fold over the bottom right quarter (cheese), creating a compact folded wrap.
  5. Cook the wraps: Heat a drizzle of olive oil in a skillet over medium heat. Place one folded wrap in the skillet and cook for 2-3 minutes on each side, or until the wrap is crisp and golden brown. Repeat with remaining wraps.
  6. Serve: Serve the crispy buffalo chicken wraps warm with extra buffalo sauce, jalapeño ranch, and additional lettuce if desired.

Notes

  • Buffalo Sauce: To make the homemade buffalo sauce, mix 1/2 cup hot sauce, 1/2 cup olive oil or melted butter, 1/2 teaspoon paprika, 1/2 teaspoon smoked paprika, and 1/2 teaspoon each of onion powder, garlic powder, salt, and pepper until well combined.
  • Tortilla Suggestions: For best results, use Siete Foods Grain Free Burrito Size or smaller Grain Free Tortillas available at Whole Foods or online, or alternatively, use whole wheat tortillas from the Whole Foods brand.
  • Serving Size: Each wrap is a full serving. Prep and cook times are estimates and can vary slightly.

Find it online: https://recipesbyliza.com/folded-crispy-buffalo-chicken-wraps-recipe/