Buffalo Chicken Wrap


Spice up your wrap routine with this Buffalo Chicken Wrap that's coated in spicy sauce and loaded with bacon.

Total Time:
20 mins


  • 12 ounce cooked, shredded chicken (about 2 1/2 cups)

  • cup bottled cayenne pepper sauce

  • 3 tablespoon butter, melted

  • 4 10 inch flour tortillas

  • 1 cup shredded romaine lettuce, spinach, or arugula

  • 1 cup shredded Monterrey Jack cheese (4 ounces)

  • ½ cup chopped tomato

  • 8 slices bacon, crisp-cooked (optional)

  • ½ cup bottled blue cheese or ranch dressing

  • Carrot and/or celery sticks


  1. In a medium bowl combine chicken, hot pepper sauce, and butter.

  2. Lay tortilla on a cutting board. Place 1/4 cup lettuce in a line just below the center of the tortilla. Top with about 2/3 cup chicken mixture, 1/4 cup cheese, 2 tablespoons tomato, and 2 slices bacon (if using). Drizzle with 2 tablespoons dressing. Fold bottom edge of the tortilla up and over filling. Fold in opposite sides; roll up from bottom. Repeat with remaining tortillas and fillings. Cut wraps in half. Serve immediately or wrap tightly in plastic wrap and refrigerate up to 24 hours.

  3. Serve with carrot and/or celery sticks.

    Buffalo Chicken Wrap
    Matthew Clark

Nutrition Facts (per serving)

721 Calories
44g Fat
43g Carbs
39g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 721
% Daily Value *
Total Fat 44g 56%
Saturated Fat 17g 85%
Cholesterol 133mg 44%
Sodium 1769mg 77%
Total Carbohydrate 43g 16%
Total Sugars 5g
Protein 39g
Vitamin C 6.3mg 32%
Calcium 413mg 32%
Iron 4.3mg 24%
Potassium 504mg 11%
Fatty acids, total trans 1g
Folate, total 46.2mcg
Vitamin B-12 0.6mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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