The Buffalo Chicken Wrap is the ultimate wrap with it’s tangy and spicy flavors. This one brings celery, carrots, and blue cheese to the mix to stay true to our bar food favorite.

Buffalo chicken halves set in a bowl with fries and another set in a bowl alone with blue cheese on the side for dipping.
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About My Buffalo Chicken Wrap

What’s better than getting your favorite junk food lightened up into a nourishing wrap with the same bomb flavors? Not much.

This is why I always get the Buffalo chicken wrap when I scan the Sandwich section of a lunch menu. There’s just no beating it!

And now you can make it at home. Easy peasy. Just a few simple ingredients and you’ll have restaurant quality goodness right there in your hands.

Why You’ll Love This Buffalo Chicken Wrap

  1. It offers up all of the elements you love about Buffalo wings—from the tangy, spicy flavors of the wings to the celery, carrots, and blue cheese typically served on the side.
  2. You get a light meal, and it makes for the perfect lunch.
  3. It’s super simple to throw together and there’s no frying involved!
  4. You can easily make it your own by simplifying it or adding more to it.
  5. This wrap can be made in advance, just be sure to use a good flour wrap and keep your blue cheese dressing on the side.
  6. It’s easy to add extra nutrients, like I do with chopped tomatoes and leafy greens.

Ingredients

Bowls of ingredients for Buffalo Chicken Wrap such as shredded chicken, lettuce, blue cheese, carrots, celery, and tomatoes.
  • Wraps. I like using large round whole grain wraps, but you could use any that you fancy. I say the bigger, the better since you want a nice substantial wrap and some of the smaller ones don’t leave you much room for stuffing.
  • Cooked chicken. Whether you cook it yourself or buy it the pre-cooked, sometimes already shredded, rotisserie chicken from your local grocer, is up to you.
  • Hot sauce. Obviously not any hot sauce, but Frank’s RedHot®. Otherwise it just ain’t Buffalo style.
  • Carrots. I like to shred mine before tossing it in with the chicken so they add a bit of crunch and subtle sweetness.
  • Celery. I mince it and toss it in with the carrots and chicken. Again, this bring a nice crunch to your chicken blend, much like in a chicken or tuna salad.
  • Blue cheese crumbles. I love me some extra funk, so I top everything with blue cheese crumbles before wrapping it all up. You could omit this and just use blue cheeses dressing if you wish.
  • Blue cheese dressing.  I like to smear my wrap with about a tablespoon of blue cheese dressing before piling it all on. You could skip this and just use blue cheese crumbles, or be bold like me and just do both. Otherwise, you could use Caesar dressing or Ranch.
  • Mixed greens. Any greens will do, just make sure you add a nice handful of’em! I like to use a spring mix. You could also use baby spinach, butter lettuce, romaine, or iceberg.
  • Tomatoes. I love tomatoes, and though they don’t necessarily belong anywhere near Buffalo wings, they always belong in my wraps. They do no harm to the true essence of Buffalo wings here, so I like to add them. They are completely optional.
Left: Mixing bowl with chicken, carrots, and celery; Right: Mixing bowl with chicken, carrots, and celery mixed up in hot sauce.

How to Make Buffalo Chicken Wraps

  1. Shred or roughly chop your cooked chicken and pop it into a large mixing bowl.
  2. Add the shredded carrots, diced celery, and hot sauce to the bowl. Mix it up well to coat everything in hot sauce and evenly distribute the veggies. If you want to add more hot sauce, go for it! Set the bowl aside.
  3. Lay the wrap out onto a flat surface.
  4. Spoon about a tablespoon of blue cheese dressing onto the wrap and spread it out evenly up to the middle of the wrap. Just be sure to leave some room around the edges for folding, otherwise it’ll make a mess.
  5. Put down a handful of greens closer to the bottom half of the wrap, so not quite centered, and then top the greens with the tomatoes and about a cup’s worth of the Buffalo chicken mixture; a bit more if you think your wrap can handle it.
  6. Sprinkle the crumbled blue cheese on top of the chicken mixture.
  7. Fold the left and right sides of the wrap about halfway toward the middle.
  8. Then, fold the bottom of the wrap up and over the contents of your wrap.
  9. Roll upwards, and tuck your filling as you roll the wrap up. Things will slide, it may get messy, don’t worry about it. It takes practice, and you’ll be devouring the thing in no time anyway.
  10. Once wrapped, cut it in half and serve it with a side of fries or a salad!
Four process photos of filling the wrap: dressing spread, lettuce, tomatoes, chicken.

Can You Make a Buffalo Chicken Wrap in Advance?

You can! But you’ll want to make sure you’re using a nice and hefty flour wrap for this so that it doesn’t get soggy. I also suggest leaving the blue cheese dressing off of it and having it on the side for dipping.

How Many Calories in a Buffalo Chicken Wrap?

This particular wrap, as written, provides you with 411 calories and a whopping 52 grams of protein!

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More Wraps You’ll Love

Buffalo chicken halves set in a bowl with fries and another set in a bowl alone with blue cheese on the side for dipping.

Buffalo Chicken Wrap

The Buffalo Chicken Wrap is the ultimate wrap with it's tangy and spicy flavors. This one brings celery, carrots, and blue cheese to the mix to stay true to our bar food favorite.
5 from 77 votes
Print Pin Rate
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 2 wraps
Calories: 411kcal
Author: Dana Sandonato

Ingredients

  • 2 large wraps or tortillas, about 12"
  • 2 cups cooked shredded or roughly chopped chicken
  • 3/4 cup Frank's® RedHot®
  • 2 cups mixed greens
  • 1/2 cup shredded carrot
  • 1/2 cup finely diced celery
  • 2 TBSP diced tomato
  • 1 TBSP blue cheese dressing
  • Crumbled blue cheese

Instructions

  • With two forks, shred your cooked chicken (or roughly chop it with a knife), and place it into a large mixing bowl. Add the shredded carrots, diced celery, and hot sauce to the chicken, and mix it up thoroughly to evenly distribute the veggies and evenly coat everything in hot sauce. Add more hot sauce if you'd like it to be a bit more saucy and intense; set the bowl aside.
  • Place the wrap down onto a flat surface and spoon about a tablespoon of blue cheese dressing onto the wrap, spreading it out evenly up to the middle of the wrap. Leave some room around the edges of the wrap for folding so that you don't have dressing leaking out of the wrap once its folded.
  • Lay down a handful of greens over the dressing, closer to the bottom half of the wrap (not quite centered), and top the greens with tomatoes and about a cup's worth of the Buffalo chicken mixture; a bit more if you think your wrap can handle it. Some wraps are flimsy, so you want to be careful.
  • Sprinkle the blue cheese crumbles on top of the chicken.

To fold the wrap:

  • Fold the left and right sides of the wrap halfway toward the middle.
  • Fold the bottom part of the wrap up and over the contents of your wrap.
  • Roll the wrap upwards and tuck your filling in to secure it as you roll the wrap. it's normal for things to slide around and it may get messy, but that's ok.
  • Once wrapped, cut it in half and serve it with a side of fries or a salad. Or both!

Nutrition

Serving: 1g | Calories: 411kcal | Carbohydrates: 24g | Protein: 52g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Fiber: 4g | Sugar: 4g