Name: Buffalo Chicken Wrap
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken thighs; 1 teaspoon kosher salt; 1 tablespoon neutral oil (canola, avocado or light olive oil); 3 tablespoons unsalted butter; 1/3 cup Buffalo wing sauce (Frank’s RedHot recommended); 2 to 4 large flour tortillas (burrito-sized); 1 cup shredded iceberg lettuce; 1/2 cup ranch or blue cheese dressing; Optional: diced tomatoes, shredded cheddar cheese, sliced green onions

Jump to Recipe·Print Recipe

Let me just say this right off the bat.

If you don’t like Buffalo sauce… you might wanna walk away right now.

This ain’t your subtle, polite chicken wrap.

This one’s loud.

It’s messy.

It’s spicy enough to make your nose tingle but not so wild it ruins your night.

And when it’s wrapped in something soft with a cool hit of ranch and that first crunchy bite of lettuce?

You’ll feel like you’ve done something truly great with your life.

I’ve made these wraps more times than I can count.

Like, I should probably get a loyalty card from Frank’s RedHot at this point.

The first time I made them was a total accident.

I was hungry, the fridge was half empty, and all I had was leftover grilled chicken, a sad-looking tortilla and half a bottle of wing sauce.

I slapped it all together and didn’t expect much.

But then… that first bite.

It punched me in the mouth in the best way possible.

Since then, I’ve cleaned up the method, perfected the chicken, ditched the sad lettuce and learned to toast the wrap juuust right.

These days, this wrap gets requested more than anything else I make – and not just from my friends.

I’ve had neighbors sniffing through the window asking what’s cooking. It’s that kind of meal.

Here’s the best part – you don’t need a grill, or a deep fryer, or a culinary degree.

You just need chicken thighs, heat, guts, and a wrap that won’t fall apart halfway through.

Also, don’t even think about using bottled lemon juice in your sauce if you tweak the heat… it’s gross, and your chicken deserves better.

Alright.

Let’s get those thighs out.

Time to talk ingredients.

What You’ll Need (Ingredients + Side Notes)

Before you start getting the pan hot and saucy, here’s what you need.

Nothing fancy.

Just real food that tastes like it actually wants to be eaten.

For the Chicken

1.5 lbs boneless, skinless chicken thighs
Use thighs. Always. They stay juicy, they forgive your mistakes and they’ve got flavor for days. Don’t mess around with dry chicken breasts unless you enjoy chewing sadness.
1 teaspoon kosher salt
Yes, kosher. Table salt is fine in a pinch, but it’s too sharp and it clumps. You want a nice even seasoning.
1 tablespoon neutral oil
Canola, avocado or even light olive oil. You want high heat and no smoke show in your kitchen.
3 tablespoons unsalted butter
Butter makes it rich. If you’re using salted, skip a pinch of the salt above or your mouth might shrivel.
1/3 cup Buffalo wing sauce
Frank’s RedHot is the classic. Don’t reach for anything labeled “mild.” This wrap should whisper “danger” when you bite it.

For the Wrap

2 to 4 large flour tortillas
Go for the soft burrito-sized ones. They need to hold the mess without cracking like your ex at brunch.
1 cup shredded iceberg lettuce
Yes, iceberg. It’s crunchy and cold and perfect. Save the fancy arugula for your goat cheese salad.
1/2 cup ranch or blue cheese dressing
Here’s where the room splits. I’m a ranch guy. You do you. But bottled ranch? Only if it’s a brand you’d drink from the bottle. Otherwise, make a quick one with mayo, sour cream, garlic and herbs. It’s worth it.
Optional: diced tomatoes, shredded cheddar, sliced green onions
They’re fun. But don’t let them distract you from the star — that spicy, buttery, glorious chicken.

Ready to cook? Good.

Get your pan out and your game face on.

How To Cook It Without Screwing It Up

Step 1: Dry the Thighs Like You Mean It

Pat those chicken thighs dry with paper towels.

And I mean dry.

Moisture is the enemy of browning.

If your thighs are soggy, they’ll steam instead of sizzle.

No thanks.

You want that skinless surface to hit the pan and immediately start singing.

That’s how you build flavor. If you’re lazy with this, you’ll taste it later.

Step 2: Salt Like You’re Not Afraid of Flavor

Sprinkle salt all over the thighs.

Don’t be shy.

Every bit of that meat needs to know it’s invited to the party.

If you’ve got time, salt it 15 minutes ahead and let it sit on the counter.

It’ll make the chicken even juicier.

Don’t refrigerate right before cooking – cold meat hits a hot pan and tightens up like a nervous first date.

Step 3: Get That Pan Rippin’ Hot

Heat your biggest skillet over medium high heat.

Add your oil and wait until it shimmers – not smokes, just dances a bit.

This is where cheap nonstick pans cry and good cast iron shines.

If your pan isn’t hot enough, your chicken’s gonna stick and sulk.

Test it with a drop of water.

If it sizzles fast and vanishes, you’re ready.

Step 4: Cook the Chicken, Don’t Baby It

Lay the thighs flat in the pan.

Don’t crowd them.

Don’t move them.

Don’t poke them.

You want that first side to get deep golden brown, almost crusty.

This usually takes 5 to 6 minutes.

Flip once, and give it another 4 or so minutes.

If you’re unsure, cut into one.

If it’s no longer pink, you’re golden.

Pro move: Let them rest on a plate for a few minutes after cooking.

Keeps the juices where they belong… in your mouth.

Step 5: Toss in That Buffalo Sauce (But Gently)

In a small saucepan, melt the butter over low heat.

Stir in the Buffalo sauce until smooth and glossy.

Keep it warm, not boiling.

Now slice your chicken.

Not too thin, not too chunky.

Toss it in a bowl and drizzle the sauce over.

Coat every piece but don’t drown it.

This isn’t soup.

The goal is juicy chicken with a spicy, buttery hug on every bite.

Kitchen honesty moment: I once forgot the butter and dumped cold sauce on my chicken. Still edible. Not proud.

Step 6: Build the Wrap Without Losing Your Mind

Warm up your tortillas.

You can do this right in the pan or even a quick zap in the microwave under a damp paper towel.

Lay one out.

Slather a line of ranch or blue cheese down the center.

Pile on the Buffalo chicken.

Then lettuce.

Maybe tomatoes.

A little cheese if you’re that kind of person.

Top with green onions if you’re trying to impress your cousin from out of town.

Don’t overfill.

It’s a wrap, not a sleeping bag.

Step 7: Wrap Like a Pro or Fold Like a Burrito Rookie

Tuck in the sides, roll it tight, and seal the end with a touch more sauce if needed.

Or skip the fancy fold and just roll it like a big taco.

It’s your kitchen.

No one’s judging.

If you’re feeling it, toast it. Dry pan, medium heat, press it down a little.

Crisps the outside. Melts the inside. Magic.

The Wrap Up (No Pun, Kinda Pun)

Alright, let’s be honest here.

You’re not making Buffalo chicken wraps to impress Gordon Ramsay.

You’re making them because you’re hungry, slightly impatient, and you want food that smacks. Hard.

This wrap does exactly that.

It’s messy in the best way.

The kind where you need a paper towel after the first bite and maybe regret your shirt choice.

The kind where you keep eating even though your mouth is slightly on fire but you’re too proud to admit it. That kind.

You can mess around with toppings if you want.

Add jalapeños if you’ve got issues.

Sub in grilled onions or a drizzle of hot honey if you’re feeling extra.

Leftover chicken?

Toss it on a salad tomorrow.

Cold, still spicy, still amazing.

Want to make it fancier?

Toast it in a press.

Pair it with fries.

Throw it next to a cold beer or a glass of sweet tea if that’s your vibe.

Or eat it standing over the sink because you couldn’t wait.

That’s real life cooking.

Final tip?

Don’t skip the resting step after the chicken’s cooked.

I know, you’re hungry.

But letting it sit for a few minutes makes a difference.

The juice stays in.

The meat doesn’t cry all over your cutting board. It’s worth the wait.

So yeah.

That’s the Buffalo Chicken Wrap.

Simple, bold, and built to make you happy.

Nothing else to say except – grab a napkin.

You’re gonna need it.