Description
These crispy baked buffalo chicken wraps are a fast, family-friendly weeknight dinner that delivers restaurant-style crunch without the deep fryer. Customizable for spice tolerance, they combine tender chicken, tangy buffalo sauce, and fresh veggies in a warm tortilla.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- ½ cup Frank’s RedHot Sauce
- 2 tablespoons butter, melted
- 1 teaspoon Worcestershire sauce
- 1 teaspoon white vinegar
- 6–8 large flour tortillas (10-inch)
- 2 cups shredded lettuce (Iceberg or Romaine)
- 1 cup cherry tomatoes, halved
- 1 cup shredded sharp cheddar cheese
- ½ cup ranch dressing
- 2 stalks green onions, sliced
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place chicken breasts between plastic wrap or in a zip-top bag and pound to an even ½-inch thickness. Pat dry with paper towels.
- In a small bowl, mix cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss chicken in the mixture to coat evenly.
- Place coated chicken on the prepared baking sheet in a single layer. Drizzle with vegetable oil.
- Bake for 15-18 minutes, flipping halfway through, until internal temperature reaches 165°F and edges are crisp. Let rest for 5 minutes.
- While chicken bakes, whisk together Frank’s RedHot sauce, melted butter, Worcestershire sauce, and white vinegar in a small bowl.
- Slice the rested chicken into strips and toss with half of the buffalo sauce.
- Lay tortillas flat. Spread ranch dressing down the center. Layer with lettuce, tomatoes, sauced chicken, and cheddar cheese. Drizzle with remaining buffalo sauce.
- Roll tortillas tightly, folding in sides first. Secure with toothpicks if needed.
- Optional: Broil assembled wraps for 1-2 minutes until cheese is melted and bubbly. Garnish with green onions and serve immediately.
Notes
Pound chicken evenly to ensure uniform cooking. Use parchment paper to prevent sticking and ease cleanup. Let tortillas sit at room temperature before assembling to prevent cracking. For extra crispiness, brush the outside of the rolled wrap with melted butter and bake for 2 minutes. Store chicken and sauce separately for best texture; assemble fresh when ready to eat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 380
- Sugar: 3
- Sodium: 650
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 25
- Fiber: 2
- Protein: 28
Keywords: buffalo chicken wraps, crispy baked chicken, weeknight dinner, family meals, easy recipes, spicy chicken, meal prep