Grilled Buffalo Chicken Wrap Recipe
This Grilled Buffalo Chicken Wrap takes all the classic buffalo wing flavors and wraps them up in one neat, whole wheat package.
Buffalo chicken has become such a part of our American food culture, and for good reason. That spicy, tangy sauce paired with tender chicken is just about perfect, especially when you balance it with something cool and creamy.
What you’re gonna love about this recipe is how I take those familiar flavors and move them to the grill. Grilling the chicken gives you so much more flavor than cooking it in a pan, and you get all that beautiful char that makes anything taste better.
These wraps come together using seasoned grilled chicken breast, buffalo wing sauce, fresh lettuce, blue cheese dressing, and celery, all tucked into a tortilla. It’s buffalo wings without the mess, and filling enough for a proper meal.
Perfect for a quick dinner or weekend lunch when you want something satisfying but not fussy.
Recipe Snapshot
Cuisine: American
Cooking Method: Grill
Total Time: 30 Minutes
Servings: 6 wraps
Primary Ingredient(s): Chicken breasts, wing sauce, whole wheat wraps, blue cheese, celery
Skill Level: Easy
What You’ll Like About This Recipe
- The grilling adds so much flavor. That smoky char takes this buffalo chicken to a whole new level.
- You get all the buffalo wing taste without the sticky fingers. Every bit of that tangy, spicy goodness is wrapped up nice and neat.
- It’s ready in about 30 minutes. Good for times nights when you just don’t have much time to spend in the kitchen.
Ingredient Notes
This post contains affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.
- Boneless, skinless chicken breasts — Take a moment to pound them out to an even thickness so that they cook uniformly on the grill.
- Buffalo wing sauce — This gives you that classic tangy heat. Frank’s RedHot Wing Sauce is my all-time go-to. Be sure you’re purchasing actual “Buffalo sauce”, rather than plain hot sauce. Buffalo sauce has additional ingredients that give you that classic buttery, tangy flavor.
- Whole wheat wraps — I think whole wheat wraps hold up better than regular flour tortillas with all these fillings. Burrito-size gives you plenty of room to work with.
- Blue cheese dressing — It’s a classic accompaniment to Buffalo wings that helps cool down the heat. You can use ranch if you like, but blue cheese is the traditional pairing for good reason.
- Fresh celery — Don’t skip it! That crisp crunch, along with the blue cheese and Buffalo sauce, is what creates the classic Buffalo wing flavors.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make a Grilled Buffalo Chicken Wrap
- Prepare a charcoal or gas grill for medium-low indirect cooking.
- Lightly pound the chicken breasts between two layers of waxed paper or plastic wrap to an even thickness.
- Drizzle the chicken with the olive oil and sprinkle with the salt, pepper, and garlic powder.
- Grill until cooked through (an internal temperature of 160°F).
- Near the end of cooking time, brush each breast generously with Buffalo wing sauce.
- Remove the chicken from the grill, cover it with foil, and let it rest for a few minutes.
- Slice each breast lengthwise into about 1/2” thick slices.
- For each wrap, place a generous amount of shredded lettuce, 1/6 of the sliced chicken, approximately 2 tablespoons of blue cheese dressing, and 2 tablespoons of diced celery in the center of a wrap. Drizzle with additional Buffalo wing sauce if desired. Fold the wrap up from the bottom and then roll from one side.
- Serve with additional celery and dressing or dip on the side if desired.
Cooking Tips
- Watch the grill temperature. Keeping the grill at medium-low heat is important to stop the sauce from burning.
- Give the chicken a few minutes to rest after grilling. This helps lock in the juices and keep the chicken moist.
Variations & Substitutions
- Make it spicier by adding a pinch of cayenne to the seasoning.
- Switch up the veggies with shredded carrots, diced tomatoes, or thinly sliced red onion.
- Swap out the whole wheat wraps with spinach tortillas, low-carb wraps, or even large lettuce leaves.
- Maybe blue cheese isn’t your favorite? No problem. Just substitute ranch for the blue cheese dressing if you prefer.
Storage
Cooked chicken can be stored separately for up to 3 days and reheats nicely. Keep the other ingredients fresh by storing them apart and assembling wraps as needed.
Questions About Buffalo Chicken Wraps
You don’t have to, but warming does make the wraps more pliable and less likely to tear. The easiest way to warm them is to wrap them in a damp paper towel and microwave them for about 20 seconds. You can also heat them quickly in a dry skillet for about 15 seconds on each side.
Yes! Buffalo chicken wraps are delicious both hot or cold. They hold up well, making them great for packed lunches.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
Want to save this recipe?
Enter your email below and get it sent straight to your inbox.
-
Prepare a charcoal or gas grill for medium-low indirect cooking.
-
Lightly pound the chicken breasts between two layers of waxed paper or plastic wrap to an even thickness.
1.5 pounds boneless
-
Drizzle the chicken with the olive oil and sprinkle with the salt, pepper, and garlic powder.
2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon garlic powder
-
Grill until cooked through (an internal temperature of 160°F).
-
Near the end of cooking time, brush each breast generously with Buffalo chicken wing sauce.
¼ cup Buffalo chicken wing sauce
-
Remove from the grill, cover with foil and allow the chicken to rest for a few minutes.
-
Slice each breast lengthwise into about 1/2” thick slices.
-
For each wrap, place a generous amount of shredded lettuce, 1/6 of the sliced chicken, approximately 2 tablespoons of blue cheese dressing, and 2 tablespoons of diced celery in the center of a wrap. Drizzle with additional Buffalo chicken wing sauce if desired. Fold the wrap up from the bottom and then roll from one side.
6 whole wheat wraps, 2 cups lettuce, ½ cup reduced fat blue cheese dressing or dip, ½ cup diced celery
-
Serve with additional celery and dressing or dip on the side if desired.
- Keeping the grill at medium-low heat is important to prevent the sauce from burning.
- Cooled, cooked chicken can be stored separately for up to 3 days and reheats beautifully. Keep the other ingredients fresh by storing them apart and assembling wraps as needed.
Serving 1wrap | Calories 350kcal | Carbohydrates 24g | Protein 31g | Fat 14g | Saturated Fat 4g | Cholesterol 72mg | Sodium 1043mg | Potassium 485mg | Fiber 4g | Sugar 3g | Vitamin A 159IU | Vitamin C 1mg | Calcium 114mg | Iron 2mg
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on September 16, 2014. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
