Buffalo chicken wraps are a great way to use up leftover chicken from the night before, or if you’re feeling ambitious, it’s a great way to use an entire rotisserie chicken. I like to make my own buffalo sauce for this recipe because it’s so easy and tastes better than store-bought. You can also substitute Frank’s RedHot sauce or your favorite hot sauce, but be sure not to skip the blue cheese!

Prep time: 5

Prep time: 5 minutes

Ingredients: 1 chicken breast, 2 slices of bacon, 1/4 cup buffalo sauce (or more if you like it hot!) and your favorite toppings.

Tools: A cutting board and knife or a kitchen shears or chef’s knife. You will also need paper towels for wiping up any drips from the pan when cooking the chicken at home on your stovetop. A shallow baking dish is helpful too!

Cooking skills needed: The only thing I would advise against is trying this recipe with a skillet because it’s difficult to clean afterward—even with just paper towels!

Cook time: 5

Cook time: 5

Buffalo chicken: 5 minutes

Cream cheese and blue cheese sauce: 5 minutes

Tortilla wrap: 5 minutes

Shredded chicken: 4-6 minutes

Yield: 1 serving

1 serving

This recipe makes 1 serving.


  • In a medium bowl, mix together the hot sauce and Buffalo sauce.
  • Add the cream cheese (or Greek yogurt) until it is fully incorporated into the mixture; do not add too much or it will be too runny!
  • Cut chicken into strips and add to mixture in bowl along with blue cheese crumbles and green onions for garnish if desired

2 tablespoons Frank’s RedHot Buffalo Wings

2 tablespoons Frank’s RedHot Buffalo Wings

This is a hot sauce with a buffalo chicken flavor. It’s made with vinegar, garlic, and red pepper.

Cream Cheese (or Greek Yogurt)

To make cream cheese, simply combine 1/2 cup of softened butter, 3 ounces of powdered milk and 2 teaspoons lemon juice. Blend until smooth. Place in a bowl and add 1 egg yolk and 2 teaspoons of salt to the mixture. Beat with an electric mixer until well-combined, then pour into molds or small containers for storage at room temperature for up to two weeks.

To use as a substitute for Greek yogurt (which is thicker than regular yogurt), blend together one part creamed butter with two parts nonfat milk until smooth; mix in half cup powdered milk if needed to thin out the consistency slightly so that it has just enough texture not too runny like milk but also doesn’t become too thick either!

1 large tortilla wrap, burrito-size (I like to use whole wheat)

1 large tortilla wrap, burrito-size (I like to use whole wheat)

1/4 cup shredded chicken breast

1/2 cup black beans, drained and rinsed

2 tablespoons chipotle salsa (or your favorite salsa)

3 tablespoons shredded chicken (I used the white meat from a rotisserie chicken)

You can use any shredded chicken you have on hand. I used the white meat from a rotisserie chicken, but you could also use leftover chicken from another meal or even grilled or poached chicken.

Use white meat only if you are using dark meat and not breast meat!

2 tablespoons crumbled blue cheese

If you don’t have crumbled blue cheese on hand, any kind will do.

  • Crumble the cheese with your fingers. It should be small pieces of the same size, so if you need to break up some larger chunks with a knife or fork for even distribution, go ahead!
  • Measure out 2 tablespoons of blue cheese—this is roughly equivalent to one ounce or 25g in weight.

1 tablespoon chopped green onions (plus extra for garnish)

Green onions are a great way to add flavor, but they’re also versatile. You can use them in many different types of recipes, as well as as a garnish for dishes. They are easy to grow in your garden or in a pot on your deck if you live somewhere where it gets cold during the winter months.


  • Prep the buffalo chicken:
  • Heat a cast iron skillet on high heat for about 3 minutes. Add 1 tablespoon of olive oil to the pan and let it get hot, but don’t burn it (you want to coat the bottom of your tortilla wrap).
  • Add chopped onions and cook until soft, about 5 minutes. Stir often so they don’t burn or stick to bottom of pan!
  • Cook tortillas: Place each tortilla flat side down in a bowl or plate—not touching each other—and microwave for 15 seconds (or until warm). Don’t overcook them! They should still be soft-ish when you go to fold them together later on.”

Tasty buffalo chicken wraps.

Wraps can be made in advance and stored in the fridge for up to 4 days. They’re also a great way to use up leftovers, which is never a bad thing!

  • Wrap up one or two of these simple buffalo chicken wraps for dinner tonight!


These buffalo chicken wraps are so easy to make, they’ll become part of your weekly meal plan! The ingredients are simple and the steps are short. It’s hard not to get carried away with this recipe because it is so delicious, but we hope you will keep it simple and stick to what works best for you.