# Buffalo Chicken Wraps

This buffalo chicken wrap meal prep recipe combines tender chicken thighs, spicy buffalo sauce, crunchy lettuce, and tangy ranch sauce, all wrapped up in a warm flour tortilla.

- Servings: 5 servings
- Total time: 35 min
- Cuisine: American
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 5 ml Olive Oil
- 600 g Chicken Thigh, Boneless & Skinless
- 4 g Onion Powder
- 4 g Garlic Powder
- 2.5 g Sweet Paprika
- 180 ml Frank's Hot Sauce
- 0 Salt
- 0 Cracked Black Pepper
- 5 Large Tortillas
- 1 Egg
- 15 ml White Vinegar
- 10 g American Mustard
- 100 ml Neutral Oil
- 50 g Sour Cream
- 125 ml Buttermilk
- 2.5 g Onion Powder
- 2.5 g Garlic Powder
- 1 g Dried Dill
- 1 g Dried Parsley
- 2 g Dried Chives
- 0 Salt
- 0 Cracked Black Pepper
- 1 Cos or Romaine Lettuce
- 1 Avocado
- 120 g Cheddar Cheese

## Instructions

1. Add 600g of boneless and skinless chicken thighs to a mixing bowl.
2. Add 4g of onion powder, 4g of garlic powder, 2.5g of sweet paprika, and 180ml of Frank's Hot Sauce.
3. Season with salt and cracked black pepper to taste.
4. Mix everything until completely coated.
5. Let the chicken marinate for 30 minutes to 24 hours.
6. Meanwhile, make the ranch sauce by adding 1 egg, 15ml of white vinegar, 10g of American mustard, and 100ml of neutral oil to a tall jar or container.
7. Blend with an immersion blender until emulsified.
8. Add 50g of sour cream, 125ml of buttermilk, 2.5g of onion powder, 2.5g of garlic powder, 1g of dried dill, and 1g of dried parsley.
9. Season to taste with salt and cracked black pepper.
10. Blend again until evenly combined.
11. Pour into a jar and refrigerate until ready to serve.
12. Roughly chop 1 baby cos or romaine lettuce into thin strips.
13. Thinly slice 1 ripe avocado into strips.
14. Grate 120g of cheddar cheese.
15. When ready to cook, add 10ml of neutral oil to the marinated chicken, mix, and spread onto a lined baking tray.
16. Bake at 200°C (390°F) for 16 minutes; optionally broil for another 5 minutes to char.
17. Remove from the oven and let rest for 10 minutes.
18. Dice the chicken.
19. Assemble the wraps: Spread ranch sauce on each tortilla, add lettuce, chicken, avocado, and cheese.
20. Season with cracked black pepper.
21. Roll up the tortillas tightly.
22. Wrap in food paper, ziplock bags, or airtight containers and refrigerate. They will last three days in the fridge or up to three months frozen.

## Equipment

- mixing bowl
- measuring spoons
- immersion blender
- knife
- baking tray
- box grater

## Tips

- The longer the chicken marinates, the better the flavor.
- For thicker ranch sauce, add more oil.
- Wash the lettuce before shredding.
- Use a spoon to scoop out the avocado flesh, minimizing waste.
- Microwave tortillas for 10 seconds to loosen them up.
- Don't let the chicken pieces sit on top of one another while baking.
- Let the chicken rest for about 10 minutes after baking to redistribute juices.
- Wrap the fillings tightly.
- Store wrapped buffalo chicken wraps in food paper, ziplock bags, or airtight containers.
- These wraps last three days in the fridge, and can be frozen for up to three months.
- Reheat in a pan over medium heat until crispy, or use a sandwich press.
- They can be eaten cold as well.
- The recipe yields five wraps.

## Source

- Original video: https://www.youtube.com/watch?v=pWoo0G-CBV4
- Recipe page: https://www.cliprecipe.com/recipe/51c13214-bf0e-4e46-9a03-6d617ac5fe0c
- Extracted: 2025-03-14

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt