Buffalo Chicken Wraps
Buffalo Chicken Wraps
Ingredients
For the Buffalo Chicken
- 3 chicken breasts, patted dry and cut into 1-inch cubes
- 1 tablespoon olive oil, as needed
- 1 tablespoon baking powder
- 2 tablespoons all-purpose flour
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano, or to taste
- 1 ounce cooking spray, as needed
- 1/2 cup buffalo sauce, or to taste
For the Creamy Coleslaw
- 4 cups coleslaw mix
- 1/2 cup plain Greek yogurt
- 1 tablespoon mayonnaise
- 2 teaspoons apple cider vinegar
- 1 tablespoon ranch seasoning
For Assembly
- 4 extra large burrito wraps
Instructions
- 1
Prepare the chicken: In a large bowl, combine the cubed chicken breasts with olive oil, baking powder, flour, garlic powder, salt, paprika, and oregano. Mix thoroughly with tongs until all chicken pieces are evenly coated.
⏱️ 5 min
- 2
Cook the chicken: Transfer the coated chicken to an air fryer basket. Spray lightly with cooking spray. Air fry at 400°F for 12-15 minutes, or until the chicken is fully cooked through and lightly golden brown, shaking the basket halfway through.
⏱️ 15 min•🌡️ 400
- 3
Prepare the coleslaw dressing: While the chicken cooks, in a separate medium bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, and ranch seasoning until well combined.
⏱️ 3 min
- 4
Assemble the coleslaw: Add the coleslaw mix to the dressing and toss until all the cabbage is evenly coated.
⏱️ 2 min
- 5
Sauce the chicken: Once the chicken is done, transfer it to a clean bowl. Pour the buffalo sauce over the chicken and toss with tongs until every piece is coated.
⏱️ 2 min
- 6
Assemble the wraps: Lay an extra large burrito wrap flat. Spoon a generous portion of the creamy coleslaw onto the center, followed by a portion of the buffalo chicken.
⏱️ 4 min
- 7
Fold and toast the wraps: Fold the sides of the wrap inwards, then roll it tightly from the bottom to create a sealed burrito. Place the folded wrap into a cast iron pan over medium heat. Toast on both sides until golden brown and slightly crispy.
⏱️ 4 min
- 8
Serve: Remove the toasted wrap from the pan, cut it in half, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Buffalo Chicken Wraps
For the Buffalo Chicken
- 3 chicken breasts, patted dry and cut into 1-inch cubes
- 1 tablespoon olive oil, as needed
- 1 tablespoon baking powder
- 2 tablespoons all-purpose flour
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano, or to taste
- 1 ounce cooking spray, as needed
- 1/2 cup buffalo sauce, or to taste
For the Creamy Coleslaw
- 4 cups coleslaw mix
- 1/2 cup plain Greek yogurt
- 1 tablespoon mayonnaise
- 2 teaspoons apple cider vinegar
- 1 tablespoon ranch seasoning
For Assembly
- 4 extra large burrito wraps
Instructions
- 1
Prepare the chicken: In a large bowl, combine the cubed chicken breasts with olive oil, baking powder, flour, garlic powder, salt, paprika, and oregano. Mix thoroughly with tongs until all chicken pieces are evenly coated.
⏱️ 5 min - 2
Cook the chicken: Transfer the coated chicken to an air fryer basket. Spray lightly with cooking spray. Air fry at 400°F for 12-15 minutes, or until the chicken is fully cooked through and lightly golden brown, shaking the basket halfway through.
⏱️ 15 min•🌡️ 400 - 3
Prepare the coleslaw dressing: While the chicken cooks, in a separate medium bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, and ranch seasoning until well combined.
⏱️ 3 min - 4
Assemble the coleslaw: Add the coleslaw mix to the dressing and toss until all the cabbage is evenly coated.
⏱️ 2 min - 5
Sauce the chicken: Once the chicken is done, transfer it to a clean bowl. Pour the buffalo sauce over the chicken and toss with tongs until every piece is coated.
⏱️ 2 min - 6
Assemble the wraps: Lay an extra large burrito wrap flat. Spoon a generous portion of the creamy coleslaw onto the center, followed by a portion of the buffalo chicken.
⏱️ 4 min - 7
Fold and toast the wraps: Fold the sides of the wrap inwards, then roll it tightly from the bottom to create a sealed burrito. Place the folded wrap into a cast iron pan over medium heat. Toast on both sides until golden brown and slightly crispy.
⏱️ 4 min - 8
Serve: Remove the toasted wrap from the pan, cut it in half, and serve immediately.
⏱️ 1 min