Buffalo Chicken Wraps with Jalapeño Ranch
The inspiration for these Buffalo Chicken Wraps with Jalapeño Ranch was so random, we stopped at an On Route, which is Ontario’s version of a rest-stop with a gas station and food court, in the Fall and I got a Buffalo Chicken Wrap for an easy on-the-go wrap. The wrap was fine, but there was a lot that could be way better about it. So, I decided to use that wrap as inspiration and make a way more delicious version to share with you!
This Buffalo Chicken Wrap is made with chicken that’s simmered in Frank’s Red Hot Sauce and then the super moist chicken gets shredded and tossed back in the buffalo sauce. I love serving the chicken with a crunchy kale ranch slaw, but I love adding a bit of spice to the ranch with some pickled jalapeños . If spice isn’t for you, leave the jalapeños out and the cool ranch will mellow out the buffalo chicken.
These wraps are saucy, spicy, and so delicious. They are a bit messy, so if you’re taking these wraps with you to work, I’d suggest keeping the filling separate and then assemble the wrap when you’re ready to eat! I love adding sliced avocado and red onion to these wraps as well.
More lunch recipes you need to try:
What you need for Buffalo Chicken Wraps with Jalapeño Ranch:
boneless skinless chicken breasts
butter
kale
buttermilk
plain yogurt
mayonnaise
green onions
pickled jalapeños
herbs: dried parsley, dried dill, onion powder, garlic powder
shredded cheese (optional)
avocado
red onion
wraps
How to make the Buffalo Chicken Wraps with Jalapeño Ranch:
These wraps are easy to make and delicious to eat!
Add the Frank’s Hot Sauce, butter, and chicken breasts to a small pot. Bring to a simmer and cook for 20-30 minutes or until the chicken is able to shred easily. Remove the chicken from the pot and transfer it to a bowl. At this point, shred your chicken. I love using two forks to shred the chicken. Once your chicken is shredded I put it back into the pot with the buffalo sauce and set the chicken aside while you make the kale ranch slaw.
This ranch dressing is so easy to make, I love keeping the extra in the fridge to use for other salads, slaws, or even a dipping sauce for pizza or chicken tenders. If you’re not a fan of spicy food, leave the jalapeños out and just make the basic ranch.
In a medium-sized bowl, whisk together the buttermilk, mayonnaise, yogurt, dried herbs, garlic, and onion powder and green onions. Stir in the chopped pickled jalapeños for extra spice and deliciousness.
Thinly slice your kale and toss the kale with a quarter of the ranch dressing.
Assemble your wraps with the kale slaw, shredded chicken, shredded cheese, sliced red onion, and sliced avocado. Optionally, cook the wraps in a skillet over medium-high heat until they are golden brown for an extra crispy bite!
Lastly, when you make these Buffalo Chicken Wraps with Jalapeño Ranch, be sure to leave a comment on Instagram! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favourite!
Buffalo Chicken Wraps with Jalapeño Ranch Kale Slaw
Author: ElizabethServings: 4
Ingredients
1 cup Frank's Red Hot Sauce
1/4 cup butter
2 pounds boneless skinless chicken breasts
Jalapeño Ranch
1/2 cup mayonnaise
1/2 cup plain yogurt
1/2 cup buttermilk
2 tablespoons dried parsley
2 teaspoons dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
1 green onion, thinly sliced
2 tablespoons pickled jalapeños, chopped
3 cups chopped kale
4 large flour tortillas
Toppings: grated Monterey Jack cheese, sliced avocado, diced red onion
Instructions:
1. Add Frank's Hot Sauce, butter, and chicken to a pot. Cover and bring to a simmer over medium heat. Cook for 25-30 minutes or until the chicken is able to be shredded.
2. Transfer chicken to a bowl or cutting board and shred the chicken with two forks. Add the shredded chicken back to the pot with the sauce and set aside.
3. In a bowl, whisk together the mayonnaise, yogurt, buttermilk, herbs, spices, green onion, and pickled jalapeños.
4. Toss the kale with 1/4 cup of the jalapeño ranch. Add more ranch if needed.
5. Assemble your wraps, start with your buffalo chicken, add on the kale slaw, and top with any additional toppings.
6. Optionally, grill your wraps. In a skillet over medium heat, add the wraps and cook for 2-3 minutes per side or until golden brown. Serve and enjoy!
