Buffalo Chicken Salad Wraps

These Buffalo Chicken Salad Wraps are filled with lightly sauced shredded chicken, crisp romaine, celery, red onion, toasted almonds, blue cheese, and a creamy homemade dressing. Prep the ingredients ahead for an easy lunch, quick dinner, or packable meal for busy days.

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Prep Time 20

Cook Time 35

Course dinner, lunch, Main Course

Cuisine American

Servings

Calories 352 kcal

Ingredients

For the Chicken:

2 boneless, skinless chicken breasts (about 1½ lbs)
½ teaspoon cayenne pepper
Salt and black pepper
Olive oil
2 tablespoons melted butter
3 tablespoons hot sauce such as Frank’s

For the Dressing:

¼ cup mayonnaise
¼ cup blue cheese crumbles
3 tablespoons apple cider vinegar

For the Salad & Wrap:

1 head romaine lettuce chopped
1 cup chopped celery about 3 stalks
¼ cup finely chopped red onion
½ cup blue cheese crumbles
½ cup slivered almonds toasted
½ teaspoon coarse ground black pepper
6 burrito-size flour tortillas

Instructions

For the Chicken:

Preheat the oven to 450°F. Place the chicken in a baking dish and season with salt, pepper, and cayenne. Drizzle with olive oil and bake for 32–35 minutes, or until the chicken reaches 165°F.2 boneless, skinless chicken breasts (about 1½ lbs)
While the chicken bakes, whisk together the melted butter and hot sauce in a small bowl until smooth.2 tablespoons melted butter
Remove the chicken from the oven and transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until shredded, or shred with two forks.
Pour the buffalo sauce over the shredded chicken and toss to coat. The chicken is lightly sauced, but you can add more if you prefer extra heat or flavor.

For the Dressing:

In a medium bowl, whisk together the mayonnaise, blue cheese crumbles, and apple cider vinegar until combined.¼ cup mayonnaise

For the Salad & Wrap:

In a large bowl, combine the romaine, celery, red onion, blue cheese crumbles, almonds, and pepper.1 head romaine lettuce
Drizzle the dressing over the salad and toss until evenly coated. For meal prep, you can keep the dressing separate and toss just before serving.
Lay a tortilla on a flat surface. Add about 1 cup of salad mixture and top with about ½ cup of buffalo chicken.
Tightly roll the tortilla, slice in half, and serve. Add extra dressing or hot sauce if desired.6 burrito-size flour tortillas

Video

Nutrition Information

Please note that these nutrition facts are approximations and may not be entirely precise.

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