Grilled Buffalo Chicken Wraps with Buffalo Wing Olive Oil Blend

Juicy grilled chicken, crisp romaine, creamy dressing, sharp red onion, and warm flour tortillas make these wraps feel lively from the first bite. New York Buffalo Wings Infused Olive Oil Blend brings cayenne, garlic, and smoked paprika into the chicken so the filling tastes bold, smoky, and ready for game day, weeknight dinner, or easy entertaining.

Garden Infuzions

Grilled Buffalo Chicken Wraps with Buffalo Wing Olive Oil Blend

Smoky grilled chicken, crisp romaine, cool ranch-style dressing, and tangy buffalo flavor come together in a wrap that feels bold, fresh, and easy to love.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 wraps

Course: Dinner, Lunch

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts
• 2 tablespoons New York Buffalo Wings Infused Olive Oil Blend
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 large flour tortillas
• 2 cups chopped romaine lettuce
• 1 cup shredded carrots
• 1/2 cup thinly sliced red onion
• 1 cup shredded cheddar cheese
• 1/2 cup ranch dressing
• 1/4 cup buffalo sauce
• 1 tablespoon fresh lemon juice

Equipment

• 1 Grill or grill pan For cooking the chicken
• 1 Cutting board For resting and slicing chicken
• 1 Mixing bowl For the dressing
• 1 Chef Knife For slicing vegetables and chicken
• 1 set Measuring spoons For the oil, sauce, and seasonings

Method

 

Instructions

1. 1. Pat the chicken dry and season it with kosher salt and black pepper.
2. 2. Rub the chicken with 1 tablespoon of the New York Buffalo Wings Infused Olive Oil Blend.
3. 3. Preheat a grill or grill pan over medium-high heat and grill the chicken until cooked through and nicely marked, about 5 to 7 minutes per side depending on thickness.
4. 4. Transfer the chicken to a cutting board and let it rest for 5 minutes, then slice it thinly.
5. 5. Stir together the ranch dressing, buffalo sauce, lemon juice, and remaining 1 tablespoon of the blend until smooth.
6. 6. Warm the tortillas briefly so they are pliable.
7. 7. Divide the romaine, carrots, red onion, cheddar cheese, and sliced chicken among the tortillas.
8. 8. Drizzle with the buffalo dressing, fold in the sides, roll tightly, and slice in half before serving.

Notes

For the cleanest wrap, keep the filling layered in a narrow strip down the center of each tortilla. If you want extra heat, add a little more buffalo sauce to the dressing before assembling.

Tried this recipe?

Let us know how it was!

Recipe Tips

• Let the chicken rest a few minutes after grilling so the juices stay in the meat when you slice it.
• Warm the tortillas briefly in a dry skillet or on the grill so they roll without cracking.
• Toss the sliced chicken with a spoonful of the dressing before assembling for a fuller buffalo-style flavor in every bite.

Serving Suggestions

Serve these wraps with celery sticks, carrot sticks, kettle chips, or a simple side salad for an easy lunch or casual dinner.

Storage

Store the cooked chicken, vegetables, and dressing separately in airtight containers in the refrigerator for up to 3 days. Assemble wraps just before serving for the best texture.

Variations

Swap the chicken for grilled turkey cutlets, add sliced avocado, or use whole wheat tortillas for a different spin on the same bold flavor profile.

Related Garden Infuzions Recipes

• Browse Garden Infuzions recipes
• Find more wrap and sandwich ideas
• Explore more bold flavor inspiration