Spicy Honey Buffalo Chicken Wraps

Looking for a quick dinner that hits all the right spots? These baked buffalo chicken wraps have become my go-to meal on busy weeknights. There’s something about that classic buffalo chicken flavor wrapped up in a crispy tortilla that just makes everyone happy. My kids actually cheer when they see me getting the ingredients out!

I started making these wraps because I wanted something that could bring the fun of buffalo wings to our dinner table without the mess. Plus, baking them gives you that nice crunch that you just can’t get from a regular wrap. I usually prep the chicken mixture ahead of time while I’m making lunch, so when dinner rolls around, it’s just assembly and into the oven they go.

Whether you’re feeding a hungry family or meal prepping for the week ahead, these wraps check all the boxes. They’re easy to customize too – I make them extra spicy for my husband and mild for the kids. And the best part? You can have them ready in about 30 minutes.

What Kind of Chicken Should I Use?

The recipe calls for chicken tenders, but you’ve got some flexibility here. Chicken tenders are great because they’re already the perfect size and shape for wraps, but you can easily substitute chicken breasts cut into strips – just make sure to slice them against the grain for maximum tenderness. If you’re buying chicken tenders separately, look for ones that are roughly the same size so they’ll cook evenly. Fresh chicken works best for this recipe, but if you’re using frozen tenders, just make sure they’re completely thawed and patted dry before breading to help the coating stick better.

Options for Substitutions

This recipe is pretty adaptable and you can make several swaps based on what you have in your kitchen:

• Sour cream and mayonnaise: You can use Greek yogurt instead of sour cream for a lighter option. For mayo, try mashed avocado or more Greek yogurt – the texture will be a bit different but still tasty!
• Fresh herbs: If you don’t have fresh basil and parsley, use dried herbs instead. The rule of thumb is 1 teaspoon dried herbs for every tablespoon of fresh herbs.
• Tortillas: Besides flour tortillas or lettuce, you can use corn tortillas, lavash bread, or even large collard green leaves. Just note that corn tortillas might be less flexible for wrapping.
• Hot pepper sauce: Feel free to use any hot sauce you like – Frank’s RedHot, Crystal, or even a mix of cayenne pepper and butter for a homemade version. Adjust the amount based on your heat preference.
• Panko breadcrumbs: Regular breadcrumbs work fine here, or try crushed cornflakes or crushed crackers for a different crunch. For a low-carb option, try ground pork rinds or almond flour.
• Bleu cheese: Not a fan of bleu cheese? Try feta, gorgonzola, or skip the cheese altogether. The wrap will still be great!

Watch Out for These Mistakes While Baking

The biggest challenge when making buffalo chicken wraps is preventing the chicken from becoming dry and tough – the secret is to avoid overcooking the tenders, which should take about 15-20 minutes at 375°F until they reach an internal temperature of 165°F. Another common mistake is not patting the chicken dry before coating it with panko, which can lead to a soggy rather than crispy exterior – take a minute to thoroughly dry the tenders with paper towels first. The sauce can make or break your wraps, so be sure to whisk the melted butter, honey, and hot sauce until completely smooth, and wait to toss with the chicken until right before assembling to maintain the perfect level of crispiness. For the best texture and flavor balance, warm your tortillas slightly before filling them, and don’t overload them with sauce or they’ll become too wet and fall apart.

What to Serve With Buffalo Chicken Wraps?

These spicy buffalo chicken wraps pair perfectly with cool, crunchy sides that help balance out the heat. A classic choice is a bowl of crisp carrot and celery sticks served alongside extra blue cheese or ranch dressing for dipping. For a more substantial meal, try adding some sweet potato fries or crispy potato wedges – their sweetness works really well with the spicy buffalo flavors. If you’re keeping things light, a simple coleslaw dressed with a tangy vinaigrette or a mixed green salad makes a refreshing side dish that won’t overpower the wraps.

Storage Instructions

Keep Fresh: These buffalo chicken wraps are best enjoyed right away, but you can store the cooked chicken separately from the wrap ingredients in an airtight container in the fridge for up to 3 days. Keep the herb sauce in a separate container too – this helps everything stay fresh and prevents the wraps from getting soggy.

Prep Ahead: Want to save time? Make the herb sauce up to 2 days ahead and store it in the fridge. You can also cook the chicken in advance and reheat it when you’re ready to assemble your wraps. Just remember that the panko coating might not be quite as crispy after storing.

Warm Up: To bring back the crunch, pop the leftover chicken in a 350°F oven for about 5-7 minutes until heated through. Then assemble your wraps with fresh lettuce and veggies. The herb sauce might need a quick stir if it’s separated while storing.

Preparation Time	60-120 minutes
Cooking Time	12-15 minutes
Total Time	72-135 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 120-135 g
• Fat: 120-130 g
• Carbohydrates: 130-140 g

Ingredients

For the herbed dressing:

• 1/2 cup sour cream
• 1/4 cup reduced-fat mayonnaise
• 2 tbsp fresh basil, finely chopped
• 2 tbsp flat-leaf italian parsley, finely chopped
• 1/2 tsp garlic powder
• 1 shallot, minced

For the chicken and coating:

• 1-1/2 lb chicken tenders
• 3 tbsp melted butter
• 1 tbsp honey
• 1/4 cup hot pepper sauce (e.g., tabasco or sriracha)
• 1-1/2 cups panko breadcrumbs
• Salt
• Freshly ground black pepper

To assemble and serve:

• Large flour tortillas or iceberg lettuce leaves
• Shredded lettuce (if not using lettuce as wrap)
• 3 celery stalks, peeled into ribbons
• Fresh basil leaves (optional)
• Crumbled bleu cheese (optional)

Step 1: Prepare the Herb Dressing

• 1/2 cup sour cream
• 1/4 cup reduced-fat mayonnaise
• 2 tbsp fresh basil, finely chopped
• 2 tbsp flat-leaf Italian parsley, finely chopped
• 1/2 tsp garlic powder
• 1 shallot, minced

In a medium bowl, whisk together the sour cream, reduced-fat mayonnaise, finely chopped fresh basil, finely chopped flat-leaf Italian parsley, garlic powder, and minced shallot until smooth.

Cover and refrigerate for at least one hour before using to let the flavors blend.

This dressing can be made up to two days in advance and kept in the refrigerator.

I like to make it ahead so it’s perfectly chilled when serving the wraps.