Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (2.5ml) garlic powder
  • 1/4 tsp (1.25ml) black pepper
  • 1/4 tsp (1.25ml) salt
  • 1/2 cup (120ml) hot sauce (Frank's RedHot or similar)
  • 1/4 cup (60g) unsalted butter, melted
  • 1 tbsp (15ml) white vinegar
  • 1/4 tsp (1.25ml) cayenne pepper (optional, for extra heat)
  • 4 large (10-inch) flour tortillas
  • 1 cup (85g) shredded iceberg lettuce
  • 1/2 cup (120ml) ranch dressing (store-bought or homemade)
  • 1/2 cup (50g) crumbled blue cheese (optional)
  • 1/4 cup (25g) thinly sliced celery (optional)
  • 1/4 cup (60ml) buttermilk (optional, for marinade)
  • 1 tbsp (15ml) hot sauce (optional, for marinade)
  • 1 tsp (5ml) garlic powder (optional, for marinade)
  • 1/2 tsp (2.5ml) salt (optional, for marinade)

Instructions:

  1. (Optional: Marinate the chicken): Combine the chicken with the buttermilk, hot sauce, garlic powder, and salt in a bowl. Refrigerate for at least 30 minutes, or up to 4 hours.
  2. Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 7-10 minutes. Chicken should reach an internal temperature of 165°F (74°C).
  3. Prepare the Buffalo Sauce: While chicken cooks, whisk together hot sauce, melted butter, white vinegar, and cayenne pepper (if using) in a separate bowl.
  4. Toss the Chicken in Sauce: Reduce heat to low. Pour buffalo sauce over the cooked chicken and toss to coat evenly. Simmer for 2-3 minutes to allow the sauce to thicken slightly.
  5. Assemble the Wraps: Warm tortillas slightly (microwave for 10-15 seconds or heat in a dry skillet). Spread ranch dressing evenly over each tortilla.
  6. Add Fillings: Top with shredded lettuce, buffalo chicken, blue cheese (if using), and celery (if using).
  7. Wrap and Serve: Fold in the sides of the tortilla, then tightly roll up from the bottom. Serve immediately. Enjoy your spicy buffalo chicken wraps!