Description
These Easy Buffalo Chicken Wraps feature sweet and spicy charred chicken thighs coated in a flavorful hot sauce marinade, paired with a crunchy cabbage and apple slaw, creamy blue cheese, and a zesty Buffalo aioli, all wrapped in soft flatbreads. Perfect for a quick and satisfying meal any day of the week, easy to prep ahead and great for sharing.
Ingredients
Scale
Chicken and Marinade
- 1/4 cup hot sauce (Frank's red hot sauce)
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 1 lb chicken thighs, diced
Slaw
- 1/2 white cabbage, shredded
- 2 apples, julienned
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 1/2 teaspoon salt
- 1 tablespoon hot sauce
Buffalo Aioli and Wrap Assembly
- 1/3 cup garlic aioli (or mayonnaise or Greek yogurt)
- 4 large wraps (two-ingredient dough flatbreads)
- 1/4 cup creamy blue cheese, crumbled
- 2 scallions, finely sliced
Instructions
- Preheat and Prepare Marinade: Heat your oven to 480F/250C fan and line an oven tray with parchment paper. In a large bowl, combine 1/4 cup hot sauce, 2 tablespoons honey, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon ground cumin, 2 teaspoons smoked paprika, and 1 teaspoon salt. Mix well to combine.
- Marinate Chicken: Add the diced chicken thighs to the marinade and toss thoroughly to coat. Spread the chicken evenly on the prepared oven tray to ensure even cooking and char.
- Cook Chicken: Bake the chicken in the preheated oven for 20 minutes until deeply red and charred around the edges.
- Prepare Slaw: While the chicken cooks, combine the shredded cabbage, julienned apples, 1 tablespoon lemon juice, 1 tablespoon white wine vinegar, and 1/2 teaspoon salt in a bowl. Toss well and set aside.
- Make Buffalo Aioli: Mix 1 tablespoon of the hot sauce with 1/3 cup garlic aioli (or mayonnaise or Greek yogurt). Taste and adjust the heat by adding more hot sauce if desired.
- Assemble Wraps: Spread a generous spoonful of Buffalo aioli onto each wrap. Layer on the cabbage and apple slaw, then spoon on the charred Buffalo chicken along with some cooking juices for extra flavor.
- Top and Serve: Crumble creamy blue cheese over the chicken and scatter finely sliced scallions on top. Roll up the wraps and enjoy immediately.
Notes
- Use two-ingredient flatbreads for soft, pillowy wraps that hold the filling well.
- Apple adds a nice sweet crunch to balance the spicy chicken; green or tart apples work best.
- Buffalo aioli can be customized—try Greek yogurt for a lighter option or mayonnaise for creamier texture.
- Leftover chicken can be stored in the fridge for up to 3 days and reheated before assembling wraps.
- Adjust the hot sauce amount to your preferred spice level for the marinade and aioli.
- This recipe is perfect for meal prep and feeding a crowd.
Nutrition
- Serving Size: 1 wrap
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg
