Buffalo chicken wraps
Buffalo chicken wraps pair spicy, buttery chicken with crunchy lettuce and carrot and a cool garlic yogurt dressing. Toasting the wraps seals them shut. They have all the flavor of buffalo wings without the frying, and dinner is done in 25 minutes.
- 25 minTotal time
- 2Servings
- 620kcal / serving
- 42 gProtein
The science: why this works
Butter mellows the heat
Hot sauce gets its heat from capsaicin, which dissolves in fat. Butter carries it across the chicken and softens the burn. The fat also helps the sauce cling to the meat in a glossy coat.
Learn: Why chilies burn →Emulsify the sauce
Butter and hot sauce are fat and water, which normally separate. Tossing them together on low heat blends them into a smooth, glossy emulsion that coats the chicken. High heat would make it split and turn greasy.
Learn: How emulsions work →Cool yogurt balances spice
The dairy proteins and fat in yogurt help calm the heat on the tongue. Garlic and lemon add freshness. The crisp carrot and lettuce add cooling crunch to every bite of the wrap, so the heat stays fun.
Learn: Cooling a too-hot dish →Buffalo chicken wraps
25 minutes · 2 servings · American · Sandwich
Ingredients
Makes 2 servings
- 300 gchicken breast, cut into strips
- 3 tbsphot sauce
- 15 gbutter
- 1 tsppaprika
- 2large tortillas
- 2 handfulslettuce, shredded
- 1carrot, grated
- 4 tbspyogurt
- 1 clovegarlic, crushed
- ½lemon
- 1 tbspvegetable oil
- Salt
Method
Tips for the best result
- Cook the chicken to 165°F (74°C) before adding the sauce.
- Keep the heat low when adding the butter and hot sauce.
- Roll the wrap tightly and toast it seam side down.
Swaps
- Swap the chicken breast for chicken thighs for juicier meat.
- Swap the yogurt dressing for ranch for a classic wing-night taste.
- Swap the lettuce for shredded cabbage for more crunch.
Storing and reheating
Keep cooked chicken in the fridge for up to 3 days and reheat to 165°F (74°C). Store the dressing separately. Assemble wraps just before eating.
Buffalo chicken wraps: questions
How do you make buffalo sauce?
Melt butter with hot sauce over low heat and stir until smooth. The usual ratio is about equal parts. Adjust to taste.
Can I make it less spicy?
Yes, use less hot sauce or more butter. The yogurt dressing also cools it. Add a squeeze of lemon.
Is chicken safe when it is no longer pink?
Check the temperature, not just the color. Chicken is safe at 165°F (74°C). Cut into the thickest part for clear juices.
