Dinner

Buffalo Chicken Wraps

These buffalo chicken wraps are spicy, crispy, creamy, and so satisfying. Made with crispy chicken, homemade coleslaw, buffalo sauce, parmesan, and wrapped in a large tortilla, they’re such an easy lunch or dinner idea — especially with sweet potato fries on the side.

Prep: 30 min
Cook: 30 min
Total: 60 min
Serves: 4

5.0 (1)

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These buffalo chicken wraps are one of those meals that come together so easily but still feel extra satisfying. They have everything you want in a quick lunch or dinner: crispy chicken, spicy buffalo sauce, creamy homemade coleslaw, parmesan, and a soft tortilla to wrap it all up. Paired with sweet potato fries, it’s the kind of meal that feels fun, flavorful, and perfect for when you want something easy without sacrificing taste.

What makes this recipe so good is the contrast of flavors and textures. The buffalo chicken brings the heat and crispiness, while the coleslaw cools everything down with a creamy, tangy crunch. The parmesan adds a salty finishing touch that works so well with the buffalo sauce, and the tortilla pulls everything together into a wrap that’s easy to eat and perfect for lunch, dinner, or even meal prep.

This is also the kind of recipe that’s super flexible. You can use pre-cooked chicken chunks to keep it quick, make your own crispy chicken, or even use grilled chicken if that’s what you have. It’s simple, customizable, and such a good option when you want an easy buffalo chicken wrap recipe at home.

Ingredients

Serves 4

Coleslaw
2 cups coleslaw mix
1/2 cup mayo
1/2 tsp yellow mustard
Juice of 1/2 lemon
1 tsp salt
Wraps
Chicken of your choice, cooked (I used pre-made chicken chunks and air fried them)
Buffalo sauce
Extra large tortillas
Shredded Parmesan

Instructions

Make the coleslaw
In a bowl, mix together the coleslaw mix, mayo, yellow mustard, lemon juice, and salt until well combined. Set aside.
Cook the chicken
Cook your chicken however you like. If using pre-made chicken chunks, air fry them until hot and crispy.
Coat with buffalo sauce
Once the chicken is cooked, toss it in buffalo sauce until evenly coated.
Warm the tortillas
Warm the extra large tortillas slightly so they are easier to roll.
Assemble the wraps
Add the buffalo chicken to the tortilla, then top with coleslaw and shredded Parmesan.
Wrap and serve
Roll the tortilla tightly into a wrap and serve right away with sweet potato fries on the side.

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Cook's Notes

Ingredient Notes

Chicken: This recipe is super flexible, so you can use pre-made chicken chunks, homemade crispy chicken, grilled chicken, or even leftover chicken. I used pre-made chicken chunks and air fried them to keep it easy.
Buffalo sauce: Use your favorite buffalo sauce and adjust the amount depending on how saucy or spicy you want the wraps.
Coleslaw mix: A bagged coleslaw mix keeps things quick and easy, but you can also shred cabbage and carrots yourself if you prefer.
Mayo: Mayo gives the coleslaw its creamy texture and helps balance the heat from the buffalo sauce.
Yellow mustard: Just a little mustard adds tang and extra flavor to the coleslaw.
Lemon juice: Fresh lemon juice brightens the slaw and keeps it from tasting too heavy.
Parmesan: Shredded parmesan adds a salty, savory finish that works really well with buffalo chicken.
Extra large tortillas: Large tortillas make the wraps easier to fill and roll without falling apart.
Sweet potato fries: These make the perfect side and pair so well with the spicy wrap.

Tips & Tricks

Air fry the chicken until extra crispy so it holds up well once tossed in buffalo sauce.
Do not overdress the coleslaw or it can make the wrap too soft.
Warm the tortillas slightly before filling so they roll more easily.
Toss the chicken in buffalo sauce right before assembling for the best texture.
Use less buffalo sauce at first if you want to control the spice level.
Let the chicken cool slightly before wrapping so the tortilla does not get soggy too quickly.
Serve right away for the best texture, especially if using crispy chicken.

Storage & Make-Ahead

Storage: Store leftover buffalo chicken and coleslaw separately in airtight containers in the fridge for up to 3 days.

Reheating: Reheat the chicken in the air fryer, oven, or microwave until warmed through. For best texture, avoid reheating already assembled wraps.

Make ahead: The coleslaw can be made ahead and stored in the fridge. The chicken can also be cooked ahead and reheated before tossing in buffalo sauce.

Best tip: Assemble the wraps just before serving so the tortilla stays soft and the chicken stays crisp.

Frequently Asked Questions

Can I use grilled chicken instead of crispy chicken?

Yes. Grilled chicken works well if you want a lighter version, although crispy chicken gives the wrap more texture.

Can I make buffalo chicken wraps ahead of time?

You can prep the components ahead, but it’s best to assemble the wraps right before eating so they do not get soggy.

What can I serve with buffalo chicken wraps?

Sweet potato fries are a great side, but regular fries, salad, or veggie sticks also work well.

What kind of tortillas work best?

Extra large flour tortillas work best because they are easier to fill and roll.

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