Name: Buffalo Chicken Wraps with Spicy Slaw Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 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; 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; 1/3 cup garlic aioli (or mayonnaise or Greek yogurt); 4 large flatbread wraps (two-ingredient dough flatbreads); 1/4 cup creamy blue cheese; 2 scallions, finely sliced

There’s something about the mix of bold heat, tangy crunch, and creamy blue cheese that just makes these Buffalo Chicken Wraps with Spicy Slaw Recipe an absolute winner for quick dinners or casual get-togethers. Every time I make them, the spicy charred chicken and fresh apple slaw combo never disappoints.

Three small flatbreads are arranged on a white plate with green patterns over a white marbled surface. Each flatbread is topped with a creamy orange sauce spread evenly on the base, followed by a layer of shredded pale cheese. On top of the cheese are chunks of cooked light brown chicken pieces and scattered bits of white cheese, with small green herbs sprinkled throughout. One of the flatbreads is rolled up with its fillings visible at the open end, and a white napkin tied with string wraps around it. Below the plate, a golden spoon rests in a small bowl filled with the same orange sauce. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Buffalo Chicken Wraps with Spicy Slaw Recipe
Top Tip
How to Serve Buffalo Chicken Wraps with Spicy Slaw Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Buffalo Chicken Wraps with Spicy Slaw Recipe

Why You'll Love This Recipe

I love sharing this one because it strikes the perfect balance between spicy heat and fresh, crisp textures. Plus, it’s insanely easy yet feels a bit special—ideal when you want a no-fuss meal packed with flavor.

Bold Flavors: The marinade packs just the right amount of kick without overpowering the juicy chicken.
Crunchy Fresh Slaw: Adding julienned apples to cabbage brings a refreshing sweetness and crunch that makes the wrap pop.
Simple Hands-Off Cooking: Roasting the chicken on a single tray means less mess and easy cleanup.
Versatile Assembly: Build them your way with blue cheese, scallions, or swap in your favorite wraps.

Ingredients & Why They Work

Each ingredient plays well together, creating layers of flavor and textures that are both comforting and exciting. Here's why I choose these things for this Buffalo Chicken Wraps with Spicy Slaw Recipe.

Flat lay of diced raw chicken thighs, a small white bowl of bright red hot sauce, a small white bowl of golden honey, a small white bowl of olive oil, a small white bowl of fresh lemon juice, a small white bowl of ground cumin powder, a small white bowl of smoked paprika powder, a small white bowl of salt, half a white cabbage shredded, two fresh red and green apples julienned, a small white bowl of white wine vinegar, a small white bowl of creamy garlic aioli, four large soft flatbread wraps stacked, a small white bowl of crumbled creamy blue cheese, two fresh green scallions finely sliced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Hot Sauce: I lean on Frank’s Red Hot for that classic Buffalo tang and heat—it’s balanced and not too overwhelming.
Honey: It softens the spicy punch and caramelizes slightly during cooking for deep flavor.
Olive Oil: Helps keep the chicken juicy and lets the spices bloom in the marinade.
Lemon Juice: Adds brightness to both chicken and slaw, keeping everything fresh-tasting.
Ground Cumin & Smoked Paprika: These spices add warmth and a subtle smoky depth that takes the flavor beyond simple hot sauce.
Salt: You know salt amplifies flavors; don’t skip it!
Chicken Thighs: I prefer thighs because they stay juicy and tender even when roasting at high heat.
White Cabbage: Gives the slaw a satisfying crunch to contrast the soft wraps and juicy chicken.
Apples: Their natural sweetness and crisp texture enhance the slaw’s freshness.
White Wine Vinegar: Sharpens the slaw’s flavor, balancing sweet and spicy.
Garlic Aioli: Creamy with a garlic bite; it hugs the wrap and tempers heat nicely.
Wraps: I use simple two-ingredient dough flatbreads—soft, flexible, and sturdy enough for all the fillings.
Blue Cheese: Crumbling it on top lends that rich tang and creamy texture you’ll love.
Scallions: Adds a fresh oniony crunch to finish it all off.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about these Buffalo Chicken Wraps with Spicy Slaw Recipe is how easy it is to tweak them to fit your mood or pantry. I often switch up the toppings based on what I have on hand.

Variation: Once, I swapped blue cheese for crumbled feta and swapped scallions for fresh cilantro—gave it a Mediterranean vibe that was surprisingly tasty.
Mild Version: If you prefer less heat, cut back on hot sauce and add a little extra honey to keep it balanced.
Protein Options: Roasted shredded rotisserie chicken works wonderfully too when you’re short on time.
Seasonal Swaps: Try swapping apples for shredded carrots or jicama for a crunchy twist in the slaw.

Step-by-Step: How I Make Buffalo Chicken Wraps with Spicy Slaw Recipe

A close-up image shows raw chicken pieces covered and mixed in a thick, bright red sauce inside a deep white bowl. The sauce coats the chicken fully, creating a shiny, smooth texture with uneven, natural shapes of the chicken pieces visible underneath. The sides of the bowl have sauce smeared around, adding a vibrant splash of red to the white surface. A metal spoon is partially submerged on the right side, stirring the chicken and sauce. The background has a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate the Chicken with Bold Flavors

Start by heating your oven to a high 480°F (250°C) with fan. In a large bowl, mix ¼ 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. Toss your diced chicken thighs in this marinade, making sure every piece is coated lovingly. This combo creates a tangy, smoky, and spicy marinade that sticks well to the chicken, helping it char beautifully in the oven.

Step 2: Roast for that Perfect Char

Transfer the chicken to a parchment-lined baking tray in a single layer. It’s important not to overcrowd the tray—this lets the heat circulate and creates lovely charred edges that bring extra flavor and texture. Bake for about 20 minutes, until the chicken transforms into a deep red shade with some crispiness on the edges. Keep an eye on the oven because a few minutes can make the difference between perfectly charred and overcooked.

Step 3: Prep the Spicy Slaw

While the chicken roasts, toss together shredded white cabbage, julienned apples, 1 tablespoon lemon juice, 1 tablespoon white wine vinegar, and ½ teaspoon salt in a bowl. This slaw is your fresh and crunchy counterpoint to the spicy, warm chicken. I love how the apples add a subtle sweetness that cuts through the heat.

Step 4: Mix the Buffalo Aioli

In a small bowl, mix 1 tablespoon of the hot sauce with about ⅓ cup of garlic aioli. Taste it and add more hot sauce depending on your heat preference. This creamy, spicy sauce is what really pulls the wraps together—you spread this on your flatbread to kick off layer-building.

Step 5: Assemble Your Wraps with Love

Spread a generous spoonful of the Buffalo aioli onto each wrap. Add a heap of the spicy slaw, then pile on the beautifully charred chicken, drizzling some of the irresistible cooking juices over top. Crumble creamy blue cheese on the chicken, and scatter sliced scallions for that final punch of fresh flavor. Roll ‘em up tight and enjoy immediately—the combination of layers is something I never get tired of.

Top Tip

I’ve made these Buffalo Chicken Wraps with Spicy Slaw Recipe more times than I can count, and a few simple tricks made all the difference. Here are my go-to tips so your wraps come out delicious every time.

Marinate Well: Give the chicken at least 15 minutes to soak in the marinade, or better yet, prep it an hour ahead for deeper flavor.
High Heat Roasting: That high 480°F temp crisps the edges nicely without drying out the chicken, but don’t go much longer than 20 minutes.
Don’t Skip the Apples: Their freshness balances the spicy-salty chicken and creamy cheese—it's a game-changer in the slaw.
Wrap Smart: Use fresh, soft flatbreads that aren’t too thick so you get bites with all the ingredients rather than just bread.

How to Serve Buffalo Chicken Wraps with Spicy Slaw Recipe

buffalo chicken wraps - Serving Suggestion

Garnishes

I love sprinkling extra blue cheese crumbles and bright green scallions right on top for that inviting look and punch of flavor. Sometimes I add a drizzle of ranch dressing or a few fresh cilantro leaves if I’m feeling adventurous.

Side Dishes

Chips and guacamole work great if you want a crunchy side. For something lighter, a simple cucumber salad or coleslaw complements the heat nicely. I often serve with sweet potato fries for a little indulgence.

Creative Ways to Present

For parties, I like to slice the wraps diagonally and hold them together with toothpicks, making them easy finger food. Plated on a large board with bowls of extra blue cheese sauce and celery sticks? Instant crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Store leftover chicken and slaw separately in airtight containers in the fridge. This keeps the slaw crisp and stops the wraps from getting soggy. They’ll keep well for about 2–3 days.

Freezing

I don’t usually freeze the assembled wraps because the slaw gets soggy, but the cooked chicken freezes beautifully. Freeze it in portions and thaw in the fridge before reheating.

Reheating

I reheat leftover chicken in a hot skillet or oven to bring back crisp edges and avoid drying it out. Add the slaw and aioli fresh at serving time to maintain crispness and creaminess.

Frequently Asked Questions:

Can I make Buffalo Chicken Wraps with Spicy Slaw Recipe ahead of time?

Yes, you can prepare the chicken and slaw separately a few hours or even a day ahead. Keep them refrigerated and assemble the wraps just before serving to keep everything fresh and crisp.

What can I substitute for blue cheese if I don’t like it?

A good creamy alternative is crumbled feta cheese or even a mild goat cheese, which add creaminess without the strong blue cheese flavor. You can also use extra aioli for creaminess.

Can I use chicken breast instead of thighs?

Absolutely! Chicken breasts work well if you prefer leaner meat. Just be careful not to overcook them since they dry out faster than thighs. Marinate well and keep an eye on cooking time.

How spicy are these wraps?

These wraps have a nice medium heat level thanks to the hot sauce and smoked paprika. You can adjust the spice by adding or reducing the amount of hot sauce in both the chicken marinade and the aioli.

Final Thoughts

This Buffalo Chicken Wraps with Spicy Slaw Recipe holds a special spot in my kitchen rotation because it’s that rare mix of super satisfying and simply made. It’s colorful, packed with textures, and always a crowd-pleaser—whether it’s a quick weeknight meal or something fun to serve friends. I genuinely hope you find as much joy in making and eating these as I do. Grab those ingredients and give it a go—you won’t regret it!