Description

Easy Buffalo Chicken Wraps feature tender chicken thighs marinated in a spicy buffalo sauce, baked to a perfect char, and wrapped in soft flatbreads with a crunchy apple-cabbage slaw, creamy blue cheese, and a zesty buffalo aioli. This recipe is perfect for a quick, flavorful meal that's perfect for any day of the week or feeding a crowd.

Ingredients

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Buffalo Chicken

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

Apple Cabbage 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 flatbread wraps (two-ingredient dough flatbreads)
1/4 cup creamy blue cheese
2 scallions, finely sliced

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Instructions

Prepare the marinade: 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 create the marinade.
Marinate the chicken: Add the diced chicken thighs to the marinade and toss thoroughly to coat each piece evenly.
Preheat and prepare for baking: Heat the oven to 480F/250C (fan) and line a baking tray with parchment paper.
Bake the chicken: Spread the marinated chicken on the lined tray in a single layer. Bake for 20 minutes, until the chicken is deeply red and charred around the edges.
Make the slaw: While the chicken bakes, combine 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.
Prepare Buffalo aioli: Mix 1 tablespoon hot sauce into 1/3 cup garlic aioli (or chosen alternative). Adjust heat by adding more hot sauce if desired.
Assemble the wraps: Spread a heaping spoonful of buffalo aioli over each flatbread. Add a generous layer of apple cabbage slaw, then spoon over the charred buffalo chicken along with some of the cooking juices.
Add toppings and serve: Crumble creamy blue cheese over the chicken and scatter sliced scallions on top. Fold the wraps and enjoy immediately.

Notes

For a lighter alternative, use Greek yogurt instead of aioli or mayonnaise in the buffalo aioli mixture.
The slaw can be prepared a few hours ahead for enhanced flavor and convenience.
Use two-ingredient dough flatbreads for a soft and pillowy wrap base.
Adjust the amount of hot sauce in the marinade and aioli to suit your preferred spice level.
This recipe scales well for feeding a crowd or meal prepping for the week.

Nutrition

Serving Size: 1 wrap
Calories: 450 kcal
Sugar: 10 g
Sodium: 800 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: 70 mg