Name: Buffalo Chicken Wraps with Blue Cheese 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 recommended); 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 wraps (two-ingredient dough flatbreads recommended); 1/4 cup creamy blue cheese, crumbled; 2 scallions, finely sliced

There’s something wildly satisfying about the spicy kick of hot sauce paired with the creamy richness of blue cheese, wrapped up in a soft tortilla you can hold in your hand. This Buffalo Chicken Wraps with Blue Cheese Recipe brings that combo to life with a fresh slaw that adds crunch and brightness – trust me, you’ll want to make this over and over.

Two small flatbreads sit on a white plate with green patterns, each topped with a smooth layer of bright orange sauce, scattered pieces of cooked light brown chicken, some white crumbled cheese, thinly shredded white cabbage, and small green herb leaves. Next to them, a third flatbread is wrapped in white cloth, showing the same toppings inside. Below the plate, a small white bowl with more orange sauce and a gold spoon dipped in sauce rest on a white marbled surface. 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 Blue Cheese Recipe
Top Tip
How to Serve Buffalo Chicken Wraps with Blue Cheese Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Buffalo Chicken Wraps with Blue Cheese Recipe

Why You'll Love This Recipe

What I adore about this Buffalo Chicken Wraps with Blue Cheese Recipe is how it elevates simple ingredients into something exciting and full of flavor. It’s fast enough for a weeknight dinner but impressive enough to serve friends. Plus, the balance between spicy, sweet, creamy, and crunchy just hits all the right notes.

Bold flavor profile: The smoked paprika and cumin deepen the classic Buffalo sauce for a richer taste you won’t forget.
Crunchy, fresh slaw: The tangy apple and cabbage slaw adds a refreshing contrast to the spicy chicken and creamy cheese.
Quick and straightforward: About 35 minutes from start to finish makes this recipe perfect for busy nights.
Super versatile: Great for casual lunches, game day, or even meal prep—you can customize it your way easily.

Ingredients & Why They Work

Each ingredient in this Buffalo Chicken Wraps with Blue Cheese Recipe plays its part to create a harmonious explosion of flavor and texture. I always recommend choosing fresh produce and a quality blue cheese—you'll notice the difference in every bite.

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 clear 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 crystals, 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 plain flatbread wraps stacked neatly, a small white bowl of crumbled creamy blue cheese, two fresh green scallions 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 use Frank’s Red Hot for that authentic Buffalo kick, but any flavorful hot sauce will do.
Honey: Adds subtle sweetness to balance the heat of the sauce.
Olive oil: Helps bind the marinade and keeps the chicken juicy while roasting.
Lemon juice: Adds brightness that wakes up the dish, especially important in both marinade and slaw.
Ground cumin: Introduces an earthy warmth complementary to the paprika and heat.
Smoked paprika: Essential for smoky depth—don’t skip it!
Salt: Enhances all the other flavors.
Chicken thighs: Juicy and tender, they stay moist during high-heat roasting.
White cabbage: Shredded for crunch and freshness in the slaw.
Apples: Julienned for sweetness and crisp texture, balancing the spicy and creamy components.
White wine vinegar: Adds acidity to the slaw, lifting the flavors.
Garlic aioli: Creamy base for the Buffalo aioli, you can substitute with mayonnaise or Greek yogurt if preferred.
Wraps: Two-ingredient dough flatbreads work beautifully, soft but sturdy enough to hold all the fillings.
Creamy blue cheese: The star of the show alongside the chicken—look for a good quality blue cheese with a nice creamy texture and tang.
Scallions: Adds a fresh, mild onion crunch to finish 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

I love how easily you can tweak this Buffalo Chicken Wraps with Blue Cheese Recipe to suit your taste or dietary preferences. Whether you want to dial up the heat or keep things milder, there’s room to play around.

Variation: I often swap chicken thighs for chicken breasts if I want a leaner option, but just remember to watch the cooking time closely so it doesn’t dry out.
For less heat: Use a milder hot sauce and add more honey to balance the flavors.
Vegetarian twist: Try shredded jackfruit or roasted cauliflower tossed in the Buffalo marinade for a plant-based alternative that’s surprisingly satisfying.
Adding greens: I sometimes throw in some fresh spinach or arugula into the wraps for an extra layer of freshness.

Step-by-Step: How I Make Buffalo Chicken Wraps with Blue Cheese Recipe

A close-up view of raw chicken pieces soaking in a thick, red marinade inside a white bowl. The chicken is cut into uneven chunks and fully covered with the smooth, shiny red sauce that has a slightly oily texture. The sauce coats the sides of the bowl, leaving visible streaks of red on the white surface. A spoon with a bronze tone is partially submerged on the right side of the bowl, mixing the chicken and sauce. The whole scene is set on a white marbled textured surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate and Roast the Chicken

Start by mixing the hot sauce, honey, olive oil, lemon juice, ground cumin, smoked paprika, and salt in a large bowl. I like to taste the marinade before adding chicken, just to make sure the balance of spicy and sweet is right for me. Toss in your diced chicken thighs, coating them evenly. Spread the chicken out in a single layer on a parchment-lined baking tray—this is key to getting those beautiful charred edges. Roast on a high fan setting at 480°F (250°C) for about 20 minutes until the chicken is deeply colored and slightly crispy at the edges.

Step 2: Prepare the Slaw

While the chicken roasts, shred the cabbage and julienne the apples. Toss them together with lemon juice, white wine vinegar, and salt in a mixing bowl. This slaw adds fantastic crunch and acidity to cut through the richness of the chicken and cheese. Don’t skip the apples—they add a juicy freshness that really elevates the wrap.

Step 3: Make the Buffalo Aioli

Mix one tablespoon of your hot sauce with about ⅓ cup of garlic aioli. Taste and add more hot sauce if you want an extra kick here. This aioli is a speedy way to bring creaminess with a zesty Buffalo punch—much easier than making a Buffalo ranch and just as delicious.

Step 4: Assemble Your Wraps

Lay your wrap flat and spread a generous spoonful of the Buffalo aioli all over the base. Add the crunchy slaw next, building a fresh layer that helps hold all the juicy chicken and cheese. Pile on the roasted Buffalo chicken, spooning over some of the flavorful cooking juices. Sprinkle crumbly blue cheese on top and finish with finely sliced scallions for a bit of mild onion crunch. Roll it up and get ready for your first spicy, creamy bite.

Top Tip

After making this recipe a few times, I’ve learned some little tricks that make all the difference between a good wrap and an unforgettable one.

Even cooking: Make sure your chicken pieces are roughly the same size so they cook evenly and char nicely.
Don’t skip resting: Let your chicken rest a few minutes after roasting—it keeps all those flavorful juices locked in.
Customize heat: I always mix my hot sauce in increments, tasting as I go, so I don’t overwhelm the dish or make it too mild.
Wrap tightly: When assembling, tuck in the sides and roll firmly to avoid any spilling—these wraps are messy in the best way but well-wrapped means less cleanup!

How to Serve Buffalo Chicken Wraps with Blue Cheese Recipe

Buffalo chicken wraps - Serving Suggestion

Garnishes

I usually add an extra sprinkle of blue cheese and some fresh scallions right before serving for that punch of color and flavor. If you like, a few celery sticks on the side bring that classic Buffalo vibe and a cool crunch, too.

Side Dishes

My go-to sides with these wraps are simple but satisfying—think sweet potato fries or a crisp green salad tossed with a tangy vinaigrette. Sometimes, I serve with a bowl of cool cucumber yogurt dip to mellow out the heat.

Creative Ways to Present

For game day or casual parties, I like to slice the wraps into bite-sized pinwheels—so they’re easy to grab and perfect for sharing. Wrapping each piece in parchment paper keeps things tidy and adds a cute touch.

Make Ahead and Storage

Storing Leftovers

Leftover Buffalo chicken and slaw keep well in separate airtight containers in the fridge for up to 3 days. I recommend storing the wraps unassembled to keep the tortillas from getting soggy. Then, assemble fresh when you’re ready to eat.

Freezing

I haven’t tried freezing the fully assembled wraps because of the fresh slaw, but the cooked Buffalo chicken freezes superbly. Portion it out and freeze in freezer-safe bags for quick future use—just thaw and reheat when you need a speedy meal.

Reheating

To reheat leftover chicken, I like using the oven or a toaster oven to keep that crispy edge alive, about 350°F for 8–10 minutes. Avoid the microwave if you want to keep texture crisp, but if you’re in a rush, zap quickly and sprinkle with fresh scallions afterward.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can definitely be used; just make sure to dice them into evenly sized pieces and watch the roasting time closely to avoid drying out. You might want to reduce cooking time by a few minutes since breasts cook faster.

How spicy is this Buffalo Chicken Wraps with Blue Cheese Recipe?

The heat level is moderate and can be adjusted to your taste by varying the amount of hot sauce in both the marinade and the aioli. Using milder hot sauces or reducing the quantity will make it milder if you prefer.

Can I prepare the slaw ahead of time?

Absolutely! The slaw can be made a few hours or even a day in advance. Just keep it tightly covered in the fridge to maintain freshness and toss it again before assembling to redistribute the dressing.

What’s the best blue cheese to use?

I recommend a creamy, milder blue cheese like a Danish blue or a Gorgonzola dolce. These varieties crumble easily and add tangy creaminess without overpowering the other flavors in the wrap.

Final Thoughts

This Buffalo Chicken Wraps with Blue Cheese Recipe is one of those dishes I find myself coming back to because it’s just downright delicious and satisfying every single time. I love how it’s fast enough for a weeknight but still feels special when serving guests. Give it a try—you’ll end up with juicy, spicy chicken, fresh crunchy slaw, and that dreamy blue cheese creaminess all wrapped in a soft tortilla hug. I’m betting this will become one of your go-to recipes, just like it did for me.