Description
These Easy Buffalo Chicken Wraps feature sweet and spicy charred chicken thighs coated in a smoky Buffalo marinade, paired with a crunchy apple and cabbage slaw, creamy blue cheese, and a tangy buffalo aioli, all wrapped up in soft flatbreads. Perfect for a quick weeknight dinner or feeding a crowd, this recipe combines bold flavors and textures with minimal prep and 20 minutes of oven cooking.
Ingredients
Scale
For the Buffalo Chicken:
- 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
For the 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
For the Buffalo Aioli and Assembly:
- 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
Instructions
- Prepare the Buffalo Marinade: In a large bowl or container, 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 all pieces evenly.
- Cook the Chicken: Preheat your oven to 480°F (250°C) with the fan on and line a baking tray with parchment paper. Spread the marinated chicken out in a single layer on the tray. Bake for 20 minutes until the chicken is deeply red, charred around the edges, and cooked through.
- Prepare the Slaw: While the chicken cooks, place shredded cabbage, julienned apples, 1 tablespoon lemon juice, 1 tablespoon white wine vinegar, and 1/2 teaspoon salt in a bowl. Toss well to combine and set aside to marinate slightly.
- Make the Buffalo Aioli: Mix 1 tablespoon of the hot sauce with 1/3 cup garlic aioli (or your choice of mayonnaise or Greek yogurt). Taste and add more hot sauce if desired to balance creaminess and heat.
- Assemble the Wraps: Spread a generous spoonful of the Buffalo aioli onto the base of each wrap. Top with a mound of the apple-cabbage slaw. Add the charred Buffalo chicken on top, drizzling over some of the pan juices for extra flavor. Sprinkle crumbled blue cheese and scallions over each wrap.
- Serve and Enjoy: Fold or roll the wraps tightly and serve immediately to enjoy the mix of textures and bold flavors.
Notes
- Use two-ingredient dough flatbreads for soft, pillowy wraps, or substitute with your favorite wrap bread.
- The smoky paprika and cumin add depth to the marinade; adjust the spices according to your taste preferences.
- Apple adds a refreshing crunch and natural sweetness that balances the heat, but you can swap with thinly sliced celery for a similar texture.
- Buffalo aioli can be made milder or spicier based on the amount of hot sauce you add.
- This recipe is great for meal prepping—assemble wraps ahead and keep refrigerated for lunch or dinner later in the week.
- If you prefer a lower-sodium option, reduce or omit the added salt in the marinade and slaw.
- For a lighter version, substitute chicken thighs with chicken breasts, though thighs yield more flavor and juiciness.
Nutrition
- Serving Size: 1 wrap
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg
