Sweet, spicy charred chicken, piled into soft, pillowy wraps with a crunchy slaw, creamy blue cheese and speedy Buffalo aioli make these lovely Buffalo chicken wraps a wonderful recipe for any day of the week. Great for prepping ahead of time, and for feeding a crowd.
Whenever I’m a little stuck on inspiration for dinner, I’ll so often turn to flatbreads or wraps. They’re always delicious and a brilliant way to get the most out of a few key ingredients.
Here, Buffalo chicken takes center stage. The marinade is a wonderful combination of spicy, sweet, utterly savory and works SO well with the fresh zingy slaw, piled into soft, pillowy wraps.
This is also a great recipe to prep ahead of time. Marinate the chicken and make your slaw up to 24 hours in advance, then just cook the chicken and assemble the wraps when you’re ready to serve. I love serving this one family style too, with the chicken, slaw, Buffalo aioli and flatbreads laid out for people to help themselves.
It’s a super easy one for feeding a crowd – I made these for a summer party for about 40 people and it was INCREDIBLY easy to prepare and assemble. That’s always a life-saver when you’re juggling so many things while entertaining!
Ingredients
- Chicken thighs. Use boneless and skinless thighs for ease, and always free-range. I like to use thighs because they stay nice and juicy when cooked at high heat, but you can use breasts if you prefer.
- Hot sauce. Use your favorite brand – I’m using Frank’s red hot sauce here.
- Honey. This cuts through the spiciness of the hot sauce and helps the chicken get lovely and charred in the oven. You could also use maple syrup.
- Slaw. You’ll need white cabbage and apples (I like using tart apples like Granny Smith) along with lemon juice, vinegar and salt. For ease, use a store-bought slaw mix.
- Wraps. I love to use my super fluffy two-ingredient dough flatbreads in this recipe. They’re so soft and MUCH better than store-bought wraps. But you can 100% use your favorite store-bought wraps or tortilla wraps.
How to make them
Mix your chicken with the marinade ingredients, then arrange on an oven tray in a single layer. Pop into the oven to get charred and gorgeous.
PRO TIP: If you’re worried about the spiciness of the marinade, give it a little taste before adding the chicken. Then you can add a little more honey if it’s a bit spicy for you, or more hot sauce if you’d like more heat.
While the chicken cooks, make your crunchy slaw and mix a quick Buffalo aioli, then you’ll be ready to assemble your wraps.
Spread each wrap with a little Buffalo aioli, then top with the slaw and charred chicken pieces, before scattering over the creamy blue cheese and sliced scallions to serve.
Watch how to make them
Got a question?
You can marinate the chicken up to 24 hours in advance, then pop it into the fridge until you’re ready to cook. You can also make the slaw 24 hours in advance, and the Buffalo aioli will keep well for at least a week in the fridge. Leftover chicken will be fine for 4 days in the fridge, ready to be used in more wraps, or tossed through salad, throughout the week.
I ADORE using my absolute favorite two-ingredient dough flatbreads for this recipe. They’re so soft and fluffy and make these even more delicious. But you can use any wrap, or tortilla.
Like this recipe? Here are similar ideas to try next
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Easy Buffalo Chicken Wraps
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Sweet, spicy charred chicken, piled into soft, pillowy wraps with a crunchy slaw, creamy blue cheese and speedy Buffalo aioli make these lovely Buffalo chicken wraps a wonderful recipe for any day of the week. Great for prepping ahead of time, and for feeding a crowd.
Ingredients
For the Buffalo chicken –
- 1/4 cup hot sauce (I’m using 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
- 1lb/500g chicken thighs, diced
To serve –
- 1/2 white cabbage, shredded
- 2 apples, julienned (or very finely sliced)
- 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 (I use these two-ingredient dough flatbreads)
- 1/4 cup creamy blue cheese
- 2 scallions, finely sliced
Instructions
- Marinate the chicken. Heat your oven to 480F/250C fan and line an oven tray with parchment paper. Add 1/4 cup of hot sauce, 2 tablespoons of honey, 1 tablespoon of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of ground cumin, 2 teaspoons of smoked paprika and 1 teaspoon of salt to a large bowl or container, then mix well to combine. Add the diced chicken and toss to coat in the marinade.
- Cook the chicken. Transfer the chicken onto the prepared oven tray and spread it onto a single layer. This will ensure the chicken cooks evenly and gets lovely and charred around the edges. Pop the tray into the oven for 20 minutes, until gorgeously deep red and charred around the edges.
- Make the slaw. While the chicken cooks, add the shredded cabbage, julienned apples, 1 tablespoon of lemon juice, 1 tablespoon of vinegar and 1/2 teaspoon of salt to another mixing bowl. Toss well to combine, then set aside.
- Make the Buffalo aioli. Mix 1 tablespoon of the hot sauce with 1/3 cup of aioli (or your alternative). Taste, and add a little more hot sauce if you like.
- Assemble your wraps. Spread a heaped spoonful of the Buffalo aioli onto the base of your wraps, then top with the slaw. Spoon over the charred Buffalo chicken, drizzling over some of the cooking juice as you do. Crumble the creamy blue cheese on top, then scatter over the chopped scallions and enjoy.
Notes
INGREDIENT NOTES: I love using chicken thighs here because they stay nice and juicy when cooked at high temperatures, but you can use breasts if you like. If you’re worried about spiciness, taste your chicken marinade before adding the chicken. If it’s too spicy for you, add a little more honey. Use a store-bought slaw mix instead of shredding your own to save time.
SUBSTITUTIONS: Skip the blue cheese, or use creamy feta if you’re not a fan.
PREP AHEAD: You can marinate the chicken up to 24 hours in advance if you like, and the slaw can also be made 24 hours ahead of time. The Buffalo aioli will keep for at least 1 week in the fridge. Any leftovers will keep for at least 4 days in the fridge.
- Prep Time: 15
- Cook Time: 20
- Category: meat
- Method: oven
- Cuisine: american
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