Can I make the chicken in advance?

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.

What wraps do you use?

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.

Easy Buffalo Chicken Wraps

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

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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

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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