Name: Buffalo Chicken Wraps with Spicy Slaw 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/500 g chicken thighs, diced; 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 (two-ingredient dough flatbreads recommended); 1/4 cup creamy blue cheese, crumbled; 2 scallions, finely sliced

There’s something about the zingy, tender combination in this Buffalo Chicken Wraps with Spicy Slaw Recipe that makes it so incredibly satisfying. The spicy, charred chicken paired with crunchy, tangy slaw wraps up into an easy-to-eat, bold-flavored meal you’ll want again and again.

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 Spicy Slaw Recipe
Top Tip
How to Serve Buffalo Chicken Wraps with Spicy Slaw Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Buffalo Chicken Wraps with Spicy Slaw Recipe

Why You'll Love This Recipe

I’ve made this Buffalo Chicken Wraps with Spicy Slaw Recipe on busy weeknights and chill weekends alike. Its combination of smoky heat, creamy tang, and crisp freshness just clicks every time. Plus, it’s ridiculously simple to throw together with everyday ingredients.

Bold and Balanced Flavors: The smoky, spicy chicken coupled with tangy, crunchy slaw creates flavor layers that keep each bite exciting.
Quick and Easy: With just about 35 minutes from start to finish, it’s perfect when you want a satisfying meal without fuss.
Customizable: You can swap out the aioli, adjust heat levels, or swap cabbage for kale to suit what’s in your kitchen.
Great Make-Ahead Option: The slaw and Buffalo aioli keep well, making it ideal for prepping lunches or feeding hungry crowds.

Ingredients & Why They Work

The ingredients in this Buffalo Chicken Wraps with Spicy Slaw Recipe all play a part in delivering bold, balanced flavors and varied textures. It’s about smoky heat dancing with cool crunch and creamy richness to keep your taste buds happy. Here are a few notes in case you want to swap or shop smart.

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 olive oil, a small white bowl of fresh lemon juice, a heap of ground cumin powder, a heap of smoked paprika powder, a pinch of coarse salt crystals, shredded half a white cabbage, two fresh 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 pile of crumbled creamy blue cheese, two whole scallions with green tops placed diagonally, 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 because it’s classic, tangy, and not too overpowering, but feel free to use your favorite buffalo-style sauce.
Honey: Adds a touch of natural sweetness that mellows the heat and brightens the chicken flavor.
Olive Oil: Helps the marinade coat the chicken nicely and promotes that slightly charred crispness.
Lemon Juice: Adds fresh acidity both to the marinade and the slaw, balancing richness and heat.
Ground Cumin & Smoked Paprika: These spices bring a subtle earthiness with smoky undertones to deepen the chicken’s flavor.
Salt: Essential for amplifying all the other seasonings.
Chicken Thighs: I prefer thighs because they stay juicy and tender during high-heat baking.
White Cabbage: Offers crisp texture and a mild backdrop for the spicy slaw.
Apples: Julienned for sweetness and crunch, they brighten up every bite.
White Wine Vinegar: Adds gentle tanginess to the slaw for a refreshing bite.
Garlic Aioli: Creamy with a lovely garlic punch—makes the wrap luscious and satisfying.
Wraps: I like soft, two-ingredient dough flatbreads for their pillowy texture and neutral taste.
Creamy Blue Cheese: Crumbled on top for richness and a tangy contrast.
Scallions: Fresh and mild onion flavor to finish things off with a little bite.

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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

One of my favorite things about this Buffalo Chicken Wraps with Spicy Slaw Recipe is how easy it is to tweak to your tastes or pantry. Here are some fun ideas I’ve tried over time—feel free to experiment!

Variation: I once swapped the apples for thinly sliced pears when in season. The slight floral sweetness was unexpected but totally delicious.
Dairy-Free: Use a dairy-free aioli or swap Greek yogurt for avocado mash to keep that creamy texture without blue cheese.
Heat Level: Adjust the amount of hot sauce in the marinade and aioli to suit your spice comfort zone—I usually add a bit extra to mine!
Greens: Swap the cabbage slaw for kale or add shredded carrots for extra vibrancy and crunch.

Step-by-Step: How I Make Buffalo Chicken Wraps with Spicy Slaw Recipe

The image shows a white bowl filled with several pieces of raw chicken coated in a thick, bright red sauce. The sauce has a smooth yet slightly chunky texture, sticking well to the chicken pieces and the sides of the bowl, with some sauce spread unevenly around the edges. A spoon with a wooden handle is partially submerged in the mixture on the right side of the bowl. The overall appearance is glossy and rich with a strong red color, set against a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Together That Flavor-Packed Marinade

I grab a large bowl and mix together the hot sauce, honey, olive oil, lemon juice, ground cumin, smoked paprika, and salt until fully combined. This blend is the heart of our fiery, smoky flavor. Then I toss in the diced chicken thighs, making sure each piece is thoroughly coated. This step is key—don’t rush it because the chicken absorbs so much flavor here.

Step 2: Roast the Chicken for That Perfect Char

Set your oven to 480°F (250°C) on fan mode and line a tray with parchment paper. Spread out the marinated chicken on the tray in a single layer—crowding the pieces will steam rather than char them. Pop it in the oven for about 20 minutes. You’re aiming for deep red, slightly blackened edges that mean that amazing caramelization without drying out the chicken.

Step 3: Toss Up the Spicy Slaw

While the chicken cooks, shred your cabbage and julienne the apples nice and thin. Toss them with lemon juice, white wine vinegar, salt, and a splash of hot sauce for a touch of heat. This slaw is crisp, lively, and preps quickly—just be sure to dress it last so the cabbage stays crunchy.

Step 4: Mix the Buffalo Aioli

Mix one tablespoon of hot sauce with garlic aioli (or your chosen substitute). I always taste here and add a pinch more hot sauce if I want that extra kick. This creamy, spicy spread is what pulls the whole wrap together and keeps every bite moist and flavorful.

Step 5: Assemble and Enjoy

Lay your wrap flat and slather on a generous spoonful of the buffalo aioli. Add a good pile of slaw, then top with the hot, charred chicken pieces, drizzling over some of that delicious cooking juice. Finally, crumble over creamy blue cheese and scatter sliced scallions on top. Roll it up tight and get ready to dig in!

Top Tip

Over the years, I’ve learned a few things that really elevate these Buffalo Chicken Wraps with Spicy Slaw Recipe. Here are some little secrets to help you get the best results that wow every time.

Marinate Well: Letting the chicken soak in that spicy marinade for at least 15 minutes (or longer if you have time) lets every bite pack more punch.
High Heat is Your Friend: Baking at a high temperature crisps and chars the chicken nicely without drying it out—just watch carefully to avoid burning.
Don’t Soggy Up the Slaw: Toss the slaw shortly before assembly to keep it fresh and crunchy; letting it sit too long can make it limp.
Wrap it Tight: Rolling the wrap snugly helps keep all those delicious juices inside instead of spilling everywhere as you eat.

How to Serve Buffalo Chicken Wraps with Spicy Slaw Recipe

buffalo chicken wraps - Serving Suggestion

Garnishes

I love finishing these wraps with a sprinkle of extra blue cheese for creamy tang and chopped scallions for a fresh, bright bite. A few cilantro leaves also add a nice herbal pop if you’re feeling adventurous. Adding a wedge of lemon on the side lets you squeeze brightness in at the table.

Side Dishes

For a cozy meal, pair these wraps with crispy oven fries or simple sweet potato wedges. A side of crunchy pickles or even a light cucumber salad also plays beautifully with the spicy, creamy flavors.

Creative Ways to Present

For a game day spread, I like to slice these wraps crosswise and stand them on a platter for easy grab-and-go bites. You can also serve the chicken, slaw, and aioli components separately for a fun DIY wrap station—always a hit with guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cooked chicken and slaw separately in airtight containers in the fridge to keep things fresh. The slaw stays crisp longer this way, and the chicken maintains its charred flavor without getting soggy.

Freezing

The chicken freezes well once cooked—just pop it in a freezer-safe container for up to two months. I avoid freezing the slaw or wraps because they lose their texture after thawing, so I keep those fresh and make just enough when needed.

Reheating

To reheat the chicken, I spread pieces on a baking tray and warm in a 375°F oven for 8-10 minutes. This crisps the edges back up nicely. The slaw and wraps are best served fresh, but if needed, I bring the wraps to room temp and enjoy the slaw chilled on the side.

Frequently Asked Questions:

Can I use chicken breast instead of thighs?

Yes, you can use chicken breast, but thighs stay juicier and are less likely to dry out during high-heat roasting. If using breast, watch closely and remove when cooked through.

Can I make the slaw ahead of time?

You can prep the slaw a few hours in advance, but I recommend waiting to dress it with lemon juice, vinegar, and hot sauce until just before serving to keep it crunchy and fresh.

What’s the best way to reheat leftovers without drying out the chicken?

Reheat the charred chicken in a preheated oven at 375°F (190°C) for about 8-10 minutes, which crisps the edges without drying it out. Avoid microwaving as it can turn the chicken rubbery.

Can I make this recipe dairy-free?

Absolutely! Use a dairy-free aioli or swap Greek yogurt for avocado mash, and skip the blue cheese or replace it with a dairy-free cheese alternative for a creamy finish.

Final Thoughts

This Buffalo Chicken Wraps with Spicy Slaw Recipe feels like a little celebration every time I make it—simple ingredients turned into something vibrant, fresh, and totally crave-worthy. I hope it brings that same joy to your table, whether it’s a quick weeknight dinner or a laid-back weekend treat. Trust me, once you try these, they might just become your go-to for bold, easy meals that hit all the right notes.