Description
These Easy Buffalo Chicken Wraps feature spicy, charred chicken thighs coated in a flavorful hot sauce marinade, piled high in soft flatbread wraps with a crunchy apple and cabbage slaw, creamy blue cheese, and a zesty Buffalo aioli. Perfect for a quick weeknight meal or casual entertaining.
Ingredients
Scale
Buffalo Chicken Marinade
- 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
Slaw
- 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
Buffalo Aioli and Wrap 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 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 a marinade.
- Marinate the chicken: Add the diced chicken thighs to the marinade and toss thoroughly to coat all pieces evenly.
- Cook the chicken: Preheat the oven to 480F/250C with fan. Line an oven tray with parchment paper. Spread the marinated chicken in a single layer on the tray to ensure even cooking and charred edges. Roast in the oven for 20 minutes until the chicken is deep red in color and charred at the edges.
- Prepare the slaw: While the chicken cooks, combine shredded cabbage, julienned apples, 1 tablespoon lemon juice, 1 tablespoon white wine vinegar, and 1/2 teaspoon salt in another bowl. Toss well and set aside.
- Make the Buffalo aioli: Mix 1 tablespoon of hot sauce with 1/3 cup garlic aioli (or your preferred alternative). Taste and adjust with more hot sauce if desired for extra spiciness.
- Assemble the wraps: Spread a heaping spoonful of Buffalo aioli over the base of each wrap. Add a generous layer of the apple-cabbage slaw, then spoon the charred Buffalo chicken on top, drizzling some cooking juices over the chicken for extra flavor.
- Add toppings and serve: Crumble creamy blue cheese evenly over the wraps, scatter finely sliced scallions on top, then fold and enjoy immediately.
Notes
- Use diced chicken thighs for juicy, flavorful meat that chars beautifully in the oven.
- Julienned apples add a sweet crunch that balances the spicy chicken and creamy cheese.
- Two-ingredient dough flatbreads were used here for their soft, pillowy texture but any large soft wrap works.
- You can substitute garlic aioli with mayonnaise or Greek yogurt for a lighter option.
- The recipe is great for prepping ahead; marinate chicken in advance and assemble wraps just before serving.
- Adjust the hot sauce quantity to control the spice level according to your preference.
- To enhance char flavor, broil for the last 2-3 minutes watching carefully to avoid burning.
Nutrition
- Serving Size: 1 wrap
- Calories: 480 kcal
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 90 mg
