Description
These Easy Buffalo Chicken Wraps feature sweet and spicy charred chicken thighs tossed in a flavorful marinade, piled into soft flatbread wraps with a crunchy apple cabbage slaw, creamy blue cheese, and a tangy Buffalo aioli. Perfect for a quick weeknight meal or feeding a crowd with minimal fuss.
Ingredients
Scale
Buffalo Chicken Marinade
- 1/4 cup hot sauce (Frank's RedHot 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
Apple Cabbage Slaw
- 1/2 white cabbage, shredded
- 2 apples, julienned or finely sliced
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 1/2 teaspoon salt
- 1 tablespoon hot sauce
Buffalo Aioli & 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 the marinade.
- Marinate and cook the chicken: Add the diced chicken thighs to the marinade and toss thoroughly to coat. Spread the chicken evenly on a parchment-lined oven tray to ensure even cooking and charred edges. Bake in a preheated oven at 480°F (250°C) fan-forced for 20 minutes until the chicken is deep red and charred around the edges.
- Make the apple cabbage 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 a mixing bowl. Toss well to blend the flavors and set aside.
- Prepare the Buffalo aioli: Mix 1 tablespoon hot sauce with 1/3 cup garlic aioli (or mayonnaise/Greek yogurt alternative) in a small bowl. Adjust heat by adding more hot sauce if desired.
- Assemble the wraps: Spread a heaped spoonful of Buffalo aioli onto each wrap's base. Top with a generous amount of apple cabbage slaw, then spoon over the hot, charred Buffalo chicken including some of the cooking juices. Crumble creamy blue cheese on top and scatter finely sliced scallions to finish.
- Serve and enjoy: Roll up the wraps tightly and serve immediately for a delicious, satisfying meal.
Notes
- Marinating the chicken ensures it is juicy and full of flavor with a perfect balance of sweet and spicy.
- Use two-ingredient dough flatbreads or any soft large wraps for best texture and ease of rolling.
- The apple cabbage slaw adds a crunchy, refreshing contrast to the spicy chicken.
- Buffalo aioli can be made milder or spicier to suit your taste by adjusting the amount of hot sauce.
- These wraps can be prepped ahead and assembled just before serving for quick meals.
- For a lighter version, swap blue cheese with reduced-fat cheese or omit it.
Nutrition
- Serving Size: 1 wrap
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 950 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg
