Name: Buffalo Chicken Wrap with Cilantro Lime Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 boneless chicken breasts, about 1.5 pounds total; 1 teaspoon salt, divided for seasoning and aioli; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon paprika; 3/4 cup Buffalo sauce, your favorite brand or homemade; 2 tablespoons butter or olive oil, for cooking chicken; 3/4 cup mayonnaise, for the aioli; 1/4 cup sour cream; 1/2 cup fresh cilantro, roughly chopped; 3 cloves garlic, minced; 2 tablespoons fresh lime juice; 2-3 tablespoons water or milk, to reach desired consistency; 4 large flour tortillas; 2 cups chopped lettuce, romaine or iceberg; 1 cup thinly sliced red cabbage; 1 cup diced mixed bell peppers, red, yellow, or orange; 1/2 cup finely chopped onion

Description

This Buffalo Chicken Wrap features tender, spicy buffalo-coated chicken wrapped in a warm tortilla with crisp vegetables and a creamy cilantro lime aioli that brings it all together with bright, zesty flavor. Perfect for busy weeknights, meal prep, or a casual lunch that tastes like it came straight from a restaurant kitchen.

Ingredients

Scale

2 boneless chicken breasts, about 1.5 pounds total
1 teaspoon salt, divided for seasoning and aioli
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
3/4 cup Buffalo sauce, your favorite brand or homemade
2 tablespoons butter or olive oil, for cooking chicken
3/4 cup mayonnaise, for the aioli
1/4 cup sour cream
1/2 cup fresh cilantro, roughly chopped
3 cloves garlic, minced
2 tablespoons fresh lime juice
2-3 tablespoons water or milk, to reach desired consistency
4 large flour tortillas
2 cups chopped lettuce, romaine or iceberg
1 cup thinly sliced red cabbage
1 cup diced mixed bell peppers, red, yellow, or orange
1/2 cup finely chopped onion

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Instructions

Prepare the Buffalo Chicken
1. Pat the chicken breasts dry with paper towels, then season both sides with salt, black pepper, garlic powder, and paprika.
2. Heat butter or oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove chicken to a cutting board.
3. Once cooled slightly, slice or chop the chicken into bite-sized pieces. Return the skillet to medium heat, add the chopped chicken back to the pan, then stir in the Buffalo sauce until the chicken is evenly coated. Cook for 2-3 minutes to warm through, then remove from heat.
Make the Cilantro Lime Aioli
1. In a blender, add mayonnaise, sour cream, fresh cilantro, minced garlic, lime juice, and salt.
2. Blend on medium speed for 30-45 seconds until completely smooth and well combined.
3. Add water or milk one tablespoon at a time until the aioli reaches a drizzle-able consistency, then blend briefly to combine. Set aside.
Assemble the Wraps
1. Place each flour tortilla in a dry skillet over medium heat for 20-30 seconds per side until warm and flexible, or wrap them in a damp paper towel and microwave for 30 seconds.
2. Lay a warm tortilla flat and spread a thin layer of cilantro lime aioli down the center. Top with lettuce, red cabbage, buffalo chicken, diced bell peppers, and chopped onion.
3. Fold in the left and right sides of the tortilla, then roll tightly from the bottom up, tucking ingredients as you go to keep everything secure.
4. Place the wrapped tortilla seam-side down on a dry skillet or grill pan over medium heat. Toast for 1-2 minutes on each side until golden and lightly crisp, then serve immediately.

Prep Time: 15 minutes
Cook Time: 30 minutes