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Go Buffalo Chicken Wraps

Makes: 8  servings Prep 40 mins Marinate 30 mins Broil 6 mins to 8 mins


  • 1/2 cup  red pepper sauce, divided
  • 2 tablespoons  olive oil
  • 1 teaspoon  minced garlic
  • 1/4 teaspoon  freshly ground pepper, divided
  • 2 pounds  chicken tenders
  • 1/3 cup  sour cream
  • 1/3 cup  mayonnaise
  • 3/4 cup  crumbled gorgonzola or other blue cheese
  • 1 teaspoon  fresh lemon juice
  • 8 10 inches  burrito-size flour tortillas
  • 3 cups  finely shredded iceberg lettuce
  • 3 celery ribs, tough strings removed, cut into thin strips


1. Whisk 1/4 cup pepper sauce, oil, garlic and 1/8 teaspoon pepper in a large bowl until blended. Add chicken and toss to coat. Cover with plastic wrap and marinate in the refrigerator 30 minutes.

Make Blue-Cheese Dressing::

2. Meanwhile, stir sour cream and mayonnaise together in a small bowl. Stir in cheese and lemon juice.

3. Heat broiler. Place chicken on a jelly-roll pan in a single layer. Broil 6 to 8 minutes, turning once, until cooked through.

4. Spread each tortilla with 2 tablespoons dressing, leaving a 1-1/2-inch border. Divide and arrange strips of lettuce, chicken and celery about 1 inch from the bottom edge of each tortilla. Combine remaining 1/4 cup red pepper sauce and 1/8 teaspoon pepper in a small bowl; drizzle over celery. Tightly roll up tortillas; wrap in waxed paper. (Can be made ahead. Refrigerate up to 2 hours.) Cut in half through paper to serve.

Make Ahead Tip

  • Prepare wraps. Refrigerate up to 2 hours.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)465,
  • Fat, total(g)22,
  • chol.(mg)85,
  • sat. fat(g)6,
  • carb.(g)33,
  • fiber(g)2,
  • pro.(g)34,
  • sodium(mg)948,
  • Percent Daily Values are based on a 2,000 calorie diet