Name: Buffalo Chicken Wraps with Blue Cheese 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); 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; 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; 2 scallions, finely sliced

There’s just something irresistible about the spicy tang and creamy richness packed inside these Buffalo Chicken Wraps with Blue Cheese Recipe. The charred chicken, crisp apple slaw, and bold blue cheese come together to create a flavor combo that always gets rave reviews in my kitchen.

Two small flat rounds of light brown bread sit on a white plate with a green decorative pattern. Each bread has a base layer of bright orange sauce. On top, there is shredded white cheese covering the sauce. Pieces of grilled light brown chicken are scattered over the cheese. Small white chunks of cheese and thin green onion slices are sprinkled on top as the final layer. To the right, there is a wrap rolled with the same ingredients inside, partially covered with white paper tied with string. At the bottom left, a gold spoon scoops orange sauce from a small bowl. The plate rests on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

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

Why You'll Love This Recipe

When I first made these wraps, I was hooked immediately—and now I find myself turning to this Buffalo Chicken Wraps with Blue Cheese Recipe whenever I want something delicious that’s quick but feels special. It’s got just the right balance of spicy, sweet, crunchy, and creamy that keeps everyone asking for seconds.

Bold Flavor Punch: The marinade’s combo of hot sauce, smoked paprika, and honey creates that perfect sweet-heat chicken that’s juicy and charred.
Crunchy, Fresh Slaw: Adding sliced apples to the cabbage slaw brings a fresh, crisp contrast that balances the heat beautifully.
Creamy Blue Cheese Finish: Blue cheese adds tangy richness which elevates the whole wrap and ties all the flavors together.
Super Quick and Easy: From start to finish takes only about 35 minutes, great for busy weeknights or feeding a crowd.

Ingredients & Why They Work

Each ingredient plays a special role to make this Buffalo Chicken Wraps with Blue Cheese Recipe sing. From juicy thighs that stay moist under high heat, to the zingy cider vinegar in the slaw, every bit adds a layer of deliciousness. Don’t skip the blue cheese—it’s a game changer.

Flat lay of a small white ceramic bowl of bright red hot sauce, a small white bowl of golden honey, a small white bowl of rich golden olive oil, a small white bowl of fresh lemon juice, a small white bowl with deep reddish-brown smoked paprika powder, a small white bowl with warm brown ground cumin powder, a small white bowl of coarse white salt, diced raw chicken thighs with pale pink flesh and white fat, half a head of shredded crisp white cabbage, two fresh red and green apples julienned, a small white bowl of clear white wine vinegar, a small white bowl of creamy white garlic aioli, four soft whole wheat flatbread wraps stacked neatly, a small mound of creamy white blue cheese crumbles, two fresh green scallions sliced thinly, all arranged symmetrically and balanced on a simple white ceramic plate and bowls, 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 for that classic Buffalo flavor; adjust amount for your preferred heat level.
Honey: Balances the heat with subtle sweetness and helps caramelize the chicken edges beautifully.
Olive Oil: Keeps the marinade smooth and helps the spices cling to the chicken for even cooking.
Lemon Juice: Adds brightness both in the marinade and slaw, lifting the rich flavors.
Ground Cumin: Offers a warm, earthy undertone that complements the smoked paprika nicely.
Smoked Paprika: Brings smoky depth and color that makes the chicken visually and flavorfully stunning.
Salt: Essential for seasoning and enhancing all the other flavors.
Chicken Thighs: I prefer thighs because they stay juicy and tender, especially when roasted at high heat.
White Cabbage: Provides the satisfying crunch and is perfect for soaking up the dressing.
Apples: Their natural sweetness and crisp texture add a lovely freshness; Granny Smith works great.
White Wine Vinegar: Cuts through the richness and adds tang to the slaw.
Garlic Aioli: Takes the wrap to the next level with creamy garlic goodness; mayo or Greek yogurt work fine too.
Wraps: I use soft, two-ingredient dough flatbreads because they’re pliable and don’t overpower the fillings.
Creamy Blue Cheese: Adds the signature tang and creaminess that makes these wraps stand out.
Scallions: Brighten the final bites with a subtle onion freshness and nice color contrast.

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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 thing I love about these Buffalo Chicken Wraps with Blue Cheese Recipe is how easy it is to make it your own. Feel free to play with spice levels or swap out ingredients to suit your taste or dietary needs.

Variation: I’ve made this with grilled chicken when I’m short on time, and it still turns out fantastic, though the oven roast adds the best char.
Dairy-Free: Simply swap the blue cheese for a dairy-free cheese or omit it and add extra creamy aioli.
Vegetarian: Try crispy tofu cubes marinated and roasted the same way for a plant-based twist.
Seasonal: Swap apples for pear or shredded carrot in the slaw depending on what’s fresh.

Step-by-Step: How I Make Buffalo Chicken Wraps with Blue Cheese Recipe

A close-up view of a white bowl filled with raw chicken pieces coated evenly in a thick, red marinade. The marinade has a smooth, slightly glossy texture and clings well to each piece of chicken, showing shades of deep red and orange. There is a metal spoon partially stirring the mixture inside the bowl. The bowl sits on a white marbled surface, and the photograph captures the details of the sauce’s texture and the chicken’s moist appearance. photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate the Chicken

This step really seals the deal on flavor. Mix the hot sauce, honey, olive oil, lemon juice, cumin, smoked paprika, and salt in a large bowl. Toss the diced chicken thighs well in this marinade so every bite is coated with that delicious spicy-sweet mixture. I like to let it sit for a few minutes while I prep the slaw, but if you have extra time, 30 minutes in the fridge makes a difference.

Step 2: Roast the Chicken

Preheat your oven to a blistering 480°F (250°C) with a fan if you have it — the high heat is key for that beautiful char. Spread the chicken out on a parchment-lined tray in a single layer. This prevents steaming and encourages caramelization. Roast for around 20 minutes until the edges have that gorgeous, slightly blackened look. Keep an eye near the end, so it doesn’t burn but gets plenty of that charred flavor.

Step 3: Prepare the Slaw

While the chicken roasts, toss together the shredded cabbage, julienned apples, lemon juice, white wine vinegar, salt, and a splash of hot sauce. This not only adds crunch but also a tart, tangy contrast. I always taste and adjust the vinegar or salt here so it’s perfectly balanced when wrapped up later.

Step 4: Make the Buffalo Aioli

Mix the remaining hot sauce with garlic aioli until you get a creamy, spicy spread. It’s a quick sauce that adds an extra layer of flavor and moisture to the wraps.

Step 5: Assemble the Wraps

Spread a generous spoonful of buffalo aioli on each wrap. Layer on the slaw, then the beautifully charred chicken (don’t forget some of those delicious drippings). Crumble over creamy blue cheese and scatter scallions for a fresh finish. Roll it up tight and get ready for a taste explosion.

Top Tip

From my experience, a few little tricks can turn these Buffalo Chicken Wraps with Blue Cheese Recipe from good to unforgettable. Don’t rush the roasting or skip the high heat — that char is the secret!

Marinate Well: Even just a short marinate enhances flavor, but if you can, let chicken soak in the fridge for an hour or two for maximum depth.
Keep Chicken Dry Before Roasting: Pat the chicken marinade off slightly before roasting to avoid steaming and to get better charred edges.
Balance the Slaw Flavors: Don’t be shy with the vinegar and lemon in the slaw—it brightens and cuts through the richness.
Don’t Overstuff Wraps: It’s tempting, but overfilling makes wrapping tricky and ingredients spill out. A generous but manageable amount works best.

How to Serve Buffalo Chicken Wraps with Blue Cheese Recipe

Buffalo Chicken Wraps - Serving Suggestion

Garnishes

I usually top these wraps with extra crumbled blue cheese and thinly sliced scallions because they add just the right fresh zing and creaminess. Sometimes I throw on a few chopped fresh cilantro leaves for an herbal twist, which surprisingly pairs well with the smoky Buffalo flavors.

Side Dishes

These wraps pair beautifully with simple sides like crunchy celery sticks, classic potato chips, or even a cooling cucumber salad. I often make a small bowl of extra garlic aioli or ranch dressing on the side for dipping—because who doesn’t love a good dip?

Creative Ways to Present

When serving these for a party, I like to cut the wraps in half and secure them with colorful toothpicks, lining them up on a wooden board alongside small bowls of blue cheese dressing and extra hot sauce. It makes for a fun, casual spread that encourages people to dig in and customize each bite.

Make Ahead and Storage

Storing Leftovers

I like to store leftover chicken, slaw, and wraps separately in airtight containers in the fridge for up to 3 days. This stops the wraps from getting soggy and lets you reheat the chicken quickly without losing texture.

Freezing

I haven’t frozen the assembled wraps because of the fresh slaw, but the marinated raw chicken can be frozen pre-roast. Just thaw it in the fridge overnight before roasting for a fresh-tasting meal anytime.

Reheating

To reheat, I pop the chicken in a hot oven or skillet just to crisp it back up. Then I build fresh wraps with leftover slaw and cheese so nothing gets soggy. Microwave alone makes the chicken rubbery, so better to use dry heat.

Frequently Asked Questions:

Can I use chicken breast instead of thighs?

Yes, but chicken thighs stay juicier and have more flavor when roasted at high heat, making them ideal for this Buffalo Chicken Wraps with Blue Cheese Recipe. If you use breast, watch closely to avoid drying out.

How spicy are these wraps?

The heat level is moderate and comes mainly from the hot sauce and smoked paprika. You can adjust the spice by reducing hot sauce or adding more honey if you want milder flavors.

Can I prepare this recipe ahead of time?

Absolutely! You can marinate the chicken ahead and prepare the slaw earlier in the day. Keep components separate and assemble right before eating for the best texture.

What can I substitute if I don’t like blue cheese?

If blue cheese isn't your thing, feta or a sharp aged cheddar works well for a creamy, tangy contrast. You can also omit cheese entirely and add extra garlic aioli for richness.

Final Thoughts

This Buffalo Chicken Wraps with Blue Cheese Recipe is one of those dishes that feels like a treat but is so simple to pull together. It’s quickly become a favorite for casual dinners and even game day snacks. I hope you enjoy making and eating it as much as I do—there’s something really satisfying about biting into that perfect mix of heat, crunch, and creamy goodness.