Description
These Easy Buffalo Chicken Wraps feature tender, charred chicken thighs coated in a flavorful spicy-sweet Buffalo marinade, paired with a crunchy apple-cabbage slaw, creamy blue cheese, and a zesty Buffalo aioli, all wrapped in soft flatbreads. Perfect for a quick and satisfying meal any day of the week.
Ingredients
Scale
Buffalo Chicken Marinade and Chicken
- 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
Apple Cabbage 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
- 2 scallions, finely sliced
Instructions
- Preheat and marinate: Preheat your oven to 480F/250C fan and line an oven tray with parchment paper. In a large bowl, 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. Add the diced chicken thighs and toss thoroughly to coat all pieces.
- Cook the chicken: Spread the marinated chicken in a single layer on the prepared oven tray to ensure even cooking and nice charring. Roast in the oven for 20 minutes until the chicken is deeply colored with charred edges.
- Prepare the slaw: While the chicken cooks, place the shredded cabbage and julienned apples in a mixing bowl. Add 1 tablespoon lemon juice, 1 tablespoon white wine vinegar, and 1/2 teaspoon salt. Toss everything well and set aside to marinate and develop flavor.
- Make the Buffalo aioli: In a small bowl, mix 1 tablespoon hot sauce with 1/3 cup garlic aioli (or your chosen alternative). Taste and add additional hot sauce if desired for more heat.
- Assemble the wraps: Spread a heaped spoonful of the Buffalo aioli over the base of each wrap. Top with a generous amount of the apple cabbage slaw. Add the roasted Buffalo chicken on top, spooning over some of the cooking juices for extra flavor and moisture. Crumble creamy blue cheese over the chicken, then sprinkle with finely sliced scallions.
- Serve and enjoy: Fold or roll the wraps to enclose the filling and serve immediately for a delicious, satisfying meal.
Notes
- This recipe is great for meal prepping and feeding a crowd.
- For a lighter aioli alternative, Greek yogurt works perfectly while adding creaminess.
- If you prefer a milder heat level, reduce the amount of hot sauce in the marinade and aioli.
- Two-ingredient dough flatbreads provide soft, pillowy wraps; however, tortilla wraps or pita bread can be used as substitutes.
- Leftover chicken and slaw can be stored separately in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 wrap
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg
