Grilled Honey Buffalo Chicken Wrap
These little wraps are sassy! The magic is the buffalo sauce, which adds some heat to a familiar midday meal and elevates the “quick and easy” lunch to a whole new level.
Adapted from: The Recipe Critic
Adapted from: The Recipe Critic
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Grilled Honey Buffalo Chicken Wrap
Prep Time10 Minutes
Servings6
Cook Time12 Minutes
Ingredients
1 pound boneless, skinless, chicken breasts
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon grapeseed oil
½ cup Buffalo sauce
¼ cup L&B Pure Honey
½ teaspoon L&B Garlic Powder
¼ teaspoon onion powder
1 tablespoon unsalted butter
6 10-inch flour tortillas
2 cups chopped romaine lettuce
2 carrots, shredded
3 ounces blue cheese crumbles
3 ounces blue cheese dressing
Directions
- Pat the chicken breasts dry and season with kosher salt and black pepper.
- Heat a grill to medium-high heat and lightly brush the grates with grapeseed oil. Grill the chicken breasts for 3 minutes until grill marks form, turn 90 degrees and grill for another 3 minutes. Flip them over and repeat.
- Remove the chicken breasts from the grill and cut into 1-inch pieces.
- In a medium skillet, stir together the Buffalo sauce, honey, garlic powder, onion powder, and butter and bring to a simmer. Add the chicken breasts to the skillet and cook at a simmer, stirring frequently, for 5 to 6 minutes or until the internal temperature reaches 165 F.
- Spoon about ¼ cup of the buffalo chicken onto a tortilla, top with some chopped romaine, a pinch of shredded carrots, 1 tablespoon of blue cheese crumbles, and 1 tablespoon of blue cheese dressing. You can spoon a little buffalo sauce from the pan over everything, if desired.
- Fold in the left and right sides of the tortilla by about 2 inches, then roll the tortilla up to create a wrap.
- Repeat steps 5 and 6 to make the remaining wraps. Serve warm.
10 minutes
Prep Time
12 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Bell & Evans Boneless Skinless Chicken Breasts, 1.38 Pound
$12.41 avg/ea$8.99/lb
Morton Coarse Kosher Salt, 16 Ounce
$2.79$0.17/oz
L&B Coarse Ground Black Pepper, 2 Ounce
$6.79$3.40/oz
International Collection Grapeseed Oil, 8.45 Ounce
$7.99$0.95/oz
L&B Buffalo Ranch Garnishing Sauce, 7.75 Ounce
Deal
$5.59 was $6.99$0.72/oz
L&B Pure Honey, 16 Ounce
$7.49$0.47/oz
L&B Garlic Powder, 2.4 Ounce
Deal
$6.99 was $7.99$2.91/oz
L&B Onion Powder, 2.2 Ounce
$6.99$3.18/oz
Wild Harvest Organic Unsalted Butter, 16 Ounce
$7.99$0.50/oz
Catallia Burrito Style Flour Tortillas, 17.5 Ounce
$2.99$0.17/oz
Romaine Lettuce, 1 Each
$3.49
Bolthouse Farms Matchstix Carrots, 10 Ounce
$2.49$0.25/oz
Caves of Faribault AmaBlu Blue Cheese Crumbles, 5 Ounce
$6.99$1.40/oz
L&B Blue Cheese Dressing, 13 Ounce
$7.99$0.61/oz
Directions
- Pat the chicken breasts dry and season with kosher salt and black pepper.
- Heat a grill to medium-high heat and lightly brush the grates with grapeseed oil. Grill the chicken breasts for 3 minutes until grill marks form, turn 90 degrees and grill for another 3 minutes. Flip them over and repeat.
- Remove the chicken breasts from the grill and cut into 1-inch pieces.
- In a medium skillet, stir together the Buffalo sauce, honey, garlic powder, onion powder, and butter and bring to a simmer. Add the chicken breasts to the skillet and cook at a simmer, stirring frequently, for 5 to 6 minutes or until the internal temperature reaches 165 F.
- Spoon about ¼ cup of the buffalo chicken onto a tortilla, top with some chopped romaine, a pinch of shredded carrots, 1 tablespoon of blue cheese crumbles, and 1 tablespoon of blue cheese dressing. You can spoon a little buffalo sauce from the pan over everything, if desired.
- Fold in the left and right sides of the tortilla by about 2 inches, then roll the tortilla up to create a wrap.
- Repeat steps 5 and 6 to make the remaining wraps. Serve warm.