Today, I’m bringing you an end-of-the-summer grilled chicken recipe that I think you’re really going to like. Especially if you like Buffalo wings. And, honestly, who doesn’t? That spicy, tangy sauce is just one of the most perfect condiments for chicken, isn’t it? Plus, “buffalo” anything has really become a part of our food culture over the last couple of decades. I think it’s definitely here to stay.
What I did for this Grilled Buffalo Chicken Wrap was to take the idea of Buffalo wings and transfer it to grilled boneless, skinless chicken breasts. Lightly seasoned chicken breasts grilled and slathered with Buffalo wing sauce, encased in a whole wheat wrap with lots of fresh lettuce, blue cheese dressing, and celery! Buffalo “wings” in a nice, neat wrap. We enjoy these for a quick dinner or a weekend lunch. I think you will, too!
Everything you love about Buffalo wings in one nice, neat whole wheat wrap. Click To Tweet
Prepare a charcoal or gas grill for medium-low indirect cooking.
Lightly pound the chicken breasts between two layers of waxed paper or plastic wrap to an even thickness.
Drizzle the chicken with the olive oil and sprinkle with the salt, pepper, and garlic powder.
Grill until cooked through (an internal temperature of 160). Near the end of cooking time, brush each breast generously with Buffalo wing sauce. Remove from the grill, cover with foil and allow the chicken to rest for a few minutes.
Slice each breast lengthwise into about 1/2” thick slices.
For each wrap, place a generous amount of shredded lettuce, 1/6 of the sliced chicken, approximately 2 tablespoons of blue cheese dressing, and 2 tablespoons of diced celery in the center of a wrap. Drizzle with additional Buffalo wing sauce if desired. Fold the wrap up from the bottom and then roll from one side.
Serve with additional celery and dressing or dip on the side if desired.
Enjoy!
Yields 6
A different way to enjoy Buffalo chicken - in a wrap!
15 minPrep Time
15 minCook Time
30 minTotal Time
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Ingredients
- 1.25 - 1.5 pounds boneless, skinless chicken breasts
- 2 tblsp. olive oil
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. garlic powder
- 1/4 cup Buffalo chicken wing sauce
- 6 whole wheat wraps
- 2 cups loosely packed shredded lettuce
- 1/2 cup reduced fat blue cheese dressing or dip
- 1/2 cup diced celery
Instructions
- Prepare a charcoal or gas grill for medium-low indirect cooking. Lightly pound the chicken breasts between two layers of waxed paper or plastic wrap to an even thickness.
- Drizzle the chicken with the olive oil and sprinkle with the salt, pepper, and garlic powder. Grill until cooked through (an internal temperature of 160). Near the end of cooking time, brush each breast generously with Buffalo chicken wing sauce. Remove from the grill, cover with foil and allow the chicken to rest for a few minutes. Slice each breast lengthwise into about 1/2” thick slices.
- For each wrap, place a generous amount of shredded lettuce, 1/6 of the sliced chicken, approximately 2 tablespoons of blue cheese dressing, and 2 tablespoons of diced celery in the center of a wrap. Drizzle with additional Buffalo chicken wing sauce if desired. Fold the wrap up from the bottom and then roll from one side.
- Serve with additional celery and dressing or dip on the side if desired.
Notes
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— This post was originally published on September 16, 2014
More grilled chicken recipes you might enjoy:
- Grilled Chicken with Blackberry Sweet and Sour Sauce from Steamy Kitchen
- Chipotle Lime Grilled Chicken from All Day I Dream About Food
- Rosemary Mustard Grilled Chicken from Kalyn’s Kitchen
- Grilled Beer and Buttermilk Chicken with Sriracha Glaze from The Beeroness
- Grilled Chicken Club with Rosemary Aioli from A Family Feast
- Buttermilk Southwestern Grilled Chicken from For the Love of Cooking
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