Name: Buffalo Chicken Wraps with Crunchy Slaw 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; 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 something about the spicy kick of tender chicken paired with crisp, fresh slaw that just sings comfort in every bite. That’s exactly the magic you get with this Buffalo Chicken Wraps with Crunchy Slaw Recipe — it’s quick, vibrant, and full of flavor that’s downright addictive.

Two small flatbreads on a white plate with a green pattern lie on a wooden surface. Each flatbread has a base layer of orange sauce, topped with shredded white cheese, small cooked chunks of light brown chicken, and scattered bits of white cheese. Some fresh green herbs or thinly sliced green onions add color on top. To the right, one flatbread is rolled into a wrap, tied loosely with white cloth. In front of the plate is a small bowl of the same orange sauce with a gold spoon resting inside. The background is a white marbled texture 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 Crunchy Slaw Recipe
Top Tip
How to Serve Buffalo Chicken Wraps with Crunchy Slaw Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Buffalo Chicken Wraps with Crunchy Slaw Recipe

Why You'll Love This Recipe

Let me tell you, this Buffalo Chicken Wraps with Crunchy Slaw Recipe has become my go-to for those days when I want something satisfying without the fuss. The charred edges on the chicken and the fresh crunch from the slaw keep things exciting every time I make it.

Flavor Explosion: The perfect balance of smoky, spicy, tangy, and sweet that hits all the right notes.
Quick and Easy: Ready in just about 35 minutes, so it’s perfect for weeknight dinners or casual gatherings.
Textural Contrast: Tender, juicy chicken meets crisp apple-cabbage slaw — it’s a match made in heaven.
Customizable: You can tweak the heat level, swap dressings, or even add your favorite greens to make it your own.

Ingredients & Why They Work

I love how each ingredient here plays off the others so beautifully — smoky spices on the chicken, fresh and tart notes in the slaw, creamy aioli tying it all together. Plus, the shopping is simple, using familiar ingredients you probably already have.

Flat lay of diced raw chicken thighs, a small white bowl of deep red hot sauce, a small white bowl of golden honey, a small white bowl of olive oil, a small white bowl of fresh lemon juice, a small white bowl of ground cumin, a small white bowl of smoked paprika, a small white bowl of salt, shredded half white cabbage, two fresh whole apples sliced into thin julienne, a small white bowl of white wine vinegar, a small white bowl of creamy garlic aioli, four soft large white flour wraps stacked neatly, a small pile of crumbled creamy blue cheese, and two freshly sliced scallions arranged with perfect symmetry, all 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: Frank’s RedHot is my top pick — it’s got that classic buffalo flavor without overpowering heat.
Honey: Adds a touch of sweetness that balances the fiery sauce just right.
Olive Oil: Helps the chicken stay juicy and crispy while roasting.
Lemon Juice: Brightens both the chicken marinade and slaw with a fresh zing.
Ground Cumin: Brings warmth and earthiness to the chicken flavors.
Smoked Paprika: Adds a subtle smoky depth that’s essential for that charred edge taste.
Salt: Enhances all the layers of flavor.
Chicken Thighs: I prefer thighs over breasts—they stay juicy and get beautifully charred in the oven.
White Cabbage: Provides a crunchy, fresh base for the slaw.
Apples: Julienned for sweetness and crispness that contrast the spicy chicken.
White Wine Vinegar: Adds tanginess that wakes up the slaw.
Garlic Aioli: Creamy and garlicky, it mellows and complements the buffalo sauce perfectly.
Large Wraps: I love using two-ingredient dough flatbreads for softness and sturdiness.
Creamy Blue Cheese: Crumbled on top for that classic Buffalo touch and tangy creaminess.
Scallions: Fresh, mild onion flavor sprinkled on for extra bite and color.

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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 of the best things about this recipe is how easily it adapts to what you like or what’s in your fridge. I often switch up the slaw with different crunchy veggies or swap the aioli for Greek yogurt for a lighter twist.

Variation: When I want a milder heat, I cut back on the hot sauce and add extra honey. It still packs plenty of flavor but is easier on the taste buds.
Make It Vegan: Use plant-based chicken alternatives and swap blue cheese for a tangy vegan cheese or skip it altogether.
Seasonal Slaw: Sometimes I use shredded kale or add grated carrot depending on the season — it’s a great way to keep the recipe fresh year-round.

Step-by-Step: How I Make Buffalo Chicken Wraps with Crunchy Slaw Recipe

Inside a white bowl, there are many pieces of raw chicken coated in a thick red sauce. The sauce covers the chicken pieces and spreads around the sides of the bowl. The chicken pieces vary in size, with a shiny, wet look from the sauce. A spoon with a brown handle is partially submerged in the bowl, resting among the chicken and sauce. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate and Prepare the Chicken

Start by preheating your oven to 480F/250C (fan). This high heat lets the chicken get that beautiful charred edge I love. In a large bowl, mix ¼ cup hot sauce, 2 tablespoon honey, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon cumin, 2 teaspoon smoked paprika, and 1 teaspoon salt until well combined. Toss your diced chicken thighs in this marinade, making sure every piece is well coated. This mix is packed with bold flavor, so don’t skip it!

Step 2: Roast the Chicken

Spread the marinated chicken evenly on a parchment-lined baking tray—it’s important they don’t overlap, or they’ll steam instead of char. Roast in the oven for about 20 minutes until the edges turn a deep red and get those deliciously crispy charred bits. Keep an eye in case your oven runs hot; you want that color without burning.

Step 3: Toss the Crunchy Slaw

While the chicken roasts, throw together the slaw. In a bowl, combine ½ shredded white cabbage, 2 julienned apples, 1 tablespoon lemon juice, 1 tablespoon white wine vinegar, and ½ teaspoon salt. Toss it well—that fresh tang and crisp texture balances perfectly with the spicy chicken. This is where the wrap really comes alive for me.

Step 4: Make the Buffalo Aioli

Mix 1 tablespoon hot sauce with ⅓ cup garlic aioli (or mayo/Greek yogurt if you prefer). Give it a taste and adjust the heat by adding more hot sauce if you want that extra kick. This sauce adds creaminess and cools down the spicy punch from the chicken – it’s such a game-changer.

Step 5: Assemble Your Wraps

Lay out your wraps and spread a generous spoonful of buffalo aioli on the base. Top with the crunchy slaw, then pile on the roasted buffalo chicken, including some of the juices for extra moisture and flavor. Finish by crumbling creamy blue cheese over the top and scattering thinly sliced scallions. Roll up tight and dig in!

Top Tip

I’ve found that nailing the right chicken texture and slaw balance makes all the difference — these tips have saved me time and elevated the wraps every time I make them.

High Heat Roasting: Don’t be afraid of that 480F oven temp — it locks in juices and crisps the chicken edges without drying them.
Single Layer Chicken: Make sure chicken pieces aren’t crowded on the tray to get that perfect charred finish.
Julienne the Apples Thin: Thinly sliced apples integrate better in the slaw, giving you a subtle sweetness alongside the crunch.
Adjust Aioli to Taste: Mixing the hot sauce into the aioli is your chance to control spice — stir little by little and taste as you go so it’s exactly how you like it.

How to Serve Buffalo Chicken Wraps with Crunchy Slaw Recipe

buffalo chicken wraps - Serving Suggestion

Garnishes

I usually top my wraps with extra blue cheese crumbles and a handful of scallions for that fresh bite and eye-catching color. Sometimes I add a few celery sticks on the side for crunch and a classic Buffalo vibe.

Side Dishes

These wraps shine on their own, but I like pairing them with a simple mixed greens salad or crispy oven fries. For something lighter, crunchy carrot sticks and ranch dip go perfectly alongside.

Creative Ways to Present

For when I entertain, I slice the wraps into pinwheel-style bites and arrange them on a platter for easy sharing. Drizzle extra buffalo aioli on top and sprinkle chopped herbs — they always get snapped up first!

Make Ahead and Storage

Storing Leftovers

I like to store leftover cooked chicken and slaw separately in airtight containers to keep the slaw crisp. Wrapped up in the fridge, the components stay fresh for up to 3 days.

Freezing

The roasted buffalo chicken freezes well on its own—just thaw overnight in the fridge. I avoid freezing the slaw since it loses its crunch, but you can always whip up a fresh batch fast.

Reheating

To bring leftovers back to life, I reheat the chicken in a hot skillet just until warmed through to keep that char crisp. Then I assemble fresh wraps to enjoy that crunch and flavor combo at its best.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

You absolutely can, but chicken thighs tend to stay juicier and get better charred edges in the oven. If you use breasts, keep a close eye during cooking to avoid drying out. Consider marinating a bit longer or adding a touch of oil to retain moisture.

How spicy is this Buffalo Chicken Wraps with Crunchy Slaw Recipe?

The heat level is moderate thanks to the balance between hot sauce and honey. If you prefer it milder, reduce the hot sauce or increase honey. For extra spice, add more hot sauce or sprinkle in cayenne pepper while marinating.

Can I prepare this recipe ahead of time?

Yes! You can marinate and roast the chicken a few hours or even a day ahead, and prepare the slaw in advance. Keep them stored separately and assemble the wraps just before serving to maintain the best texture and freshness.

What can I substitute for blue cheese?

If you’re not a fan of blue cheese, creamy goat cheese or feta work well too. Alternatively, omit the cheese and add extra garlic aioli or a yogurt-based sauce for creaminess.

Final Thoughts

This Buffalo Chicken Wraps with Crunchy Slaw Recipe has become a beloved staple in my kitchen — it’s that perfect mix of easy-prep, big flavor, and satisfying texture that keeps me coming back. Whether for a quick dinner or feeding friends, it always hits the spot. Give it a try and I bet it’ll become one of your favorites too!