Description
These Easy Buffalo Chicken Wraps feature sweet and spicy charred chicken thighs coated in a smoky hot sauce marinade, served in soft flatbread wraps with a crisp apple and cabbage slaw, creamy blue cheese crumbles, and a zesty buffalo aioli. Perfect for a flavorful and quick meal any day of the week.
Ingredients
Scale
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
Slaw
- 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
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
- Prepare Marinade and Chicken: Preheat oven to 480F/250C fan and line a baking tray with parchment paper. In a large bowl, combine hot sauce, honey, olive oil, lemon juice, cumin, smoked paprika, and salt. Add diced chicken thighs and toss to coat thoroughly with the marinade.
- Cook Chicken: Spread the marinated chicken evenly on the prepared baking tray to ensure even cooking and charred edges. Roast in the oven for 20 minutes until deep red in color and charred around the edges.
- Make Slaw: While chicken is cooking, in a separate bowl, mix shredded cabbage, julienned apples, lemon juice, white wine vinegar, salt, and hot sauce. Toss well to combine and set aside to marinate flavors.
- Prepare Buffalo Aioli: In a small bowl, mix 1 tablespoon hot sauce with garlic aioli (or your chosen alternative). Adjust the amount of hot sauce to taste for desired spiciness.
- Assemble Wraps: Spread a heaping spoonful of buffalo aioli over each wrap. Top with a generous portion of apple-cabbage slaw, then spoon charred buffalo chicken on top, including some of the cooking juices for extra moisture.
- Add Finishing Touches: Crumble creamy blue cheese over the chicken and slaw, then sprinkle finely sliced scallions on top. Fold or roll the wraps and serve immediately.
Notes
- For a milder flavor, reduce the amount of hot sauce in the marinade and buffalo aioli.
- Using chicken thighs keeps the meat juicy and tender; you can substitute with chicken breasts but be careful not to overcook.
- The slaw can be made ahead and refrigerated for up to a day to let flavors meld.
- Substitute blue cheese with feta or omit for a less strong cheese flavor.
- Pick soft, pliable wraps to avoid breaking when rolling; warmed wraps are easier to fold.
- Leftovers can be stored in the refrigerator for up to 2 days but assemble the wraps fresh to keep the slaw crisp.
Nutrition
- Serving Size: 1 wrap
- Calories: 450 kcal
- Sugar: 9 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg
