How to Make Restaurant-Style Chicken Wing Wraps: A Foolproof Recipe Guide
Learn how to make delicious restaurant-style chicken wing wraps at home with this easy-to-follow guide. Featuring buffalo, honey BBQ, and garlic parmesan variations, these wraps are packed with flavor and perfect for lunch or a quick meal.
Ingredients
For the Chicken:
- 1½ pounds boneless skinless chicken breasts, cut into thin strips or 1-inch pieces2 tablespoons olive oil1 teaspoon smoked paprika1 teaspoon chili powder1 teaspoon garlic granulesSalt and pepper to taste
For the Buffalo Sauce (Classic Style):
- ¼ cup Frank's RedHot sauce or similar hot sauce2 tablespoons melted butter1 teaspoon honey (optional, for sweet-heat balance)
For the Wrap Assembly:
- 4 large flour tortillas 10-12 inch size2 cups shredded romaine or iceberg lettuce½ cup shredded cheddar cheese or Mexican-blend cheese¼ cup ranch or blue cheese dressingOptional toppings: diced celery, cherry tomatoes, green onions, avocado slices
For Honey BBQ Variation:
- ¼ cup honey1 cup barbecue sauceOptional add-ins: coleslaw crispy fried onions
For Garlic Parmesan Variation:
- ¾ cup garlic parmesan aioli¼ cup grated parmesan cheese1 teaspoon black pepper
Instructions
- Step 1: Prepare the Chicken
- Season the chicken strips with olive oil, smoked paprika, chili powder, garlic granules, salt, and pepper. Mix well to coat evenly.
- Let the chicken marinate for at least 10 minutes (up to 6 hours in the refrigerator for deeper flavor).
- Cook the chicken on a non-stick skillet over medium-high heat for 4-5 minutes until no longer pink, or bake it at 425°F for 24-27 minutes, flipping halfway through.
- Step 2: Make the Sauce
- For buffalo style: Combine Frank's RedHot sauce, melted butter, and honey (if using) in a small bowl. Adjust spiciness to taste.
- For honey BBQ: Mix honey and barbecue sauce in a bowl. Coat cooked chicken generously.
- For garlic parmesan: Blend garlic parmesan aioli with grated parmesan cheese and pepper.
- Step 3: Assemble the Wraps
- Warm the tortillas slightly to make them pliable.
- Spread a thin layer of ranch or blue cheese dressing on each tortilla.
- Layer fresh lettuce as the base, followed by cooked chicken, shredded cheese, and optional toppings.
- Roll the wrap tightly, tucking in the sides as you go. Secure with toothpicks if needed.
- Step 4: Serve and Enjoy
- Cut the wraps in half diagonally for easier handling. Pair with additional dipping sauces if desired.
Notes
- Experiment with different tortilla types, such as whole wheat or corn, for gluten-free options.
- Soak red onions in ice water for 20 minutes to reduce sharpness before adding to wraps.
- Store leftover chicken in sealed containers in the fridge for up to 3 days.