Frank's Red Hot Buffalo Chicken Wraps

How to Make Frank's Red Hot Buffalo Chicken Wraps

1. 1

   Step 1: Season and pan-sear the chicken

   Pat the chicken dry, then season both sides with salt. Heat olive oil in a large skillet over medium-high heat and sear the chicken 4–6 minutes per side (depending on thickness) until cooked through and an instant-read thermometer reads 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice into strips.

   For this step

   • 1 lbBoneless skinless chicken breasts
   • 1 tbspOlive oil
   • 1 tspSalt
   
2. 2

   Step 2: Make the Franks Red Hot buffalo glaze

   Reduce the skillet heat to low and add the butter; once melted, stir in Franks Red Hot until smooth and glossy. Return the sliced chicken to the pan and toss to coat evenly in the Franks Red Hot butter glaze so every piece is well coated.

   For this step

   • 3 tbspUnsalted butter
   • 1/3 cupFranks Red Hot
   
3. 3

   Step 3: Prepare the quick yogurt slaw

   In a bowl combine plain Greek yogurt with shredded carrots and a pinch of salt. Stir to make a creamy, cooling slaw — this balances the heat of the Franks Red Hot-glazed chicken.

   For this step

   • 1/3 cupPlain Greek yogurt
   • 1 cupShredded carrots
   
4. 4

   Step 4: Warm tortillas and assemble

   Warm the flour tortillas in a dry skillet or microwave for 20–30 seconds until pliable. Lay a tortilla flat and layer shredded romaine, a few strips of Franks Red Hot-glazed chicken, a spoonful of yogurt slaw, and a sprinkle of blue cheese crumbles. Repeat with remaining tortillas.

   For this step

   • 4 tortillaLarge flour tortillas
   • 2 cupsRomaine lettuce, shredded
   • 1/3 cupBlue cheese crumbles
   
5. 5

   Step 5: Fold and finish the wraps

   Fold the bottom edge up over the filling, then fold the sides in and roll tightly to form the wrap. If desired, return the wrapped seam-side down to the skillet for 1 minute per side to seal and add a light toasty crust.
   
6. 6

   Step 6: Serve

   Slice each wrap in half on the diagonal and serve immediately while warm. These make 4 generous wraps (1 wrap per serving, about 350g each) perfect for a hearty lunch or casual dinner.
   

1. Pat the chicken dry, then season both sides with salt. Heat olive oil in a large skillet over medium-high heat and sear the chicken 4–6 minutes per side (depending on thickness) until cooked through and an instant-read thermometer reads 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice into strips.
2. Reduce the skillet heat to low and add the butter; once melted, stir in Franks Red Hot until smooth and glossy. Return the sliced chicken to the pan and toss to coat evenly in the Franks Red Hot butter glaze so every piece is well coated.
3. In a bowl combine plain Greek yogurt with shredded carrots and a pinch of salt. Stir to make a creamy, cooling slaw — this balances the heat of the Franks Red Hot-glazed chicken.
4. Warm the flour tortillas in a dry skillet or microwave for 20–30 seconds until pliable. Lay a tortilla flat and layer shredded romaine, a few strips of Franks Red Hot-glazed chicken, a spoonful of yogurt slaw, and a sprinkle of blue cheese crumbles. Repeat with remaining tortillas.
5. Fold the bottom edge up over the filling, then fold the sides in and roll tightly to form the wrap. If desired, return the wrapped seam-side down to the skillet for 1 minute per side to seal and add a light toasty crust.
6. Slice each wrap in half on the diagonal and serve immediately while warm. These make 4 generous wraps (1 wrap per serving, about 350g each) perfect for a hearty lunch or casual dinner.