Vegetarian Buffalo Chicken Wrap with Blue Cheese

Total time30 min

Prep time15 min

Cook time15 min

Vegetarian Buffalo Chicken Wrap with Blue Cheese

Every bite of this wrap starts with a glossy, buttery buffalo sauce — hot sauce and a touch of vinegar bring the tang, while the strips inside soak it up until they're coated edge to edge. Crisp romaine, thinly sliced celery, and shredded carrots add crunch and freshness that balance out all that heat, and a generous smear of blue cheese dressing plus a scatter of crumbled blue cheese bring the cool, funky contrast this wrap is known for. The tortillas get a quick toast in the skillet before rolling, so each wrap stays pliable and a little charred at the edges instead of cracking apart. Rolled tight and sliced on the diagonal, it's the kind of handheld lunch that delivers big flavor without a fork required. This one holds up as a solid vegetarian option, no sacrifice on the spicy, tangy, cool combination that makes a buffalo wrap worth making in the first place.

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts, cut into 1-inch strips
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Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
½ tsp garlic powder
½ tsp onion powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil

For the buffalo sauce

½ cup hot sauce (such as frank's redhot)
3 tbsp unsalted butter
1 tsp white wine vinegar

For the wraps

4 large flour tortillas (10-inch)
2 cups romaine lettuce, shredded
2 stalks celery, thinly sliced
½ cup shredded carrots
½ cup blue cheese dressing
¼ cup crumbled blue cheese

Instructions

1
In a large mixing bowl, toss the chicken strips with the garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.
2
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the chicken strips in a single layer — work in two batches if needed to avoid crowding — and cook for 3–4 minutes per side until golden brown on the outside and the internal temperature reaches 165°F (74°C) at the thickest part.

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