Ingredients
Equipment
Method
- Prepare the chicken strips in the oven or air fryer according to package directions (see note 1).
- Just before assembling the wraps, toss the broccoli slaw with the blue cheese dressing in a large bowl. Season with salt and pepper to taste.
- In a medium bowl, coat cooked chicken tenders with enough buffalo sauce to lightly coat them. Do this right before assembling the wraps.
- Lay out the tortillas. Evenly divide the slaw and place it on each tortilla. Add avocado slices, buffalo-sauced chicken, and optional blue cheese crumbles. Roll up the wraps tightly, cut in half, and serve immediately.
Notes
- Note 1: I use Tyson® Crispy Chicken Strips, but you can also use homemade crispy chicken strips instead. Whatever you use, avoid cooking the chicken strips in the microwave. Unless the strips are little, you’ll use about 2 strips per wrap.
- Note 2: Frank’s® RedHot Wings Buffalo sauce is my favorite for these wraps.
- Note 3: If you’re not a fan of blue cheese, ranch is a great substitute. You can use store-bought or make your own.
- Storage: These Buffalo Chicken Wraps are best eaten right away. The slaw and chicken will get soggy if stored. You can make a smaller amount to avoid leftovers. To make in advance, prepare everything separately and store in the fridge. Cook the chicken and put the wraps together just before eating.