Grilled Buffalo Chicken Wrap
Last tested: June 2026
Buffalo chicken wraps start with grilled chicken breast tossed in buffalo sauce, layered with grilled celery, crisp romaine, and a generous drizzle of blue cheese dressing. The grilled celery is the move here. It adds a smoky char and crunch that raw celery can’t replicate. Warm the tortilla, build the wrap, roll it tight. Twenty-five minutes start to finish if the chicken is already grilled.
Buffalo chicken is one of my favorite flavor combinations, and this wrap is how I make it work on a weeknight. Homemade sauces, wood-fire grilled chicken, and enough heat to actually satisfy the craving. Plus, there’s enough veggies to keep the wife happy. It’s been in regular rotation at our house for good reason.
Chicken breast your thing? Check out the full guide for Grilled Chicken Breasts, or even Smoked Chicken Breasts for the best tips to meal prep on the grill.
Why This Process Works
- Real grill flavor you can’t fake: Wood-fire grilling gives the chicken a charred crust and smoky depth that pan-cooked or rotisserie chicken simply doesn’t have. Every bite carries that live fire flavor through the buffalo sauce.
- Homemade sauces make the difference: Store-bought buffalo sauce and bottled ranch are fine. Creamy buffalo sauce and homemade blue cheese dressing are better. The flavor gap is noticeable and the sauces take minutes to make.
- A lighter option that actually satisfies: Grilled chicken breast keeps it lean without sacrificing anything. This is the wrap you reach for when you want something bold and filling without the weight of a fried version.
- Fast enough for a weeknight, good enough for a crowd: The whole build takes 25 minutes. If the chicken is already grilled, it’s 10. That’s the real value of the cook-once method.
Key Ingredients
- Grilled chicken breast: Use leftover grilled or smoked chicken breast for a 10-minute assembly, or grill fresh using the two-zone method. Canyon Crust seasoning is what I used here, but any bold rub works.
- Creamy Buffalo Sauce: The primary sauce for tossing the chicken. Tangy, spicy, and clings to the cubed chicken better than a thin hot sauce. For a sweeter, smokier option, Buffalo BBQ Sauce works well in its place.
- Homemade Blue Cheese Dressing: The finishing sauce inside the wrap. Make it from scratch if you have 5 minutes. It is worth it. Ranch dressing works as a substitute if blue cheese isn’t your preference.
- Celery: Grill it for smoky depth, or use it raw for crunch. Either works. If you grill it, chop it into smaller pieces before assembling. For a brighter, pickled version, Quick Pickled Celery adds acidity and variety.
- Romaine lettuce: Chopped Romaine holds up better than iceberg once the warm chicken hits it and has less water, so it keeps its texture. Iceberg works in a pinch, but tear or roughly chop it rather than shredding it finely.
- Flour tortillas, 10–12 inch: Burrito size. Warm them on the grill or in a dry skillet for 30 seconds per side before assembling. A pliable tortilla rolls without cracking or tearing.
Optional Additions
- Shaved red onion
- Sliced green onions
- Shredded carrots
- Chunks of blue cheese
- Shredded Pepper Jack
How to Make Buffalo Chicken Wraps: Step by Step
Step 1: Set Up the Grill
Bank the charcoal to one side of the grill for a two-zone setup. You want a hot direct zone for searing and a cool indirect zone for finishing the chicken. Give the grill 10 minutes to stabilize before cooking anything.
Step 2: Season the Chicken
Coat each chicken breast with avocado oil and season generously with Canyon Crust on all sides. Let it sit while the grill heats up.
Step 3: Grill the Celery and Sear the Chicken
Place the celery stalks directly over the coals. At the same time, place the seasoned chicken over direct heat. Sear the chicken for 3–4 minutes per side until grill marks develop and the crust is set. The celery will take about 3–4 minutes per side as well.
Pull the celery once char marks develop and the stalks have softened slightly. Set aside to cool.
Step 4: Finish the Chicken Indirect
Once the chicken is seared on both sides, move it to the cool side of the grill. Put the lid on and cook until the internal temperature reaches 160°F at the thickest part. Pull it off and rest for 5 minutes under loosely tented foil. Carryover cooking brings it to 165°F during the rest.
While the chicken rests, chop the grilled celery into smaller pieces to keep them crunchy with each bite.
Step 5: Toss the Chicken in Buffalo Sauce
Cube the rested chicken into bite-sized pieces. Add to a bowl with the creamy buffalo sauce and toss until every piece is coated. Start with 4 tablespoons and add more to taste. You want the chicken coated, not swimming.
Step 6: Warm the Tortillas
Place the tortillas flat on the grill or in a dry skillet over medium heat. Warm for 30 seconds per side until pliable. Stack them and fold in a clean kitchen towel to hold the heat while you assemble. A cold tortilla cracks when you roll it.
Step 7: Assemble and Roll
Lay a warm tortilla flat. For even distribution, lightly toss the chopped romaine with a little blue cheese dressing before adding it to the tortilla. Add the chicken, chopped celery, and any additional toppings. Fold in the sides and roll tightly from the bottom up.
Wrap each assembled wrap tightly in plastic wrap and let it sit for 2–3 minutes before slicing. Slice in half and serve with extra blue cheese dressing on the side.
Pro Tips from the Pit
- Have leftover grilled or smoked chicken? Skip Steps 1–3 entirely. Cube it cold, toss it in buffalo sauce, and you’re at Step 4. The whole wrap comes together in 10 minutes.
- Toss the romaine with blue cheese before assembling: A light toss coats every piece evenly so you get dressing in every bite instead of a pool at the bottom of the wrap.
- Chop the grilled celery before assembling: Whole stalks are too chewy to bite through cleanly in a wrap. Bite-size pieces distribute through the filling, making every bite better.
- Don’t overdress the chicken: Too much buffalo sauce makes the wrap soggy fast. Coat the chicken and stop. Extra sauce goes on the side.
- Warm the tortilla: It takes 30 seconds and makes the difference between a wrap that rolls cleanly and one that cracks.
- Plastic wrap compression: Roll the wrap, wrap it tightly in plastic wrap, and let it sit for 2–3 minutes before slicing. The cleanest cross-section you’ll get without a toothpick.
- For meal prep: Go light on the blue cheese dressing inside the wrap. Wrap each one tightly in plastic wrap and refrigerate for up to 2 days. Keep extra sauce on the side and add it when you’re ready to eat.
Cook Once, Eat All Week
Grilling a few extra chicken breasts on the weekend sets up the whole week. These wraps come together in 10 minutes once the chicken is already done. Same goes for grain bowls, sandwiches, and salads. One session at the grill covers lunch and dinner for days without repeating yourself. Start with Grilled Chicken Breast and go from there.
What to Serve with Buffalo Chicken Wraps
- Grilled Corn Ribs: A fast charcoal side that’s ready before the wraps are assembled.
- Quick Pickled Jalapeños: Add them inside the wrap or on the side for extra heat.
- Grilled Potato Salad: Hearty enough to hold up next to buffalo heat.
- Pinto Bean Dip: A natural Sonoran pairing that works as a side or dip.
- Tangy Blue Cheese Slaw: Double down on the funk and fresh with a bowl.
How to Store Leftovers
Store assembled wraps tightly wrapped in plastic wrap in the fridge for up to 2 days. Keep the blue cheese dressing separate. Adding it before storage makes the tortilla soggy.
Store the buffalo chicken separately in an airtight container for up to 4 days. Reheat in a dry skillet over medium heat for 2–3 minutes or serve cold straight from the fridge. Cold buffalo chicken in a wrap works well for meal prep.
Frequently Asked Questions
Yes. Smoked chicken breast adds a deeper flavor that carries through the buffalo sauce. Cube it cold and toss it in the sauce. No reheating needed. The full method is at Smoked Chicken Breasts.
No. Raw celery works fine and adds crunch. Grilling adds smokiness and softens the texture slightly, which makes it easier to bite through in a wrap. If you grill it, chop it into smaller pieces before assembling. Quick Pickled Celery is another option that adds brightness.
Yes. Grill the chicken in advance and refrigerate for up to 4 days. Assemble the wraps fresh or wrap them tightly in plastic wrap and refrigerate for up to 2 days. Go light on the dressing inside the wrap and keep extra on the side. The tortilla holds up better when it’s not saturated with sauce.
Try It and Tag Us
If you make these, leave a rating and a comment below. Tag @chilesandsmoke on Instagram. I want to see the build.
Print
Grilled Buffalo Chicken Wrap
Buffalo chicken wraps with grilled chicken tossed in creamy buffalo sauce, grilled celery, crisp romaine, and homemade blue cheese dressing. Ready in 25 minutes.
- Total Time: 25 minutes
- Yield: 4 wraps 1x
Ingredients
- 1.5 lbs boneless chicken breast (3–4 breasts)
- 1 teaspoon avocado oil per breast
- 2 tablespoons Canyon Crust Beef Seasoning or your rub of choice
- 4–6 tablespoons Creamy Buffalo Sauce, plus more to taste
- 4 celery stalks
- 4 cups chopped romaine lettuce
- 4 flour tortillas, 10–12 inch
- Homemade Blue Cheese Dressing, for serving
Instructions
- Set up the grill for two-zone cooking by banking the charcoal to one side. Let it stabilize for 10 minutes.
- Coat each chicken breast with avocado oil and season generously with Canyon Crust on all sides. Let sit while the grill heats up.
- Place the celery stalks directly over the coals. At the same time, place the seasoned chicken over direct heat. Sear the chicken for 3–4 minutes per side until grill marks develop. The celery takes about 3–4 minutes per side. Pull the celery once char marks develop and the stalks soften. Set aside to cool.
- Move the chicken to the cool side of the grill. Put the lid on and cook until the internal temperature reaches 160°F. Pull off the grill and rest for 5 minutes. Chop the grilled celery into smaller pieces while the chicken rests.
- Cube the rested chicken. Add to a bowl with the creamy buffalo sauce and toss until every piece is coated. Add more sauce to taste.
- Warm the tortillas on the grill or in a dry skillet for 30 seconds per side until pliable. Stack and fold in a kitchen towel to hold the heat.
- Lay a warm tortilla flat. Lightly toss the chopped romaine with a little blue cheese dressing, then layer it on the tortilla. Add buffalo chicken and chopped celery. Add any optional toppings.
- Fold in the sides and roll tightly from the bottom up. Wrap tightly in plastic wrap and let sit for 2–3 minutes. Slice in half and serve with extra blue cheese dressing on the side.
Notes
- Leftover grilled or smoked chicken works perfectly here. No reheating needed. Cube it cold and toss in the sauce.
- Chop the grilled celery into smaller pieces before assembling to keep them crunchy with each bite.
- For meal prep, go light on the dressing inside the wrap. Wrap tightly in plastic wrap and refrigerate for up to 2 days. Keep extra sauce on the side.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Chicken & Turkey
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 477
- Sugar: 3.8 g
- Sodium: 1566.7 mg
- Fat: 17.9 g
- Carbohydrates: 32.7 g
- Protein: 43.9 g
- Cholesterol: 125.7 mg
Brad Prose has been crafting recipes over live fire for 20 years. He’s the author of two cookbooks, Chiles and Smoke and Epic BBQ Sandwiches, and the creator of the original smash burger taco, as credited by the Washington Post, TODAY Show, Good Morning America, and Food Network. Brad is the force behind Chiles and Smoke, the home of Sonoran BBQ: bold flavors built around chiles, smoke, and the traditions of the American Southwest. Follow along on Instagram, YouTube, and Facebook.
