Can I use smoked chicken instead of grilled?

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 .

Do I have to grill the celery?

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.

Can I meal prep buffalo chicken wraps?

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.

Grilled Buffalo Chicken Wrap - Chiles and Smoke

Ingredients

Scale

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

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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.

Author: Brad Prose
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