Buffalo Grilled Chicken Wraps

with Buffalo Wing Sauce
time: Over An Hour | serves: 1 to 4
  • 1 1/2 cups buttermilk
  • 1/4 cup kosher salt
  • 2 pounds boneless skinless chicken breasts
  • 2 tbsp grape seed oil, more as needed
  • 2 tsp smoked paprika
  • 1 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 cup Sweet Baby Ray's Buffalo Wing Sauce, more as needed
  • 1 red onion, sliced
  • 2 cups lettuce, any variety
  • 1 large tomato, sliced and seasoned with salt and pepper
  • 1 avocado, sliced and seasoned with salt and pepper
  • 1/2 cup blue cheese or ranch dressing
  • 4 extra large tortillas
  • In a large bowl, whisk ¼ cup kosher salt into the buttermilk until dissolved; set aside.
  • Pound the chicken breasts out to about ½-inch thickness; this will ensure even and quick cooking on the grill.
  • Add the chicken breasts to the buttermilk brine so that all the chicken is submerged. Refrigerate for at least an hour and up to 4 hours. After brining, remove the chicken and pat dry.
  • Mix together the paprika, pepper, garlic and onion powders. Drizzle the chicken with oil to lightly coat and season both sides of the chicken with the spice mix.
  • Prepare a charcoal or gas grill for direct heat; approximately 400 to 450 degrees F. Once the grill temperature has stabilized, oil the grates.
  • Arrange chicken breasts on the grill to sear on one side, flipping occasionally and basting with Sweet Baby Ray's Buffalo Wing Sauce until the chicken reaches 155 degrees F on a meat thermometer.
  • Transfer grilled chicken to a platter and allow to rest for at least 5 minutes before slicing.
  • To assemble the wraps, warm the tortillas, then place a small mound of chopped grilled chicken on the lower 1/3 of a wrap. Top with additional buffalo sauce, lettuce, tomato slices, avocado slices, and your choice of salad dressing. Fold the sides of the wrap toward the center while rolling from the bottom up. Continue rolling and tucking the contents of the wrap in as you go until the wrap is closed.
  • Slice in half and serve immediately.

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