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The Ultimate Buffalo Chicken Wrap with Cilantro Lime Aioli

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A quick and easy buffalo chicken wrap with a creamy cilantro lime aioli, perfect for busy weeknights or meal prep. Ready in 20 minutes with simple, pantry-friendly ingredients.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced
  • 1/3 cup buffalo hot sauce
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • Pinch of salt
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 1/4 cup fresh cilantro, finely chopped
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1 clove garlic, minced
  • Salt and black pepper to taste
  • 4 large flour tortillas (burrito size, about 10 inches)
  • 1 cup shredded romaine or iceberg lettuce
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup crumbled blue cheese or shredded cheddar
  • Optional: sliced red onion, avocado, or pickled jalapeños

Instructions

  1. Make the Cilantro Lime Aioli: In a small bowl, combine the mayonnaise, sour cream (or Greek yogurt), chopped cilantro, lime juice, lime zest, and minced garlic. Whisk until smooth. Season with salt and pepper to taste. Cover and refrigerate while you prepare the chicken.
  2. Prepare the Buffalo Chicken: In a medium bowl, whisk together the buffalo hot sauce, melted butter, olive oil, garlic powder, smoked paprika, and salt. Add the shredded or diced chicken and toss well to coat every piece. Let it sit for 5 minutes so the chicken absorbs the sauce.
  3. Warm the Chicken: Heat a skillet over medium heat. Add the sauced chicken and cook for 3-4 minutes, stirring occasionally, until heated through and slightly caramelized on the edges.
  4. Warm the Tortillas: Briefly warm each tortilla in the same skillet for about 15 seconds per side, or until pliable. You can also microwave them between damp paper towels for 20 seconds.
  5. Assemble the Wraps: Lay a warm tortilla on a clean work surface. Spread about 2 tablespoons of the cilantro lime aioli down the center, leaving a 2-inch border at the top and bottom. Top with a quarter of the buffalo chicken, followed by shredded lettuce, cherry tomatoes, and your choice of cheese or toppings.
  6. Roll the Wraps: Fold the sides of the tortilla toward the center, then fold the bottom flap over the filling. Roll tightly away from you, keeping the sides tucked in. Press gently to seal.
  7. Optional: Toast the Wraps: Return the rolled wraps to the skillet, seam-side down, and cook for 2-3 minutes per side until golden and crispy.

Notes

For best results, warm tortillas before rolling to prevent cracking. Pat lettuce dry to avoid sogginess. Let sauced chicken rest for 5 minutes before cooking to enhance flavor. Store aioli separately if meal prepping.

Nutrition

Keywords: buffalo chicken wrap, cilantro lime aioli, quick dinner, meal prep, chicken wrap, spicy wrap

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