Buffalo-Style Chicken Salad Wrap with Blue Cheese Dressing

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A spicy buffalo chicken salad wrapped in a soft tortilla, complemented by a tangy blue cheese dressing for a fresh lunch option. This American-inspired sandwich and wrap recipe, ready in about 15 minutes, pairs cooked shredded chicken breast, Frank's RedHot sauce, celery stalk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 2 American cuisine 420 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

8 oz cooked shredded chicken breast
1/4 cup Frank's RedHot sauce
1 medium, finely diced celery stalk
2, thinly sliced green onions
1/4 cup blue cheese crumbles
3 tbsp mayonnaise
2 tbsp plain Greek yogurt
2 large flour tortillas
4 lettuce leaves
1/4 tsp black pepper
1/4 tsp salt

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

Instructions

Step 1: In a medium bowl, combine 8 oz cooked shredded chicken breast with 1/4 cup Frank's RedHot sauce, stirring to coat evenly and infuse the chicken with spicy flavor.
Step 2: In a separate small bowl, mix 3 tbsp mayonnaise, 2 tbsp plain Greek yogurt, 1/4 cup blue cheese crumbles, 1/4 tsp black pepper, and 1/4 tsp salt until smooth to create a creamy blue cheese dressing.
Step 3: Add 1 finely diced celery stalk and 2 thinly sliced green onions to the buffalo chicken mixture, folding gently to distribute the crunch and freshness.
Step 4: Lay out 2 large flour tortillas on a clean surface, place 2 lettuce leaves on each, then evenly divide the buffalo chicken salad atop the lettuce.
Step 5: Drizzle each wrap with about 2 tbsp of the blue cheese dressing, then tightly roll up each tortilla, folding in the edges to secure the filling. Slice in half and serve immediately or wrap for lunch.