Buffalo Chicken Wrap

We have implemented sandwich night once a week.  Our sandwich night isn’t cold cut sandwiches, it is hot grilled or baked sandwiches.  I’ve shared two of my other favorite Roly Poly sandwiches – #52 Hickory Chicken and #28 Santa Fe Chicken.  This sandwich inspired by another favorite #65 Buffalo Slim at Roly Poly.  
Roly Poly describes #65 as Sliced Chicken Breast, Melted Reduced Fat Cheddar Cheese, Mushrooms, Onions, Tomatoes, Spicy Wing Sauce, Grilled Golden Brown with a Side of Fat Free Ranch Dressing on a Whole Wheat Tortilla.  My version is a little different.  I used jalapeno jack cheese, omitted the onions and used some salsa instead of tomatoes.  This was a huge hit!  We had enough chicken to make wraps for lunch the next day.  Sandwich night is quickly becoming our favorite night of the week!

Buffalo Chicken Wrap

9 oz pre-cooked chicken strips (I used Perdue Grilled Chicken)
1/4 -1/3 cup buffalo sauce
5 slices pepper jack cheese
5 small tortilla – fajita size (I used Mission Carb Balance)
side of salsa
Put chicken in a microwave safe bowl and heat on HIGH for 30 seconds.  Toss chicken with buffalo sauce.  Lay the tortilla on a flat surface. Layer ingredients on tortilla starting with 1 slice cheese, chicken and ending with mushrooms. Squirt a small amount of ranch over the chicken.  Roll up the sides of the tortilla and place in grill pan. Top tortilla with grill press and grill until golden brown. Turn over and brown the other side.  Repeat with remaining tortillas.  Serve with a side of salsa.

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  1. Chris – we just used Franks wing sauce because that is what we had. I'll look for the KC Masterpiece when we go to the store tomorrow. Thanks!

  2. What kind of buffalo sauce did you make, 50/50 butter/hot sauce or a commercial sauce? I just used a new one this weekend from KC Masterpiece and it is actually pretty damn good.

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