Step 1

Preheat oven to 425℉. Place chicken breasts on a baking sheet. Sprinkle with salt and pepper. Bake 17-22 minutes until chicken registers at least 165 degrees in the thickest part.

Step 2

Let chicken rest at room temperature for 5 minutes. Use a fork and knife to shred and pull apart chicken into bite-sized pieces.

Step 3

Transfer chicken to a bowl. Use paper towels to gently squeeze out extra juice, so that the chicken juices don’t make the wraps soggy.

Step 4

Toss buffalo sauce into the chicken. Set aside.

Step 5

Add a small handful of lettuce to the middle of a tortilla, then use tongs to add a scoop of chicken.

Step 6

Finally, add 1-2 tablespoons of tomato, a sprinkle of onion, about 2 tablespoons of cheese, and 1-2 tablespoons of dressing. Finish with a drizzle more of buffalo sauce if desired. Don’t overstuff your wrap or you won’t be able to close it! Exact quantities of each ingredient depend on your preference.

Step 7

Making sure the fillings are in the center of the wrap, fold in the sides of the tortilla over the filling. Fold up the bottom edge of the tortilla over the filling, holding the sides in place. Rolling the wrap away from you, tuck the filling in as you go. Aim for a tight roll, but not so tight that it tears the tortilla. Fold the side flaps inward before you finish rolling. See the video below for visual instructions! Repeat for other wraps. Enjoy!