Best Buffalo Chicken Wrap and Sweet Potato Fries Recipe
Why You’ll Love This Buffalo Chicken Wrap and Sweet Potato Fries Recipe
There’s something irresistible about the combination of spicy, tangy buffalo chicken paired with cool, creamy dressing and crisp vegetables. Wrap it all up in a soft tortilla and serve it alongside golden sweet potato fries, and you’ve got a meal that checks every box—flavor, texture, and comfort. This buffalo chicken wrap and sweet potato fries recipe is one of those dishes that feels indulgent like restaurant food but is surprisingly easy to make at home.
What makes it even better is how versatile it is. Whether you’re planning a quick weeknight dinner, prepping lunches for the week, or looking for a fun game-day meal to share with friends, this recipe delivers. The wraps are portable, customizable, and packed with protein, while the sweet potato fries offer a healthier alternative to traditional fries without sacrificing that crave-worthy crunch.
If you’ve ever wished you could enjoy all the flavors of buffalo chicken wings in a neater, easier-to-eat package, this recipe is exactly what you need. By the time you sit down to enjoy your first bite, you’ll realize that making your own buffalo chicken wrap and sweet potato fries at home is not only doable—it’s something you’ll want to come back to again and again.
Table of Contents
Ingredients
For the Buffalo Chicken Wraps:
- 2 large boneless, skinless chicken breasts (about 1 lb total)
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- ½ cup buffalo sauce (store-bought or homemade)
- 4 large flour tortillas (10-inch size)
- 1 cup shredded lettuce (romaine or iceberg)
- ½ cup diced tomatoes
- ½ cup shredded cheddar cheese (or mozzarella)
- ¼ cup ranch or blue cheese dressing
For the Sweet Potato Fries:
- 2 medium sweet potatoes, peeled and cut into thin fries
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Step-by-Step Instructions
Step 1: Prepare the Chicken
- Preheat your oven to 400°F (200°C) if baking the chicken, or heat oil in a skillet if pan-frying.
- Slice chicken breasts into strips about 1 inch wide.
- In three shallow bowls, set up a dredging station: flour with seasonings, beaten egg, and panko breadcrumbs.
- Dredge chicken strips in flour, dip in egg, then coat with breadcrumbs.
- Place chicken strips on a parchment-lined baking sheet, drizzle lightly with olive oil, and bake for 18–20 minutes until golden and cooked through. If pan-frying, cook for 3–4 minutes per side until crispy and cooked to 165°F (74°C).
Step 2: Toss in Buffalo Sauce
- In a large bowl, toss the hot chicken strips with buffalo sauce until evenly coated.
Step 3: Bake the Sweet Potato Fries
- While the chicken is cooking, toss sweet potato strips with olive oil, garlic powder, paprika, salt, and black pepper.
- Spread in a single layer on a parchment-lined baking sheet.
- Bake at 400°F (200°C) for 25–30 minutes, flipping halfway, until crispy on the edges and tender inside.
Step 4: Assemble the Wraps
- Warm tortillas slightly in a dry skillet or microwave for 20 seconds to make them pliable.
- Lay down a handful of lettuce and tomatoes in the center of each tortilla.
- Add buffalo chicken strips, sprinkle with cheese, and drizzle with ranch or blue cheese dressing.
- Fold in the sides of the tortilla, then roll tightly into a wrap. Slice in half if desired.
Step 5: Serve and Enjoy
- Serve the buffalo chicken wrap hot with sweet potato fries on the side.
Tips and Variations
One of the best parts about making a buffalo chicken wrap and sweet potato fries at home is that you can customize it to fit your taste, dietary needs, or simply what’s in your fridge. Here are some easy ways to change things up while keeping the recipe just as delicious:
- Make it lighter: Instead of breading and baking the chicken, try grilling or air-frying plain chicken strips, then toss them in buffalo sauce. You’ll still get the bold flavor, but with fewer calories and less prep.
- Change up the cheese: While shredded cheddar melts beautifully inside the wrap, blue cheese crumbles give that classic buffalo chicken flavor pairing. If you’re not a fan of blue cheese, mozzarella or Monterey Jack also work well.
- Tortilla swaps: Flour tortillas are traditional, but you can swap in whole wheat for extra fiber, spinach wraps for a pop of color, or gluten-free tortillas to make the recipe more inclusive.
- Spice levels: Not everyone has the same heat tolerance. To dial up the spice, add a pinch of cayenne pepper or use an extra-hot buffalo sauce. For a gentler kick, mix buffalo sauce with a little melted butter before tossing it with the chicken.
- Extra veggies: Boost the freshness and crunch by adding more vegetables. Thinly sliced cucumbers, bell peppers, shredded carrots, or red onions all add a nice texture contrast to the creamy dressing and spicy chicken.
- Different protein: This recipe isn’t limited to chicken. Try buffalo shrimp for a seafood twist, or swap in crispy tofu for a vegetarian option. The sauce works wonderfully with different proteins, making it easy to adapt.
- Sweet potato fry seasoning: Don’t be afraid to play around with the fries. A sprinkle of chili powder adds smokiness, cinnamon brings out the natural sweetness, or Parmesan cheese can make them extra savory.
Storage Instructions
One of the perks of this buffalo chicken wrap and sweet potato fries recipe is that most of the components can be made ahead and stored, which makes it easy to enjoy leftovers without sacrificing flavor or texture. Here’s how to store and reheat each part:
- Buffalo chicken:
Cooked buffalo chicken will keep well in an airtight container in the refrigerator for up to 3 days. To reheat, use the oven or an air fryer at 375°F (190°C) for 5–8 minutes until warmed through and crisp again. Microwaving works in a pinch, but it tends to make the coating soft rather than crunchy. If you prefer to prep ahead, you can also freeze the cooked (but unsauced) chicken strips for up to 2 months. When ready to use, bake from frozen and then toss in buffalo sauce before assembling your wrap. - Wrap assembly:
For the freshest results, assemble the wraps just before serving. Once wrapped, tortillas can become soggy from the sauce and vegetables if they sit too long. If you want to meal-prep, store the chicken, veggies, cheese, and dressing in separate containers in the fridge. Then, when it’s time to eat, quickly warm the tortilla, add your fillings, and roll it up in under five minutes. - Sweet potato fries:
Fries are always at their best fresh out of the oven, but you can save leftovers for up to 2 days in the fridge. To bring them back to life, spread the fries on a baking sheet and reheat at 400°F (200°C) for 8–10 minutes, or toss them in the air fryer for 5 minutes until crisp again. Avoid reheating them in the microwave, as they’ll lose their crunch and turn soft.
Prep Time, Cook Time, and Servings
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Servings: 4 wraps with fries
Why This Recipe Works So Well
Buffalo chicken wraps are all about contrast: crispy chicken against soft tortillas, spicy sauce balanced by creamy dressing, and cool veggies bringing freshness. Pairing them with sweet potato fries not only makes the meal more filling but also introduces that irresistible sweet-and-savory combo. It’s the kind of food that feels like comfort food but doesn’t require deep frying or a ton of prep work.
This buffalo chicken wrap and sweet potato fries recipe is also flexible. You can meal-prep the chicken ahead of time, swap out ingredients for what you have on hand, and make adjustments based on your heat tolerance. It’s quick enough for a busy weeknight yet crowd-pleasing enough for gatherings.
Conclusion
At the end of the day, few meals strike the balance between comfort and convenience as beautifully as this buffalo chicken wrap and sweet potato fries recipe. It’s a dish that gives you everything in one go: tender chicken with just the right amount of heat, crisp fresh veggies, creamy dressing, and a side of golden fries that feel indulgent yet nourishing.
What makes this recipe shine is how adaptable it is. You can prepare the chicken baked, air-fried, or pan-fried depending on what you have time for. You can make it spicier, lighter, or more filling simply by adjusting the ingredients to your liking. And because the wrap and fries come together in under an hour, it’s a reliable choice for busy nights when you want a meal that feels special without requiring hours in the kitchen.
If you’re cooking for family or friends, the buffalo chicken wrap and sweet potato fries combo is a guaranteed crowd-pleaser. Everyone can customize their wrap with extra toppings, from crunchy cucumbers to tangy blue cheese crumbles, making the meal both fun and interactive. Pair it with a crisp salad or even just enjoy it as is, and you’ve got a complete plate that satisfies every craving.
Keep this buffalo chicken wrap and sweet potato fries recipe in your rotation, and you’ll always have a go-to option for those times when you need a meal that’s equal parts bold, hearty, and comforting.
