Name: Buffalo Chicken Wraps with Slaw Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1/4 cup hot sauce (Frank's red hot sauce); 2 tablespoons honey; 1 tablespoon olive oil; 1 tablespoon lemon juice; 1 teaspoon ground cumin; 2 teaspoons smoked paprika; 1 teaspoon salt; 1 lb chicken thighs, diced; 1/2 white cabbage, shredded; 2 apples, julienned; 1 tablespoon lemon juice; 1 tablespoon white wine vinegar; 1/2 teaspoon salt; 1 tablespoon hot sauce; 1/3 cup garlic aioli (or mayonnaise or Greek yogurt); 4 large wraps (two-ingredient dough flatbreads); 1/4 cup creamy blue cheese; 2 scallions, finely sliced

There’s something truly irresistible about the combination of spicy, tangy chicken wrapped up with crisp, fresh slaw. This Buffalo Chicken Wraps with Slaw Recipe hits all the flavor notes—smoky, sweet, creamy, and crunchy—and is one of those meals you’ll find yourself craving again and again.

Two small flatbreads sit on a white plate with green patterns, each topped with a base layer of bright orange sauce spread evenly. On top of the sauce is a layer of shredded light yellow cheese, followed by chunks of golden brown grilled chicken scattered across. Small crumbles of white cheese and pieces of green herbs are sprinkled on top. To the right side of the plate, there is a rolled flatbread wrapped in white paper, showing the same fillings inside. In the bottom left corner, a small bowl holds more orange sauce with a golden spoon dipped in it. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Buffalo Chicken Wraps with Slaw Recipe
Top Tip
How to Serve Buffalo Chicken Wraps with Slaw Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Buffalo Chicken Wraps with Slaw Recipe

Why You'll Love This Recipe

I’ve made these Buffalo Chicken Wraps with Slaw Recipe more times than I can count, and honestly, it never gets old. The flavors just work perfectly together, and it’s the kind of go-to meal I reach for on busy nights when I want something satisfying without too much fuss.

Bold flavor combo: This recipe layers spicy, smoky chicken with a sweet-tangy apple slaw and creamy blue cheese for a perfect bite every time.
Quick and easy: From marinade to oven to wrap assembly, it comes together in about 35 minutes—no complicated steps or fancy equipment needed.
Versatile & customizable: You can swap out the blue cheese or add extra heat, making it your own depending on mood and mood.
Great for gatherings: These wraps hold up well, so prepping ahead is hassle-free whether you’re serving family or feeding a crowd.

Ingredients & Why They Work

Each ingredient brings something special to this Buffalo Chicken Wraps with Slaw Recipe. The marinade creates that deep, smoky, spicy crust on the chicken, while the slaw adds crunch and fresh acidity to balance the richness. Plus, a creamy buffalo aioli ties everything together perfectly.

Flat lay of diced raw chicken thighs, a small white bowl of vibrant red hot sauce, a small white bowl of golden honey, a small white bowl of olive oil, a small white bowl of bright yellow lemon juice, a small white bowl of ground cumin, a small white bowl of smoked paprika, a small white bowl of salt, shredded white cabbage piled neatly, two whole red apples sliced into thin julienne strips, a small white bowl of white wine vinegar, a small white bowl of creamy garlic aioli, four soft two-ingredient dough flatbreads stacked neatly, a small white bowl of crumbled creamy blue cheese, and two fresh green scallions finely sliced, all arranged with perfect symmetry on a simple white ceramic plate and bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Hot sauce: Frank’s RedHot is classic here for its tangy heat; it’s the soul of the buffalo flavor.
Honey: Adds a touch of sweetness that mellows and balances the spice.
Olive oil: Helps the marinade coat the chicken and keeps it moist while roasting.
Lemon juice: Brightens up both the marinade and the slaw, adding fresh acidity.
Ground cumin & smoked paprika: These spices layer smoky earthiness and warmth under the buffalo tang.
Chicken thighs: Juicy and tender with more flavor than breasts, perfect for roasting.
White cabbage: Shredded for crisp slaw texture that contrasts the soft wrap and chicken.
Apples: Julienned to add a sweet crunch that complements the spicy chicken.
White wine vinegar: Adds sharpness to the slaw, enhancing its zing.
Garlic aioli (or mayo/Greek yogurt): Creamy base for the buffalo aioli that gives a cooling contrast.
Wraps: I love using simple two-ingredient dough flatbreads for their pillowy softness and chew.
Blue cheese: Crumbled on top for that classic, tangy creaminess that plays beautifully with buffalo flavors.
Scallions: Fresh bite and color for garnish, rounding out the wrap perfectly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Buffalo Chicken Wraps with Slaw Recipe is how easy it is to tweak. I usually keep it close to the original, but sometimes I swap blue cheese for feta or add avocado slices to mellow the heat.

Mild variation: If you prefer less heat, cut back on the hot sauce in the marinade and buffalo aioli, or swap in a milder buffalo sauce brand.
Grilled chicken: I’ve also grilled the chicken instead of roasting for that lovely smoky char, which works well if you’re firing up the grill.
Veggie-friendly: For a meatless take, try crispy roasted cauliflower tossed in the same buffalo marinade and assemble the wraps the same way.
Seasonal twists: Swap the apples for pears in fall or add shredded carrots for extra color and sweetness.

Step-by-Step: How I Make Buffalo Chicken Wraps with Slaw Recipe

A close-up view of a white bowl filled with several pieces of raw chicken coated in a thick, red sauce. The sauce looks smooth and spreads unevenly along the inside edge of the bowl, creating a ring of red color against the white. A metal spoon with an orange handle is partly submerged in the sauce and chicken mixture on the right side of the bowl. The bowl sits on a white marbled surface, which forms a soft, clean background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate Your Chicken to Perfection

Start by preheating your oven to a high 480°F (250°C) fan setting. Trust me, the high heat is what gives the chicken that beautiful char and deep color. Mix together your hot sauce, honey, olive oil, lemon juice, cumin, smoked paprika, and salt in a big bowl. Toss in the diced chicken thighs and coat every piece well—this marinade is the heart of your flavor, so don’t be shy! Once marinated, spread the chicken out on a parchment-lined baking tray so it cooks evenly without steaming.

Step 2: Roast for That Irresistible Char

Pop the tray in the oven for about 20 minutes. Keep an eye on the chicken—it should turn a gorgeous deep red and get tiny charred bits around the edges, which is pure flavor gold. Cooking it in a single layer is key so each piece crisps up nicely without overcrowding.

Step 3: Toss Together the Slaw

While the chicken roasts, grab another bowl and toss shredded cabbage with the julienned apples, lemon juice, white wine vinegar, salt, and a splash of hot sauce. This blend adds crunch and zing that cuts through the richness of the chicken. Set the slaw aside—it’ll macerate slightly and taste even better by the time you’re ready to build your wraps.

Step 4: Whip Up the Buffalo Aioli

Mix a tablespoon of the hot sauce with your garlic aioli (or mayo or Greek yogurt). This creamy sauce adds cooling heat and moisture inside the wrap—perfect for tying all those flavors together. Taste and adjust the heat here; I often add a little extra hot sauce for a bit more kick.

Step 5: Assemble and Enjoy!

Spread a heaping spoonful of the buffalo aioli onto the base of your wraps. Layer on a generous helping of the slaw, then add the roasted buffalo chicken, making sure to drizzle some of that flavorful cooking juice over the top. Crumble the blue cheese over everything and sprinkle with sliced scallions for freshness and a pop of color. Fold it up, take a big bite, and savor that perfect balance of spicy, sweet, creamy, and crunchy!

Top Tip

I learned early on that spreading the buffalo aioli before adding the cold slaw really helps keep the wrap moist and flavorful. Plus, roasting the chicken at that high temperature—not too low or you’ll miss out on the char—is the secret to unlocking that smoky, caramelized edge everyone loves.

Don’t overcrowd the pan: Make sure your chicken pieces have space on the baking tray to develop that delicious char.
Toast your wraps (optional): Give them a quick warm-up in a pan for extra softness and flavor before filling.
Adjust the heat: Taste your buffalo aioli and slaw as you go—some like it fiery, some milder, so make it yours!
Prep slaw ahead: It tastes even better if you let the slaw sit for at least 30 minutes to meld flavors.

How to Serve Buffalo Chicken Wraps with Slaw Recipe

buffalo chicken wraps - Serving Suggestion

Garnishes

I usually finish with a sprinkle of extra blue cheese here and some fresh scallions for crunch and color. Sometimes I add a few cilantro leaves if I want a fresh herbal note. A little extra hot sauce on the side never hurts either—it’s a game-changer for those who love more heat!

Side Dishes

To round out the meal, I often serve these wraps alongside crispy oven-baked sweet potato fries or a simple corn salad for a fresh, sunny complement. A chilled cucumber salad also pairs beautifully to balance all the spice and richness.

Creative Ways to Present

For special occasions, I like to slice these wraps in half on the diagonal and arrange them standing up in a shallow platter lined with parchment paper. It makes for a fun, casual buffet-style presentation that’s both pretty and practical for sharing.

Make Ahead and Storage

Storing Leftovers

Wrap the leftover chicken and slaw separately in airtight containers and refrigerate for up to 3 days. Keeping the components separate prevents the wraps from getting soggy, which is key to maintaining that fresh crunch when you reheat.

Freezing

I’ve frozen the cooked buffalo chicken successfully by storing it in a freezer-safe container for up to 3 months. The slaw and wraps don’t freeze well, so I recommend preparing those fresh. When ready to eat, thaw overnight in the fridge.

Reheating

To reheat, spread the chicken out on a baking tray and warm it in a preheated 375°F (190°C) oven for about 8–10 minutes. This helps maintain the crispy edges without drying it out. Warm the wraps separately in a pan or microwave for a few seconds, then reassemble with fresh slaw and buffalo aioli for the best experience.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

Yes! Chicken thighs are juicier and more forgiving, but you can absolutely use diced chicken breasts. Just watch the cooking time closely to avoid drying them out.

How spicy is this Buffalo Chicken Wraps with Slaw Recipe?

The spice level depends on how much hot sauce you add. The recipe calls for Frank's RedHot, which has a medium heat. You can adjust the amount to make it milder or hotter based on your taste.

Can I make the slaw ahead of time?

Absolutely! In fact, the slaw tastes even better if made a few hours ahead to let the flavors meld. Just keep it refrigerated until you’re ready to assemble your wraps.

What can I substitute for blue cheese?

If you’re not a fan of blue cheese, try feta or even a sharp cheddar. Each brings a different flavor, but all add a nice creamy contrast to the spicy chicken.

Final Thoughts

This Buffalo Chicken Wraps with Slaw Recipe is one of those meals I love to make when I want something packed with flavor but still quick and easy enough for weeknight dinner. The combination of spicy chicken, crisp slaw, and creamy elements just feels like a little celebration in every bite. I really hope you enjoy making and eating this as much as I do. It’s a simple recipe that never fails to bring people to the table—and to your kitchen!