Ingredients Meat & Poultry Chicken Chicken Breast Recipes Buffalo Chicken Wrap 3.7 (24) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 21, 2023 Print Rate It Share Share Tweet Pin Email Yield: 1 If you're wondering how to make a chicken wrap, try our easy recipe. It wraps the irresistible flavors of buffalo wings into sandwich form. Made with chicken tenders for ease and shredded carrots, celery, and iceberg for a welcome crunch, this quick lunch is finished with a tangy, two-ingredient blue cheese sauce that's served on the side. Ingredients 2 tablespoons blue cheese crumbles ¼ cup plain yogurt Coarse salt and ground pepper 4 ounces chicken tenders 1 teaspoon butter 3 tablespoons cayenne-pepper sauce (such as Frank's) Carrot, shredded Celery, shredded Iceberg lettuce, shredded Whole-wheat flour tortilla Directions With a fork, roughly mash blue cheese and mix with yogurt; season with salt and pepper. Season chicken with salt and pepper and, in a nonstick skillet, cook over medium-high until browned and cooked through. Transfer chicken to a small bowl and immediately toss with butter and cayenne-pepper sauce until coated. Roll up chicken pieces, carrots, celery, and lettuce in a warm tortilla; serve with blue-cheese dip. Rate it Print