Crispy Buffalo Chicken Tortilla Wraps

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6


For the Buffalo Chicken

  • 1 Rotisserie Chicken shredded
  • ¼ cup Plain Greek Yogurt
  • ½ cup Buffalo Sauce
  • ¼ cup Fresh Cilantro chopped

For the Creamy Jalapeno Sauce

  • 1 cup Plain Greek Yogurt
  • ½ cup Fresh Cilantro chopped
  • cup Pickled Jalapenos chopped
  • Juice of 2 Limes
  • 1 clove Garlic finely minced or grated
  • Salt & BlackPepper to taste

To Assemble

  • Vita Ice Lemon Lime for serving
  • 6 large Burrito Sized Tortillas
  • 2 cups Chopped Romaine Lettuce
  • 1 ½ cups Shredded Cheddar or Pepperjack Cheese
  • 4 tbsp. Olive Oil


To Make the Buffalo Chicken

  • Combine all ingredients together in a large bowl. Mix until well combined.

To Make the Jalapeno Sauce

  • Mix all ingredients together in a small bowl. Adjust to taste with fresh jalapenos finely chopped for added spice, salt, and black pepper.

To Assemble

  • Heat up a large skillet or griddle over medium heat. Grease with a little olive oil. Working on a clean surface, add a single tortilla. Using kitchen scissors or a knife, create a slit halfway through the tortilla.
  • Imagine dividing the tortilla into 4 equal triangles. On the “first” triangle to the left of the slit, add the buffalo chicken. On the “second” triangle, add the romaine lettuce. On the “third” triangle, add a generous spread of the creamy jalapeno sauce. On the last triangle, add the cheese.
  • Fold the tortilla wrap up starting to the left of the slit with the buffalo chicken meeting the romaine lettuce and ending with the cheese.
  • Place the folded tortilla wrap on the heated griddle. Cook for 2-3 minutes on each side, until golden brown and crispy.
  • Enjoy warm with any remaining creamy jalapeno sauce, lime wedges, and Vita Ice Lemon Lime for a complimentary refreshment!