Buffalo grilled chicken wraps 

So summer is just around the corner and I am all for simple dinners that are packed with flavor but super fast to prepare.  Who needs to spend time stuck in the kitchen when there are flowers to plant, weeds to pull, and sprinklers to run through?  Am I right or am I right?

This buffalo chicken marinade features mostly ingredients you already have in your pantry, but packs some layers of flavor that make it more interesting on the palate than your standard, go-to red hot buffalo sauce. Prep it in a gallon zip-lock in the morning, throw it in the fridge to let the flavors mix and mingle for the day, and then have a crowd-pleasing dinner ready in 15 minutes flat in the evening.  Couldn’t be easier.

The detailed recipe is below.  For now through, have a look to get the basic idea of things:

3 main components here, folks: spices, hot sauce, and a generous helping of fresh honey. Mmmm, tastes like summer to me!  To prepare your marinade, you’ll simply chop your chicken, throw all of the ingredients in your ziplock, press the air out and seal the bag, mix it all up by giving the bag a good squeeze or two, and throw it in the fridge.  The marinade has everything you’ll need, so when it’s time to prepare dinner, just drop the meat in the sauté pan over medium to high heat.  You’ll need to flip your chicken bites once or twice to get some nice color on all sides.

You can see in the photo above, I also prepared a smaller portion of ranch chicken just for the tots!  It pairs nicely with the same toppings I planned to serve and goes over a bit better with little ones who may be averse to spicier offerings.  For this marinade, I threw in some ranch dressing, salt, pepper, lemon, and olive oil.  It was a hit!

Before your chicken is finished up, prep some of your favorite fresh toppings to fill the wraps.  I say the more colorful the better, but you do you.

At our house, we like shredded lettuce, spinach wraps warmed up on the griddle, fresh mozzarella (in true Hoboken we-like-fresh-mutz-on-anything fashion), black beans, red bell peppers, yellow grape tomatoes, lime wedges, and blue cheese dressing.  We paired this build your own plate dinner with a seasonal New Belgium watermelon beer… I’m pretty happy about that find if I do say so myself.  Perfection!


Looks pretty good, right?  My mouth is now officially watering.

And now for the nitty gritty…

Buffalo Chicken Marinade


  • Between 1 and 2 lbs chicken breast, chopped into bite-sized pieces
  • 3 tablespoons honey
  • 1/4 cup Frank’s Original Hot Sauce
  • 2 cloves garlic, minced
  • juice of 1/2 lime
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon pepper


  • Place all ingredients in a large zip lock bag to marinate for several hours I the fridge.
  • Saute chicken over medium to high heat, turning periodically, until fully cooked.

Let me know if you give this recipe a go and what you think of your finished meal.  I hope you love it as much as we do!

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