Say hello to the only thing I want to eat forever and ever: Honey Buffalo Chicken Crunch Wraps!

Guys, these are so good. Like, after you eat one, you’re sad it’s over and contemplate a second. And not because they aren’t filling!

Have you ever had hot honey buffalo wings? We love them, and I’ve featured the combo of hot and sweet buffalo sauce on this blog a couple times. It’s an addicting experience – hot and sweet – and it’s really one that I can’t get enough of.

These crunch wraps are a fun take on that flavor combo. We have shredded hot honey buffalo chicken, cheese, cooling lettuce and tomatoes, ranch, tortilla chips (to replace the tostada in a crunch wrap), and blue cheese. Everything gets wrapped up and crisped in a skillet until ooey and gooey and to-die-for delicious. They are a thing of beauty, I tell ya!

Hot and sweet, gooey cheese and fresh crunchy veg, and tangy ranch and blue cheese. These combine to create a wonderful, mouth-tingly experience.

The homemade honey buffalo chicken is easy to make, and will make enough for several crunch wraps (or you can add it to salads or sandwiches). It’s easily repurposed, but my favorite way to eat it is in these crunch wraps.

This is how we make ‘em!

Ingredients You’ll Need for These Honey Buffalo Chicken Crunch Wraps:

Olive oil
Unsalted butter
Boneless, skinless chicken breasts
Buffalo hot sauce
Honey
Light brown sugar
Cut Da Carb flatbreads – these are my absolute favorite wraps, but you could use a large tortilla or lavash too
Shredded or deli-sliced sharp cheddar cheese
Corn tortilla chips
Romaine or iceberg lettuce
Vine-ripened tomatoes
Red onion or scallions
Pickle slices
Blue cheese crumbles
Ranch or blue cheese dressing

How to Make These Honey Buffalo Chicken Crunch Wraps:

Cook the chicken in a large skillet with some oil and butter until cooked through.
Remove the chicken from the pan and set aside.
To the same pan, add more butter, buffalo hot sauce, honey, brown sugar, and a pinch of salt and pepper.
Whisk to combine and bring to a simmer and cook over medium-low heat, stirring frequently, until the sauce is slightly thickened, about 3 minutes.
Meanwhile, shred the chicken and place in a big bowl. Pour the sauce over the shredded chicken in the bowl and toss until the chicken is evenly coated in the sauce.
To make the crunch wraps, wipe out the skillet used for the chicken and sauce. Place it over medium heat and add a drizzle of oil.
Working with one flatbread wrap at a time, spread it out on a clean counter or cutting board and begin layering the ingredients in the center. This part is obviously very customizable.
This is how we build ours: cheese, the shredded honey buffalo chicken, a handful of corn tortilla chips spread out in an even layer. Top the tortilla chips with a handful of shredded lettuce, tomato slices, a few thin slices of red onion, pickle slices, a few blue cheese crumbles, and a drizzle of ranch dressing.
Fold the edges of the wrap over the filling, overlapping the edges and folding inward toward the center as you go.
Place the formed wrap in the hot pan, seam-side down, and cook for about 2 minutes or until crispy and golden brown. Flip over and repeat with the other side. Serve while hot and sliced in half.

Other Recipes You Might Enjoy:

These are such a fun thing to make for an easy weeknight meal, or for watching the big game! I know what we’ll be having during the Super Bowl!