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Grilled Buffalo Chicken Wraps

5

15

Hickory

If you like it hot, you gotta try these chicken wraps. Serve them up on game day or pack them for a lunch on the go.

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  • Traeger Pork & Poultry Rub

  • 1 1/4 Pound chicken tenders

  • 3 Tablespoon butter

  • 1/2 Cup Buffalo or hot sauce

  • 4 (10-inch) flour tortillas

  • 1 1/2 Cup shredded lettuce

  • 1 Cup celery, diced

  • 1/2 Cup prepared blue cheese or Ranch dressing

  • 1

    When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

    350 ˚F

  • 2

    Season chicken tenders on all sides with the Traeger Pork and Poultry Rub.

    • As Needed Traeger Pork & Poultry Rub

    • 1 1/4 Pound chicken tenders

  • 3

    Insert the probe horizontally into the center of the chicken tender. Place the chicken tenders directly on the grill grates. Close the lid and cook for 7-10 minutes per side, until the internal temperature reaches 165°F.

    165 ˚F

  • 4

    Make the Buffalo sauce. In a saucepan over medium heat, melt the butter. Remove from heat, add the Buffalo sauce, and stir to combine.

    • 3 Tablespoon butter

    • 1/2 Cup Buffalo or hot sauce

  • 5

    Remove the chicken from the grill, and add it to the sauce pan with the Buffalo sauce. Coat the chicken tenders in the Buffalo sauce.
  • 6

    If desired, briefly warm the tortillas on the grill. Place the tortillas on a flat work surface. Using tongs, add the chicken to the tortillas. Top with lettuce and celery. Drizzle with blue cheese or Ranch dressing, as desired, and roll up. Serve immediately. Enjoy!

    • 4 (10-inch) flour tortillas

    • 1 1/2 Cup shredded lettuce

    • 1 Cup celery, diced

    • 1/2 Cup prepared blue cheese or Ranch dressing

Cooking Notes

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