Buffalo Chicken-Spinach Wrap

By Angelika Hanna

Assembling my wrap


Prep Time: 20 min

Cook Time: 15 min

Total Time: 35 min

Yield: 4 wraps

Cuisine: North American/Canadian

Author: Angelika Hanna / Zest4Food


  • 4 whole wheat tortillas, medium size
  • 4 chicken thighs, boneless, skin on (the chicken conserves better its moisture when fried with skin on)
  • Fresh spinach leaves, de-stemmed, washed, padded dry
  • 3/4 cup onions, chopped (I used a mixture of red onion, sweet onion, and cooking onion)
  • Avocado oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Buffalo chicken sauce (I used the bottled sauce)


  1. In a medium frying pan, heat the avocado oil over medium-high heat.
  2. Cook the chicken thighs from both sides over medium-low heat for about 12-15 min.
  3. Set aside.
  4. Add more avocado oil to the frying pan and turn up the heat to medium-high.
  5. Add the onions. Cook until slightly browned.
  6. Set aside.
  7. Remove the skin from the chicken. Shred your chicken using two forks. Return the pulled chicken to the warm frying pan.
  8. Add Buffalo chicken sauce to taste.
  9. Mix the sauce into the pulled chicken until well combined over low-medium heat for about 2 minutes.

Assemble your wrap:

  1. Place your tortilla on a flat surface.
  2. Place the spinach leaves generously all over the tortilla (see my photo above.)
  3. In the center, spread the buffalo chicken and top it with the fried onions.
  4. Wrap it up.


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