These wraps combine spicy buffalo chicken with a touch of sweetness from Justin's Honey for a perfect balance of flavors. They’re quick to make and perfect for a tasty lunch or casual dinner.
In a medium saucepan over medium heat, combine the whiskey, brown sugar, ketchup, hot sauce, butter, vinegar, cayenne, red pepper flakes, and garlic powder. Stir occasionally and let it cook until it starts bubbling, about 5 minutes. Then, turn the heat down to low and let the sauce simmer gently until it thickens up like syrup, around 15 more minutes. Take it off the heat and let it cool for a bit.
Heat some olive oil in a large skillet over medium. Add the chicken breasts and cook them, flipping now and then, until they’re cooked through and no longer pink inside—this usually takes about 10 minutes. You can check with a thermometer to be sure it hits 165°F.
Once cooked, transfer the chicken to a cutting board and shred it using two forks. Toss out any oil left in the skillet, but don’t clean it. Put the shredded chicken back in the skillet over low heat, pour the sauce over, and stir to coat everything well. Let it cook for a minute or two so the sauce sticks nicely to the chicken.
Now, warm a clean skillet over low heat. Toast a tortilla for about a minute until it’s warm, then flip it over. Place two slices of provolone on the warmed side and cook until the cheese just starts to melt, about another minute. Spoon a quarter of the saucy chicken onto the tortilla, then wrap it up. Keep going with the rest of the tortillas, cheese, and chicken until you’ve made four wraps. Enjoy!
- Use cooked, shredded chicken for the best texture and ease of assembly.
- Warm the wraps slightly before filling to make them more pliable and less likely to tear.
- Adjust the amount of honey to your taste to balance the heat from the buffalo sauce.
This dish perfectly combines spicy, tangy buffalo sauce with a touch of sweetness from honey, creating a balanced and flavorful experience. It’s quick to make, packed with protein, and great for a satisfying meal any day of the week.
Serve with a side of crisp celery sticks and a small bowl of ranch or blue cheese dressing for dipping. A fresh green salad or some crunchy carrot sticks also pair well to add a refreshing contrast.
Wrap any leftovers tightly in foil or plastic wrap and store in the refrigerator for up to 2 days. To keep the wraps from getting soggy, store the sauce and chicken separately and assemble just before eating. Reheat gently in a skillet or microwave.
