Buffalo Chicken Wrap

Buffalo Chicken Wrap


50 servings

Prep time

45 minutes

Cooking time

20 minutes


425.00 kcal


48 Buffalo Chicken Wrap

Total time

1 hour 5 minutes

American classic spicy buffalo chicken wrapped with coleslaw in a whole grain-rich
tortilla developed by the California Culinary Centers for school food service menu planning.

This recipe yields 50–7½ ounce wraps.


    Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

    6 pounds and 4 ounces frozen fully-cooked chicken, diced (U.S. Department of Agriculture [USDA] food item)

    1 quart apple cider vinegar

    3 tablespoons lime juice

    3 tablespoons ready-to-use minced garlic

    2 teaspoons ground black pepper

    2 tablespoon ginger, ground

    ⅜ cup cayenne pepper

    1¼ cups curry powder

    1 tablespoon table salt

    ½ cup vegetable oil (USDA food item)

    5 pounds and 8 ounces fresh ready-to-use coleslaw mix

    1 quart ranch buttermilk dressing

    50–10 inch (2 ounces) whole grain-rich tortillas (USDA food item)


    To Prepare in Advance

    1. Thaw chicken in refrigerator 1 to 2 days in advance. Critical Control Point (CCP): Thaw chicken in refrigerator at 41°F or lower.

    To Prepare Buffalo Sauce

    1. Whisk apple cider vinegar, lime juice, garlic, pepper, ginger, cayenne, salt, and oil in large mixing bowl or 12 inch by 20 inch by 4 inch pan to make “buffalo sauce”.

    2. Add chicken to buffalo sauce; mix well until coated. Soak overnight in refrigerator, if possible, for increased flavor. CCP: Hold chicken in refrigerator at 41°F or lower.

    To Prepare Wraps

    1. Place tortillas in warmer to soften

    2. Place coleslaw mix in separate mixing bowl; add buttermilk ranch dressing and mix well.

    3. Portion ⅜ cup or one number 10 scoop chicken, a 2 ounce serving, onto each tortilla.

    4. Top chicken with ½ cup or one number 8 scoop coleslaw mix< /li>

    5. Tuck in sides of tortilla and roll up from bottom, snack-wrap style.

    6. Wrap in foil paper or deli paper. Secure with sticker, if needed. CCP: Hold in refrigerator at 41°F or lower for service.

    7. Serve one wrap for each serving.

    Nutritional Analysis

    Calories, in K calories: 425.00

    Carbohydrates, in grams: 33

    Protein, in grams: 22

    Saturated fat, in grams: 4

    Trans fat, in grams: 0

    Total fat, in grams: 23

    Sodium, in milligrams: 514

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe