Learn how to make dairy free buffalo chicken wraps with shredded chicken, buffalo sauce, and fresh veggies. This recipe makes a flavorful quick lunch, is great for meal prep, plus is super versatile.
I love buffalo sauce! It's tangy, creamy, and slightly spicy! We can't get enough of my buffalo chicken meatballs, buffalo tofu nuggets, and buffalo cauliflower wings. Once we tried these shredded buffalo chicken wraps, they quickly became part of our weekly rotation.
Why you'll love this recipe
- Quick and easy to make: This allergy friendly recipe uses common ingredients with minimal prep and cleanup.
- Perfect for meal prep: Prepare everything ahead of time and store in the fridge until ready to eat.
- Customizable: Adjust spice level and toppings, to taste!
Ingredients
This recipe comes together with a handful of simple ingredients. See below for my recommendations and suggested substitutions.
- Chicken: I'll be showing you how to make slow cooker shredded chicken in your crockpot but feel free to use chopped crispy chicken tenders, sliced smoked chicken, or leftover rotisserie chicken.
- Buffalo sauce: I prefer to make my own homemade buffalo sauce so I can tweak the heat level. If you want to use store-bought I suggest Primal Kitchen or Noble Made, they're both available on Thrive Market too!
- Vegetables: I love loading my wrap with crisp lettuce, shredded carrot, diced red onion, and dairy free cheese. Celery also adds a nice crunch!
- Tortillas: You'll want to use large tortillas for these wraps.
- Extras: Use any add-ins you want (like juicy tomatoes or slices of avocado) or drizzle on some dairy free ranch dressing to really take the flavor up a notch.
How to make buffalo chicken wraps
This is a quick overview of the steps with easy-to-follow step-by-step process photos. For measurements and detailed directions, jump down to the recipe card.
Step 1: Cook the chicken
Place chicken and broth in a slow cooker. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken reaches an internal temperature of 165F. Transfer the cooked chicken to a clean cutting board or large plate and use 2 forks to shred the meat.
Step 2: Prep the ingredients
Whisk homemade buffalo sauce together using your favorite hot sauce and dairy free butter, then set aside. Shred the cooked chicken then toss with buffalo sauce until well coated. Prepare the remaining filling ingredients.
Step 3: Assemble the wraps
Warm tortillas in the microwave or over an open flame to make it pliable. Divide buffalo shredded chicken between the tortillas then repeat with remaining ingredients. Fold the left and right sides slightly inward, then tuck the bottom edge over the fillings. Roll tightly while keeping the burrito snug. Cut each wrap in half and serve!
Serving suggestions
These wraps are delicious served with smoked potato chips, kale salad, cucumber salad, and washed down with a dirty dr pepper.
If you try this dairy free buffalo chicken wrap recipe, please let me know what you think by leaving a comment and rating below!
Dairy Free Buffalo Chicken Wraps
Equipment
Ingredients
Slow Cooker Shredded Chicken
- 2 pounds boneless skinless chicken breast
- 1 cup chicken broth
Dairy Free Buffalo Sauce
- ½ cup hot sauce
- ¼ cup dairy-free butter
For the Wrap
- 8 large flour tortillas
- 4 cups chopped lettuce
- ¼ cup shredded carrot
- ¼ cup chopped red onion
Instructions
- Place chicken and broth in a slow cooker. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken reaches an internal temperature of 165F. Transfer the cooked chicken to a clean cutting board and shred.
- To make dairy free buffalo sauce, warm hot sauce and dairy-free butter in a small saucepan over low-medium heat and stir to combine as the butter melts. Once combined, remove from heat and set aside.
- When ready to serve, toss shredded chicken with buffalo sauce in a large bowl to coat. Warm tortillas in the microwave or over an open flame to make pliable. Divide buffalo chicken between the tortillas then repeat with remaining ingredients.
- To assemble wraps, fold the left and right sides slightly inward, then tuck the bottom edge over the fillings. Roll tightly while keeping the burrito snug. Cut each wrap in half and serve immediately.
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