Justin's Honey Buffalo Chicken Wraps


Try this Bourbon-spiked alternative to buttery hot sauce for your next Buffalo chicken wrap. It's a sweet sauce with a spicy red pepper kick! I've doubled the spices and combined the honey and bourbon. I've been making it in a pulled chicken wrap, and it's been absolutely amazing. After the tortillas are filled with chicken, add lettuce, tomatoes, and blue cheese dressing to your liking.

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
4 wraps



  • ¼ cup whiskey (such as Jack Daniel's® Tennessee Honey)

  • ¼ cup packed brown sugar

  • cup ketchup

  • 2 tablespoons hot pepper sauce (such as Frank's RedHot®)

  • 2 tablespoons butter

  • 1 tablespoon white vinegar

  • ½ teaspoon cayenne pepper

  • ¼ teaspoon red pepper flakes

  • ¼ teaspoon garlic powder


  • 1 tablespoon olive oil

  • 1 pound skinless, boneless chicken breast halves

  • 4 (6 inch) flour tortillas

  • 8 slices provolone cheese


  1. Stir whiskey, brown sugar, ketchup, hot sauce, butter, vinegar, cayenne pepper, red pepper flakes and garlic powder together in a saucepan over medium heat; cook, whisking occasionally, until the mixture begins to bubble, about 5 minutes. Reduce heat to low and cook sauce at a gentle simmer until thickened to the consistency of syrup, about 15 minutes more. Remove from heat to cool.

  2. Heat olive oil in a large skillet over medium heat. Cook chicken breasts in the hot oil, turning occasionally, until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  3. Remove chicken to a cutting board. Use two forks to pull the chicken into shreds.

  4. Drain and discard oil from skillet, but do not otherwise clean. Return shredded chicken to the skillet. Place skillet over low heat and pour sauce over the chicken; cook and stir until the chicken is coated in sauce and the sauce sticks to the chicken strands, 1 to 2 minutes.

  5. Heat a clean skillet over low heat. Toast a tortilla in the skillet until warmed, about 1 minute. Flip tortilla and top with 2 slices provolone cheese. Cook until the cheese melts slightly, about 1 minute more. Spoon about one-quarter of the chicken mixture into the tortilla and wrap tortilla around the filling. Repeat with remaining tortillas, cheese, and chicken mixture.

Cook's Notes:

Any white cheese works for these, though I prefer white American or Provolone.

Nutrition Facts (per serving)

613 Calories
30g Fat
34g Carbs
43g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 613
% Daily Value *
Total Fat 30g 38%
Saturated Fat 15g 77%
Cholesterol 124mg 41%
Sodium 1174mg 51%
Total Carbohydrate 34g 12%
Dietary Fiber 1g 4%
Total Sugars 19g
Protein 43g
Vitamin C 9mg 43%
Calcium 492mg 38%
Iron 2mg 13%
Potassium 445mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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