Nashville Hot Chicken Salad Wraps with Revolution Buttermilk Ranch
There’s no shortage of bold flavor in this wrap, which brings together the spicy heat of Nashville hot chicken with crisp vegetables and the cooling punch of homemade buttermilk ranch. This dish was born out of the craving for something quick, fresh, and flavorful without sacrificing that BBQ-level satisfaction. At the heart of it is grilled chicken thigh meat, generously seasoned with our Revolution Barbecue Nashville Hot Chicken Rub, then sliced thin and wrapped with a colorful blend of romaine, tomatoes, cucumbers, red onion, and pickled jalapeños. The Revolution Buttermilk Ranch cools the heat just enough to keep you reaching for the next bite. Whether you’re serving it up for lunch, game day, or a satisfying weeknight dinner, this wrap delivers the full experience of hot chicken flavor—without a deep fryer in sight.
Nashville Hot Chicken Salad Wraps with Revolution Buttermilk Ranch
4
20 minutes
14 minutes
560
American
Main Dish
This wrap recipe layers grilled chicken thighs coated in Revolution Barbecue Nashville Hot Chicken Rub with fresh romaine, grape tomatoes, cucumber, red onion, and pickled jalapeños. A generous drizzle of chilled Revolution Buttermilk Ranch ties everything together in a warm flour tortilla. This is a wrap with real backbone—spicy, savory, creamy, and satisfying in every bite. Slicing the chicken thin ensures you get a hit of flavor with every bite, and using grilled thighs keeps things juicy and bold. It is perfect for meal prep or for feeding a crowd—either way, it’s a flavor-packed wrap that’s easy to love.
Ingredients
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- 1½ pounds boneless, skinless chicken thighs
- 2 tablespoons neutral oil
- 2 tablespoons Revolution Barbecue Nashville Hot Chicken Rub
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- 2 cups chopped romaine lettuce
- 1 cup grape tomatoes, halved
- ¾ cup sliced English cucumber
- ½ small red onion, thinly sliced
- ½ cup sliced pickled jalapeños
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- 4 large flour tortillas or grilled flatbreads
1 cup Revolution Buttermilk Ranch Dressing
Directions
- Grill the Chicken: Preheat your grill to medium-high heat, around 400 degrees Fahrenheit. Pat the chicken thighs dry, coat them with oil, and season all over with Revolution Barbecue Nashville Hot Chicken Rub. Grill for 6 to 7 minutes per side until the internal temperature reaches 175 degrees Fahrenheit. Let the chicken rest for 5 minutes, then slice thin across the grain.
- Warm the Tortillas: Heat the flour tortillas or flatbreads on the grill or in a skillet until soft and pliable.
- Build the Wraps: Lay about ½ cup chopped romaine on each tortilla. Add the sliced chicken, grape tomatoes, cucumber, red onion, and pickled jalapeños. Drizzle generously with chilled Revolution Buttermilk Ranch.
- Wrap and Serve: Roll each tortilla burrito-style and slice in half. Serve immediately, or wrap tightly and refrigerate for up to 2 days.
