Ingredients
For the Buffalo Chicken:
- 2 cups cooked chicken, shredded or diced (about 2 chicken breasts or ½ rotisserie chicken)
- ½ cup buffalo sauce (like Frank’s RedHot Buffalo Sauce)
- 1 tablespoon butter, melted (optional, for extra richness)
For the Wraps:
- 4 large flour tortillas (10-12 inch, burrito size)
- ½ cup ranch dressing (or blue cheese dressing)
- 2 cups romaine lettuce, shredded
- 1 large tomato, diced (about 1 cup)
- 1 cup shredded cheese (Monterey Jack, cheddar, or Mexican blend)
- ½ cup diced celery (optional but traditional)
- ¼ cup diced red onion (optional)
Optional Toppings:
- Sliced avocado
- Crumbled bacon
- Extra hot sauce
- Blue cheese crumbles
Instructions
Step 1: Prepare the Buffalo Chicken
In a large mixing bowl, combine the shredded or diced cooked chicken with the buffalo sauce and melted butter if using. Toss well until the chicken is evenly coated with sauce. Taste and adjust the amount of buffalo sauce based on your heat preference—add more for spicier wraps or less for milder flavor. Set aside.
Step 2: Warm the Tortillas
For softer, more pliable wraps that are easier to roll, warm your tortillas slightly. You can do this by heating them in a dry skillet over medium heat for 15-20 seconds per side, or wrapping them in a damp paper towel and microwaving for 15-20 seconds. This step is optional but makes rolling much easier and tastes better.
Step 3: Assemble the Wraps
Lay one tortilla flat on a clean work surface. Spread 2 tablespoons of ranch dressing in a line down the center of the tortilla, leaving about 2 inches from the edges. Layer on ½ cup of the buffalo chicken mixture over the ranch. Top with ½ cup shredded lettuce, ¼ cup diced tomatoes, ¼ cup shredded cheese, and any optional add-ins like celery, onion, or avocado.
Step 4: Fold the Wrap
To fold the wrap: First, fold the bottom edge up over the filling (about 2 inches). Then fold in both sides toward the center. Finally, roll the wrap tightly from the bottom up, keeping the sides tucked in as you roll. The result should be a tightly wrapped burrito-style wrap with the filling completely enclosed.
Step 5: Optional – Grill the Wrap
For extra deliciousness, you can grill your assembled wrap! Heat a skillet or grill pan over medium heat, place the wrap seam-side down, and cook for 2-3 minutes per side until golden and crispy with beautiful grill marks. This step is optional but creates an amazing crispy exterior and melts the cheese beautifully.
Step 6: Slice and Serve
Cut each wrap in half diagonally for easier eating and a prettier presentation. Serve immediately with extra ranch or blue cheese dressing on the side for dipping, along with celery sticks and carrot sticks if desired. Enjoy while warm!
Notes
- Chicken Options: Rotisserie chicken is the ultimate time-saver! You can also use leftover grilled chicken, meal-prepped chicken breasts, or even canned chicken in a pinch.
- Heat Level: Adjust the buffalo sauce amount to control spiciness. Start with ⅓ cup for mild, use ½ cup for medium, or go up to ⅔ cup for extra spicy.
- Preventing Soggy Wraps: Make sure your lettuce and tomatoes are dry before adding them. For meal prep, pack wet ingredients separately and assemble just before eating.
- Tortilla Size: The recipe works best with large 10-12 inch tortillas. Smaller tortillas will be harder to fold and hold less filling.
- Make It Lighter: Use Greek yogurt ranch, low-carb tortillas, or lettuce wraps instead of tortillas for fewer calories and carbs.
- Storage: Assembled wraps are best eaten fresh but can be stored wrapped tightly in plastic wrap for up to 24 hours in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 wrap
- Calories: 465
- Sugar: 4g
- Sodium: 1,580mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg