Buffalo Ranch Chicken Wrap

My roommate came home one night with a craving she couldn't shake, and twenty minutes later we were folding buffalo chicken into tortillas like we'd invented something groundbreaking. The kitchen smelled like hot sauce and melted cheese, and we ate standing at the counter because sitting down felt like wasting time. It's become our go-to ever since, the kind of meal that satisfies without demanding much. Sometimes the best recipes aren't planned, they just happen when you're hungry and the fridge cooperates.

I made these for a group of friends during a football game, and they disappeared before halftime. Someone asked if I'd catered them, which made me laugh because I'd thrown them together during commercial breaks. The trick was keeping everything warm in foil until we were ready to eat. Watching everyone go quiet mid-bite told me I'd done something right.

Ingredients

• Cooked chicken breast, shredded or diced (2 cups): Rotisserie chicken is a lifesaver here, but leftover grilled chicken works beautifully and adds a smoky edge.
• Buffalo wing sauce (1/3 cup): This is where the heat lives, so pick your favorite brand or adjust the amount to your comfort level.
• Ranch dressing (2 tablespoons plus extra for serving): It cools down the spice and adds a creamy richness that ties everything together.
• Large flour tortillas, 10-inch (4): Make sure they're fresh and pliable so they don't crack when you roll them up tight.
• Romaine lettuce, chopped (1 cup): The crunch is non-negotiable, it balances out all that saucy chicken.
• Shredded cheddar cheese (1 cup): Sharp cheddar gives you more flavor, but mild works if that's what you have on hand.
• Thinly sliced red onion (1/4 cup, optional): A little bite of raw onion cuts through the richness if you're into that sort of thing.
• Extra ranch and buffalo sauce for drizzling: Some people like to go heavy on the sauce, and I'm not here to stop them.

Instructions

Coat the Chicken:

Toss the cooked chicken with buffalo sauce and ranch dressing in a medium bowl until every piece is slicked with that tangy, spicy mix. You want it well coated but not drowning.

Assemble the Wraps:

Lay each tortilla flat and start with a bed of lettuce, then pile on the buffalo ranch chicken, cheddar cheese, and red onion if you're using it. Keep everything centered so it's easier to roll.

Add Extra Sauce:

Drizzle more ranch and buffalo sauce over the top if you like things extra saucy. This is your wrap, make it as messy or neat as you want.

Roll Them Up:

Fold in the sides of the tortilla first, then roll from the bottom up, tucking as you go to keep everything snug. A tight roll means fewer spills later.

Toast for Crispness:

Heat a skillet over medium and place each wrap seam-side down, cooking for 2 to 3 minutes per side until golden and crispy. This step is optional but it makes a huge difference in texture.

Slice and Serve:

Cut each wrap in half on a diagonal and serve while they're still warm. The cheese should be melty and the edges just barely crunchy.

Save on Pinterest

There was a night I made these after a long shift, too tired to think but too hungry to order out. I sat on the couch with one of these wraps and a napkin, and for a few minutes everything felt manageable again. Food has a way of doing that, turning a rough day into something a little softer. It's why I keep coming back to this recipe whenever I need something reliable and good.

Swapping Ingredients

You can swap in grilled chicken for a smokier flavor, or use crispy chicken tenders if you want that fried crunch without the deep fryer. I've even used leftover turkey after Thanksgiving and it worked surprisingly well. Whole wheat or gluten-free tortillas are fair game if that's what you need, just make sure they're sturdy enough to hold the filling. Avocado slices or diced tomato add freshness without crowding out the main event.

Serving Suggestions

These wraps pair beautifully with celery sticks and a side of ranch, which feels like honoring the buffalo wing tradition without the bones. I've also served them with a handful of tortilla chips and some salsa when I wanted to stretch the meal a little further. If you're feeding a crowd, set out all the fillings and let people build their own, it turns dinner into something interactive and fun. A cold beer or iced tea on the side doesn't hurt either.

Storing and Reheating

Wrap any leftovers tightly in foil or plastic wrap and keep them in the fridge for up to two days. The lettuce might wilt a bit, but the flavors hold up well. When you reheat, skip the microwave and use a skillet or oven to bring back some of that crispness. I've even eaten them cold straight from the fridge and they're still pretty satisfying.

• Store wrapped tightly in foil to keep moisture in.
• Reheat in a skillet over medium heat for best texture.
• If making ahead, keep the lettuce separate and add it fresh before serving.

Save on Pinterest

This wrap has saved me more times than I can count, from busy weeknights to lazy Sundays when I just wanted something good without the fuss. I hope it does the same for you.

Recipe FAQs

→ Can I prepare these wraps ahead of time?

Yes, you can assemble the wraps a few hours in advance and store them wrapped in foil in the refrigerator. Avoid drizzling sauce until just before serving to prevent sogginess. Toast them fresh when you're ready to eat.

→ What type of chicken works best?

Cooked chicken breast is ideal for this wrap. You can use rotisserie chicken for convenience, grilled chicken breast, or even crispy chicken tenders for added texture. Simply shred or dice and toss with the buffalo sauce.

→ How do I make these gluten-free?

Substitute regular flour tortillas with gluten-free alternatives, and ensure your buffalo sauce and ranch dressing are certified gluten-free. Always check product labels, as some sauces may contain hidden gluten.

→ Should I warm or toast the wraps?

Toasting is optional but recommended for a crispy exterior and better texture. Heat a skillet over medium heat and toast each wrap seam-side down for 2-3 minutes per side until lightly golden and warm.

→ What can I substitute for ranch dressing?

Blue cheese dressing is a classic buffalo pairing that works wonderfully. You can also use sour cream mixed with herbs, Greek yogurt-based dressings, or a cilantro-lime drizzle for different flavor profiles.

→ Can I make this wrap vegetarian?

Absolutely. Replace the chicken with crispy roasted cauliflower tossed in buffalo sauce, or use plant-based chicken alternatives. Layer with extra lettuce, avocado, and tomato for substance and nutrition.