Save to Pinterest The kitchen was a mess—shredded chicken everywhere, buffalo sauce splattered on the counter—and I was trying to throw together lunch before my next meeting. I grabbed a tortilla, tossed in whatever I had, and took that first bite standing over the sink. The heat from the buffalo sauce, cooled by the creamy ranch, with that crunch of cold lettuce—it was chaotic and perfect. I've been making these wraps ever since, though now I at least use a plate.
I started making these for my kids after school, and they'd hover around the counter waiting for me to finish rolling them. One day my daughter asked if she could make her own, and I watched her carefully fold the sides in, tongue sticking out in concentration. Now she makes them herself, sometimes with way too much buffalo sauce, and I just smile and hand her extra napkins. It's become our quick dinner on busy nights when no one has the energy for anything complicated.
Ingredients
- Cooked chicken breast: Shredded or diced chicken is the base here, and using leftover or rotisserie chicken makes this almost effortless—just make sure it's moist, not dried out.
- Buffalo wing sauce: This is where the heat lives, and different brands vary wildly in spice level, so taste as you go and adjust to your tolerance.
- Ranch dressing: The cooling agent that balances the fire, and it also helps the buffalo sauce cling to every piece of chicken.
- Flour tortillas: Large ten-inch tortillas are essential for a proper wrap that holds everything without tearing when you roll it tight.
- Romaine lettuce: Crisp and sturdy enough to add crunch without wilting under the warm chicken, and it stays fresh longer than other greens.
- Shredded cheddar cheese: Melts beautifully if you toast the wrap, and adds a sharp, salty contrast to the tangy sauce.
- Red onion: Optional but worth it for a sharp bite that cuts through the richness, just slice it thin so it doesn't overpower.
Instructions
- Coat the chicken:
- Toss your cooked chicken in a bowl with buffalo sauce and ranch until every piece is glossy and well covered. This step is messy, but that's how you know you're doing it right.
- Assemble your wraps:
- Lay out each tortilla and start with lettuce at the center, then pile on the saucy chicken, cheese, and onion if you're using it. Don't overfill or you'll regret it when you try to roll.
- Add extra drizzle:
- If you love sauce like I do, drizzle a little more ranch and buffalo on top before wrapping. Just don't go overboard or it'll leak out the sides.
- Roll it up:
- Fold in the left and right sides first, then roll from the bottom up, keeping it tight as you go. A loose wrap falls apart, and nobody wants that.
- Toast for crispness:
- Heat a skillet over medium and place the wrap seam-side down, pressing gently for two to three minutes per side. The tortilla gets golden and crispy, and the cheese melts into everything.
- Slice and serve:
- Cut each wrap in half on a diagonal and serve while it's still warm. The halves make it easier to eat and look way more impressive than they should.
Save to Pinterest One night I packed these for a potluck, worried they'd seem too simple next to everyone's casseroles and baked dishes. They were gone in minutes, and three people asked for the recipe. I realized then that sometimes the best food isn't fancy—it's just something people actually want to eat, made with enough flavor that every bite feels intentional. These wraps do that without any fuss.
Choosing Your Chicken
I've used everything from meal-prepped grilled chicken to store-bought rotisserie to leftover baked thighs, and they all work. The key is making sure the chicken isn't dry, because the sauces can only do so much. If you're using refrigerated leftovers, let them come to room temperature or warm them briefly so the wrap doesn't turn cold in the middle. Crispy chicken tenders also work if you chop them up, and they add a nice texture contrast, though they can make the wrap a little bulkier to roll.
Making It Your Own
This recipe is forgiving and practically begs you to improvise. I've added diced tomatoes, avocado slices, shredded carrots, even pickles when I was feeling adventurous. Some people like blue cheese crumbles instead of cheddar, which amps up the buffalo wing vibe. If you want it milder, swap half the buffalo sauce for barbecue sauce, or use a honey buffalo blend. You can also make it lighter by using a low-carb tortilla or wrapping it in lettuce leaves instead, though you lose that crispy toasted exterior.
Serving and Storing
These wraps are best eaten fresh, but I've packed them for lunch the next day and they hold up fine if you wrap them tightly in foil or parchment. Just keep any extra sauce on the side so the tortilla doesn't get soggy. If you're feeding a crowd, set up a wrap bar with all the ingredients laid out and let everyone build their own. It's fun, fast, and you won't be stuck in the kitchen while everyone else is talking.
- Serve with celery sticks and carrot sticks for that classic buffalo platter feel.
- Add a handful of tortilla chips on the side if you want some extra crunch.
- Store any leftover chicken mixture in the fridge for up to three days and use it on salads or nachos.
Save to Pinterest Whenever I need something fast, filling, and just a little bit indulgent, I come back to this wrap. It's proof that you don't need a lot of time or a long ingredient list to make something that actually satisfies.
Recipe FAQs
- → Can I prepare these wraps in advance?
Yes, you can assemble the wraps up to 2 hours before serving and wrap them tightly in plastic wrap. Keep refrigerated until ready to eat. For best results, toast them just before serving for optimal texture and flavor.
- → What type of chicken works best?
Cooked chicken breast is ideal, but you can also use shredded rotisserie chicken for convenience, grilled chicken strips, or even crispy chicken tenders for added texture and crunch.
- → How do I make these wraps gluten-free?
Simply substitute whole wheat or certified gluten-free flour tortillas for the regular ones. Be sure to check your buffalo sauce and ranch dressing labels to ensure they're also gluten-free, as some brands may contain hidden gluten.
- → What's the best way to prevent the wraps from falling apart?
Roll the tortillas tightly after folding in the sides, and don't overfill them. If you toast the wraps in a skillet seam-side down, the heat will seal them slightly, making them more structurally sound and easier to handle.
- → Are there good vegetable substitutions?
Absolutely! Add sliced tomato, avocado, cucumber, bell peppers, or fresh cilantro for variation. You can also swap lettuce with arugula or spinach for a different flavor profile while maintaining the wrap's nutritional value.
- → How should I store leftovers?
Store untoasted wraps in an airtight container in the refrigerator for up to 2 days. Keep the buffalo sauce and ranch separate to prevent the tortilla from becoming soggy. Reheat in a skillet for a few minutes before serving for the best taste and texture.