Buffalo Ranch Chicken Wrap (Printable Version)

Spicy buffalo chicken combined with cool ranch dressing, crisp lettuce, and melted cheddar in a warm flour tortilla.

# Ingredient List:

→ Chicken Filling

01 - 2 cups cooked chicken breast, shredded or diced
02 - 1/3 cup buffalo wing sauce
03 - 2 tablespoons ranch dressing

→ Wrap Assembly

04 - 4 large flour tortillas, 10-inch
05 - 1 cup romaine lettuce, chopped
06 - 1 cup shredded cheddar cheese
07 - 1/4 cup red onion, thinly sliced

→ Garnish and Condiments

08 - Extra ranch dressing for drizzling
09 - Extra buffalo sauce for drizzling

# Steps:

01 - In a medium bowl, combine cooked chicken breast with buffalo wing sauce and ranch dressing, tossing until evenly coated.
02 - Lay each flour tortilla flat and layer with chopped romaine lettuce, buffalo ranch chicken mixture, shredded cheddar cheese, and thinly sliced red onion.
03 - Drizzle each tortilla with additional ranch dressing and buffalo sauce according to preference.
04 - Fold in the sides of each tortilla and roll tightly to form a secure wrap.
05 - Place wraps seam-side down in a skillet over medium heat and toast for 2 to 3 minutes per side until golden and crispy.
06 - Slice each wrap diagonally in half and serve immediately while warm.

# Expert Advice:

01 -
  • It comes together in the time it takes to reheat leftovers, but tastes like you actually tried.
  • The spicy-cool contrast hits every craving at once without overwhelming your taste buds.
  • You can eat it cold, warm it up, or toast it crispy depending on your mood and available time.
  • It uses simple ingredients you probably already have, especially if you keep rotisserie chicken on hand.
02 -
  • If your tortillas are cold from the fridge, warm them for ten seconds in the microwave first or they'll crack when you roll them.
  • Don't skip the toasting step if you have time—it transforms the wrap from good to genuinely crave-worthy.
  • Too much sauce makes the tortilla soggy, so start with less and add more on the side for dipping instead.
03 -
  • Use a cast iron skillet for toasting—it gets hotter and crisps the tortilla faster without drying it out.
  • If you're making these ahead, wrap them tightly in foil and refrigerate, then toast them just before serving so they taste freshly made.
  • A little honey drizzled into the buffalo-ranch chicken mixture cuts the heat and adds a surprising sweetness that people always ask about.
Return