Pin it The smell of buffalo sauce hitting warm chicken is what sold me on this wrap the very first time I made it on a whim after a long shift. I had leftover rotisserie chicken, a bottle of Frank's, and tortillas that were about to go stale. What started as a lazy dinner became something I craved constantly. The creamy ranch cools the heat just enough to keep you coming back for another bite, and the crunch of cold lettuce against spicy, saucy chicken is unbeatable.
I made these wraps for a casual Friday dinner with friends who were skeptical about anything called a wrap being satisfying. After the first bite, the room went quiet except for the sound of chewing and happy sighs. Someone asked if I'd cater their birthday party. I laughed, but honestly, these wraps do have that effect on people.
Ingredients
- Cooked chicken breast, shredded or diced: This is your base protein, and using pre-cooked or rotisserie chicken saves so much time without sacrificing flavor.
- Buffalo wing sauce: The star of the show, it brings that signature tangy heat that makes every bite exciting.
- Ranch dressing: It tempers the spice and adds creaminess, I learned quickly that skimping here makes the wrap too dry.
- Large flour tortillas: Go for the 10-inch size so you have enough surface area to wrap everything up without it bursting open.
- Romaine lettuce, chopped: The crisp texture is non-negotiable, it keeps the wrap from feeling too heavy.
- Shredded cheddar cheese: Melty, sharp, and essential for that gooey factor when you toast the wrap.
- Thinly sliced red onion: Optional, but it adds a sharp bite that cuts through the richness beautifully.
- Extra ranch and buffalo sauce for drizzling: Because more is more, and you will want that extra hit of flavor.
Instructions
- Coat the Chicken:
- In a medium bowl, toss the cooked chicken with buffalo wing sauce and ranch dressing until every piece is evenly coated. The chicken should look glossy and smell incredible.
- Assemble the Wraps:
- Lay each tortilla flat on a clean surface, then layer with chopped lettuce, buffalo ranch chicken, shredded cheddar cheese, and red onion if you're using it. Don't overfill or the wrap won't close properly.
- Add Extra Sauce:
- Drizzle with extra ranch and buffalo sauce if you want more tang and heat. This step is where you make it your own.
- Roll It Up:
- Fold in the sides of the tortilla, then roll it up tightly from the bottom to form a secure wrap. A tight roll keeps everything from falling out when you bite into it.
- Toast for Crispness:
- For a warm, crispy finish, place wraps seam-side down in a skillet over medium heat and toast for 2 to 3 minutes per side. The cheese will melt and the tortilla will get golden and slightly crispy.
- Slice and Serve:
- Slice each wrap in half on a diagonal and serve immediately while everything is warm and melty. The first bite is always the best.
Pin it One Sunday afternoon, I packed these wraps for a picnic and wrapped them tightly in foil. They stayed together perfectly, and eating them outside with the sun on my face made them taste even better. Food always tastes different when you're not rushing, and that day I realized this wrap wasn't just convenient, it was genuinely delicious.
Choosing Your Chicken
I've made these wraps with grilled chicken, rotisserie chicken, and even crispy chicken tenders torn into strips. Each version has its own charm, but rotisserie chicken is my go-to because it's already seasoned and juicy. If you're using grilled chicken, make sure it's well-seasoned before tossing it in the buffalo sauce. Leftover chicken works beautifully here, and honestly, this wrap is one of the best ways to use up odds and ends from the fridge.
Make It Your Own
I've added sliced avocado when I had one sitting on the counter, and it added a creamy richness that balanced the heat even more. Diced tomatoes bring a fresh acidity that lightens the whole thing up. If you like more crunch, try adding shredded carrots or thinly sliced celery. This wrap is forgiving and adaptable, so don't be afraid to throw in whatever sounds good to you.
Serving and Pairing Ideas
These wraps pair beautifully with celery sticks and extra ranch dressing on the side, just like classic buffalo wings. I've also served them with sweet potato fries, a simple side salad, or even just a handful of chips. They're hearty enough to stand alone, but they also play well with other flavors. If you're feeding a crowd, set up a wrap bar and let everyone build their own.
- Serve with carrot and celery sticks for that classic buffalo vibe.
- Pair with a cold beer or iced tea to balance the spice.
- Pack them for lunch the next day, they hold up surprisingly well in the fridge.
Pin it This wrap has become my answer to busy nights, last-minute lunches, and cravings I can't ignore. It's proof that simple ingredients, when combined thoughtfully, can create something you'll make again and again.
Recipe FAQ
- → Can I use a different type of chicken?
Absolutely! Grilled chicken, rotisserie chicken, or even crispy chicken tenders work wonderfully as substitutes for added variety and texture.
- → How do I make this wrap spicier?
Increase the buffalo sauce ratio or use a hotter wing sauce variety. You can also add jalapeños, sriracha, or hot sauce for additional heat and kick.
- → What are good additions to customize the wrap?
Consider adding sliced avocado, tomato, bacon, or blue cheese crumbles. Celery sticks on the side enhance the classic buffalo experience.
- → Are gluten-free options available?
Yes, substitute with gluten-free tortillas for this dish. Just verify that your buffalo sauce and ranch dressing are also gluten-free if needed.
- → Should I toast the wraps, and how?
Toasting is optional but recommended for a warm, crispy texture. Place seam-side down in a skillet over medium heat for 2-3 minutes per side until golden.
- → Can I prepare these ahead of time?
Assemble wraps up to 2 hours in advance and refrigerate wrapped in foil. Toast just before serving for best results and optimal freshness.