These Buffalo Chicken Wraps deliver the perfect tangy, spicy kick balanced with cool, creamy elements. They come together quickly for busy weeknights, lunches, or game day, and are endlessly customizable. The beauty is in the balance: tender saucy chicken, crisp veggies, and a soft tortilla hugging it all together.
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Why You’ll Love This Buffalo Chicken Wraps
- Quick & satisfying: From fridge to table in under 30 minutes.
- Balanced flavors: Spicy buffalo tang mellowed by cool ranch and fresh crunch.
- Endlessly customizable: Swap dressings or add extra veggies to your liking.
- Great for crowds: Easy to double for a group or prep for the week.
Ingredients & Tools
- 2 cups cooked, shredded chicken (from a rotisserie chicken works wonderfully)
- 1/2 cup buffalo sauce (like Frank’s RedHot)
- 1/4 cup ranch or blue cheese dressing, plus more for serving
- 4 large flour tortillas (10-inch burrito-size work best)
- 1 cup shredded romaine or iceberg lettuce
- 1/2 cup finely chopped celery
- 1/2 cup shredded carrots
- 1/2 cup crumbled blue cheese or Monterey Jack cheese (optional)
Tools: mixing bowl, skillet (optional for warming), cutting board, sharp knife
Notes: The quality of your buffalo sauce really makes a difference. Using pre-cooked chicken is a huge time-saver, but leftover grilled or baked chicken works too.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 18 g |
| Carbs: | 35 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 5 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Chicken temperature matters. If you’re using cold shredded chicken straight from the fridge, I highly recommend warming it gently in a skillet with the buffalo sauce. It makes the wrap so much more comforting and helps the flavors meld.
- Don’t skip the celery. It might seem like a small thing, but that fresh, watery crunch is essential for cutting through the richness of the sauce and cheese. It brings balance to every bite.
- Warm your tortillas! A cold tortilla can crack and tear when you try to roll it. Heating them for just 15-20 seconds in a dry skillet or the microwave makes them pliable and much easier to work with.
- Control your heat level. If you’re sensitive to spice, start with a milder buffalo sauce or use a little less. You can always add more, but you can’t take it away! For extra heat, add a dash of cayenne pepper.
How to Make Buffalo Chicken Wraps
Step 1: In a medium mixing bowl, combine the shredded chicken and buffalo sauce. If your chicken is cold, transfer this mixture to a skillet and warm it over medium heat for 3-4 minutes, stirring occasionally, until it’s heated through. You’ll notice the sauce gets a little glossier and clings to the chicken beautifully. This step really wakes up the flavors.
Step 2: While the chicken is warming, prepare your veggies. Chop the celery, shred the carrots, and tear or chop the lettuce into thin, manageable strips. Having all your fillings ready to go in separate little piles makes the assembly process smooth and fast—no scrambling mid-wrap!
Step 3: Warm your tortillas one at a time. Place a tortilla in a dry skillet over medium heat for about 15-20 seconds per side, just until soft and pliable. Alternatively, you can stack them on a plate, cover with a damp paper towel, and microwave for 20-30 seconds. Be careful not to overheat them or they can become tough.
Step 4: Now for the fun part—assembly! Lay a warm tortilla flat on a clean surface. Spread about a tablespoon of ranch or blue cheese dressing down the center, leaving a 2-inch border at the top and bottom. This creates a moisture barrier that helps prevent a soggy tortilla.
Step 5: Spoon a generous portion of the buffalo chicken mixture in a horizontal line over the dressing. Top with a handful of shredded lettuce, some chopped celery, shredded carrots, and a sprinkle of cheese if you’re using it. Don’t overfill! This is the key to a wrap that holds together.
Step 6: To fold the wrap, fold the sides (left and right) of the tortilla inward over the filling. Then, starting from the bottom edge closest to you, tightly roll the tortilla away from you, tucking the filling in as you go. You should end up with a neat, cylindrical package. Repeat with the remaining tortillas and filling.
Step 7: If you prefer a warm, slightly crispy exterior, you can grill the wraps. Heat a clean skillet over medium heat and place the wrap seam-side down. Cook for 1-2 minutes per side, until golden brown marks appear. This step is optional but highly recommended for extra texture.
Step 8: Serve immediately! If you need to transport them or save them for later, wrap each one tightly in parchment paper or foil, which helps them hold their shape. For the best texture, I’d serve them within an hour of assembling.
Storage & Freshness Guide
- Fridge: Store assembled wraps tightly wrapped in parchment or foil for up to 1 day (for best texture, keep dressing/chicken separate until ready to eat).
- Freezer: Not recommended for assembled wraps; the tortilla becomes soggy upon thawing. Freeze buffalo chicken mixture alone for up to 1 month.
- Reviving: Warm tortillas and chicken separately before assembling. Grill sealed wraps in a skillet to crisp.
Serving Suggestions
Complementary Dishes
- Crispy potato wedges — Their salty, starchy goodness is the ideal vehicle for scooping up any extra buffalo sauce that might escape your wrap.
- A simple coleslaw — A vinegar-based slaw, rather than a creamy one, adds a bright, tangy counterpoint that cleanses the palate between spicy bites.
- Celery and carrot sticks with extra ranch — It’s a classic buffalo wing accompaniment for a reason; the cool, crisp veggies are a perfect partner.
Drinks
- A cold lager or IPA — The bitterness of the hops cuts through the richness and spice beautifully, making each sip and bite feel refreshing.
- Sparkling water with lemon — The bubbles and citrus are surprisingly effective at resetting your taste buds, especially if you’ve gone for a extra-spicy sauce.
- Iced herbal tea — A slightly sweet mint or hibiscus tea served over ice can be a soothing, non-alcoholic option that complements the bold flavors.
Something Sweet
- Classic chocolate chip cookies — You can’t go wrong with this combo. The sweet, buttery chocolate is a delightful finish after the savory, spicy main event.
- A scoop of vanilla ice cream — The cold, creamy sweetness is the ultimate cooling agent for your palate after enjoying the fiery buffalo sauce.
- Apple slices with caramel dip — The sweet-tart crunch of the apple provides a lovely, light contrast to the meal’s bold and creamy elements.
Top Mistakes to Avoid
- Overfilling the tortilla. It’s so tempting to pack in as much chicken as possible, but this almost guarantees a blowout. A moderate, even layer of filling is the secret to a wrap you can actually eat with your hands.
- Using cold, stiff tortillas. I’ve messed this up before too—a cold tortilla will crack and split the second you try to roll it. Taking that extra 30 seconds to warm them up is a non-negotiable step for success.
- Adding wet ingredients too early. If you’re making these for meal prep, hold off on adding the dressing and saucy chicken until you’re ready to eat. Otherwise, you’ll end up with a sad, soggy tortilla by lunchtime.
- Rolling too loosely. A tight roll is what keeps everything contained. Make sure you’re tucking the sides in and rolling firmly from the bottom, using your fingers to keep the filling in place.
Expert Tips
- Tip: For the ultimate flavor infusion, let the shredded chicken marinate in the buffalo sauce for 10-15 minutes before you assemble the wraps. This gives the sauce time to really penetrate the chicken, making every single bite incredibly flavorful.
- Tip: Create a double-layer tortilla for heavy-duty wraps that absolutely will not break. Simply overlap two tortillas slightly and treat them as one during the filling and rolling process. It’s a game-changer for packed lunches.
- Tip: If you’re grilling the wraps, press down gently with a spatula as they cook. This helps seal the seam and creates those lovely, appetizing grill marks while ensuring the wrap holds its cylindrical shape.
- Tip: For a flavor twist, mix a tablespoon of the ranch or blue cheese dressing directly into the buffalo chicken mixture. It creates a creamier, milder buffalo chicken base that’s less likely to make the tortilla soggy than plain sauce.
FAQs
Can I make these wraps ahead of time?
Yes, but with one crucial caveat: keep the wet and dry components separate. You can prep the shredded buffalo chicken, chop all the veggies, and have your tortillas ready. Store everything in airtight containers in the fridge. When you’re ready to eat, warm the chicken and tortillas, then assemble. This prevents the dreaded soggy wrap syndrome and ensures a perfect texture every time.
What’s the best way to shred chicken for this recipe?
The easiest method is to use the paddle attachment on a stand mixer—sounds crazy, but it works! Just put warm, cooked chicken breasts (or thighs) in the bowl and mix on low for 30-45 seconds. It shreds it perfectly. No mixer? Two forks work great too. Pull the forks in opposite directions through the chicken until you have fine, even shreds.
Can I use a different type of tortilla?
Absolutely. Spinach or tomato-flavored tortillas add a nice color and subtle flavor. For a low-carb option, large lettuce leaves like romaine or butter lettuce can be used as a wrap, though they’re a bit trickier to roll. Just avoid very thin, delicate tortillas as they tear easily under the weight of the filling.
My wrap keeps falling apart. What am I doing wrong?
This usually comes down to three things: overfilling, a cold tortilla, or a loose roll. Make sure you’re warming your tortilla, using a moderate amount of filling, and rolling it tightly, tucking in the sides as you go. If it’s still problematic, the double-tortilla trick mentioned in the expert tips is your best friend.
Is there a way to make this recipe vegetarian?
For sure! A fantastic substitute is canned chickpeas, rinsed, drained, and lightly mashed with a fork. Toss them with the buffalo sauce and proceed with the recipe as written. The chickpeas hold the flavor well and provide a satisfying, hearty texture that mimics shredded chicken surprisingly well.
Buffalo Chicken Wraps
Make easy Buffalo Chicken Wraps in just 20 minutes! Tangy, spicy chicken with cool ranch & crisp veggies in a soft tortilla. Get the simple recipe now!
Ingredients
For the Ingredients
-
2 cups cooked, shredded chicken
-
1/2 cup buffalo sauce
-
1/4 cup ranch or blue cheese dressing
-
4 large flour tortillas
-
1 cup shredded romaine or iceberg lettuce
-
1/2 cup finely chopped celery
-
1/2 cup shredded carrots
-
1/2 cup crumbled blue cheese or Monterey Jack cheese
Instructions
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In a medium mixing bowl, combine the shredded chicken and buffalo sauce. If your chicken is cold, transfer this mixture to a skillet and warm it over medium heat for 3-4 minutes, stirring occasionally, until it’s heated through.01
-
While the chicken is warming, prepare your veggies. Chop the celery, shred the carrots, and tear or chop the lettuce into thin, manageable strips.02
-
Warm your tortillas one at a time. Place a tortilla in a dry skillet over medium heat for about 15-20 seconds per side, just until soft and pliable. Alternatively, you can stack them on a plate, cover with a damp paper towel, and microwave for 20-30 seconds.03
-
Lay a warm tortilla flat on a clean surface. Spread about a tablespoon of ranch or blue cheese dressing down the center, leaving a 2-inch border at the top and bottom.04
-
Spoon a generous portion of the buffalo chicken mixture in a horizontal line over the dressing. Top with a handful of shredded lettuce, some chopped celery, shredded carrots, and a sprinkle of cheese if you’re using it.05
-
To fold the wrap, fold the sides (left and right) of the tortilla inward over the filling. Then, starting from the bottom edge closest to you, tightly roll the tortilla away from you, tucking the filling in as you go.06
-
If you prefer a warm, slightly crispy exterior, you can grill the wraps. Heat a clean skillet over medium heat and place the wrap seam-side down. Cook for 1-2 minutes per side, until golden brown marks appear.07
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Serve immediately! If you need to transport them or save them for later, wrap each one tightly in parchment paper or foil, which helps them hold their shape.08
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