Buffalo Chicken Wrap
This Buffalo Chicken Wrap is a tasty, satisfying lunch or quick dinner that brings the bold kick of buffalo sauce together with creamy ranch, crisp veggies, and tender chicken all tucked into a soft tortilla. It’s approachable, versatile, and perfect for meal-prep days or a quick weeknight treat.
Ingredients
- 2 cups shredded cooked chicken
- 1/3 cup buffalo hot sauce or wings sauce
- 2 tbsp ranch dressing or blue cheese dressing
- 1 cup shredded lettuce or mixed greens
- 1/2 cup diced celery
- 1/2 cup shredded cheese (optional)
- 4 large flour tortillas (10-inch works well)
- 1 tbsp olive oil or cooking spray for the pan
- to taste salt and pepper
- optional fresh cilantro or chives for garnish
Instructions
- In a medium bowl, toss the shredded chicken with the buffalo sauce until evenly coated. If you like a milder flavor, start with 1/4 cup of sauce and adjust to taste.
- Stir in the ranch dressing to create a creamy, tangy coating. Mix until the chicken looks glossy and well-seasoned.
- Warm a skillet over medium heat and add the olive oil or lightly spray with cooking spray. If you’re using leftovers, you can skip to assembling the wraps.
- Add the buffalo chicken mixture to the skillet just to warm through, about 2–3 minutes, stirring occasionally. This helps mellow the bite of the sauce a bit.
- Warm the tortillas in a dry skillet for about 15–20 seconds on each side, or microwave them covered with a damp paper towel for 15 seconds to make them pliable.
- Assemble the wraps: lay a tortilla on a plate, spread a thin layer of dressing if desired, then add a bed of lettuce, a spoonful of the buffalo chicken, celery, and shredded cheese if using.
- Roll the tortilla tightly, tucking in the edges as you go. If you like, secure with a toothpick or slice the wrap in half for presentation.
- Repeat with the remaining tortillas and ingredients. Serve immediately, or wrap tightly in foil for meal prep and refrigerate up to 3 days.