I solved What To Eat With Wraps with these spicy, tangy, creamy Buffalo Chicken Wraps that I want on repeat.

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I’m obsessed with these Buffalo Chicken Wraps because they’re loud, messy, and actually satisfying. I love the punch of buffalo hot sauce hitting shredded boneless skinless chicken breasts and the cool counter of ranch dressing.

They hit that craving I get on weeknights or when I’m thinking What To Eat With Wraps and don’t want to overthink it. Good And Healthy Dinner Recipes?

Yeah, they can be that too when you skip the garbage sides. I tear into one with zero ceremony.

Spicy, tangy, creamy. Utterly greedy, exactly what I want right now.

And I’m hooked every single time, seriously.

Ingredients

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Cooked shredded chicken, the meaty protein that makes these wraps actually filling.
Large flour tortillas, soft carriers that fold everything into an easy handheld.
Buffalo hot sauce packs spicy heat and tang, it’s bold and sticky.
Melted butter adds richness and helps the sauce cling.
Ranch or blue cheese dressing cools the heat and adds creaminess.
Shredded cheddar melts gooey, gives salty, cheesy comfort.
Romaine or iceberg brings light crunch and freshness.
Plus finely chopped celery for that bright, crunchy bite.
Basically diced tomatoes add juicy pop and a fresh note.
Sliced green onions give sharpness and a little color.
Salt and black pepper, simple seasonings that finish it.
A little oil or spray warms tortillas, makes them pliable.

Ingredient Quantities

1 lb boneless skinless chicken breasts or thighs, cooked and shredded (about 2 cups)

4 large flour tortillas (10 inch)

1/2 cup buffalo hot sauce (like Frank’s)

2 tablespoons unsalted butter, melted

1/3 cup ranch dressing or blue cheese dressing, plus extra for dipping

1 cup shredded cheddar cheese or Monterey Jack

1 to 2 cups shredded romaine or iceberg lettuce, loosely packed

1/2 cup finely chopped celery (about 2 stalks)

1/2 cup diced tomatoes (or pico de gallo), drained if watery

2 tablespoons sliced green onions

Salt and freshly ground black pepper, about 1/4 teaspoon each or to taste

Cooking spray or 1 teaspoon olive oil for warming the tortillas (optional)

How to Make this

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1. If your chicken isnt cooked, roast, poach, or shred a rotisserie breast or thigh until it flakes easily, then shred to about 2 cups. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.

2. In a medium bowl combine 1/2 cup buffalo sauce and 2 tablespoons melted butter; add the shredded chicken and toss until every bit is coated. Taste and add more hot sauce if you want it hotter.

3. Stir 1/3 cup ranch or blue cheese dressing into the buffalo chicken, leaving a couple tablespoons of dressing aside for dipping if you like.

4. Warm the 4 large flour tortillas briefly in the microwave for 15 seconds or on a dry skillet for 20 seconds per side so they roll without cracking. Spray a pan with cooking spray or brush with 1 teaspoon olive oil if you plan to crisp them.

5. Lay a tortilla flat and spread about 1/4 cup shredded cheddar or Monterey Jack down the middle, this helps everything stick together when melted.

6. Pile about 1/2 cup of the buffalo chicken onto the cheese, then top with 1/4 to 1/2 cup shredded lettuce, about 2 tablespoons chopped celery, 2 tablespoons diced tomatoes, and a sprinkle of sliced green onions.

7. Season the fillings with a pinch more salt and pepper if needed, then fold the sides in and roll tightly from the bottom up. If you want them crisp, place seam-side down in the warm skillet and toast 1 to 2 minutes per side until golden and the cheese melts.

8. Slice each wrap in half on the diagonal, serve with extra ranch or blue cheese for dipping and extra buffalo sauce on the side for those who like it saucier.

9. Tips: use rotisserie chicken or leftover roast chicken to save time, drain watery tomatoes or use pico de gallo, and don’t overstuff the wraps or theyll burst when you toast them.

10. To make ahead: assemble without toasting, wrap tightly in plastic wrap and refrigerate up to 24 hours; toast or microwave for 30 seconds before serving to warm the filling.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Two forks (for shredding)
4. Medium mixing bowl
5. Measuring cups and spoons
6. Tongs or a mixing spoon for tossing
7. Nonstick skillet (or griddle)
8. Spatula
9. Microwave or oven (for warming tortillas)
10. Plastic wrap (for make-ahead storage)

FAQ

Q: Can I use rotisserie chicken or do I need to cook chicken myself? A: Totally fine to use rotisserie chicken. Just shred about 1 lb (roughly 2 cups) and toss with the buffalo sauce and melted butter. It's the quickest shortcut and tastes great, tho homemade shredded chicken works too if you prefer control over seasoning.

Q: How do I stop the wraps from getting soggy? A: Keep wet ingredients separate until the last minute. Toss the shredded chicken with sauce, but layer lettuce and cheese between chicken and tortilla so juices don't soak the bread. Drain tomatoes well and pat celery dry. If you're packing for later, wrap in foil and put a small paper towel inside to absorb extra moisture.

Q: Can I swap ranch for blue cheese or make it healthier? A: Yes. Use blue cheese if you like big tangy bites, or swap ranch for a Greek yogurt ranch for a lighter option. You can also reduce the dressing amount to 1/4 cup to cut calories without losing flavor.

Q: What's the best way to warm the tortillas? A: Heat a dry skillet over medium for 20 to 30 seconds per side until pliable, or microwave stacks of two tortillas wrapped in a damp paper towel for 20 seconds. A little olive oil or cooking spray will add crispness if you want a toasted finish, but it's not required.

Q: Can I make these ahead and reheat them? A: You can assemble and refrigerate for a few hours, but heat them only briefly before eating so the tortilla doesn't get gummy. For best texture, warm the chicken, assemble, then heat the whole wrapped sandwich in a skillet or panini press for a couple minutes per side.

Q: Any easy variations or add-ins? A: Yep. Add avocado or sliced jalapenos for creaminess or heat, swap cheddar for Monterey Jack or pepper jack for extra kick, or throw in shredded carrots or cabbage for crunch. If you want less spice, mix some extra ranch into the buffalo sauce to mellow it out.

Buffalo Chicken Wraps Recipe Substitutions and Variations

Chicken: swap cooked shredded chicken for store rotisserie chicken or leftover turkey breast, or use shredded cooked tofu for a vegetarian option. they all soak up the sauce well.
Flour tortillas: use whole wheat or spinach tortillas for more fiber, or go low-carb with large lettuce leaves for wraps, though they wont roll as neatly.
Buffalo sauce: you can mix sriracha with a little melted butter or use a tangy bbq sauce for milder, sweeter flavor — adjust heat to taste.
Ranch/blue cheese dressing: substitute plain Greek yogurt thinned with a squeeze of lemon and a pinch of garlic powder, or use store-bought Caesar for a different creamy kick.

Pro Tips

1. Let the shredded chicken sit in the sauce for at least 10 minutes before assembling so the flavors soak in, but if it sits much longer stir it up once or twice so the butter doesnt separate and pool on the bottom.

2. If your tomatoes are watery, salt them lightly and let them drain in a sieve for 5 minutes; otherwise they’ll make the wrap soggy. You can also swap tomatoes for quick pico or roasted red peppers for more flavor and less moisture.

3. Toss a little extra shredded cheese inside then toast seam-side down in a skillet until golden to seal the wrap; the melted cheese acts like glue and keeps it from falling apart when you slice it.

4. Make-ahead trick: assemble without toasting, wrap tight in plastic and refrigerate up to 24 hours. When ready, either toast in a pan from cold for a crisp outside, or microwave 20 to 30 seconds then crisp in the skillet for the best texture.

Buffalo Chicken Wraps Recipe

Recipe by Sarah level

0.0 from 0 votes

I solved What To Eat With Wraps with these spicy, tangy, creamy Buffalo Chicken Wraps that I want on repeat.

Servings

servings

Calories

623

kcal

Equipment: 1. Cutting board
2. Chef’s knife
3. Two forks (for shredding)
4. Medium mixing bowl
5. Measuring cups and spoons
6. Tongs or a mixing spoon for tossing
7. Nonstick skillet (or griddle)
8. Spatula
9. Microwave or oven (for warming tortillas)
10. Plastic wrap (for make-ahead storage)

Ingredients

1 lb boneless skinless chicken breasts or thighs, cooked and shredded (about 2 cups)
4 large flour tortillas (10 inch)
1/2 cup buffalo hot sauce (like Frank's)
2 tablespoons unsalted butter, melted
1/3 cup ranch dressing or blue cheese dressing, plus extra for dipping
1 cup shredded cheddar cheese or Monterey Jack
1 to 2 cups shredded romaine or iceberg lettuce, loosely packed
1/2 cup finely chopped celery (about 2 stalks)
1/2 cup diced tomatoes (or pico de gallo), drained if watery
2 tablespoons sliced green onions
Salt and freshly ground black pepper, about 1/4 teaspoon each or to taste
Cooking spray or 1 teaspoon olive oil for warming the tortillas (optional)

Directions

If your chicken isnt cooked, roast, poach, or shred a rotisserie breast or thigh until it flakes easily, then shred to about 2 cups. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
In a medium bowl combine 1/2 cup buffalo sauce and 2 tablespoons melted butter; add the shredded chicken and toss until every bit is coated. Taste and add more hot sauce if you want it hotter.
Stir 1/3 cup ranch or blue cheese dressing into the buffalo chicken, leaving a couple tablespoons of dressing aside for dipping if you like.
Warm the 4 large flour tortillas briefly in the microwave for 15 seconds or on a dry skillet for 20 seconds per side so they roll without cracking. Spray a pan with cooking spray or brush with 1 teaspoon olive oil if you plan to crisp them.
Lay a tortilla flat and spread about 1/4 cup shredded cheddar or Monterey Jack down the middle, this helps everything stick together when melted.
Pile about 1/2 cup of the buffalo chicken onto the cheese, then top with 1/4 to 1/2 cup shredded lettuce, about 2 tablespoons chopped celery, 2 tablespoons diced tomatoes, and a sprinkle of sliced green onions.
Season the fillings with a pinch more salt and pepper if needed, then fold the sides in and roll tightly from the bottom up. If you want them crisp, place seam-side down in the warm skillet and toast 1 to 2 minutes per side until golden and the cheese melts.
Slice each wrap in half on the diagonal, serve with extra ranch or blue cheese for dipping and extra buffalo sauce on the side for those who like it saucier.
Tips: use rotisserie chicken or leftover roast chicken to save time, drain watery tomatoes or use pico de gallo, and don’t overstuff the wraps or theyll burst when you toast them.
To make ahead: assemble without toasting, wrap tightly in plastic wrap and refrigerate up to 24 hours; toast or microwave for 30 seconds before serving to warm the filling.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.