Save to Pinterest My college roommate used to make these wraps every Sunday night before the week started, claiming they were her secret weapon against cafeteria food. The smell of buffalo sauce hitting warm chicken would drift through our tiny apartment, and before long, we'd all be standing around the counter, rolling our own. I didn't think much of it then, but years later, when I'm too tired to think and need something fast, this is still what I reach for. It's become my own Sunday ritual now, except I actually remember to toast them in the skillet.
I made these for a group of friends during a game night once, and someone asked if I'd catered it. I laughed because I'd literally thrown them together in fifteen minutes while they were setting up the table. The wraps disappeared so fast I didn't even get one for myself. Now whenever we host, someone always asks if I'm bringing the buffalo wraps, and I've learned to double the batch.
Ingredients
- Cooked chicken breast, shredded or diced: Rotisserie chicken is my go-to shortcut here, but any leftover cooked chicken works beautifully and saves you from turning on the stove.
- Buffalo wing sauce: This is where the magic happens, the tangy heat that makes everything come alive, and I've learned that Frank's RedHot is worth the brand loyalty.
- Ranch dressing: It cools down the buffalo heat and adds creaminess, and mixing a little into the chicken before assembling makes every bite balanced.
- Large flour tortillas: Go for the 10-inch size so you have enough real estate to fold without everything spilling out the sides.
- Romaine lettuce, chopped: The crunch is non-negotiable, it's what keeps these wraps from feeling like a soggy mess.
- Shredded cheddar cheese: Sharp cheddar gives you the most flavor, and it melts just enough when you toast the wrap.
- Thinly sliced red onion: Optional but worth it if you like a little bite and color peeking through.
Instructions
- Coat the chicken:
- In a medium bowl, toss your cooked chicken with buffalo sauce and ranch dressing until every piece is slicked with that spicy-creamy goodness. Don't be shy with the sauce, this is not the time for restraint.
- Lay out your tortillas:
- Place each tortilla flat on a clean surface and start layering with a handful of chopped romaine right down the center. This creates a crisp foundation that keeps everything from sliding around.
- Build the wrap:
- Spoon the buffalo ranch chicken over the lettuce, then sprinkle cheddar cheese and red onion on top if you're using it. Drizzle a little extra ranch and buffalo sauce if you want to live dangerously.
- Roll it up:
- Fold in the left and right sides of the tortilla, then roll from the bottom up, keeping it tight as you go. A loose wrap is a messy wrap, and nobody wants that.
- Toast for crispness:
- Heat a skillet over medium and place each wrap seam-side down, pressing gently with a spatula for 2 to 3 minutes per side until golden and crispy. This step is optional but it turns a good wrap into a great one.
- Slice and serve:
- Cut each wrap in half on a diagonal and serve immediately while the cheese is still melty and the tortilla is warm. They're best eaten right away, preferably with a napkin nearby.
Save to Pinterest One night I made these for my brother after he'd had a rough day, and he didn't say much while he ate, just nodded between bites. When he finished, he looked up and said it was exactly what he needed, nothing fancy, just something that tasted like comfort. That's when I realized this wrap isn't just food, it's the kind of meal that shows up when you need it to.
Choosing Your Chicken
I've made these wraps with everything from meal-prepped grilled chicken to store-bought rotisserie to crispy fried tenders I had left over from another dinner. Each version brings its own vibe, the rotisserie adds a subtle seasoning, the grilled chicken keeps it light, and the crispy tenders make it feel like a guilty pleasure. Honestly, the beauty of this recipe is that it doesn't care what kind of chicken you bring to the table, it will make it work.
Making It Your Own
After making these a hundred times, I've learned they're more of a blueprint than a rulebook. Some nights I add diced tomatoes or avocado slices when I have them on hand, other times I swap the cheddar for pepper jack if I want extra heat. A friend of mine uses Greek yogurt instead of ranch and swears it's just as good. The point is, once you get the basic rhythm down, you can riff on it however you like.
Serving and Storage
These wraps are best eaten fresh, but I've packed them for lunch the next day and they hold up surprisingly well if you wrap them tightly in foil. If you're meal prepping, keep the components separate and assemble right before eating so the lettuce stays crisp. I like to serve them with celery sticks and a little dish of ranch on the side, it feels like bringing the buffalo wing experience home without the mess.
- Warm your tortillas for a few seconds in the microwave or on a dry skillet before assembling.
- Use parchment paper to wrap each one if you're taking them on the go.
- Double the batch and keep extra buffalo chicken in the fridge for quick lunches all week.
Save to Pinterest This wrap has saved me on more busy weeknights than I can count, and it never feels like I'm settling for something quick. I hope it becomes one of those recipes you turn to without thinking, the kind that feels like a small win at the end of a long day.
Recipe Questions
- → Can I prepare these wraps ahead of time?
Yes, you can assemble the wraps a few hours ahead and refrigerate them. Keep the extra sauces separate and drizzle just before serving to prevent sogginess. For best results, don't toast ahead—toast right before eating.
- → What type of chicken works best?
Cooked chicken breast is ideal, but rotisserie chicken, grilled chicken, or even crispy chicken tenders work wonderfully. Shred or dice the chicken into bite-sized pieces for even coating and easy wrapping.
- → How do I make the wraps crispy?
Heat a skillet over medium heat and toast the assembled wraps seam-side down for 2-3 minutes per side until golden and warm. This creates a crispy exterior while keeping the filling warm and melty.
- → Are there gluten-free options?
Absolutely. Replace the flour tortillas with gluten-free tortillas, and check your buffalo sauce and ranch dressing labels for gluten. Many store-bought versions are naturally gluten-free or have certified alternatives available.
- → What sides pair well with these wraps?
Serve with celery sticks, carrot crudités, or blue cheese dip for a classic buffalo experience. Chips, pickles, or a fresh green salad also complement the spicy and creamy flavors perfectly.
- → Can I make these wraps dairy-free?
Substitute dairy cheddar cheese with a dairy-free alternative and use vegan ranch dressing. The wraps will still be delicious, though the flavor profile will shift slightly without the creamy richness of traditional cheese and ranch.