Buffalo Ranch Chicken Wrap

The smell of buffalo sauce hitting warm chicken is one of those things that wakes up a quiet kitchen fast. I was folding laundry one afternoon when I realized I had leftover rotisserie chicken sitting in the fridge and nothing planned for dinner. A quick scan of the pantry turned up tortillas, a half-empty bottle of buffalo sauce, and ranch dressing. Twenty minutes later, I had wraps that tasted like game day in my hands, and my kids were asking why we didn't make these every week.

I made these for a casual Friday night with friends who showed up unexpectedly, and they disappeared before I could even plate them properly. Everyone stood around the counter, grabbing halves straight from the cutting board, and the conversation shifted to whose favorite wing spot had closed during the pandemic. It was one of those meals that didnt need formality, just good flavors and people who were hungry enough to appreciate them.

Ingredients

• Cooked chicken breast, shredded or diced: Rotisserie chicken is my go-to shortcut here, but leftover grilled chicken works beautifully and saves you from turning on the stove.
• Buffalo wing sauce: This is what gives the wrap its signature tangy heat, and I learned that Franks RedHot mixed with a little butter makes it creamier if you want to go homemade.
• Ranch dressing: It cools down the buffalo heat and adds a creamy layer that binds everything together without making the tortilla soggy.
• Large flour tortillas: The 10-inch size is key because anything smaller wont hold all the fillings without tearing when you fold it.
• Romaine lettuce, chopped: Iceberg works too, but romaine has a sturdier crunch that doesnt wilt as fast once the warm chicken hits it.
• Shredded cheddar cheese: It melts just enough when the chicken is warm, and the sharpness balances the ranch and buffalo flavors perfectly.
• Thinly sliced red onion: Optional, but it adds a crisp bite and a little sharpness that cuts through the richness if youre into that.

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 ranch tempers the heat and keeps the chicken moist, so dont skip it.

Layer the Tortillas:

Lay each tortilla flat on a clean surface, then layer with chopped lettuce, followed by the buffalo ranch chicken, shredded cheddar cheese, and red onion if youre using it. Keep the fillings centered so the wrap doesnt burst when you roll it.

Add Extra Drizzle:

If you like things saucy, drizzle a little extra ranch and buffalo sauce over the top before rolling. Just dont go overboard or the tortilla will get soggy and hard to handle.

Roll It Up:

Fold in the sides of the tortilla first, then roll it up tightly from the bottom, tucking as you go. A tight roll keeps everything from falling out when you slice it.

Toast for Crispness:

For a warm, crispy finish, place the wraps seam-side down in a skillet over medium heat and toast for 2 to 3 minutes per side. This step is optional, but it makes a huge difference in texture.

Slice and Serve:

Slice each wrap in half on the diagonal and serve immediately while the cheese is still melty. If you wait too long, they lose that fresh crunch.

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These wraps became my solution for those nights when everyone in the house wanted something different but I only had energy for one meal. My youngest would ask for less buffalo sauce, my oldest wanted extra, and I could customize each one in under a minute. It felt less like cooking and more like assembly, but the result was always the same: clean plates and no complaints.

Choosing Your Chicken

I usually grab a rotisserie chicken from the store because it saves time and adds a little extra flavor from the seasoning. If youre meal prepping, grilled chicken breast works great and you can slice or shred it depending on the texture you prefer. Crispy chicken tenders chopped up also make these wraps feel more indulgent, especially if youre feeding a crowd that likes a little crunch.

Tortilla Tips

I warm my tortillas for about 10 seconds in the microwave before filling them because it makes them way more pliable and less likely to crack when you roll. Whole wheat tortillas add a nutty flavor and hold up well if you like a heartier wrap, and gluten-free versions work fine as long as you handle them gently. If your tortillas are stale or brittle, a quick pass over an open flame or in a dry skillet brings them back to life.

Make It Your Own

This recipe is flexible enough to handle whatever you have on hand or whatever mood youre in. Ive added diced tomatoes when I had them, swapped cheddar for pepper jack when I wanted more heat, and even thrown in a handful of shredded carrots for extra crunch.

• Sliced avocado makes the wrap creamier and adds healthy fats without changing the flavor profile.
• A handful of crumbled blue cheese instead of cheddar gives it a classic buffalo wing vibe.
• Celery sticks and extra ranch on the side turn it into a full buffalo chicken experience without much effort.

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These wraps have become one of those recipes I make without thinking, and they never let me down. Theyre fast, theyre flexible, and they taste like you put in way more effort than you actually did.

Recipe FAQs

→ Can I prepare these wraps ahead of time?

Yes, you can assemble the wraps a few hours in advance and store them wrapped in foil in the refrigerator. Warm them briefly in a skillet just before serving for the best texture and flavor.

→ What's the best way to prevent the tortillas from tearing?

Use large, fresh flour tortillas and warm them gently before filling. Don't overstuff each wrap, and ensure fillings are evenly distributed to avoid pressure points that could cause tearing.

→ How can I make this less spicy?

Reduce the amount of buffalo sauce and increase the ranch dressing ratio. You can also mix the buffalo sauce with a cooling ingredient like sour cream to mellow the heat while maintaining flavor.

→ Are there protein alternatives to chicken?

Absolutely. Try shredded turkey, crispy tofu, seasoned ground beef, or even buffalo-sauce coated cauliflower for a vegetarian option. Each variation maintains the signature spicy-tangy profile.

→ What sides pair well with these wraps?

Serve with celery sticks, carrot strips, or a fresh garden salad on the side. Blue cheese dip, additional ranch dressing, or crispy chips complement the buffalo flavors perfectly.

→ Can I freeze these wraps for later?

You can freeze assembled wraps individually wrapped in foil or plastic wrap for up to two weeks. Thaw in the refrigerator and warm in a skillet before serving for optimal taste and texture.