Buffalo Ranch Chicken Wrap (Printer-Friendly)

Spicy buffalo chicken combined with creamy ranch, crisp lettuce, and melted cheddar in a warm tortilla wrap.

# What You'll Need:

→ Chicken Base

01 - 2 cups cooked chicken breast, shredded or diced
02 - 1/3 cup buffalo wing sauce
03 - 2 tablespoons ranch dressing

→ Wrap Components

04 - 4 large flour tortillas, 10-inch
05 - 1 cup romaine lettuce, chopped
06 - 1 cup shredded cheddar cheese
07 - 1/4 cup red onion, thinly sliced (optional)

→ Finishing

08 - Ranch dressing for drizzling
09 - Buffalo sauce for drizzling

# How To Make:

01 - In a medium bowl, combine cooked chicken with buffalo wing sauce and ranch dressing. Toss until evenly coated.
02 - Lay each tortilla flat. Layer with romaine lettuce, buffalo ranch chicken mixture, shredded cheddar cheese, and red onion if desired.
03 - Drizzle additional ranch dressing and buffalo sauce over the filled layers.
04 - Fold in the sides of each tortilla and roll tightly toward you to form a secure wrap.
05 - Place wraps seam-side down in a skillet over medium heat. Toast for 2 to 3 minutes per side until crispy and warmed through.
06 - Slice each wrap diagonally in half. Serve immediately while warm.

# Expert Tips:

01 -
  • It takes less time than waiting for takeout and tastes way better.
  • You can adjust the heat level by adding more or less buffalo sauce without ruining anything.
  • It uses ingredients you probably already have, so theres no special shopping trip required.
  • The wraps hold up well for lunch the next day if you keep the sauce on the side.
02 -
  • If you add the buffalo sauce directly to hot chicken, it can splatter everywhere, so let the chicken cool for a minute first.
  • Toasting the wrap seam-side down seals it shut naturally and prevents it from unraveling when you flip it.
  • Overfilling is the number one reason wraps fall apart, so resist the urge to pile on too much chicken or cheese.
03 -
  • If youre packing these for lunch, keep the sauce separate and add it right before eating so the tortilla stays crisp.
  • Use a panini press or grill pan to toast both sides at once and get those beautiful grill marks.
  • Double the buffalo ranch chicken mixture and keep it in the fridge for quick wraps, salads, or quesadillas throughout the week.
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