Buffalo Chicken Wrap

The first time I made these wraps, I was running late for a potluck and had zero appetite for my usual standbys. I threw everything into a skillet, folded the tortillas in that weird radius-cut way Id seen on TikTok, and prayed they wouldnt fall apart. They actually held together, and when I walked in with that warm stack, my friend Sarah took one bite and demanded the recipe on the spot. Now they are my go-to when I want something that feels indulgent but still comes together in under half an hour.

I made these for my brother last summer when he was recovering from wisdom tooth surgery and could only eat soft things. He kept asking for more, and even though he was still grouchy from the pain, he admitted these were the only thing that actually sounded good. Something about the warm tortilla and that buffalo-ranch combo just works.

Ingredients

• 2 cups cooked chicken breast, shredded: Rotisserie chicken works perfectly here, or poach your own if you have the time
• 1/2 cup buffalo wing sauce: Franks RedHot is the classic choice, but any wing sauce with a kick will do
• 1 tablespoon unsalted butter, melted: This helps the sauce coat the chicken evenly and adds a little richness
• 4 large flour tortillas: The bigger and more pliable, the easier they will fold without tearing
• 1/2 cup shredded cheddar cheese: Mild or sharp cheddar both melt beautifully inside
• 1/2 cup ranch dressing: Homemade or bottled, just make sure its not too thin or it will make the tortilla soggy
• 1/4 cup cream cheese, softened: This acts as a glue for the first fold and keeps everything in place
• 1 cup shredded romaine lettuce: Iceberg works too if you want more crunch and less bitterness
• 1/2 cup diced celery: Dont skip this, that crunch balances the soft chicken and warm tortilla
• 1/2 cup diced tomato: Seed the tomato first or you will end up with a wet wrap
• 1/4 cup thinly sliced red onion: Soak the slices in cold water for 10 minutes if you want to mellow the bite

Instructions

Ideal for slow-simmered sauces, braised vegetables, baked dips, and cozy one-pot meals with even heat.

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Coat the chicken in buffalo sauce:

Toss the shredded chicken with buffalo sauce and melted butter in a bowl until every piece is evenly covered, then warm it in a skillet over medium heat for 2 to 3 minutes.

Prep the tortillas:

Lay out one tortilla at a time and use a sharp knife to cut from the center straight out to the edge, like you are slicing a pizza into one giant slice.

Layer the fillings:

Think of the tortilla as four quarters, then spread cream cheese on one section, pile on the sauced chicken on the next, sprinkle cheddar on the third, and arrange lettuce, celery, tomato, and onion on the last.

Add the finishing touches:

Drizzle ranch dressing over the vegetables, and add crumbled blue cheese or extra buffalo sauce if you want more heat.

Fold into a triangle:

Start from the cream cheese quarter and fold the tortilla over itself, quarter by quarter, until you have a neat stacked triangle.

Crisp it up:

Heat a non-stick skillet over medium heat, place the wrap seam-side down, and cook for 2 to 3 minutes per side until golden and warmed through.

Repeat and serve:

Do the same with the remaining tortillas and fillings, then serve them right away while the cheese is still melty.

Ideal for slow-simmered sauces, braised vegetables, baked dips, and cozy one-pot meals with even heat.

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These wraps became my lunch staple at my last office job because I could prep everything on Sunday and assemble them in minutes. Even my coworker who swore he hated buffalo sauce tried one and ended up asking for the recipe.

Make Ahead Your Way

You can cook the chicken in the sauce up to three days ahead and keep it in the fridge. The vegetables will get soggy if they sit too long, so chop those right before you assemble.

Switch Up The Heat

If you want something milder, cut the buffalo sauce with half barbecue sauce or honey mustard. For more fire, add a pinch of cayenne or a few dashes of hot sauce directly into the chicken mixture.

Perfect Pairings

A cold, crisp lager or chilled IPA cuts through the richness perfectly. If you want a side, try roasted potato wedges or a simple cucumber salad with vinegar and dill.

• Warm the tortillas in a dry skillet for 30 seconds per side before you start, they will fold more easily
• If your tortilla tears while folding, press a little extra cream cheese over the crack to seal it
• These reheat surprisingly well in a 350F oven for about 10 minutes if you have leftovers

Effortlessly chop vegetables, slice meats, and prep ingredients smoothly for everyday cooking and recipe preparation.

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Hope these wraps find their way into your regular rotation, because once you start folding them this way, regular burritos might feel a little boring.

Recipe FAQs

→ How do I keep the wrap from falling apart?

Folding the tortilla carefully using the quarter method helps secure the layers tightly. Heating the wrap seam-side down in a skillet seals it and enhances structure.

→ Can I substitute the buffalo wing sauce?

Yes, you can use hot sauce mixed with melted butter or your preferred spicy sauce for similar flavor and moisture.

→ What can I use instead of ranch dressing?

Greek yogurt is a great alternative that provides creaminess with a tangy note.

→ How can I add more crunch to the wrap?

Adding thinly sliced radishes or extra diced celery offers additional crisp texture.

→ Is it possible to prepare the filling in advance?

Yes, tossing the chicken with the sauce beforehand and storing it chilled allows for quick assembly later.