Save to Pinterest My neighbor knocked on my door one Saturday holding a container of leftover buffalo chicken and asking if I had any tortillas. Twenty minutes later we were sitting on my porch eating these wraps and laughing about how something so simple could taste so ridiculously good. The tang of buffalo sauce mixed with cool ranch, the crunch of lettuce against warm chicken—it was one of those accidental lunch moments that turns into a weekly tradition. Now I keep shredded chicken and buffalo sauce stocked just in case someone stops by hungry.
I made these for my kids after soccer practice one evening when I was too tired to think. They devoured them in the car before we even got home, ranch dripping onto their jerseys, and I realized I had stumbled onto the perfect post-game food. The next week, three teammates asked if I could make extras. Now I'm the unofficial wrap mom, and honestly, I don't mind one bit.
Ingredients
- Cooked chicken breast, shredded or diced: Rotisserie chicken is my secret weapon here—it saves time and adds extra flavor without any effort.
- Buffalo wing sauce: This is where the heat lives, so pick your favorite brand or adjust the amount if you like it milder or fierier.
- Ranch dressing: The creamy coolness that balances all that spice, and a little goes into the chicken itself for extra moisture.
- Large flour tortillas: I use the burrito-size ones so everything fits without tearing, and they hold up beautifully when toasted.
- Romaine lettuce, chopped: The crunch is non-negotiable, it gives the wrap structure and freshness against all that richness.
- Shredded cheddar cheese: Melts just enough to bind everything together, and the sharpness cuts through the ranch beautifully.
- Thinly sliced red onion: Optional, but it adds a little bite and color that makes each bite more interesting.
- Extra ranch and buffalo sauce for drizzling: Because there is no such thing as too much sauce when it comes to buffalo anything.
Instructions
- Coat the chicken:
- Toss your cooked chicken with buffalo sauce and ranch in a bowl until every piece is slick and tangy. The ranch helps mellow the heat and keeps the chicken from drying out.
- Layer the wraps:
- Lay each tortilla flat and start with lettuce, then pile on the buffalo chicken, cheese, and red onion if you are using it. Don't overfill or it will be impossible to roll.
- Add extra sauce:
- Drizzle a little more ranch and buffalo on top if you are feeling bold. This is where you customize the heat and creaminess to your liking.
- Roll it up:
- Fold in the sides first, then roll from the bottom up as tightly as you can without tearing the tortilla. A firm roll keeps everything from falling out when you bite in.
- Toast for crispness:
- Heat a skillet over medium and place each wrap seam-side down, pressing gently with a spatula for two to three minutes per side. The tortilla gets golden and crispy, and the cheese melts into everything.
- Slice and serve:
- Cut each wrap in half on a diagonal and serve right away while the outside is still warm and crunchy. They are best eaten immediately, preferably with napkins nearby.
Save to Pinterest One night my husband came home late and reheated one of these in a panini press by accident. It came out flattened, crispy all over, and somehow even better than the original. Now we argue over whether to roll them traditionally or smash them flat. Either way, they disappear fast.
Choosing Your Chicken
I have made these with everything from meal-prepped grilled chicken to store-bought rotisserie to leftover baked thighs. Rotisserie is the easiest and adds a subtle seasoned flavor you do not get from plain chicken. If you are using something dry, add an extra tablespoon of ranch to the mixture so it stays juicy. Crispy chicken tenders work too, just chop them up and toss them in the sauce like you would shredded meat.
Make It Your Own
Swap the cheddar for pepper jack if you want more heat, or use a Mexican blend for a milder, creamier bite. I have added diced tomatoes, avocado slices, and even pickles when I am feeling experimental. Blue cheese crumbles instead of ranch dressing give it that classic buffalo wing bar vibe. The base recipe is forgiving, so throw in whatever sounds good to you.
Serving and Pairing Ideas
These wraps are filling enough on their own, but I like to serve them with celery sticks and carrot chips on the side for that full buffalo wing platter feel. A handful of kettle chips or sweet potato fries makes it feel like a real meal. If you are feeding a crowd, set out all the ingredients and let people build their own—it turns into a fun little wrap bar.
- Serve with a cold beer or iced lemonade to cool down the heat.
- Pair with a simple side salad tossed in vinaigrette for balance.
- Keep extra napkins and wet wipes nearby because things will get messy in the best way.
Save to Pinterest This wrap has gotten me through busy weeknights, last-minute guests, and more soccer practices than I can count. It is proof that the best recipes are the ones you can make without thinking, and still want to eat every single time.
Recipe FAQs
- → Can I use store-bought rotisserie chicken?
Yes, rotisserie chicken works perfectly and saves cooking time. Shred or dice it and proceed with coating it in the buffalo and ranch mixture.
- → How do I keep the wraps from getting soggy?
Pat the lettuce dry before adding it to the tortilla. Assemble wraps just before eating, or wrap them tightly in foil and toast them to seal in moisture while creating a crispy exterior.
- → What are good substitutes for flour tortillas?
Try whole wheat tortillas, spinach wraps, or gluten-free tortillas depending on your dietary preferences. Ensure they're large enough to hold all the fillings.
- → Can I make these wraps ahead of time?
Yes, you can assemble them up to 4 hours ahead and refrigerate wrapped in parchment paper. Toast them just before serving for the best texture and temperature.
- → What sides pair well with buffalo ranch wraps?
Celery sticks with ranch dip, blue cheese crumbles, carrot sticks, or crispy potato wedges complement the spicy buffalo flavors perfectly.
- → How spicy are these wraps?
The heat level depends on your buffalo sauce. Use mild sauce for less spice, or add hot sauce for more kick. The ranch dressing helps balance the heat.