Buffalo Ranch Chicken Wrap (Printable View)

Spicy buffalo chicken combined with cool ranch dressing, crisp lettuce, and cheese wrapped in a warm tortilla.

# What You'll Need:

→ Chicken Filling

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 diameter
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 It:

01 - In a medium mixing bowl, combine cooked chicken breast with buffalo wing sauce and ranch dressing. Toss until chicken is evenly coated with sauce mixture.
02 - Lay each flour tortilla flat on a clean work surface. Layer in sequence: romaine lettuce, buffalo ranch chicken mixture, shredded cheddar cheese, and red onion if using.
03 - Drizzle additional ranch dressing and buffalo sauce over the filled layers according to personal preference.
04 - Fold the sides of each tortilla inward approximately 2 inches, then roll tightly from bottom to top to form a compact wrap. Ensure seam is positioned on the underside.
05 - Heat a skillet over medium heat. Place wraps seam-side down and toast for 2 to 3 minutes per side until tortilla is crispy and lightly golden. This step is optional but recommended for enhanced texture.
06 - Remove wraps from skillet and let cool for 1 minute. Slice each wrap diagonally in half and serve immediately while warm.

# Expert Advice:

01 -
  • Everything comes together in under half an hour, and most of that is just assembly.
  • The spicy-cool contrast hits every craving at once without feeling heavy.
  • You can make it with leftover chicken, rotisserie chicken, or whatever protein you have on hand.
  • Toasting the wrap in a skillet turns it from good to cant-stop-eating-it crispy.
02 -
  • Do not skip the toasting step—it transforms the wrap from soft and floppy to crispy and restaurant-quality.
  • If your tortilla tears while rolling, it is usually because it is too cold or you overfilled it, so warm them slightly and go easy on the filling.
  • Leftover wraps do not hold up well in the fridge because the lettuce wilts, so only make what you will eat right away.
03 -
  • Warm your tortillas for ten seconds in the microwave before rolling so they bend without cracking.
  • Use a cast iron skillet for toasting—it gives the wrap an even, golden crust that a nonstick pan just cannot match.
  • If you are packing these for lunch, wrap them tightly in foil and keep the extra sauce separate so the tortilla does not get soggy.
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