Spicy Buffalo Chicken Wrap (Print)

A spicy, creamy wrap with tender buffalo chicken, fresh veggies, and a cooling ranch drizzle.

# Ingredients:

→ Chicken

01 - 2 cups cooked shredded chicken breast (approximately 8.8 oz)
02 - 1/2 cup buffalo wing sauce (4 fl oz)
03 - 1 tablespoon unsalted butter, melted

→ Wraps & Dairy

04 - 4 large flour tortillas (10 inches diameter)
05 - 1/2 cup shredded cheddar cheese (2.1 oz)
06 - 1/2 cup ranch dressing (4 fl oz)
07 - 1/4 cup cream cheese, softened (2.1 oz)

→ Vegetables

08 - 1 cup shredded romaine lettuce
09 - 1/2 cup diced celery (about 1 stalk)
10 - 1/2 cup diced tomato
11 - 1/4 cup thinly sliced red onion

→ Optional

12 - 1/4 cup crumbled blue cheese (optional)
13 - Additional buffalo sauce for drizzling (optional)

# Instructions:

01 - Combine shredded chicken with buffalo wing sauce and melted butter in a mixing bowl. Warm mixture in a skillet over medium heat for 2 to 3 minutes, stirring occasionally until heated through.
02 - Lay a tortilla flat and make a single cut from the center to the edge to form a radius cut.
03 - Divide the tortilla into four quarters. Spread cream cheese on one quarter, then layer buffalo chicken on the next quarter. Add shredded cheddar cheese to the third quarter. Arrange shredded lettuce, diced celery, diced tomato, and sliced red onion on the fourth quarter.
04 - Drizzle ranch dressing over the vegetable quarter. Optionally, add crumbled blue cheese or extra buffalo sauce as desired.
05 - Starting from the cream cheese quarter, fold the tortilla over itself quarter by quarter to form a layered triangular wrap.
06 - Heat a non-stick skillet over medium heat. Place the folded wrap seam-side down and cook for 2 to 3 minutes per side until golden brown and warmed through.
07 - Repeat the process with remaining tortillas and fillings. Serve wraps warm.

# Pro Tips:

01 -
  • It comes together in under 25 minutes, yet tastes like you fussed over it.
  • The layering technique keeps every bite balanced—spicy, creamy, cool, and crunchy all at once.
  • It's forgiving enough for a weeknight dinner but impressive enough to pack for lunch tomorrow.
02 -
  • The radius cut is non-negotiable—trying to fold without it will either tear your tortilla or crush the fillings inside.
  • Don't overstuff a single quarter or your wrap will burst open when it hits the hot skillet; layer strategically.
03 -
  • Make the buffalo-chicken mixture ahead and refrigerate it; just warm it briefly before wrapping and the whole meal comes together faster.
  • Toast your tortillas lightly on a dry skillet before filling them—it makes them less likely to tear and adds subtle flavor.
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