Buffalo Ranch Chicken Wrap (Printable)

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

# Components:

→ Chicken Filling

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

→ Wrap Assembly

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

→ Finishing

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

# Directions:

01 - In a medium bowl, combine cooked chicken with buffalo wing sauce and ranch dressing, tossing until evenly coated
02 - Lay each tortilla flat and layer with chopped romaine lettuce, buffalo ranch chicken mixture, shredded cheddar cheese, and red onion slices
03 - Drizzle additional ranch dressing and buffalo sauce over the filled tortilla as desired
04 - Fold in both sides of the tortilla and roll tightly from bottom to top, creating a secure wrap
05 - Place wraps seam-side down in a skillet over medium heat for 2 to 3 minutes per side until warm and lightly crisped
06 - Slice each wrap diagonally in half and serve immediately while warm

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes like you spent actual effort on dinner.
  • The tangy buffalo heat mixed with cool ranch hits that perfect balance your taste buds crave.
  • You can use whatever cooked chicken is hiding in your fridge, no judgment.
  • It's messy in the best way, and everyone secretly loves food they can eat with their hands.
02 -
  • If your tortillas are cold from the fridge, warm them in the microwave for 10 seconds first or they'll crack when you roll them.
  • Don't skip the toasting step if you have time, it makes the tortilla hold together better and adds a texture contrast that takes this from good to crave-worthy.
  • Let the chicken cool for a minute after tossing it in sauce or the heat will wilt your lettuce instantly.
03 -
  • Use a serrated knife to slice the wraps cleanly without squishing all the filling out the sides.
  • If you're packing these for lunch, wrap them tightly in foil or parchment and don't add extra sauce until you're ready to eat so they stay intact.
  • Double the chicken mixture and keep it in the fridge for up to three days so you can make fresh wraps whenever the craving hits.
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