Buffalo Ranch Chicken Wrap

My coworker brought these to a potluck lunch, and the smell alone had half the office circling the table before noon. She called them her "emergency dinner wraps" because they came together so fast on weeknights. I begged for the recipe, scribbled it on a sticky note, and made them that same evening. Now they show up at my table at least twice a month, and I still think of her every time I toss that chicken in buffalo sauce.

I started making these for my teenage nephew during his post-practice appetite raids. He would devour two in one sitting, ranch dripping down his chin, declaring them better than any fast food wrap. Watching him actually enjoy something homemade instead of asking for takeout felt like a small victory. These wraps became our Friday tradition, and now he texts me on Thursday nights to make sure I have tortillas.

Ingredients

• Cooked chicken breast: Shredded or diced, this is your base protein and works beautifully whether it is leftover roast chicken, rotisserie from the store, or meal prep grilled breasts.
• Buffalo wing sauce: The star of the show, bringing that signature tangy heat, and I have learned that Franks RedHot is the gold standard but any buffalo style sauce works.
• Ranch dressing: This cools down the spice and adds creamy richness, and mixing a little into the chicken before assembling makes every bite balanced.
• Flour tortillas: Large 10 inch ones hold everything together without tearing, and I warm them for a few seconds in the microwave so they roll easier.
• Romaine lettuce: The crunch factor is essential, and romaine holds up better than softer greens without getting soggy.
• Shredded cheddar cheese: Melts beautifully if you toast the wraps and adds a sharp, salty contrast to the tangy buffalo chicken.
• Red onion: Optional but adds a sharp bite that cuts through the richness, and I slice mine super thin so it does not overpower.

Instructions

Coat the Chicken:

In a medium bowl, toss your cooked chicken with buffalo wing sauce and ranch dressing until every piece is glossy and evenly coated. The ranch mixed in early keeps the chicken moist and mellows the heat just enough.

Layer the Wraps:

Lay each tortilla flat on a clean surface, then add a handful of chopped romaine down the center, followed by a generous scoop of buffalo ranch chicken, a sprinkle of shredded cheddar, and a few slices of red onion if you like. Keep the fillings centered so the wrap closes neatly without bursting.

Drizzle Extra Sauce:

If you love extra tang and spice, drizzle a bit more ranch and buffalo sauce over the top of the fillings before rolling. This step is optional but turns a good wrap into a great one.

Roll It Up:

Fold in the left and right sides of the tortilla, then roll from the bottom up tightly, tucking as you go to keep everything secure. A tight roll means no ingredients falling out mid bite.

Toast for Crispness:

For a warm, golden finish, place each wrap seam side down in a skillet over medium heat and toast for 2 to 3 minutes per side until the tortilla is crispy and the cheese starts to melt. This step is totally optional, but it makes the wrap feel more indulgent.

Slice and Serve:

Cut each wrap in half on the diagonal and serve immediately while the tortilla is warm and the cheese is gooey. Pair with celery sticks and extra ranch if you want the full buffalo wing experience.

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One Sunday afternoon, I packed these wraps for a picnic at the park with friends. We sat on a blanket under the trees, and everyone kept asking why something so simple tasted so good. I think it is because buffalo chicken reminds us of game days and good times, and wrapping it all up just makes it easier to enjoy without the mess. That day, with the sun filtering through the leaves and laughter all around, these wraps felt like more than dinner, they felt like comfort you could hold in your hand.

Customizing Your Wraps

You can swap the chicken for crispy chicken tenders if you want more crunch, or use rotisserie chicken when you need dinner on the table in ten minutes flat. I have also made these with grilled chicken thighs, which stay juicier and add a bit more flavor. If you are feeding someone who cannot handle much heat, cut the buffalo sauce in half and add extra ranch, or use a milder wing sauce instead. You can even toss in diced tomatoes, avocado slices, or shredded carrots for extra color and texture.

Serving Suggestions

These wraps pair beautifully with classic buffalo accompaniments like celery and carrot sticks with a side of ranch or blue cheese dressing. I also love serving them with a simple side salad, sweet potato fries, or even a handful of kettle cooked chips for crunch. If you are feeding a crowd, set up a wrap bar with all the toppings and sauces laid out so everyone can build their own. It turns dinner into an interactive experience, and people love customizing their heat level and toppings.

Storing and Reheating

If you have leftovers, wrap each one tightly in foil or plastic wrap and store them in the fridge for up to two days. They actually taste great cold, which makes them perfect for packed lunches or quick snacks. If you prefer them warm, unwrap and reheat in a skillet over medium heat for a couple of minutes on each side, or pop them in the oven at 350 degrees for about 10 minutes. The microwave works in a pinch, but the tortilla will not stay as crispy.

• Make the buffalo chicken mixture ahead and store it separately so the tortillas do not get soggy.
• Double the recipe and freeze the cooked chicken mixture in portions for even faster weeknight assembly.
• Use parchment paper to wrap each one if you are packing them for lunch, it keeps everything tidy and makes cleanup easier.

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These wraps have become my go to whenever I need something quick, satisfying, and full of flavor without a lot of fuss. I hope they bring the same easy comfort to your table that they have brought to mine.

Recipe Questions & Answers

→ Can I make these wraps ahead of time?

Yes, you can prepare the buffalo ranch chicken mixture several hours ahead and store it in the refrigerator. Assemble the wraps just before eating to keep tortillas soft and fillings fresh. Alternatively, assemble wraps and wrap them tightly in foil for up to 2 hours before serving or toasting.

→ What's the best way to toast the wraps?

Heat a skillet over medium heat and place the wrap seam-side down for 2-3 minutes until golden and crispy, then flip and toast the other side. This creates a warm, crispy exterior while keeping the filling warm and the cheese melted without drying out the wrap.

→ Can I use rotisserie chicken instead?

Absolutely. Rotisserie chicken works beautifully in this wrap and saves cooking time. Simply shred or chop the meat, then toss with buffalo sauce and ranch dressing just as you would with cooked chicken breast. The texture and flavor work equally well.

→ How do I make this gluten-free?

Swap the flour tortillas for certified gluten-free tortillas, which are widely available at most grocery stores. Check that your buffalo sauce and ranch dressing are also gluten-free, as some brands may contain hidden gluten in thickeners or additives.

→ What vegetables can I add to enhance the wrap?

Consider adding sliced avocado, fresh tomato, cucumber, jalapeños, or bell peppers for extra crunch and nutrition. You can also increase the lettuce or add shredded carrots for additional color and texture without significantly increasing prep time.

→ Is this wrap suitable for meal prep?

You can prepare the buffalo ranch chicken component and store it separately for up to 3 days. Assemble wraps individually when ready to eat for best results, as tortillas can become soggy if filled too far in advance. Toast just before serving for optimal texture.