Save My kids used to wrinkle their noses at anything remotely spicy until I made these wraps on a rushed Tuesday night. I had leftover chicken, a bottle of buffalo sauce I'd been hoarding, and exactly four tortillas left in the pantry. The kitchen smelled like a sports bar, and suddenly everyone was hovering around the counter asking what was for dinner. Sometimes the best recipes happen when you're just trying to clean out the fridge.
I started making these for lunch during the week when I needed something that felt indulgent but didn't require an hour at the stove. My husband would steal bites straight from the skillet before I could even plate them. One Saturday, I made a double batch for a picnic, wrapped them in foil, and they disappeared before I even unpacked the blanket. There's something about the combination of tangy, creamy, and crunchy that just works every single time.
Ingredients
- Cooked chicken breast, shredded or diced: Rotisserie chicken is my secret weapon here because it's already seasoned and saves you from turning on the oven.
- Buffalo wing sauce: This is where the magic lives, so don't skimp on quality or you'll taste the difference.
- Ranch dressing: The creamy counterbalance that keeps the heat from overwhelming your taste buds.
- Large flour tortillas: Go for the burrito-size ones so you have enough room to load up without tearing.
- Romaine lettuce, chopped: Adds that essential crunch and freshness that keeps the wrap from feeling too heavy.
- Shredded cheddar cheese: Melts beautifully and adds a sharp, salty contrast to the tangy sauce.
- Thinly sliced red onion: Optional, but the bite it adds is worth the tears.
- Extra ranch and buffalo sauce: For drizzling, because more is always better when it comes to flavor.
Instructions
- Coat the Chicken:
- Toss the cooked chicken with buffalo sauce and ranch dressing in a medium bowl until every piece is slicked with that spicy, creamy goodness. The ranch helps the buffalo sauce cling instead of pooling at the bottom.
- Build the Wraps:
- Lay each tortilla flat and start with a handful of chopped romaine down the center, then pile on the buffalo ranch chicken, a generous sprinkle of cheddar, and red onion if you're using it. Don't overfill or you'll fight the wrap later.
- Add Extra Drizzle:
- If you want more tang or heat, drizzle a little extra ranch or buffalo sauce right over the top before wrapping. This is your chance to customize each one.
- Roll It Up:
- Fold in the left and right sides of the tortilla, then roll it up tightly from the bottom, tucking as you go to keep everything snug inside. A tight roll means no spillage when you bite in.
- Toast for Crispness:
- Heat a skillet over medium and place each wrap seam-side down, cooking for two to three minutes per side until golden and crispy. This step turns a good wrap into a great one.
- Slice and Serve:
- Cut each wrap in half on a diagonal and serve immediately while the cheese is still melty and the tortilla is warm. They taste best when they're fresh off the skillet.
Save The first time I packed these for my daughter's soccer game, three other parents asked for the recipe before halftime. One mom said her son, who claimed he hated anything spicy, ate two and asked if she could make them for his birthday party. That's when I realized this wasn't just a quick dinner anymore, it had become the thing people remembered me for at potlucks and weeknight gatherings.
How to Make It Your Own
I've made this wrap a dozen different ways depending on what's in the fridge or who I'm feeding. Grilled chicken gives it a smokier flavor, crispy chicken tenders add a satisfying crunch, and once I used leftover turkey after Thanksgiving and it was surprisingly perfect. You can swap the cheddar for pepper jack if you want extra heat, or use a milder cheese like Monterey Jack if you're feeding kids. Whole wheat tortillas add a nutty flavor, and gluten-free ones work just as well without changing the texture too much.
Serving Suggestions
These wraps are hearty enough to stand alone, but I like serving them with celery sticks and a small bowl of ranch on the side for that classic buffalo wing experience. Sweet potato fries or a simple side salad rounds out the meal without adding much effort. If you're feeding a crowd, slice the wraps into pinwheels and arrange them on a platter, they disappear fast at parties. A cold beer or iced tea pairs perfectly, especially on a warm afternoon when you want something satisfying but not too heavy.
Storage and Reheating
Leftovers keep well in the fridge for up to two days if you wrap them tightly in foil or plastic wrap. I don't recommend assembling them too far in advance because the lettuce wilts and the tortilla gets soggy, but you can prep the buffalo chicken mixture the night before and build the wraps fresh when you're ready to eat. Reheat them in a skillet over medium heat for the best results, the microwave works in a pinch but won't give you that crispy exterior.
- Store assembled wraps wrapped tightly in foil in the fridge for up to two days.
- Keep the buffalo chicken mixture separate and assemble wraps fresh for the best texture.
- Reheat in a skillet over medium heat to restore crispness, avoid the microwave if you can.
Save This wrap has earned a permanent spot in my weekly rotation because it delivers big flavor without demanding much from me. Whether you're feeding a crowd or just need a satisfying lunch that won't leave you feeling sluggish, this one never disappoints.
Recipe Help
- → Can I use rotisserie chicken for this wrap?
Yes, rotisserie chicken is an excellent substitute for cooked chicken breast. Shred or dice it and toss with buffalo sauce and ranch dressing just like the original. This saves time on cooking and adds wonderful flavor.
- → How do I make these wraps ahead of time?
Assemble the wraps without the extra drizzled sauces, wrap them tightly in foil or plastic wrap, and refrigerate for up to 4 hours. Add the extra ranch and buffalo sauce just before serving or toasting for best texture.
- → What's the best way to toast the wraps?
Place assembled wraps seam-side down in a skillet over medium heat for 2-3 minutes per side until golden and crispy. This creates a warm tortilla with a slightly crispy exterior while keeping the filling intact.
- → Are there gluten-free options for this wrap?
Absolutely. Substitute regular flour tortillas with gluten-free tortillas, and ensure your buffalo sauce and ranch dressing are certified gluten-free. Always check product labels for potential cross-contamination warnings.
- → What vegetables can I add for more nutrition?
Try sliced avocado, fresh tomato, cucumber, bell peppers, or spinach. These additions provide extra nutrients and texture while complementing the spicy buffalo and creamy ranch flavors.
- → Can I use chicken tenders instead of shredded chicken?
Yes, crispy chicken tenders work wonderfully in these wraps. Coat them with buffalo sauce and ranch dressing, then layer them whole or cut into pieces for easier wrapping.