Buffalo Ranch Chicken Wrap (Printable)

Spicy buffalo chicken, creamy ranch dressing, crisp lettuce, and melted cheddar cheese all wrapped in a soft flour tortilla.

# What You’ll Need:

→ Chicken

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

→ Wraps

04 - 4 large flour tortillas (10-inch)
05 - 1 cup romaine lettuce, chopped
06 - 1 cup shredded cheddar cheese
07 - 1/4 cup thinly sliced red onion, optional

→ Serving

08 - Extra ranch dressing for drizzling
09 - Extra buffalo sauce for drizzling

# How-To:

01 - In a medium bowl, toss the cooked chicken with buffalo wing sauce and ranch dressing until evenly coated.
02 - Lay each tortilla flat. Layer with lettuce, followed by buffalo ranch chicken, shredded cheddar cheese, and red onion if using.
03 - Drizzle with extra ranch and buffalo sauce as desired.
04 - Fold in the sides and roll up each tortilla tightly to form a compact wrap.
05 - For a warm, crispy finish, toast wraps seam-side down in a skillet over medium heat for 2 to 3 minutes per side.
06 - Slice each wrap in half and serve immediately.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes twice as good.
  • The creamy ranch cools down the buffalo heat just enough to keep you reaching for another bite.
  • You can adjust the spice level without losing any of the flavor.
  • It uses pantry staples and whatever cooked chicken you have on hand.
02 -
  • If you skip toasting the wraps, they can feel a little soggy, especially if you drizzle extra sauce inside.
  • Cold chicken works fine, but warming it slightly before tossing with the sauces makes everything blend together better.
  • Don't use pre-shredded cheese if you can help it because the anti-caking agents keep it from melting smoothly.
03 -
  • Warm your tortillas in a dry skillet for 15 seconds before assembling so they fold without cracking.
  • Use a fork to shred rotisserie chicken while it's still warm, it pulls apart faster and more evenly.
  • If you like it extra spicy, toss in a few pickled jalapeño slices with the red onion.
  • Press down gently on the wraps while toasting to help the cheese melt into every layer.
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