Buffalo Ranch Chicken Wrap

My hands were sticky with buffalo sauce when my roommate walked in and asked what smelled so good. I'd just tossed shredded chicken with that bright orange coating, and the vinegar tang hit the air like a wake-up call. She grabbed a tortilla before I could even finish assembling mine. That's when I knew this wrap was going to be a regular in our kitchen—simple enough to throw together on a Tuesday night, bold enough to make you forget you're eating leftovers.

I made these for a group of friends during a game night once, and by halftime, every wrap was gone. Someone asked if I'd catered it. I laughed and told them it was just chicken, sauce, and whatever I had in the fridge. The best part was watching everyone build their own version—extra cheese here, double ranch there. It turned into less of a recipe and more of a choose-your-own-adventure dinner.

Ingredients

• Cooked chicken breast, shredded or diced: Rotisserie chicken is your best friend here—it's juicy, already seasoned, and saves you a solid ten minutes of prep time.
• Buffalo wing sauce: This is what gives the wrap its signature kick, so pick a brand you actually enjoy eating straight from the bottle.
• Ranch dressing: It does double duty as a marinade and a drizzle, cutting through the heat with creamy, tangy richness.
• Large flour tortillas: Go for the 10-inch size so you have enough real estate to load up the fillings without tearing or overstuffing.
• Romaine lettuce, chopped: The crunch is non-negotiable—it adds texture and freshness that balances out all that saucy chicken.
• Shredded cheddar cheese: Melts beautifully if you toast the wrap, and adds a sharp, salty contrast to the tangy buffalo flavor.
• Thinly sliced red onion: Optional, but it brings a mild bite and a pop of color that makes each bite more interesting.
• Extra ranch and buffalo sauce for serving: Some people like it messy, and having extra on the side lets everyone customize their heat level.

Instructions

Coat the chicken:

Toss your cooked chicken with buffalo sauce and ranch dressing in a medium bowl until every piece is slicked with that spicy, creamy coating. This step is messy, but it's also where all the flavor happens, so don't hold back.

Assemble the wraps:

Lay each tortilla flat and start with a layer of chopped romaine, then pile on the buffalo ranch chicken, shredded cheddar, and red onion if you're using it. Drizzle extra ranch and buffalo sauce on top if you want things a little saucier.

Roll them up:

Fold in the left and right sides of the tortilla, then roll from the bottom up, tucking tightly as you go to keep everything inside. A firm roll means fewer spills when you take that first bite.

Toast for extra crispness:

If you want a warm, golden exterior, place each wrap seam-side down in a skillet over medium heat and cook for two to three minutes per side. The tortilla gets toasty and the cheese melts into gooey perfection.

Slice and serve:

Cut each wrap in half on a diagonal and serve immediately while the chicken is still warm and the lettuce is crisp. Pair with celery sticks and more ranch if you're leaning into the full buffalo wing experience.

Save

One afternoon, I made these for my little cousin who claimed he didn't like spicy food. I toned down the buffalo sauce and loaded his wrap with extra ranch and cheese. He finished it in about four bites, then asked if we could make them again tomorrow. That's when I realized this recipe isn't just about the heat—it's about the balance, the crunch, and the way everything comes together in a handheld package that just works.

Swapping the Protein

I've made these wraps with grilled chicken thighs, crispy chicken tenders, and even leftover turkey from Thanksgiving. Each version brought something different to the table—thighs were richer, tenders added serious crunch, and turkey made it feel like a creative way to use up holiday leftovers. The buffalo ranch combo is forgiving enough to work with just about any cooked protein you have on hand, so don't be afraid to experiment.

Making It Your Own

This wrap is a blueprint, not a rulebook. I've added sliced avocado for creaminess, diced tomatoes for a juicy pop, and even crumbled blue cheese when I wanted something a little more grown-up. One friend swears by adding pickles for extra tang. Another uses spinach instead of romaine. The point is, once you nail the base recipe, you can tweak it however you want and it'll still taste like a winning lunch.

Storage and Reheating

If you're meal prepping, keep the components separate until you're ready to eat. Store the buffalo chicken in an airtight container in the fridge for up to three days, and pack the lettuce, cheese, and tortillas on the side. When it's time to eat, assemble fresh and toast if you want that crispy finish. Wraps don't hold up well once rolled and refrigerated—they get soggy fast, and nobody wants a limp tortilla.

• Warm the chicken gently in the microwave before assembling so it doesn't cool down the whole wrap.
• If you've already rolled a wrap and need to store it, wrap it tightly in foil and eat it within a few hours.
• Toasting a day-old wrap in a skillet can revive some of the texture, but fresh is always better.

Save

These wraps have become my go-to whenever I need something fast, filling, and full of flavor. They remind me that good food doesn't have to be complicated—it just has to make you want to eat every last bite.

Recipe FAQs

→ Can I use a different type of chicken?

Yes, you can substitute grilled chicken, rotisserie chicken, or crispy chicken tenders. Rotisserie chicken works especially well for convenience and flavor.

→ How do I make these wraps ahead of time?

Assemble the wraps without toasting, wrap tightly in foil or parchment, and refrigerate for up to 4 hours. Toast them just before serving for best results.

→ What are good additions or substitutions?

Add sliced avocado, tomato, or crispy bacon for extra flavor. You can also use whole wheat or gluten-free tortillas, or swap cheddar for pepper jack cheese for more heat.

→ Is toasting the wraps necessary?

Toasting is optional but recommended. It melts the cheese slightly and creates a warm, crispy exterior that enhances the overall texture and flavor.

→ How should I serve this wrap?

Slice each wrap in half and serve immediately with celery sticks and extra ranch dressing on the side for the classic buffalo wing experience.

→ Can I make this gluten-free?

Yes, simply use gluten-free tortillas instead of regular flour tortillas. Check all sauce labels for gluten as well to ensure complete allergen safety.