Buffalo Ranch Chicken Wrap (Printable)

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

# What You Need:

→ Chicken Filling

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 red onion, thinly sliced, optional

→ Finishing

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

# Directions:

01 - In a medium mixing bowl, toss the cooked chicken with buffalo wing sauce and ranch dressing until evenly coated.
02 - Lay each tortilla flat and layer with chopped lettuce, buffalo ranch chicken mixture, shredded cheddar cheese, and sliced red onion if desired.
03 - Drizzle additional ranch dressing and buffalo sauce over the filling according to taste preference.
04 - Fold in the sides of each tortilla and roll up tightly to form a secure wrap.
05 - For a warm, crispy finish, place wraps seam-side down in a skillet over medium heat for 2 to 3 minutes per side.
06 - Slice each wrap diagonally in half and serve immediately.

# Expert Advice:

01 -
  • Everything comes together in under half an hour, even if you're cooking the chicken from scratch.
  • The creamy ranch cools down the buffalo heat just enough to keep you coming back for another bite.
  • You can make these wraps as mild or as fiery as you want by adjusting the sauce ratio.
  • They're endlessly customizable—swap the protein, add veggies, toast them crispy or keep them soft.
02 -
  • If your tortillas are cold from the fridge, warm them for a few seconds in the microwave or on a dry skillet so they don't crack when you roll.
  • Don't skip the lettuce—it might seem like just a filler, but it keeps the wrap from being too heavy and adds a satisfying crunch.
  • Let the chicken cool for a minute after tossing it with the sauce, or the heat will wilt your lettuce and make the wrap soggy.
03 -
  • Use a mix of hot sauce and melted butter instead of bottled buffalo sauce if you want more control over the heat and richness.
  • Press down gently on the wrap with a spatula while toasting to help the cheese melt and the layers stick together.
  • If you're making these for a crowd, set up a wrap bar with all the toppings laid out so everyone can build their own.
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