Buffalo chicken dip wrap (Printable)

Bold buffalo chicken dip flavors wrapped in a handheld meal ideal for quick lunches or game days.

# What You Need:

→ Chicken

01 - 2 cups cooked chicken breast, shredded (approximately 10.6 oz)

→ Sauce & Dairy

02 - 1/3 cup buffalo wing sauce
03 - 1/4 cup ranch dressing
04 - 1/4 cup cream cheese, softened
05 - 1/2 cup shredded cheddar cheese
06 - 1/4 cup crumbled blue cheese

→ Vegetables

07 - 1/2 cup finely chopped celery
08 - 1/4 cup finely chopped green onions
09 - 1 cup shredded romaine lettuce

→ Wraps

10 - 4 large flour tortillas (10-inch)

# Directions:

01 - In a medium bowl, mix shredded chicken, buffalo wing sauce, ranch dressing, and softened cream cheese until fully blended.
02 - Fold in shredded cheddar, crumbled blue cheese, chopped celery, and green onions until evenly mixed.
03 - Heat tortillas in a dry skillet or microwave until soft and pliable.
04 - Place one-quarter of the chicken mixture in the center of each tortilla, top with shredded romaine lettuce.
05 - Fold sides over filling and roll tightly into wraps.
06 - Grill wraps seam-side down in a nonstick skillet over medium heat for 2 to 3 minutes per side until golden and warmed through.
07 - Slice each wrap in half and serve immediately.

# Expert Tips:

01 -
  • No cooking required for the filling itself, just mixing and wrapping like you're building something special.
  • You get all that bold buffalo chicken dip flavor in a format you can actually hold and eat without making a mess.
  • Takes about 25 minutes from start to finish, which means you can serve it before anyone even asks if you're hungry.
02 -
  • Don't skip warming the tortillas, or they'll tear when you roll them and you'll be picking up filling off your plate instead of eating a wrap.
  • If the filling seems too wet, it means you've added too much sauce. Use a little less buffalo wing sauce and add it gradually until you find your sweet spot.
03 -
  • Use a rotisserie chicken from the grocery store and shred it yourself. It's faster than cooking chicken from scratch and always stays moist.
  • Keep your blue cheese in the freezer for 15 minutes before crumbling it, and it won't turn to mush when you mix it into the warm filling.
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