Buffalo Ranch Chicken Wrap (Printable)

Spicy buffalo chicken combined with cool ranch dressing, cheese, and fresh lettuce in a warm tortilla wrap.

# What You 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 red onion, thinly sliced, optional

→ Serving

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

# Directions:

01 - In a medium bowl, combine cooked chicken with buffalo wing sauce and ranch dressing, tossing 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 wraps with additional ranch dressing and buffalo sauce according to preference.
04 - Fold in the sides of each tortilla and roll tightly to form a secure wrap.
05 - Place wraps seam-side down in a skillet over medium heat and toast for 2 to 3 minutes per side until warmed and crispy.
06 - Slice each wrap diagonally in half and serve immediately while warm.

# Expert Tips:

01 -
  • It comes together in under half an hour, so you can eat well even when time is tight.
  • The creamy ranch cools down the buffalo heat just enough to keep you coming back for another bite.
  • You can use leftover chicken or a rotisserie bird from the store and still make it taste like you put in effort.
  • Toasting the wrap in a skillet turns it crispy on the outside and warm all the way through.
02 -
  • Don't skip tossing the chicken with both buffalo sauce and ranch before assembling, or the flavor won't reach every bite.
  • If your tortilla tears while rolling, it's usually because it's too cold or overloaded, so warm it slightly and use less filling.
  • Toasting seam-side down first helps seal the wrap so it doesn't unravel when you flip it.
03 -
  • Warm your tortillas in the microwave for ten seconds before assembling so they roll without cracking.
  • Use a pastry brush to spread a thin layer of melted butter on the outside before toasting for an even crispier finish.
  • If you're meal prepping, keep the sauce-coated chicken separate from the other ingredients and assemble right before eating so the wrap doesn't get soggy.
Go Back