Crispy Buffalo Chicken Wraps

This buffalo-packed wrap turns tender cooked chicken into a crunchy, saucy handheld that’s perfect for busy weeknights, game days, or lunch on the go. Crispy Buffalo Chicken Wraps combine sautéed, slightly crisped chicken tossed in wing sauce, a cool ranch smear, crisp lettuce and melty cheese — all rolled tight for a satisfying bite. If you love dipping flavors, this wrap is a quicker, less messy alternative to a classic buffalo chicken dip recipe and travels much better.

Why you’ll love this dish

This wrap gives you everything fans crave about buffalo chicken — heat, tang, creaminess, and crunch — in a neat, portable package. It’s fast to assemble if you start with pre-cooked chicken, kid-friendly when you dial back the sauce, and easy to scale for a crowd.

“We made these for a last-minute game-night buffet and they disappeared in minutes — crisp exterior, tangy sauce, and that ranch cool-down is genius.”

Serve it for casual dinners, packed lunches, tailgate platters, or potlucks where you want big flavor without fussy prep.

Step-by-step overview

You’ll crisp the already-cooked chicken briefly in a hot skillet, toss it with Buffalo sauce, thin the ranch so it spreads, assemble the tortilla with fillings, roll tight, and slice. The whole process takes about 10–15 minutes active work when chicken is prepped ahead.

What you’ll need

• 2 cups cooked chicken breast, shredded or diced (rotisserie chicken works great)
• 1/2 cup Buffalo wing sauce
• 1/4 cup ranch dressing (plus more for drizzling)
• 4 large flour tortillas
• 1 cup shredded lettuce (romaine or iceberg)
• 1/2 cup shredded cheddar or Monterey Jack cheese
• 1/4 cup blue cheese crumbles (optional)
• Cooking spray or 1–2 tsp oil for crisping

Notes and substitutions:

• Swap Greek yogurt-based ranch to lighten calories. Thin it with 1 Tbsp water if it’s too thick for spreading.
• For whole-grain or gluten-free diets, use appropriate tortillas or large lettuce leaves for wraps.
• Use smoked or rotisserie chicken to add depth with no extra work.

Step-by-step instructions

1. Heat a skillet over medium heat and add a light coating of cooking spray or a teaspoon of oil.
2. Add the cooked, shredded (or diced) chicken. Sauté for 3–4 minutes, stirring occasionally, until the edges look slightly crisp. This step adds texture and prevents a soggy wrap.
3. Remove the skillet from heat. Transfer the chicken to a bowl and immediately toss with the Buffalo wing sauce until evenly coated.
4. If your ranch is thick, mix 1 tablespoon of water into 1/4 cup ranch in a small bowl to loosen it. You want a spreadable consistency.
5. Lay each tortilla flat. Spread a thin line of the thinned ranch down the center of each tortilla — this helps the filling adhere and adds cooling contrast.
6. Divide the Buffalo chicken evenly across the tortillas, placing it over the ranch.
7. Sprinkle shredded lettuce and cheese over the chicken. Add blue cheese crumbles if using.
8. Fold the short sides of the tortilla in, then tightly roll from the bottom up to enclose the filling.
9. Slice each wrap in half on the diagonal and serve immediately with extra ranch on the side. If you like a crispier exterior, toast the sealed seam down on the skillet 1–2 minutes per side over medium heat after rolling.

Best ways to enjoy it

These wraps are excellent hot or room temperature. Pair them with crunchy celery sticks and more ranch or ranch-yogurt dip. For a fuller spread at a party, serve the wraps alongside a warm cheesy crock pot buffalo chicken dip so guests can choose a handheld or scoopable option. A cold beer, iced tea, or a crisp lager complements the heat nicely.

Plating idea: stack two halved wraps at a slight angle on a long plate with a ramekin of ranch in the center and a small pile of carrot and celery sticks on the side.

Storage and reheating tips

• Refrigerator: Store assembled wraps tightly wrapped in plastic or in an airtight container for up to 24 hours. Tortillas soften over time; for best texture, store fillings separately and assemble before eating.
• Freezing: Do not freeze assembled wraps; the lettuce will turn watery. Freeze cooked sauced chicken in an airtight container for up to 3 months. Thaw overnight in the fridge.
• Reheating: Reheat sauced chicken in a skillet over medium heat until warmed through (about 3–4 minutes). To re-crisp a fully assembled wrap, toast it in a dry skillet or press in a panini press for 1–2 minutes per side until golden.

Food safety note: Use cooked chicken that’s been refrigerated and reheated to 165°F (74°C) if it was previously cooled. Discard perishable fillings left at room temperature longer than 2 hours.

Helpful cooking tips

• Crisping chicken: Dry the shredded chicken slightly with a paper towel before adding it to the skillet. Less surface moisture = better browning.
• Control heat: If you want milder sandwiches, use half Buffalo sauce and half BBQ or honey sauce. For more heat, add a splash of hot sauce to the skillet while crisping.
• Prevent sogginess: Keep wet ingredients (ranch, sauces) in a thin stripe down the center rather than coating the entire tortilla. This keeps the tortilla from getting soggy.
• Make assembly-line style: Lay out tortillas, spreads, chicken, lettuce, and cheese on a counter and build wraps one after another for speed.

Creative twists

• Vegetarian: Swap chicken for crispy cauliflower florets tossed in Buffalo sauce or use shredded tempeh.
• Cheesy melt: Add a layer of sliced provolone or pepper jack and briefly melt in a skillet or oven for a gooier bite.
• Southwestern: Mix a little chipotle in adobo with the ranch for a smoky twist and add corn and black beans.
• Low-carb: Use large collard greens or butter lettuce leaves as wraps. Press the leaves flat and trim the rib if needed.

Common questions

Q: Can I use rotisserie chicken?
A: Absolutely. Rotisserie chicken is ideal — it’s already cooked, flavorful, and saves time. Just shred and crisp briefly in the skillet before tossing with sauce.

Q: How long does it take to make from start to finish?
A: If your chicken is pre-cooked, plan for 10–15 minutes active time. If you need to cook raw chicken first, add 15–20 minutes for cooking and resting.

Q: Can I make these ahead for lunches?
A: Assemble right before eating for the best texture. If packing lunches, store the chicken mixture separately and bring tortillas and toppings to assemble at mealtime. Otherwise, wraps stored assembled will be fine for a few hours but may become soggy by the next day.

Q: Are these freezer-friendly?
A: Freeze only the sauced chicken (not assembled wraps). Thaw in the fridge and reheat in a skillet before assembling.

Q: How can I reduce the spice for kids?
A: Use less Buffalo sauce, dilute with a little melted butter or BBQ sauce, or swap for a milder wing sauce. Offer ranch on the side so kids can dip as needed.

If you want variations centered on dips and party-friendly sides, these wraps pair well with richer, shareable options and make a balanced spread for gatherings.

Buffalo Chicken Wraps

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Crispy Buffalo Chicken Wraps filled with tender chicken, tangy sauce, cool ranch, lettuce, and cheese.

• Author: ayoboyo021gmail-com
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Sauteing
• Cuisine: American
• Diet: Gluten-Free Option

Ingredients

Scale 1x2x3x

• 2 cups cooked chicken breast, shredded or diced
• 1/2 cup Buffalo wing sauce
• 1/4 cup ranch dressing
• 4 large flour tortillas
• 1 cup shredded lettuce (romaine or iceberg)
• 1/2 cup shredded cheddar or Monterey Jack cheese
• 1/4 cup blue cheese crumbles (optional)
• Cooking spray or 1–2 tsp oil for crisping

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Instructions

1. Heat a skillet over medium heat and add cooking spray or a teaspoon of oil.
2. Add the cooked chicken and sauté for 3–4 minutes until edges look slightly crisp.
3. Remove from heat and toss chicken with Buffalo wing sauce.
4. If ranch is thick, mix with 1 tablespoon of water to thin it out.
5. Lay each tortilla flat, spread thinned ranch down the center.
6. Divide Buffalo chicken evenly across the tortillas, top with lettuce and cheese.
7. Fold sides of the tortilla in, roll tightly from the bottom up.
8. Slice each wrap in half and serve with extra ranch on the side.
9. For a crispier exterior, toast the wraps in the skillet for 1–2 minutes per side.

Notes

You can swap Greek yogurt-based ranch for a lighter option. Use whole-grain tortillas or lettuce wraps for gluten-free diets.