Buffalo Ranch Chicken Wrap (Printable)

Spicy buffalo chicken combined with creamy ranch dressing, melted cheese, and crisp lettuce in a warm tortilla wrap.

# What You'll Need:

→ Chicken Filling

01 - 2 cups cooked chicken breast, shredded or diced
02 - 1/3 cup buffalo wing sauce
03 - 2 tablespoons ranch dressing

→ Wrap Assembly

04 - 4 large flour tortillas, 10-inch diameter
05 - 1 cup romaine lettuce, chopped
06 - 1 cup shredded cheddar cheese
07 - 1/4 cup thinly sliced red onion, optional

→ Finishing

08 - Ranch dressing for drizzling
09 - Buffalo sauce for drizzling

# How-To Steps:

01 - In a medium bowl, combine cooked chicken breast with buffalo wing sauce and ranch dressing. Toss thoroughly until chicken is evenly coated.
02 - Lay each flour tortilla flat on a clean work surface. Begin layering with chopped romaine lettuce as the base layer.
03 - Distribute buffalo ranch chicken mixture evenly across the lettuce. Top with shredded cheddar cheese and sliced red onion if using.
04 - Drizzle additional ranch dressing and buffalo sauce over the filling according to taste preference.
05 - Fold in the sides of each tortilla and roll tightly from bottom to top, ensuring ingredients are secure and the wrap is compact.
06 - Place wrapped tortillas seam-side down in a skillet over medium heat. Toast for 2 to 3 minutes per side until exterior is crispy and cheese begins to melt.
07 - Remove from skillet and slice each wrap in half diagonally. Serve immediately while warm.

# Expert Advice:

01 -
  • It pulls together in less time than it takes to decide on delivery, and tastes like you actually tried.
  • The balance between spicy buffalo heat and cool ranch is the kind of contrast that keeps you reaching for another bite.
  • You can make it with leftover chicken, rotisserie pickup, or even frozen tenders in a pinch.
  • It's messy in the best way, the kind of meal you eat over the sink or wrapped in a napkin without shame.
02 -
  • If your chicken is too dry, the wrap will taste chalky no matter how much sauce you add, so make sure it's moist before you start mixing.
  • Don't skip the toasting step if you have time, the difference between a cold wrap and a warm, crispy one is the difference between okay and actually impressive.
  • Use just enough sauce to coat the chicken without drowning it, or the tortilla will get soggy and fall apart in your hands.
03 -
  • Warm your tortillas for ten seconds in the microwave or a dry skillet before assembling, it makes them way more pliable and less likely to crack when you roll.
  • If you like things extra spicy, toss a pinch of cayenne or a few dashes of hot sauce into the chicken mixture before wrapping.
  • Use a serrated knife to cut the wraps cleanly without squishing all the fillings out the back end.
Go Back