Buffalo Ranch Chicken Wrap

I was standing in the kitchen on a Tuesday night, staring at leftover chicken and a near-empty fridge, when I remembered the buffalo wraps my coworker used to bring for lunch. The smell alone would fill the break room with that unmistakable tangy heat. I didn't have a recipe, just a hunch and a bottle of buffalo sauce I'd been hoarding. What came together in fifteen minutes became my go-to for busy weeknights ever since.

The first time I made these for my kids, I wasn't sure they'd go for the spice. I dialed back the buffalo sauce just a touch and let them drizzle extra ranch on top. They devoured them, and my youngest asked if we could have "spicy chicken rollups" again the next day. Now it's one of the few dinners where I don't hear a single complaint, and I can make enough for everyone in the time it takes to set the table.

Ingredients

• Cooked chicken breast, shredded or diced: Rotisserie chicken is my secret shortcut here—it's juicy, pre-seasoned, and saves you from turning on the stove, though grilled or poached chicken works just as well.
• Buffalo wing sauce: This is what gives the wrap its signature kick, so pick a brand you actually like to eat because it's front and center in every bite.
• Ranch dressing: It cools down the heat and adds creamy richness, and I've learned that using it both in the chicken mixture and as a drizzle makes all the difference.
• Large flour tortillas: Go for the soft, pliable 10-inch ones—they're strong enough to hold the filling without tearing when you roll them up tight.
• Romaine lettuce, chopped: The crisp, sturdy leaves add crunch and freshness, and they don't wilt as fast as other greens if you're packing these for lunch.
• Shredded cheddar cheese: It melts just enough to bind everything together, and the sharp flavor stands up to the buffalo sauce without getting lost.
• Thinly sliced red onion: Optional, but it adds a little bite and color—if raw onion isn't your thing, skip it or soak the slices in cold water first to mellow them out.
• Extra ranch and buffalo sauce for serving: Keep these on the side so everyone can customize their heat level and creaminess to taste.

Instructions

Coat the chicken:

In a medium bowl, toss the cooked chicken with buffalo wing sauce and ranch dressing until every piece is slicked with that spicy, tangy glaze. Don't be shy—this is where all the flavor starts, so make sure it's well mixed.

Assemble the wraps:

Lay each tortilla flat on a clean surface, then layer on the lettuce first to create a barrier that keeps the tortilla from getting soggy. Top with the buffalo ranch chicken, shredded cheddar, and red onion if you're using it, keeping everything centered so it rolls neatly.

Add extra drizzle:

If you want more sauce, now's the time—drizzle a little extra ranch and buffalo right over the filling. Just don't go overboard, or the wrap will be too slippery to hold together.

Roll it up:

Fold in the left and right sides of the tortilla about an inch, then roll from the bottom up, tucking tightly as you go to trap all the filling inside. A firm roll makes for a better bite and less spillage.

Toast for crispness:

If you want a warm, crispy exterior, place each wrap seam-side down in a skillet over medium heat and cook for 2 to 3 minutes per side until golden and lightly charred. This step is optional, but it takes the wrap from good to unforgettable.

Slice and serve:

Cut each wrap in half on a diagonal and serve immediately while the cheese is still melty and the tortilla is warm. Pair with celery sticks and extra ranch if you're feeling the full buffalo wing experience.

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There was a Sunday afternoon when I packed these wraps for a picnic, and we ate them on a blanket in the park while the kids ran around. The wraps stayed intact, the flavors held up even after an hour in the cooler, and my friend asked for the recipe before we'd even finished eating. It's one of those meals that works just as well on the go as it does at home, and that flexibility is something I didn't expect to love as much as I do.

Choosing Your Chicken

I've made these wraps with just about every kind of chicken you can imagine—leftover grilled breasts, store-bought rotisserie, even crispy chicken tenders from the freezer when I was really pressed for time. Each version has its own charm, but rotisserie chicken is my favorite because it's already seasoned and tender, and you can shred it with your hands in under a minute. If you're using grilled or poached chicken, make sure it's moist and not overcooked, because dry chicken won't soak up the buffalo sauce the same way. Sometimes I'll toss in a little extra ranch if the chicken seems too lean, just to keep everything juicy and cohesive.

Making It Your Own

This recipe is basically a template, and I've never made it exactly the same way twice. I've added diced tomatoes, sliced avocado, crumbled blue cheese, and even pickled jalapeños depending on what's in the fridge or what sounds good that day. My husband likes his with a handful of crushed tortilla chips tucked inside for extra crunch, which I thought was weird until I tried it. You can also swap the cheddar for pepper jack if you want more heat, or use a milder cheese like Monterey Jack if you're feeding someone with a sensitive palate. The beauty of this wrap is that it's forgiving and adaptable, so don't be afraid to experiment.

Serving and Storage

These wraps are best eaten fresh, but I've packed them for lunch the next day and they still hold up as long as you wrap them tightly in foil or parchment paper. If you're meal prepping, keep the sauce and toppings separate and assemble them right before eating so the tortilla doesn't get soggy. They also reheat surprisingly well—just pop them in a skillet or panini press for a couple of minutes to crisp them back up. I like to serve them with a side of celery sticks, carrot sticks, and extra ranch for dipping, which makes the whole meal feel like a deconstructed buffalo wing platter without the mess.

• Wrap each one tightly in foil if you're taking them on the road or packing them for lunch.
• Store any leftover chicken mixture in an airtight container in the fridge for up to three days and use it for wraps, salads, or even nachos.
• Double the recipe if you're feeding a crowd—these disappear fast, and people always come back for seconds.

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This wrap has become my answer to the eternal question of what's for dinner when I have no plan and even less time. It's quick, it's satisfying, and it never feels like I'm settling—just making something I genuinely want to eat.

Recipe Questions & Answers

→ Can I use rotisserie chicken for this wrap?

Yes, rotisserie chicken works wonderfully. Simply shred or dice it and toss with the buffalo and ranch mixture. It's a convenient shortcut that saves cooking time.

→ How do I make these wraps gluten-free?

Substitute regular flour tortillas with gluten-free alternatives, and ensure your buffalo sauce and ranch dressing are certified gluten-free. Most store-bought versions are, but always check labels.

→ Should I toast the wraps?

Toasting is optional but recommended. It gives the tortilla a crispy exterior and helps meld the flavors. Toast seam-side down in a skillet over medium heat for 2-3 minutes per side.

→ What can I add for extra flavor?

Consider sliced avocado, fresh tomato, crispy bacon, celery sticks, or blue cheese crumbles. These additions complement the buffalo and ranch flavors beautifully.

→ How far ahead can I prepare these?

You can prepare the buffalo ranch chicken mixture several hours ahead and refrigerate it. Assemble wraps just before serving to keep the tortillas fresh and prevent sogginess.

→ What dipping sauces pair well with these wraps?

Extra ranch dressing, additional buffalo sauce, or blue cheese dressing are classic choices. Celery sticks make a refreshing side that balances the spice perfectly.