Save to Pinterest My roommate once called this wrap "lunch insurance" because no matter how chaotic the morning got, we could throw one together in under half an hour and feel like we'd actually accomplished something. The smell of buffalo sauce warming up in the kitchen became our unofficial noon alarm. I started keeping shredded rotisserie chicken in the fridge just so we'd never have an excuse not to make these. There's something about the tangy heat mixing with cool ranch that resets your whole afternoon. It's messy, satisfying, and completely worth the napkins.
I made a batch of these for a potluck once and watched three people go back for seconds before admitting they'd planned to eat healthier that day. One friend asked if I'd marinated the chicken overnight, and I had to confess it was just buffalo sauce and ranch tossed together five minutes earlier. Sometimes the simplest combinations are the ones people remember. The crunch of the lettuce against the soft tortilla made everyone slow down and actually enjoy their food instead of inhaling it. That's when I realized this wrap had earned a permanent spot in my rotation.
Ingredients
- Cooked chicken breast: Rotisserie chicken is your best friend here because it's already juicy and seasoned, saving you from drying out your own.
- Buffalo wing sauce: The vinegar tang is what makes this wrap sing, so don't swap it for plain hot sauce or you'll lose that signature bite.
- Ranch dressing: This cools down the heat and adds a creamy layer that holds everything together without making the wrap soggy.
- Flour tortillas: Go for the big 10-inch ones so you have room to fold without tearing, and make sure they're fresh or they'll crack when you roll.
- Romaine lettuce: It stays crisp longer than iceberg and adds a satisfying crunch that doesn't wilt the second it touches warm chicken.
- Shredded cheddar cheese: It melts just enough to get gooey without overwhelming the other flavors, and the sharpness complements the buffalo sauce perfectly.
- Red onion: A little goes a long way for adding a sharp, fresh note that cuts through the richness.
Instructions
- Coat the chicken:
- Toss your cooked chicken with buffalo sauce and ranch in a medium bowl until every piece is glossy and evenly covered. This step is where all the flavor lives, so don't rush it.
- Assemble the wraps:
- Lay each tortilla flat and start with lettuce as your base layer, then pile on the buffalo ranch chicken, cheddar, and red onion if you're using it. Keep everything centered so it doesn't squirt out the sides when you roll.
- Add extra drizzle:
- If you want more heat or creaminess, now's the time to drizzle extra buffalo sauce or ranch on top. Just don't go overboard or the wrap will get slippery.
- Roll it up:
- Fold in the left and right sides of the tortilla first, then roll from the bottom up, tucking tightly as you go. A loose roll will fall apart halfway through eating.
- Toast for crispness:
- Heat a skillet over medium and place each wrap seam-side down for 2 to 3 minutes per side until golden and crispy. This step is optional but it makes the wrap feel like a whole different experience.
- Slice and serve:
- Cut each wrap in half on a diagonal so the layers show off, then serve right away while everything's still warm. Cold buffalo chicken wraps are fine, but warm ones are unforgettable.
Save to Pinterest The first time I packed one of these for a road trip, my car smelled like a sports bar for two days and I wasn't even mad about it. My brother kept asking what I was eating and eventually pulled over so I could teach him how to make it in a rest stop parking lot using supplies from a grocery store. We sat on the tailgate with our wraps and a bag of celery sticks, and he said it tasted better than half the restaurants we'd stopped at that week. That's the thing about a good wrap: it travels well, tastes great cold or hot, and somehow makes any moment feel a little more intentional.
Make It Your Own
I've made this wrap a dozen different ways depending on what's in the fridge, and it's never disappointed. Swap the chicken for crispy tenders if you want more texture, or use grilled chicken if you're feeling virtuous. Whole wheat tortillas add a nutty flavor that actually works really well with the buffalo tang. One time I threw in diced avocado and it turned the whole thing creamy and rich in a way that made me wonder why I'd ever skipped it before. You can even use pepper jack instead of cheddar if you want the cheese to add heat instead of just melt.
Serving Suggestions
This wrap is sturdy enough to be a full meal on its own, but it feels more complete when you add a few classic buffalo sides. I like serving it with celery sticks and a little cup of ranch for dipping, which makes the whole thing feel like game day even if you're just eating lunch at your desk. Carrot sticks work too if you want something sweeter to balance the spice. A handful of tortilla chips or a small side salad rounds it out without making you feel overstuffed. If you're feeding a crowd, slice the wraps into pinwheels and serve them on a platter with toothpicks.
Storage and Reheating
These wraps hold up surprisingly well in the fridge for up to two days if you wrap them tightly in foil or plastic wrap. The lettuce might lose a little crunch, but the flavors actually get better as everything marinates together. When you're ready to eat, you can reheat them in a skillet for a few minutes to crisp up the tortilla again, or just eat them cold if you're in a hurry. I don't recommend freezing them because the lettuce and ranch don't thaw well, but the buffalo chicken mixture on its own freezes great if you want to prep ahead.
- Wrap each one individually so they don't stick together in the fridge.
- Reheat seam-side down in a dry skillet to keep the tortilla from getting soggy.
- If packing for lunch, keep the ranch and buffalo drizzle separate until you're ready to eat.
Save to Pinterest Every time I make these wraps, I'm reminded that the best recipes aren't always the ones that take all day or require fancy techniques. Sometimes it's just about knowing how to combine a few bold flavors in a way that feels effortless and tastes like you tried way harder than you actually did.
Common Recipe Questions
- → Can I use rotisserie chicken instead of cooked chicken breast?
Yes, rotisserie chicken works wonderfully and saves time. Simply shred the meat and toss it with the buffalo and ranch dressing as directed. The results will be equally delicious.
- → How do I make these wraps ahead of time?
You can assemble the wraps a few hours in advance and wrap them tightly in foil or plastic wrap, then refrigerate. Toast them just before serving for the best texture and flavor.
- → What are good substitutes for flour tortillas?
Whole wheat tortillas, spinach wraps, or gluten-free tortillas all work great. Choose based on your dietary preferences and adjust cooking time if needed.
- → Should I warm the buffalo chicken mixture before assembling?
You can use it at room temperature or warm it gently in a skillet first. Warming adds extra comfort to the wrap, especially if you plan to toast it afterward.
- → What toppings can I add for extra flavor?
Consider adding sliced avocado, tomato, cucumber, crispy bacon, blue cheese crumbles, or jalapeños. Celery sticks on the side complement the buffalo flavors authentically.
- → How do I prevent the wrap from falling apart?
Don't overstuff the tortilla, and fold in the sides first before rolling tightly. Toasting seam-side down in a skillet helps seal and hold everything together beautifully.