Save My hands were still sticky from the buffalo sauce when my roommate walked in and asked what smelled so good. I'd thrown together these wraps on a whim after a long shift, using leftover chicken and whatever was in the fridge. The combination of tangy heat and cool ranch hit differently that night—maybe because I was starving, or maybe because sometimes the simplest things just work. She grabbed one before I could even plate them, and by the end of the week, we were making them twice. Now they're my go-to whenever I need something fast that actually tastes like I tried.
I made these for a casual dinner with friends who claimed they didn't like spicy food. I toned down the buffalo sauce just a bit and watched them devour two wraps each, ranch dripping down their fingers. One of them kept saying it was the lettuce that made it refreshing, but I think it was the way the cheese melted into the warm tortilla. We ended up sitting on the kitchen floor with a stack of napkins, laughing about how something this simple had no business being this good. That night taught me that a great wrap isn't about fancy ingredients—it's about getting the textures and flavors to play nice together.
Ingredients
- Cooked chicken breast, shredded or diced: Rotisserie chicken is a lifesaver here, but leftover grilled chicken works beautifully and saves you from turning on the stove.
- Buffalo wing sauce: This is where the personality lives, so pick a brand you actually enjoy eating with wings because that flavor will shine through.
- Ranch dressing: It cools down the heat and adds creaminess, plus mixing a little into the chicken before assembling makes every bite cohesive.
- Large flour tortillas: Go for the 10-inch size so you have enough real estate to fold without everything spilling out the sides.
- Romaine lettuce, chopped: The crunch is non-negotiable, and romaine holds up better than softer greens when things get saucy.
- Shredded cheddar cheese: It melts just enough when the wrap is toasted, creating little pockets of gooey richness.
- Thinly sliced red onion: Optional, but the sharpness cuts through the richness and adds a subtle bite that keeps things interesting.
Instructions
- Coat the Chicken:
- Toss your cooked chicken with the buffalo sauce and ranch dressing in a medium bowl until every piece is slicked and glossy. Let it sit for a minute so the flavors meld together instead of just sitting on the surface.
- Build the Wraps:
- Lay each tortilla flat on a clean surface and start with a bed of chopped lettuce down the center, leaving space at the edges. Pile on the buffalo ranch chicken, then scatter cheese and red onion over the top.
- Add Extra Drizzle:
- If you like things saucy, drizzle a little more ranch and buffalo sauce over the filling now. Just don't go overboard or the tortilla will get soggy and tear when you roll it.
- Roll It Up:
- Fold in the left and right sides of the tortilla to seal the ends, then roll from the bottom up tightly, tucking as you go. A tight roll keeps everything from falling out when you take that first bite.
- Toast for Crispness:
- Heat a skillet over medium and place each wrap seam-side down, pressing gently with a spatula for 2 to 3 minutes per side. The tortilla will turn golden and crispy, and the cheese inside will melt into everything.
- Slice and Serve:
- Cut each wrap in half on a diagonal and serve right away while they're still warm. The contrast between the crispy outside and the creamy, spicy inside is what makes these worth the trouble.
Save There was an afternoon when I packed these wraps for a picnic and forgot to bring napkins. We sat on a blanket by the lake, sauce on our fingers and cheese stuck to the wax paper, laughing about how we couldn't take ourselves anywhere. My friend said it tasted like the kind of meal you'd crave at midnight, and honestly, she wasn't wrong. That day, the wraps weren't just lunch—they were proof that good food doesn't need perfect conditions, just people willing to enjoy it. I've been hooked on making them ever since, even when I'm eating alone at my kitchen counter.
What to Do with Leftovers
If you have extra buffalo chicken mix, it keeps in the fridge for up to three days and tastes even better the next day once the flavors marry. I've tossed it into scrambled eggs for a spicy breakfast, piled it on top of a baked potato, and even stirred it into mac and cheese when I was feeling bold. The key is storing it separately from the tortillas and lettuce so nothing gets soggy. When you're ready to eat, just assemble a fresh wrap and toast it up like usual—it takes two minutes and tastes like you just made it from scratch.
Making It Your Own
I've tried this wrap with crispy chicken tenders instead of shredded chicken, and the crunch factor goes through the roof. You can also swap the cheddar for pepper jack if you want extra heat, or use a milder cheese like Monterey Jack if you're feeding someone with a low spice tolerance. Add sliced avocado, diced tomatoes, or even a handful of shredded carrots if you want more vegetables without losing the spirit of the dish. Some people like to add a squeeze of lime juice to the chicken mix, and I'll admit it brightens everything up in a way I didn't expect. The beauty of this recipe is that it's a framework, not a rulebook, so you can adjust it to match what's in your fridge or what you're craving that day.
Serving Suggestions
These wraps are hearty enough to stand on their own, but I like serving them with celery sticks and a little bowl of extra ranch on the side for the full buffalo wing experience. Carrot sticks work too, and they add a touch of sweetness that plays nicely with the heat. If you want to make it a meal for a group, set out tortilla chips with salsa or guacamole, and maybe some pickle spears for a tangy contrast. A cold beer or iced tea rounds out the plate perfectly, especially if you've cranked up the buffalo sauce and need something to cool down between bites.
- Pair with a simple side salad tossed in a light vinaigrette to balance the richness.
- Serve with sweet potato fries for a heartier, more indulgent meal.
- Keep extra ranch and buffalo sauce on the table so everyone can customize their heat level.
Save Every time I make these, I'm reminded that some of the best recipes are the ones that don't ask much of you but give back tenfold. Whether you're feeding yourself after a long day or throwing together lunch for friends, these wraps show up and deliver every single time.
Recipe FAQs
- → Can I use rotisserie chicken for this wrap?
Yes, rotisserie chicken works wonderfully. Shred or dice it and toss with the buffalo sauce and ranch dressing just before assembling. This saves preparation time while maintaining authentic flavor.
- → How can I make these wraps crispy?
After rolling the wraps tightly, heat a skillet over medium heat and toast them seam-side down for 2–3 minutes per side. This creates a warm, crispy exterior while keeping the filling intact.
- → Are gluten-free options available?
Absolutely. Substitute gluten-free flour tortillas or whole wheat tortillas as alternatives. Verify that your buffalo sauce and ranch dressing are also gluten-free if needed.
- → What toppings enhance this wrap?
Add sliced avocado, fresh tomato, or crispy bacon for extra flavor. Celery sticks and additional ranch dressing on the side complement the buffalo taste perfectly.
- → Can I prepare these ahead of time?
Assemble wraps up to 2 hours ahead and wrap in foil. Avoid toasting until serving for the best texture. Store in the refrigerator and toast just before eating.