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Ultimate Buffalo Chicken Wrap

A quick and satisfying buffalo chicken wrap featuring crispy, spicy chicken, cool ranch dressing, crunchy vegetables, and melty cheese, all wrapped in a soft tortilla. Perfect for a fast lunch or easy dinner.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breast or 2 cups cooked, shredded chicken
  • 1/3 cup Frank's RedHot Original Cayenne Pepper Sauce or your favorite buffalo sauce
  • 2 tbsp unsalted butter melted
  • 1/4 cup all-purpose flour or cornstarch for gluten-free
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp black pepper freshly ground
  • 2 tbsp neutral oil like avocado or canola, for cooking
  • 2 large flour tortillas 10-inch burrito size
  • 1/4 cup ranch dressing or blue cheese dressing
  • 1/2 cup shredded romaine lettuce
  • 1/2 cup shredded Monterey Jack or cheddar cheese
  • 1/4 cup diced celery
  • 1/4 cup thinly sliced red onion optional

Equipment

  • Large skillet (10-12 inch)
  • Cutting board and sharp knife
  • Two medium mixing bowls
  • Whisk or fork
  • Measuring cups and spoons

Method
 

  1. Prepare the chicken. If using raw chicken breast, slice it into 1/2-inch thick strips or bite-sized pieces. In a medium bowl, combine the flour, garlic powder, paprika, and black pepper. Toss the chicken pieces in the flour mixture until evenly coated. This light coating will help the sauce cling beautifully later.
  2. Cook the chicken. Heat the oil in a large skillet over medium-high heat. Once the oil shimmers, add the coated chicken in a single layer. Cook for 3-4 minutes per side, without moving, until golden brown and cooked through (internal temperature of 165°F). Transfer the cooked chicken to a clean bowl.
  3. Toss in buffalo sauce. In a small microwave-safe bowl, melt the butter. Whisk the hot sauce into the melted butter until smooth. Believe me, the butter is non-negotiable—it rounds out the sharp heat of the sauce. Pour the sauce mixture over the hot cooked chicken and toss gently until every piece is thoroughly coated.
  4. Assemble the wraps. Warm the tortillas briefly in a dry skillet or microwave for 15 seconds to make them pliable. Lay each tortilla flat. Spread a generous tablespoon of ranch dressing down the center. Top with shredded lettuce, cheese, diced celery, and red onion (if using). Pile the saucy buffalo chicken evenly on top of the vegetables.
  5. Fold and serve. To fold, fold the sides of the tortilla inward over the filling, then roll tightly from the bottom up, tucking the filling in as you go. For a crisp exterior, you can grill the seam-side down in a panini press or skillet for 1-2 minutes. Slice in half diagonally and serve immediately.

Notes

Chef's Tips:
• For meal prep, cook and sauce the chicken, then store separately from the fresh veggies and tortillas. Assemble just before eating.
• A common mistake is overfilling the tortilla. Use about 3/4 cup of filling per 10-inch wrap for easy rolling.
• Serve with extra celery sticks, carrot sticks, and ranch dressing for dipping.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F before removing from heat.
• Do not leave assembled wraps at room temperature for more than 2 hours.