Spicy Creamy Buffalo Chicken Wrap (Printable)

A folded tortilla with tender buffalo chicken, crisp veggies, and creamy ranch for a flavorful lunch or dinner.

# What You Need:

→ Chicken

01 - 2 cups cooked shredded chicken breast (approximately 8.8 oz)
02 - 1/2 cup buffalo wing sauce (4 fl oz)
03 - 1 tablespoon unsalted butter, melted

→ Wraps & Dairy

04 - 4 large flour tortillas (10 inch diameter)
05 - 1/2 cup shredded cheddar cheese (2.1 oz)
06 - 1/2 cup ranch dressing (4 fl oz)
07 - 1/4 cup cream cheese, softened (2.1 oz)

→ Vegetables

08 - 1 cup shredded romaine lettuce
09 - 1/2 cup diced celery (about 1 stalk)
10 - 1/2 cup diced tomato
11 - 1/4 cup thinly sliced red onion

→ Optional

12 - 1/4 cup crumbled blue cheese (for additional flavor)
13 - Extra buffalo wing sauce for drizzling

# How to Make It:

01 - Combine shredded chicken, buffalo wing sauce, and melted butter in a mixing bowl until fully coated. Warm the mixture in a skillet over medium heat for 2 to 3 minutes, stirring occasionally.
02 - Lay one tortilla flat. Using a knife, make a single cut from the center of the tortilla to its edge, creating a radius cut.
03 - Visualize the tortilla divided into four quarters. Spread 1 tablespoon of softened cream cheese on the first quarter. Layer the buffalo chicken mixture on the second quarter. Add shredded cheddar cheese on the third quarter. On the fourth quarter, arrange romaine lettuce, diced celery, diced tomato, and sliced red onion.
04 - Drizzle ranch dressing evenly over the vegetable quarter. Optionally, add crumbled blue cheese or extra buffalo wing sauce as desired.
05 - Beginning at the cream cheese quarter, fold the tortilla over itself quarter by quarter, forming a layered triangular wrap.
06 - Heat a non-stick skillet over medium heat. Place the folded wrap seam-side down and cook for 2 to 3 minutes per side until golden brown and heated through.
07 - Repeat the assembling and grilling process for remaining tortillas. Serve wraps warm.

# Expert Advice:

01 -
  • They come together in under 25 minutes, which means you can go from hungry to satisfied faster than you'd think.
  • The buffalo-and-ranch combination hits that perfect balance of heat and cooling comfort that keeps you coming back for another bite.
  • You control the texture and temperature by cooking the wraps in the skillet—soft and steaming or crispy-edged, depending on your mood.
02 -
  • Cold tortillas crack and tear—let them sit at room temperature for a few minutes before you start assembling, and the whole process becomes infinitely less frustrating.
  • The cream cheese layer isn't just flavor; it's the structural glue that keeps everything from shifting around when you fold and cook, so don't skip it even if it seems unnecessary.
  • Don't pack the filling too tightly or the wrap becomes a dense brick instead of something that's actually pleasant to bite into and chew.
03 -
  • Shred your own chicken or use rotisserie for speed, but avoid deli-counter chopped chicken—it's too fine and falls apart when you fold the wrap.
  • Spread the cream cheese thin enough to be invisible but thick enough to do its job, and make sure it's actually soft or you'll create frustrating lumps.
  • The leftover buffalo sauce and butter coating in your mixing bowl is pure flavor—use it to brush on the outside of the wrap before it hits the skillet for extra richness.
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