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Quick & Easy Buffalo Chicken Wraps

A delicious buffalo chicken wrap cut in half, showing shredded spicy chicken, lettuce, carrots, and ranch dressing.

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Make these satisfying buffalo chicken wraps in under 20 minutes. You get tender shredded chicken coated in spicy buffalo sauce, balanced with cool ranch dressing and crisp lettuce, all wrapped in a soft tortilla. This recipe is perfect for a fast lunch or a simple weeknight dinner.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1/2 cup buffalo sauce (use your favorite brand)
  • 1/4 cup creamy ranch dressing (or blue cheese dressing)
  • 4 large flour tortillas
  • 1 cup shredded iceberg or romaine lettuce
  • 1/2 cup shredded carrots
  • 1/4 cup crumbled blue cheese (optional)
  • Salt and pepper to taste

Instructions

  1. In a medium bowl, combine the shredded chicken and buffalo sauce. Mix until the chicken is fully coated.
  2. Warm the ranch dressing slightly if it is too thick for easy drizzling.
  3. Warm your tortillas briefly in a dry skillet or microwave to make them pliable.
  4. Lay a tortilla flat. Place a layer of lettuce and shredded carrots down the center.
  5. Spoon one-quarter of the buffalo chicken mixture over the vegetables.
  6. Drizzle with ranch dressing and sprinkle with blue cheese crumbles, if using.
  7. Fold in the sides of the tortilla, then tightly roll the wrap from the bottom up.
  8. Slice in half and serve immediately for a quick grab and go lunch.

Notes

  • For a crispy chicken wrap, use diced, breaded chicken tenders tossed in the sauce instead of shredded chicken.
  • If you want a low carb buffalo chicken lettuce wrap option, substitute the flour tortillas with large, crisp butter lettuce leaves.
  • You can prepare the buffalo chicken filling ahead of time and store it in the refrigerator for up to three days for fast meal prep chicken wraps.

Nutrition