Save Some nights you just need dinner to come together fast, and this wrap has saved me more times than I can count. The first bite is always the same: that sharp buffalo heat smoothed out by cool ranch, the crunch of lettuce against tender chicken. I started making these after a friend ordered something similar at a sports bar, and I thought, why not just make it at home? Now it's my go-to when I'm too hungry to think but still want something that tastes like I tried.
I made these for my sister once after she had a long shift at work, and she ate two in a row without saying a word. When she finally looked up, she just said, 'This is exactly what I needed.' That's the thing about this wrap: it doesn't try to be fancy, it just delivers. Whether you're feeding yourself on a Tuesday or throwing together lunch for someone you care about, it always feels like the right call.
Ingredients
- Cooked chicken breast, shredded or diced: Rotisserie chicken is your best friend here (I always keep one on hand), but leftover grilled chicken or even store-bought tenders work beautifully.
- Buffalo wing sauce: This is what gives the wrap its signature kick, so use a brand you actually like the taste of (I'm partial to Frank's RedHot, but any good buffalo sauce will do).
- Ranch dressing: It cools down the heat and adds creaminess (I've learned that using it both in the chicken mixture and as a drizzle makes all the difference).
- Large flour tortillas: Go for the big 10-inch ones so you have plenty of room to load them up without tearing (I've split too many small tortillas trying to overstuff them).
- Romaine lettuce, chopped: Romaine holds up better than softer greens and gives you that satisfying crunch in every bite.
- Shredded cheddar cheese: It melts just enough when the wrap is warm and balances the tangy buffalo flavor.
- Thinly sliced red onion: Optional, but it adds a sharp bite that I've come to love (my husband skips it, I double it).
- Extra ranch and buffalo sauce for drizzling: Don't skip this step, the extra drizzle right before wrapping takes it over the top.
Instructions
- Coat the Chicken:
- In a medium bowl, toss your cooked chicken with the buffalo sauce and ranch dressing until every piece is slicked and glossy. The chicken should look almost tie-dyed with orange and white.
- Build Your Wrap:
- Lay a tortilla flat on your counter and start with a bed of chopped romaine down the center, then pile on the buffalo ranch chicken, a handful of shredded cheddar, and a few slices of red onion if you're using it. Don't be shy, but leave about an inch clear on each side so you can actually fold it.
- Drizzle and Finish:
- Add an extra drizzle of ranch and a little more buffalo sauce over the top if you want more heat or creaminess. This is where you make it yours.
- Roll It Up:
- Fold in the left and right sides of the tortilla toward the center, then roll it up tightly from the bottom, tucking as you go. Press down gently to seal it all together.
- Toast for Extra Goodness:
- If you have an extra two minutes, heat a skillet over medium and toast the wrap seam-side down until it's golden and crispy, about 2 to 3 minutes per side. This step turns a good wrap into a great one.
- Slice and Serve:
- Cut each wrap in half on a diagonal and serve it right away while it's still warm and the cheese is melty. Pair it with celery sticks and more ranch if you're feeling nostalgic for wing night.
Save There was one night I made these for a small get-together, and everyone ended up in the kitchen building their own wraps, adjusting the heat level, debating ranch versus blue cheese. It became less about the food and more about the fun of putting it together. That's when I realized this recipe isn't just easy, it's the kind of thing that brings people in and lets them play.
Choosing Your Chicken
I've made this with every kind of cooked chicken you can imagine. Rotisserie is fastest and stays juicy, grilled chicken breast adds a smoky note, and crispy chicken tenders (even frozen ones) give you an extra crunch that's honestly amazing. The beauty is that the buffalo and ranch do most of the flavor work, so the chicken just needs to be cooked and ready. If you're meal prepping, cook a big batch of chicken on Sunday and you'll have wraps ready to go all week.
Making It Your Own
This wrap is a blank canvas. I've added diced tomatoes, sliced avocado, shredded carrots, even crumbled bacon when I had some left over. You can swap the cheddar for pepper jack if you want more heat, or use a lighter ranch or Greek yogurt-based dressing to cut some calories. My brother-in-law uses whole wheat tortillas and adds spinach, and it still tastes like buffalo chicken heaven. The core stays the same, but the details are totally up to you.
Serving and Storing
These wraps are best eaten fresh, but if you need to make them ahead, wrap them tightly in foil and keep them in the fridge for up to a day. When you're ready to eat, unwrap and toast them in a skillet to bring back that crispy warmth. If you're packing them for lunch, keep the lettuce and any extra sauce separate and assemble right before eating so nothing gets soggy. I've also served these at casual parties with a little DIY wrap bar, and people love building their own.
- Store any leftover buffalo chicken mixture in an airtight container in the fridge for up to three days.
- Reheat wraps in a skillet or panini press for the best texture, microwaving works but won't give you that crispy edge.
- Serve with celery sticks, carrot sticks, and extra ranch or blue cheese dressing for the full buffalo experience.
Save This wrap has become one of those recipes I don't even think about anymore, I just make it. It's quick, it's satisfying, and it always hits the spot no matter what kind of day you've had.
Recipe FAQs
- → Can I prepare these wraps ahead of time?
Yes, you can assemble the wraps a few hours ahead and refrigerate them wrapped tightly in foil or plastic wrap. For the best texture, avoid toasting until just before serving. If serving cold, allow them to sit at room temperature for 5-10 minutes before eating.
- → What are good substitutes for the chicken?
Grilled chicken breast, rotisserie chicken, or crispy chicken tenders all work wonderfully. For a different protein option, consider shredded turkey, cooked pulled pork, or even buffalo-seasoned cauliflower for a vegetarian variation.
- → How do I make these wraps gluten-free?
Simply swap the standard flour tortillas for certified gluten-free tortillas, which are widely available at most grocery stores. Be sure to check that your buffalo sauce and ranch dressing are also gluten-free, as some brands may contain gluten.
- → Should the wraps be warm or cold?
The wraps are delicious served either way. For a warm, crispy exterior with soft filling, toast them seam-side down in a skillet for 2-3 minutes per side. For a cold option, skip the toasting step and enjoy them straight from assembly.
- → Can I add vegetables to these wraps?
Absolutely! Try adding sliced avocado, fresh tomato, cucumber, or bell peppers for extra flavor and nutrition. Jalapeños or pickled onions also add nice heat and tang to complement the buffalo flavors.
- → How many servings does this make?
This preparation makes 4 full wraps, providing 4 servings as a main dish. Each wrap contains approximately 410 calories and 27g of protein, making it filling and satisfying on its own or paired with a side salad or soup.