Buffalo Ranch Chicken Wrap (Printable format)

Spicy buffalo chicken combined with creamy ranch, cheese, and fresh lettuce in a warm tortilla. Ready in just 25 minutes.

# What You Need:

→ Chicken Mixture

01 - 2 cups cooked chicken breast, shredded or diced
02 - 1/3 cup buffalo wing sauce
03 - 2 tablespoons ranch dressing

→ Wraps

04 - 4 large flour tortillas, 10-inch diameter
05 - 1 cup romaine lettuce, chopped
06 - 1 cup shredded cheddar cheese
07 - 1/4 cup red onion, thinly sliced (optional)

→ Finishing

08 - Ranch dressing for drizzling
09 - Buffalo sauce for drizzling

# How-To Steps:

01 - In a medium bowl, combine cooked chicken with buffalo wing sauce and ranch dressing, tossing until evenly coated.
02 - Lay each tortilla flat and layer with romaine lettuce, buffalo ranch chicken mixture, shredded cheddar cheese, and red onion if desired.
03 - Drizzle additional ranch dressing and buffalo sauce over the filled tortilla as desired.
04 - Fold in the sides of each tortilla and roll tightly to form a secure wrap.
05 - Place wraps seam-side down in a skillet over medium heat and toast for 2 to 3 minutes per side until warmed and lightly crisped.
06 - Slice each wrap diagonally in half and serve immediately while still warm.

# Expert Hints:

01 -
  • It takes less time than waiting for delivery and tastes ten times better.
  • Every bite has that perfect balance of heat, tang, and cool crunch that keeps you coming back.
  • You can throw it together with pantry staples and whatever protein you have on hand.
  • It's messy in the best way, the kind of meal that makes you lick your fingers without shame.
02 -
  • Don't skip the lettuce layer at the bottom, it acts as a barrier and keeps your tortilla from turning into mush.
  • If your chicken is cold from the fridge, warm it slightly before tossing with the sauce so the cheese melts better.
  • Rolling too loosely means everything falls out, roll with confidence and tuck those sides in tight.
03 -
  • Warm your tortillas for a few seconds in the microwave or on a dry skillet before rolling, they'll fold without cracking.
  • Mix a little extra ranch into the buffalo sauce for a milder, creamier coating if the heat is too much.
  • Use a cast iron skillet for toasting, it gives the most even, crispy golden crust.
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