Buffalo Ranch Chicken Wrap

My hands were stained orange from the buffalo sauce, and I didn't care one bit. I'd been craving something with a kick all week, and the moment I bit into that first wrap—crispy edges, cool ranch cutting through the heat—I knew I'd stumbled onto something I'd make over and over. It was one of those accidental weeknight wins that feels like a small victory. The kind of meal that makes you forget you're tired from work.

I made these for a game night once, slicing them into pinwheels, and they disappeared faster than the nachos. Someone asked if I'd been secretly training as a line cook. I laughed and said no, just a person who loves buffalo sauce a little too much. That night, I realized how much a simple wrap could feel like comfort food without any fuss.

Ingredients

• Cooked chicken breast, shredded or diced: Rotisserie chicken is your best friend here, saving time and adding extra flavor from the seasoning.
• Buffalo wing sauce: This is where the personality lives, so pick a brand you love or one that matches your heat tolerance.
• Ranch dressing: It cools the fire and adds a creamy tang that binds everything together beautifully.
• Large flour tortillas: Go for the 10-inch size so you have room to pack in all the good stuff without tearing.
• Romaine lettuce, chopped: The crunch is non-negotiable, it wakes up every bite.
• Shredded cheddar cheese: Melts just enough to get gooey and adds a sharp, salty note.
• Thinly sliced red onion: Optional, but it brings a little bite and color that I've come to appreciate.
• Extra ranch and buffalo sauce for drizzling: Because sometimes more is exactly what you need.

Instructions

Coat the Chicken:

In a medium bowl, toss your cooked chicken with buffalo wing sauce and ranch dressing until every piece is slicked with that spicy, creamy goodness. Don't be shy, get your hands in there if you need to.

Assemble the Wraps:

Lay each tortilla flat on a clean surface, then layer on the lettuce, followed by the buffalo ranch chicken, cheddar cheese, and red onion if you're using it. Keep everything centered so it rolls cleanly.

Add Extra Sauce:

Drizzle a little more ranch and buffalo sauce over the top if you want extra flavor in every bite. This step is where you make it yours.

Roll Them Up:

Fold in the sides of each tortilla, then roll from the bottom up, tucking tightly as you go to keep everything snug inside. A tight roll means no messy spills.

Toast for Crispness:

For a warm, crispy finish, place each wrap seam-side down in a skillet over medium heat and toast for 2 to 3 minutes per side. The tortilla will turn golden and hold together even better.

Slice and Serve:

Cut each wrap in half on a slight diagonal and serve immediately while the cheese is still melty. They're best enjoyed hot and fresh.

Save to Pinterest

There was an afternoon when I made these for my sister, who swore she didn't like spicy food. She took one cautious bite, then another, and before I knew it, she'd finished the whole thing and asked for seconds. That's when I realized this wrap has a way of converting people. It's not just heat, it's balance.

Choosing Your Chicken

I've used leftover grilled chicken, store-bought rotisserie, and even crispy chicken tenders torn into pieces. Each one brings a slightly different texture and flavor, but they all work beautifully. If you have time, seasoning and pan-searing some chicken breast adds a homemade touch that's worth the extra ten minutes. Just make sure whatever chicken you use is tender and juicy, because dry chicken will ruin the whole vibe.

Adjusting the Heat

Some buffalo sauces are mild and tangy, others will light your mouth on fire. Taste your sauce before you commit to the full amount, and adjust with more ranch if it's too intense. I've also mixed in a spoonful of sour cream or Greek yogurt to mellow things out without losing flavor. It's your wrap, make it as fiery or as friendly as you want.

Making It a Meal

I love serving these with celery sticks and carrot coins on the side, just like you'd get with wings at a bar. It brings the whole buffalo experience home. Sometimes I'll throw together a quick coleslaw or a handful of tortilla chips with salsa.

• Add sliced avocado or a few cherry tomatoes inside the wrap for extra creaminess and color.
• Swap cheddar for pepper jack if you want even more heat and a bit of smokiness.
• If you're meal prepping, wrap each one tightly in foil and refrigerate, then reheat in a skillet or oven before serving.

Save to Pinterest

This wrap has become my go-to when I need something satisfying without a lot of fuss. I hope it brings a little spice and a lot of comfort to your table, too.

Questions & Answers

→ Can I prepare these wraps ahead of time?

Yes, you can assemble the wraps up to 4 hours in advance and store them wrapped in foil in the refrigerator. Toast them just before serving for the best texture and flavor.

→ What's the best way to toast the wraps?

Heat a skillet over medium heat and place the wrap seam-side down for 2-3 minutes until golden and crispy. Flip and toast the other side for another 1-2 minutes until the tortilla is warm and slightly charred.

→ How can I adjust the spice level?

Use less buffalo sauce for a milder version, or add hot sauce for extra heat. You can also balance spice by increasing the ranch dressing or adding cooling ingredients like avocado or sour cream.

→ What types of chicken work best?

Rotisserie chicken, grilled chicken breast, or crispy chicken tenders all work wonderfully. For extra flavor, pan-sear diced chicken breast until golden before tossing with the buffalo and ranch mixture.

→ Can I make these wraps gluten-free?

Absolutely. Simply substitute whole wheat or certified gluten-free tortillas. Make sure to check that your buffalo sauce and ranch dressing are also gluten-free, as some brands may contain hidden gluten.

→ What sides pair well with these wraps?

Serve with celery sticks, carrot strips, blue cheese or ranch dip for dipping, coleslaw, or a simple green salad. These complement the spicy buffalo flavors beautifully.