Buffalo Ranch Chicken Wrap (Printable View)

Spicy buffalo chicken, creamy ranch dressing, crisp lettuce, and melty cheddar wrapped in a soft flour tortilla.

# What You'll Need:

→ Chicken Filling

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

→ Wrap Assembly

04 - 4 large flour tortillas, 10-inch
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, additional for drizzling
09 - Buffalo sauce, additional for drizzling

# How To Make It:

01 - In a medium mixing bowl, combine cooked chicken with buffalo wing sauce and ranch dressing. Toss thoroughly until all chicken pieces are evenly coated with the sauce mixture.
02 - Lay each tortilla flat on a clean surface. Layer in order: chopped romaine lettuce as base, followed by buffalo ranch chicken mixture, shredded cheddar cheese, and red onion slices if using.
03 - Drizzle additional ranch dressing and buffalo sauce over the filled tortilla according to taste preference.
04 - Fold in the sides of each tortilla and roll tightly from bottom to top, creating a secure cylindrical wrap. Ensure the seam is positioned on the underside.
05 - Heat a skillet over medium heat. Place wraps seam-side down and toast for 2 to 3 minutes per side until the exterior becomes golden and crispy. Transfer to cutting board.
06 - Cut each wrap diagonally in half using a sharp knife. Arrange on serving plates and serve immediately while still warm.

# Expert Advice:

01 -
  • It delivers bold, tangy flavor without leaving you in the kitchen for an hour.
  • The contrast between spicy buffalo and cool ranch is genuinely addictive.
  • You can customize the heat level and toppings to suit anyone at the table.
  • It comes together so fast you'll wonder why you ever ordered takeout.
02 -
  • If you skip toasting the wrap, it can unravel easily, especially if you've been generous with the sauce.
  • Let your chicken cool slightly before tossing it with the sauce, or the ranch will get too runny and slide right off.
  • Don't overfill the tortilla or it becomes impossible to roll without tearing, trust me on this one.
03 -
  • Warm your tortillas for a few seconds in the microwave or on a dry skillet before assembling, they become more pliable and less likely to crack.
  • Use a serrated knife to slice the finished wraps cleanly without squishing all the filling out the sides.
  • If you're feeding a crowd, set up a wrap bar with all the ingredients laid out and let everyone build their own.
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