Name: Buffalo Chicken Wraps
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 4 large flour tortillas (burrito size); 2 cups cooked chicken, shredded or cubed (rotisserie works best); 1/2 cup Frank’s RedHot Original Sauce; 1 tbsp unsalted butter, melted; 1/2 cup ranch dressing (or blue cheese dressing); 2 cups shredded lettuce (iceberg or romaine); 1/2 cup shredded carrots; 1/2 cup celery, diced; 1/2 cup shredded cheddar cheese (or blue cheese crumbles)

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There is something satisfying about holding your lunch in one hand while you tackle your to-do list with the other. These Buffalo Chicken Wraps are the ultimate grab and go meal. They pack all the fiery, tangy punch of buffalo wings into a neat, portable package that is perfect for busy days.

I started making these wraps as a way to use up leftovers, but they quickly became a staple in my rotation of lazy dinners and quick lunch ideas. They are fresh, crunchy, and ready in about 10 minutes.

If you love the flavor of my buffalo chicken sliders on hawaiian rolls but need something lighter and faster, this recipe is for you. It sits right alongside my buffalo chicken pasta as a spicy favorite, but with way less cooking time. It is crisp, cool, and spicy all at once.

Why This Wrap Wins Lunchtime

I have packed these for work, picnics, and road trips, and they never disappoint.

Speed: This is hands down one of the best easy lunch recipes out there. If you have cooked chicken, assembly takes 5 minutes.
Crunch Factor: The combination of crisp lettuce, crunchy celery, and tender chicken is texture heaven.
Customizable: You can make it as spicy or as mild as you like, mimicking the flavor of a franks red hot buffalo chicken dip or keeping it cool with extra ranch.

The Wrap Essentials

To build the perfect wrap, you need fresh ingredients that won’t get soggy.

The Tortilla
I use large flour tortillas (burrito size). They are pliable and hold a lot of filling. If you are watching carbs, low carb tortillas or even large lettuce leaves work too.

The Chicken
Leftover rotisserie chicken is king here. You can also use breaded chicken tenders for a crispy version, or poached chicken breast for a healthier take.

The Sauce
We toss the chicken in a mix of Frank’s RedHot and a little melted butter. This gives it that authentic buffalo chicken flavor.

The Crunch
Shredded iceberg lettuce or romaine is essential. I also add diced celery and shredded carrots for that classic wing platter vibe.

The Creamy Element
Ranch dressing or blue cheese dressing is a must to cool down the heat. I also sprinkle in some shredded cheddar or blue cheese crumbles for extra flavor.

Rolling It Up: Step-by-Step

Making these wraps is an art form, but a simple one.

Step 1: Prep the Chicken
In a bowl, toss your cooked chicken with the hot sauce mixture. Make sure every piece is coated.

Step 2: Warm the Tortilla
Microwave your tortilla for 10 seconds. This makes it soft and easier to roll without cracking.

Step 3: Layer the Filling
Spread a layer of ranch dressing down the center of the tortilla. Top with the shredded lettuce, carrots, and celery.

Step 4: Add the Protein
Pile the spicy chicken on top of the veggies. Sprinkle with cheese.

Step 5: The Roll
Fold in the sides of the tortilla, then roll it up tightly from the bottom, tucking the filling in as you go.

Step 6: The Sear (Optional)
For a restaurant quality touch, place the wrap seam side down in a hot skillet for 1 minute per side. This seals it shut and adds a nice crunch, similar to a grilled burrito.

Ways to Remix It

This recipe is super adaptable to whatever is in your fridge.

Garlic Parm Twist
Swap the buffalo sauce for the garlic butter sauce from my buffalo wild wings garlic parmesan pasta copycat. It is a delicious, savory alternative.

Slider Vibes
If you want something smaller, use small tortillas to make mini wraps, or serve the filling on buns like buffalo chicken sliders.

Salad Style
Skip the tortilla entirely and serve the filling over a big bed of greens for a buffalo chicken salad.

Meal Prep
You can mix the chicken filling ahead of time. Store it in the fridge and assemble the wraps fresh each morning so the tortilla doesn’t get soggy.

A Wrap of Fiery Flavor

There is no need to settle for a boring sandwich. These Buffalo Chicken Wraps are vibrant, spicy, and satisfying. They prove that simple lunch ideas can still be exciting.

Whether you are packing a lunchbox or looking for a fast dinner, I hope this recipe spices up your routine.

Buffalo Chicken Wraps

Author: danyrecipes
Total Time: 10 mins
Yield: 4 Wraps

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Description

A spicy, crunchy, and fresh wrap loaded with buffalo chicken, crisp veggies, and creamy ranch. The perfect quick lunch or easy dinner ready in 10 minutes.

Ingredients

4 large flour tortillas (burrito size)
2 cups cooked chicken, shredded or cubed (rotisserie works best)
1/2 cup Frank’s RedHot Original Sauce
1 tbsp unsalted butter, melted
1/2 cup ranch dressing (or blue cheese dressing)
2 cups shredded lettuce (iceberg or romaine)
1/2 cup shredded carrots
1/2 cup celery, diced
1/2 cup shredded cheddar cheese (or blue cheese crumbles)

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Instructions

Prep Chicken: In a bowl, whisk together the hot sauce and melted butter. Add the chicken and toss until evenly coated.
Warm Tortillas: Microwave tortillas for 10-15 seconds to make them pliable.
Assemble: Lay tortillas flat. Spread 1-2 tablespoons of ranch dressing down the center of each.
Layer: Top the ranch with lettuce, carrots, celery, cheese, and the buffalo chicken mixture.
Roll: Fold the sides of the tortilla in, then roll tightly from the bottom up, tucking the filling in as you go.
Optional Sear: Heat a skillet over medium heat. Place the wraps seam-side down and cook for 1-2 minutes per side until golden and sealed.
Serve: Cut in half diagonally and serve immediately.