Buffalo Chicken Wraps with Creamy Ranch Slaw

We have all been there: it is lunchtime, you are starving, and a sad, soggy sandwich just isn’t going to cut it. You need crunch. You need spice. You need something that makes your tastebuds wake up. Enter the Crispy Buffalo Chicken Wrap.

This isn’t your average deli wrap. We are talking about golden, crispy chicken tenders drenched in buttery buffalo sauce, wrapped up with a cool, crunchy homemade ranch slaw that cuts through the heat perfectly. I love to grill the finished wrap for a minute or two just enough to seal the seam and get that tortilla slightly toasted and warm. It is a texture masterpiece: soft tortilla, crunchy slaw, juicy chicken, and creamy dressing in every bite.

Why You Will Ditch the Sandwich Shop

This wrap is faster, fresher, and frankly better than takeout.

The Crunch Factor: Combining crispy chicken with fresh slaw ensures no soggy bites.
Hot & Cold Contrast: The warm, spicy chicken against the cool, creamy slaw is the ultimate flavor pairing.
30-Minute Meal: Using frozen crispy chicken tenders makes this a lightning-fast dinner, or you can fry your own if you are feeling fancy.
Meal Prep Friendly: Keep the components separate, and you can assemble these in 5 minutes all week long.

Crispy Buffalo Chicken Wraps with Creamy Ranch Slaw

Author: danyrecipes
Total Time: 25
Yield: 4 wraps

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Description

Crispy chicken tenders tossed in spicy buffalo sauce and wrapped up with a cool, creamy ranch slaw. A 20-minute meal that is perfect for lunch or a quick dinner.

Ingredients

4 large flour tortillas (burrito size)

4–6 crispy chicken tenders, cooked and sliced

1/2 cup buffalo sauce

2 cups coleslaw mix (shredded cabbage and carrots)

1/3 cup ranch dressing

1/2 cup shredded cheddar cheese

1 tbsp butter (optional, for toasting)

Sliced avocado (optional)

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Instructions

1. Cook the chicken tenders according to package directions until crispy (bake or air fry).

2. While chicken cooks, mix the coleslaw mix and ranch dressing in a small bowl. Season with a pinch of salt and pepper.

3. Slice the cooked chicken into bite-sized chunks. Toss them in a bowl with the buffalo sauce until fully coated.

4. Lay out the tortillas. Place a scoop of ranch slaw in the center of each.

5. Top with the buffalo chicken pieces and shredded cheese.

6. Fold in the sides of the tortilla and roll up tightly like a burrito.

7. Optional: Heat a skillet over medium heat with a little butter. Toast the wraps seam-side down for 2 minutes, then flip and toast the other side until golden.

8. Slice in half and serve immediately.

Notes

**Soggy Wrap Prevention:** Placing the slaw (which is dryer than the sauce) on the tortilla first helps create a barrier so the buffalo sauce doesn’t soak through the bread immediately.

**Make Ahead:** Prep the slaw and chicken separately. Assemble fresh right before eating to keep the crunch.

Prep Time: 10
Cook Time: 15
Category: Main Dish
Method: No Cook/Assembly
Cuisine: American

Nutrition

Serving Size: 1 wrap
Calories: 480
Sugar: 3g
Sodium: 1100mg
Fat: 24g
Saturated Fat: 8g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 22g
Cholesterol: 65mg

Ingredients

Crispy Chicken: I use high-quality frozen breaded chicken tenders for speed, but you can also bread and fry your own breast strips.
Buffalo Sauce: A generous coating of my homemade buffalo sauce brings the heat.
Large Tortillas: Get the burrito-sized ones so you can roll them without tearing.
Slaw Mix: A bag of pre-shredded coleslaw mix saves time and adds great crunch.
Ranch Dressing: We dress the slaw with this to make a creamy, cooling topping.
Cheese: Shredded cheddar or crumbled blue cheese adds that salty, savory finish.
Extras: Sliced avocado or bacon bits take it over the top.

How to Make It (Wrap & Roll)

Cook the Chicken. Bake or air fry your chicken tenders until they are super crispy.
Sauce It. Slice the hot chicken into bite-sized chunks and toss them immediately in the buffalo sauce. This ensures every nook and cranny gets coated.
Make the Slaw. While the chicken cooks, toss the coleslaw mix with your ranch dressing. You want it coated but not swimming. Add a pinch of salt and pepper.
Assemble. Lay out a large tortilla. Place a handful of the ranch slaw in the center. Top with the buffalo chicken pieces and a sprinkle of cheese.
Roll It Up. Fold in the sides, then roll tightly from the bottom up, tucking the filling in as you go.
Toast It (Optional but Recommended). Place the wrap seam-side down in a dry skillet over medium heat. Cook for 1-2 minutes per side until golden brown and sealed.

Variations & Serving Ideas

This wrap is just the beginning.

Low Carb: Swap the tortilla for large lettuce leaves to make a crunchy lettuce wrap, or turn the filling into a salad bowl.
Quesadilla Style: Skip the rolling and layer the ingredients flat between two tortillas for a Buffalo Chicken Quesadilla.
Veggie Swap: Use crispy Buffalo Cauliflower Air Fryer bites instead of chicken for a delicious vegetarian option.
Extra Cheesy: Add a smear of cream cheese or Cottage Cheese Buffalo Chicken Dip to the tortilla before adding the filling.
Soup Pairing: Serve half a wrap alongside a mug of Buffalo Chicken Soup for a cozy lunch combo.
Party Pinwheels: Spread the filling thinly over the tortilla, roll tightly, and slice into rounds for Buffalo Chicken Pinwheels.

Final Thoughts

These Crispy Buffalo Chicken Wraps are the solution to boring lunches. They are spicy, crunchy, and satisfyingly messy. Whether you eat them hot off the skillet or pack them cold for work, they are a guaranteed win.