Pin it My sister showed up one Thursday night with a rotisserie chicken and a bottle of Frank's, declaring we were making dinner together whether I liked it or not. I was tired, the kitchen was a mess, and I had zero energy to cook anything elaborate. Twenty minutes later, we were sitting on the counter eating these wraps straight from the skillet, laughing with our mouths on fire. That night taught me that some of the best meals don't need a plan—just good company and a little heat.
I started making these for my nephew after soccer practice, and they became his official post-game request. He'd walk in sweaty and starving, and I'd have the chicken warming in the skillet while he washed up. Watching him devour two wraps in under five minutes became one of those small weekly rituals I didn't realize I'd miss until he got his license and started driving himself home. Now when he visits, he asks if I still have buffalo sauce in the fridge.
Ingredients
- Cooked chicken breast, shredded or diced: Rotisserie chicken is my favorite shortcut here—it's already juicy and seasoned, and you skip an entire cooking step.
- Buffalo wing sauce: This is where the magic lives; look for a sauce with good vinegar tang, not just heat, because that sharpness balances the richness of the cheese and ranch.
- Ranch dressing: I use it twice—once to mellow the buffalo coating on the chicken and again as a drizzle before wrapping, because more ranch is always the right answer.
- Large flour tortillas: Go for the soft, pliable kind that won't crack when you fold them; I warm mine for a few seconds in a dry skillet so they roll without tearing.
- Romaine lettuce, chopped: The crunch is non-negotiable—it's the textural contrast that keeps these wraps from feeling too heavy or one-note.
- Shredded cheddar cheese: Sharp cheddar stands up to the buffalo heat better than mild; when you toast the wrap, it melts into all the right crevices.
- Thinly sliced red onion: Optional, but if you like a little bite and sweetness against all that spice, this is your moment.
Instructions
- Coat the chicken:
- In a medium bowl, toss your cooked chicken with the buffalo sauce and ranch dressing until every piece is slicked with that spicy-creamy blend. Don't be shy with the mixing—you want flavor in every forkful.
- Build your wraps:
- Lay each tortilla flat and start with a handful of chopped romaine down the center, then pile on the buffalo ranch chicken, a generous layer of shredded cheddar, and red onion if you're using it. Drizzle extra ranch and buffalo sauce over the top if you want it saucy.
- Roll them tight:
- Fold in the left and right sides of the tortilla about an inch, then roll from the bottom up, tucking as you go to keep everything snug. A loose wrap is a messy wrap, and nobody wants that.
- Toast for crispness:
- Heat a skillet over medium and place each wrap seam-side down, pressing gently with a spatula for 2 to 3 minutes until golden and crisp. Flip and repeat—this step turns a good wrap into a great one.
- Slice and serve:
- Cut each wrap in half on a diagonal and serve them hot. The cheese should be melty, the tortilla crispy at the edges, and the whole thing still warm enough to steam a little when you bite in.
Pin it One night I made a double batch for a group of friends who came over to watch a game, and by halftime the plate was empty. Someone asked if I'd cater their next party, and I laughed, but honestly? That's when I realized food doesn't need to be fancy to make people feel taken care of. Sometimes all it takes is a crispy tortilla and a little heat.
Choosing Your Chicken
I've used everything from leftover grilled chicken thighs to store-bought rotisserie to crispy fried tenders, and they all work beautifully. The key is making sure the chicken is already cooked and seasoned, because you're really just dressing it up with sauce, not building flavor from scratch. If you want a lighter option, poach some chicken breasts in salted water for fifteen minutes, shred them while they're still warm, and toss immediately—moisture is your friend here.
Make It Your Own
This wrap is forgiving and endlessly customizable. Swap the cheddar for pepper jack if you want more heat, or use a creamy blue cheese dressing instead of ranch for that classic wing-night vibe. I've added diced tomatoes, sliced avocado, and even a handful of baby spinach when I'm pretending to be healthy. Once you nail the basic formula—protein, sauce, crunch, cheese—you can riff on it forever.
Serving and Storing
These wraps are best eaten fresh and warm, but they hold up surprisingly well if you need to pack them for lunch or a picnic. Wrap them tightly in foil or parchment, and they'll stay together for a few hours without getting soggy. If you're meal prepping, keep the components separate and assemble right before eating so the lettuce stays crisp and the tortilla doesn't absorb too much moisture.
- Serve with celery sticks and extra ranch on the side for the full buffalo wing experience.
- These pair beautifully with crispy baked fries or a simple coleslaw.
- Leftovers can be reheated in a skillet or wrapped in foil and warmed in a 350-degree oven for about ten minutes.
Pin it There's something deeply satisfying about a meal that tastes indulgent but comes together in the time it takes to set the table. Keep the ingredients on hand, and you'll always have an answer to the question, "What's for dinner?"
Recipe Questions & Answers
- → Can I prepare these wraps ahead of time?
Yes, you can assemble the wraps several hours before serving and keep them wrapped in foil in the refrigerator. Skip the toasting step until just before eating to maintain the tortilla's texture and prevent sogginess.
- → What are some filling variations?
Use rotisserie chicken, grilled chicken breast, or even crispy chicken tenders for different textures. Add sliced avocado, tomato, or blue cheese crumbles to complement the buffalo flavors. Jalapeños provide extra heat for spice lovers.
- → How do I make these wraps gluten-free?
Simply swap the regular flour tortillas for certified gluten-free options. Check your buffalo sauce and ranch dressing labels to ensure they're gluten-free as well, since some brands may contain hidden gluten.
- → Is toasting the wraps necessary?
Toasting is optional but recommended for enhanced flavor and texture. It melts the cheese further and creates a lightly crispy exterior while keeping the interior warm and cohesive. Toast for 2-3 minutes per side in a skillet over medium heat.
- → What dipping sauces pair well with these wraps?
Extra ranch dressing is the classic choice. Blue cheese dip complements the buffalo flavors beautifully. For milder options, try a cooling yogurt-based dip or sour cream mixed with herbs to balance the spice.
- → Can I use a different type of cheese?
Absolutely. Blue cheese crumbles offer an authentic buffalo wing pairing, while pepper jack adds extra heat. Mozzarella creates a milder flavor, and gouda brings smokiness. Choose based on your taste preferences.