Buffalo Ranch Chicken Wrap (Printable Version)

Juicy buffalo chicken tossed in ranch, layered with crisp lettuce and cheddar cheese in a warm tortilla wrap.

# 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 diameter
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 for drizzling
09 - Buffalo sauce for drizzling

# Directions:

01 - In a medium bowl, combine cooked chicken with buffalo wing sauce and ranch dressing, tossing until evenly coated.
02 - Lay each tortilla flat and layer with romaine lettuce, buffalo ranch chicken mixture, shredded cheddar cheese, and red onion if desired.
03 - Drizzle with additional ranch dressing and buffalo sauce according to preference.
04 - Fold in the sides and roll up each tortilla tightly to form a secure wrap.
05 - For a warm, crispy finish, heat a skillet over medium heat and toast wraps seam-side down for 2-3 minutes per side.
06 - Slice each wrap diagonally in half and serve immediately.

# Expert Suggestions:

01 -
  • It comes together faster than ordering takeout and tastes twice as good.
  • The mix of spicy buffalo and cool ranch is the kind of flavor contrast that keeps you reaching for another bite.
  • You can make it as mild or as fiery as your taste buds can handle.
  • Leftovers reheat beautifully, and the wraps hold up well even when packed for lunch the next day.
02 -
  • If your tortillas are cold from the fridge, they will crack when you try to roll them—always warm them first, even for just ten seconds per side in a dry pan.
  • Don't overload the center of the wrap or it will split; keep your fillings in a tight line down the middle and leave space at the edges.
  • Toasting the wraps seam-side down isn't just for looks—it seals the edge so the whole thing holds together when you eat it.
03 -
  • If you like your wraps extra saucy, brush a little melted butter mixed with buffalo sauce on the outside before toasting—it crisps up like a buffalo wing crust.
  • For meal prep, toss the chicken with sauce but hold the ranch until assembly so it doesn't get watery sitting in the fridge.
  • Use a panini press if you have one—it toasts both sides at once and gives you those beautiful grill marks without having to flip.
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