Spicy Buffalo Chicken Wrap (Printable)

Tender buffalo chicken combined with fresh vegetables and creamy cheeses in a folded tortilla.

# Ingredient list:

→ Chicken

01 - 2 cups cooked shredded chicken breast (approx. 8.8 oz)
02 - 1/2 cup buffalo wing sauce (4 fl oz)
03 - 1 tablespoon unsalted butter, melted

→ Wraps & Dairy

04 - 4 large flour tortillas (10-inch diameter)
05 - 1/2 cup shredded cheddar cheese (2.1 oz)
06 - 1/2 cup ranch dressing (4 fl oz)
07 - 1/4 cup cream cheese, softened (2.1 oz)

→ Vegetables

08 - 1 cup shredded romaine lettuce
09 - 1/2 cup diced celery (about 1 stalk)
10 - 1/2 cup diced tomato
11 - 1/4 cup thinly sliced red onion

→ Optional

12 - 1/4 cup crumbled blue cheese (optional)
13 - Extra buffalo wing sauce for drizzling (optional)

# Cooking steps:

01 - Combine shredded chicken, buffalo wing sauce, and melted butter in a mixing bowl until evenly coated. Warm mixture in a skillet over medium heat for 2 to 3 minutes, stirring occasionally.
02 - Lay one tortilla flat and cut from the center to the edge, dividing it into four quarters.
03 - Spread 1 tablespoon cream cheese on the first quarter of the tortilla. Add buffalo chicken on the second quarter, sprinkle shredded cheddar cheese on the third, then arrange romaine lettuce, celery, tomato, and red onion on the fourth.
04 - Drizzle ranch dressing over the vegetable quarter. If desired, add crumbled blue cheese or extra buffalo sauce.
05 - Starting from the cream cheese quarter, fold the tortilla over itself quarter by quarter to form a triangular layered wrap.
06 - Heat a non-stick skillet over medium heat. Place the folded wrap seam-side down and cook for 2 to 3 minutes per side until golden brown and heated through.
07 - Repeat the layering and cooking process with the remaining tortillas and fillings. Serve warm.

# Expert advice:

01 -
  • It's ready in 25 minutes flat, which means dinner stress-free on weeknights.
  • The spice-to-cool ratio is perfectly balanced, so your mouth doesn't rebel against you.
  • One wrap holds everything you need—protein, veggies, dairy—so there's no sides anxiety.
02 -
  • That single center-to-edge cut is non-negotiable—trying to fold without it tears the tortilla and ruins the whole structure.
  • Don't assemble all four before cooking the first one; they get damp and soggy if they sit, so build and cook in batches.
03 -
  • Use a sharp knife for both the tortilla cut and vegetable prep—dull edges tear tortillas and bruise lettuce.
  • Keep your skillet at medium heat, not high; you want a gentle toast that lets the inside heat through before the outside burns.
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