Buffalo Ranch Chicken Wrap

My neighbor swung by one Sunday afternoon, arms full of leftover rotisserie chicken and a bottle of buffalo sauce she swore by. We threw together these wraps on a whim, barely measuring anything, just tossing and tasting as we went. The kitchen smelled like a sports bar in the best way possible. By the time we sat down to eat, we'd made six wraps instead of four and polished them off while watching a game neither of us cared about. That lazy, unplanned afternoon is exactly what I think of every time I make these now.

I started making these for my brother during his late-shift weeks when he'd come home starving and too tired to cook. He'd eat one standing at the counter, still in his work boots, and always reach for a second before even sitting down. It became our unspoken routine: I'd leave one wrapped in foil in the fridge, and he'd text me a thumbs-up emoji around midnight. Food doesn't have to be fancy to mean something.

Ingredients

• Cooked chicken breast, shredded or diced: Rotisserie chicken is your best friend here, but leftover grilled chicken or even store-bought tenders work beautifully and save you precious time.
• Buffalo wing sauce: This is where the heat lives, so pick your favorite brand or heat level and don't be shy with it.
• Ranch dressing: It cools down the spice and adds that creamy tang that makes everything come together, so use the good stuff if you can.
• Large flour tortillas: Go for the 10-inch size so you have enough real estate to load up without tearing, and make sure they're fresh and pliable.
• Romaine lettuce, chopped: The crunch is non-negotiable, and romaine holds up way better than softer greens when things get saucy.
• Shredded cheddar cheese: It melts just enough to get gooey and adds a sharp, salty bite that balances the buffalo heat.
• Thinly sliced red onion: Optional, but it brings a little sharpness and color that makes each bite more interesting.
• Extra ranch and buffalo sauce for drizzling: Because more is more, and everyone has their own preference for how saucy they want it.

Instructions

Coat the Chicken:

Toss your cooked chicken in a bowl with the buffalo sauce and ranch until every piece is slicked and glossy. The ranch tempers the heat just enough while keeping things creamy and crave-worthy.

Lay Out Your Tortillas:

Spread each tortilla flat on a clean surface and start building your base with a handful of crisp lettuce right down the center. This creates a barrier that keeps the wrap from getting soggy too fast.

Load It Up:

Pile on the buffalo ranch chicken, then scatter cheddar cheese and red onion slices over the top. Drizzle extra ranch and buffalo sauce if you're feeling bold.

Wrap It Tight:

Fold in the sides like you're tucking in a burrito, then roll from the bottom up, keeping everything snug as you go. A tight roll means nothing falls out mid-bite.

Toast for Extra Crunch:

If you want a crispy, golden exterior, set each wrap seam-side down in a hot skillet for a couple minutes per side. The tortilla gets toasty and the cheese melts into pure comfort.

Slice and Serve:

Cut each wrap in half on a slight diagonal and serve them warm. They look better that way and they're easier to handle.

Save

I brought these to a potluck once, sliced into pinwheels and stacked on a platter, and they disappeared before the main course even came out. People kept asking if I'd catered them. Honestly, I just smiled and said it was an old family recipe, which wasn't true, but it felt true enough. Sometimes the simplest things make you look like you know exactly what you're doing.

Choosing Your Chicken

Rotisserie chicken from the grocery store is the ultimate shortcut and brings its own seasoning to the party. If you're grilling chicken yourself, a little garlic powder and paprika in the marinade makes a noticeable difference. Crispy chicken tenders, especially the frozen kind you bake off, add a fun texture contrast that kids especially love. I've even used leftover Thanksgiving turkey in a pinch, and it worked better than I expected. The key is making sure whatever protein you use is already cooked and ready to toss.

Make It Your Own

Swap the cheddar for pepper jack if you want more heat, or go with mozzarella for something milder and stretchier. Add diced tomatoes, avocado slices, or even a handful of shredded carrots for extra crunch and color. I've made these with whole wheat tortillas, spinach wraps, and even low-carb versions using large lettuce leaves instead of tortillas. Blue cheese crumbles instead of cheddar give it that authentic buffalo wing vibe if you're into that funky, tangy punch. Play around and see what sticks, because this recipe is way more flexible than it looks.

Serving and Storage

These wraps are best eaten fresh and warm, but they hold up surprisingly well in the fridge for up to two days if wrapped tightly in foil or parchment. If you're packing them for lunch, keep the extra sauce on the side so the tortilla doesn't get soggy. Pair them with celery sticks, carrot chips, or a handful of tortilla chips for that classic buffalo platter feel. Reheating in a skillet brings back the crispness better than a microwave ever will.

• Serve with a side of blue cheese or extra ranch for dipping.
• Add a handful of baby spinach or arugula for a peppery green boost.
• Toast them in a panini press if you have one for an even crispier finish.

Save

These wraps have become my go-to whenever I need something fast, filling, and actually exciting to eat. They prove that you don't need a long ingredient list or hours in the kitchen to make something people remember.

Recipe FAQs

→ Can I make these wraps ahead of time?

Yes, you can assemble the wraps up to 2 hours ahead and wrap them tightly in foil. Store in the refrigerator. Skip toasting if serving cold, or warm them in a skillet before serving.

→ What's the best way to prevent the tortilla from tearing?

Use large, fresh flour tortillas and fill them moderately rather than overstuffing. Warming the tortillas slightly in a skillet before assembling makes them more pliable and less likely to crack when rolling.

→ How do I make this gluten-free?

Simply substitute gluten-free flour tortillas for regular ones. Check all sauce labels to ensure they don't contain hidden gluten. Most buffalo sauces and ranch dressings are naturally gluten-free, but always verify product labels.

→ Can I use rotisserie chicken instead of cooked chicken breast?

Absolutely. Rotisserie chicken works wonderfully and saves prep time. Shred the meat and toss it with buffalo sauce and ranch dressing just as you would with home-cooked chicken. The flavor may be slightly richer due to rotisserie seasoning.

→ What sides pair well with these wraps?

Celery sticks and extra ranch dressing create a classic buffalo experience. Crispy French fries, a simple green salad, or carrot sticks with ranch dip also complement the spicy, tangy flavors nicely.

→ How spicy are these wraps?

The heat level depends on your buffalo sauce brand. Most are medium-spicy with a tangy kick. To reduce spiciness, use less buffalo sauce and increase the ranch dressing. For more heat, add hot sauce or cayenne pepper.