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Buffalo Chicken Wrap

Buffalo chicken wrap with crispy lettuce, carrot, and creamy ranch dressing.
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A perfectly balanced handheld meal featuring spicy Buffalo chicken, cool creamy ranch, and crisp vegetables. The key technique of cooling the saucy chicken ensures a wrap that holds together without sogginess. Ready in under 30 minutes for a quick and satisfying lunch or dinner.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil or avocado oil
  • 1/2 cup Buffalo sauce (like Frank's RedHot)
  • 2 tablespoons unsalted butter
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream (or plain Greek yogurt)
  • 2 tablespoons buttermilk (or milk)
  • 1 teaspoon dried dill weed
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • A pinch of salt and pepper
  • 4 large flour tortillas (burrito-size)
  • 1 cup shredded iceberg or romaine lettuce
  • 1 large carrot, shredded or julienned
  • 2 celery stalks, thinly sliced
  • 1/2 cup crumbled blue cheese or shredded Monterey Jack/Cheddar
  • Extra ranch or blue cheese dressing for serving

Instructions

  1. Heat oil in a large skillet over medium-high heat. Season chicken pieces with salt, pepper, 1 tsp garlic powder, and 1/2 tsp onion powder. Cook for 5-7 minutes until cooked through and lightly browned.
  2. Reduce heat to low. Add Buffalo sauce and butter to the skillet with the cooked chicken. Stir constantly until butter is melted and chicken is evenly coated. Remove from heat and let the saucy chicken cool for 5-7 minutes to prevent a soggy tortilla.
  3. While chicken cools, whisk together all ingredients for the creamy ranch dressing in a small bowl. Prepare vegetables by shredding lettuce and carrot, and slicing celery.
  4. Warm tortillas for about 15 seconds in a microwave or dry skillet to make them pliable.
  5. Spread a generous tablespoon of ranch dressing down the center of each tortilla. Layer with shredded lettuce, cooled Buffalo chicken, celery, carrot, and cheese.
  6. Fold in the sides of the tortilla about an inch over the filling. Starting from the bottom, roll up tightly away from you, keeping sides tucked in. Place seam-side down. Serve immediately or wrap tightly for later.

Notes

For a gluten-free version, use gluten-free tortillas or large lettuce leaves. Leftover rotisserie chicken is a great shortcut; just shred and warm with the sauce. The cooked Buffalo chicken can be frozen for up to 2 months. Assemble wraps just before eating for the best texture.

Nutrition

Find it online: https://www.stacksipsnack.com/buffalo-chicken-wrap-2/