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Buffalo Chicken Wrap

Buffalo chicken wrap recipe with ranch and celery on wood
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The ultimate 10-minute Buffalo Chicken Wrap with creamy, spicy filling and crisp vegetables. Perfect for quick lunches, easy dinners, and game day gatherings.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced
  • 1/3 to 1/2 cup buffalo sauce
  • 4 ounces cream cheese, softened
  • 1/4 cup ranch or blue cheese dressing
  • 2 stalks celery, finely diced
  • 4 large flour tortillas
  • 1 cup shredded lettuce
  • 1 cup shredded Monterey Jack and cheddar blend

Instructions

  1. Combine the Filling: In a medium bowl, combine the shredded chicken, buffalo sauce, softened cream cheese, and ranch dressing. Mix thoroughly until the chicken is evenly coated in the creamy, spicy sauce.
  2. Assemble the Wraps: Lay a tortilla flat on a cutting board. Spoon a generous quarter of the buffalo chicken mixture down the center of the tortilla, leaving about 2 inches of space at the bottom and top.
  3. Add Crunch and Cheese: Top the chicken mixture with a handful of shredded lettuce, a sprinkle of the diced celery, and a generous portion of shredded cheese.
  4. Fold and Roll Tightly: Fold the bottom flap of the tortilla up and over the filling. Then, fold the left and right sides inward, over the filling. Roll the wrap tightly away from you, keeping the folds tucked in, until it's completely sealed.

Notes

For best results, use softened cream cheese for smooth mixing. Warm tortillas briefly if they seem stiff. The filling can be made ahead and stored for up to 3 days. For meal prep, assemble wraps no more than a few hours before eating for optimal texture.

Nutrition

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