Quick & Crispy Buffalo Chicken Wraps with Creamy Ranch
Make restaurant-style Buffalo Chicken Wraps fast. This recipe delivers bold, spicy flavor and a satisfying crunch, perfect for a quick weeknight dinner or game day lunch.
- Prep Time: 10 min
- Cook Time: 5 min
- Total Time: 15 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: Assembly
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups cooked chicken breast, shredded or diced
- 1/2 cup Frank’s RedHot or similar buffalo sauce
- 1/4 cup unsalted butter, melted
- 4 large flour tortillas
- 1/2 cup creamy ranch dressing
- 1 cup shredded romaine lettuce
- 1/2 cup shredded cheddar or Monterey Jack cheese
- 2 tablespoons blue cheese crumbles (optional)
- 1/4 cup finely chopped celery (optional, for crunch)
Instructions
- In a medium bowl, combine the melted butter and buffalo sauce. Whisk until fully mixed.
- Add the cooked chicken to the sauce mixture and toss until the chicken is completely coated.
- Warm the flour tortillas briefly in a dry skillet or microwave to make them pliable.
- Lay a tortilla flat. Spread a thin layer of ranch dressing down the center.
- Layer with shredded lettuce, the sauced buffalo chicken, cheese, and blue cheese crumbles, if using. Add celery for extra crunch.
- Fold in the sides of the tortilla, then roll tightly from the bottom up to create a secure wrap.
- Slice the wrap in half diagonally and serve immediately with extra ranch dressing for dipping.
Notes
- For extra crispy chicken, lightly dredge the diced chicken in flour and pan-fry until golden before tossing in the buffalo sauce.
- If you prefer a healthier option, swap the ranch dressing for plain Greek yogurt mixed with a splash of lemon juice and herbs.
- This recipe works well for meal prep; assemble the wraps just before serving to keep the lettuce crisp.
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 4
- Sodium: 850
- Fat: 25
- Saturated Fat: 9
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 30
- Cholesterol: 95