Buffalo Chicken Wrap
Spicy buffalo chicken, cool ranch, crisp lettuce, and cheddar rolled tight—a game-day flavor wrap for everyday USA lunch. Toss chicken cooked to 165°F in buffalo sauce and serve warm or cold.
🛒Ingredients
- 1 1/2 pounds cooked chicken breast, shredded or chopped (165°F)
- 1/3 cup buffalo wing sauce, plus more to taste
- 2 tablespoons melted butter (optional, for classic buffalo richness)
- 4 large flour tortillas
- 2 cups shredded lettuce
- 1 cup shredded cheddar
- 1/2 cup ranch or blue cheese dressing
- 1/2 cup diced celery
- Optional: crumbled blue cheese
🔧Kitchen Tools Needed
- Mixing bowl
- Microwave or skillet to warm chicken
📝Instructions
- 1
Toss warm chicken with buffalo sauce and melted butter until coated.
- 2
Warm tortillas. Spread ranch or blue cheese dressing down the center.
- 3
Add lettuce, celery, cheddar, buffalo chicken, and optional blue cheese crumbles.
- 4
Roll tightly burrito-style; slice in half. Serve with extra dressing.
- 5
Refrigerate leftovers within 2 hours up to 3 days; reheat chicken to 165°F if serving warm.
🥗Nutrition Information
⚡Calories per serving: 520
🏷️Recipe Tags
❓Frequently Asked Questions
How spicy?
Start with less sauce; add more after tasting.
Rotisserie?
Perfect shred-and-toss shortcut.
Lettuce wrap?
Use large romaine or butter lettuce leaves for a lighter version.
Make ahead?
Keep sauce, chicken, and veggies separate; assemble at lunch.
Food safety?
Chicken cooked to 165°F; reheat leftovers to 165°F; 2-hour chill.
