Buffalo Chicken Wraps
These buffalo chicken wraps hit all the right notes when you want the flavors of wings without the mess. The chicken stays juicy inside while the wrap gets a slight crunch, and that classic buffalo heat is balanced perfectly by cool ranch and crisp lettuce.
What I love most is how adaptable they are – you can dial the heat up or down, and they work just as well with leftover rotisserie chicken as they do with freshly cooked pieces. Plus, unlike traditional wings, you can make these ahead and they’ll hold up great in the fridge for a few days of lunches.
What you need for Buffalo Chicken Wraps
Ingredients You’ll Need For This Recipe
- 4 large flour tortillas
- 2 cups cooked, shredded chicken
- 1/2 cup buffalo wing sauce
- 4 oz cream cheese, softened
- 1/2 cup ranch dressing
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup diced celery
- 1/2 cup crumbled blue cheese
- 1/4 cup diced red onion
- 1/4 cup shredded carrots
How to make Buffalo Chicken Wraps
Here’s how I make these crowd-pleasing wraps that combine all the flavors of buffalo wings in a handheld meal:
1. First, warm your tortillas slightly – about 20 seconds in the microwave under a damp paper towel. This makes them more pliable and less likely to crack when rolling. Keep them covered while you prep everything else.
2. In a medium bowl, mix the softened cream cheese until smooth. It should be really soft – if it’s not, let it sit out for another 15 minutes. Nobody wants chunks of cream cheese in their wrap!
3. Add the ranch dressing to the cream cheese and whisk until well combined. This creates a creamy base that’ll help tame the heat of the buffalo sauce.
4. In another bowl, toss your shredded chicken with the buffalo sauce until every piece is evenly coated. If your chicken is cold from the fridge, microwave this mixture for about 30 seconds – warm chicken helps the flavors come alive.
5. Lay out your tortillas on a clean work surface. Spread about 2 tablespoons of the cream cheese-ranch mixture on each tortilla, leaving a 1-inch border around the edges.
6. Layer your ingredients in this order (trust me, it makes a difference):
– Buffalo chicken (drain off any excess sauce first to prevent soggy wraps)
– Shredded lettuce
– Diced tomatoes (give them a gentle squeeze first to remove excess moisture)
– Celery
– Red onion
– Carrots
– Crumbled blue cheese
7. To roll, fold the bottom edge up about 2 inches, then fold in the sides. Roll from the bottom up, keeping it tight but not so tight that the filling squishes out. The first fold should trap the filling, making it easier to roll.
8. For the cleanest cut, place the wrapped tortilla seam-side down and let it rest for about 2 minutes – this helps the tortilla seal itself. Then slice diagonally through the middle with a sharp knife.
The wrap is ready when it feels firm and holds together when you pick it up. If it starts to unravel, you can secure it with a toothpick or wrap it tightly in foil for a few minutes before serving.
🔍 Recipe Notes & Tips
- Use rotisserie chicken to save time – one chicken yields about 4 wraps
- Frank’s RedHot works best – other sauces can be too thin
- Pat lettuce completely dry or wraps get soggy
- Mix buffalo sauce with melted butter (2:1 ratio) for authentic wing flavor
- Room temp cream cheese is non-negotiable – cold makes lumpy spread
- Double wrap in tortillas if serving later – prevents tears
🍽️ Serving Suggestions
- Ice cold beer (lager or pale ale)
- Ranch dressing on the side for dipping
- Celery and carrot sticks
- Quick pickles balance the heat
- Kettle chips work great on the side
- For non-alcoholic, serve with lemonade or iced tea
🎯 Make it Work for
- Game Day:
• Cut into pinwheels – secure with toothpicks
• Make ahead, wrap tight in foil - Lunch Box:
• Skip tomatoes – too wet for later
• Pack sauce separately if possible
• Wrap in parchment then foil - Party Platter:
• Make mini versions using small tortillas
• Set up DIY wrap station
• Keep chicken warm in slow cooker
📦 Storage & Leftovers
- Assembled wraps last 24hrs in fridge
- Store components separately for up to 3 days
- Don’t freeze – gets soggy when thawed
- Reheat chicken separately if making ahead
- Wrap tightly in foil or plastic wrap
- Best eaten within 4 hours of assembly
Buffalo Chicken Wraps
Ingredients
- 4 large flour tortillas
- 2 cups cooked shredded chicken
- 1/2 cup buffalo wing sauce
- 4 oz cream cheese softened
- 1/2 cup ranch dressing
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup diced celery
- 1/2 cup crumbled blue cheese
- 1/4 cup diced red onion
- 1/4 cup shredded carrots
Instructions
- First, warm your tortillas slightly – about 20 seconds in the microwave under a damp paper towel. This makes them more pliable and less likely to crack when rolling. Keep them covered while you prep everything else.
- In a medium bowl, mix the softened cream cheese until smooth. It should be really soft – if it’s not, let it sit out another 15 minutes.
- Add the ranch dressing to the cream cheese and whisk until well combined. This creates your creamy base that’ll help tame the heat of the buffalo sauce.
- In another bowl, toss your shredded chicken with the buffalo sauce until every piece is evenly coated. If your chicken is cold from the fridge, microwave this mixture for about 30 seconds – warm chicken helps the flavors come alive.
- Lay out your tortillas on a clean work surface. Spread about 2 tablespoons of the cream cheese-ranch mixture on each tortilla, leaving a 1-inch border around the edges.
- Layer your ingredients in this order : Buffalo chicken, shredded lettuce, diced tomatoes, celery, red onion, carrots, and crumbled blue cheese.
- To roll, fold the bottom edge up about 2 inches, then fold in the sides. Roll from the bottom up, keeping it tight but not so tight that the filling squishes out. The first fold should trap the filling, making it easier to roll.
- For the cleanest cut, place the wrapped tortilla seam-side down and let it rest for about 2 minutes – this helps the tortilla seal itself. Then slice diagonally through the middle with a sharp knife.
