Buffalo Chicken Wraps
These Buffalo Chicken Wraps are packed with spicy chicken, crisp veggies, and creamy ranch, all wrapped in a soft tortilla. A quick and delicious meal perfect for lunch or dinner!
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.