Save to Pinterest I was late to a potluck once and threw together what I had in the fridge: leftover rotisserie chicken, a bottle of buffalo sauce, and some wilted lettuce I almost tossed. I rolled it all into tortillas, drizzled ranch on top, and prayed no one would notice how last-minute it was. Instead, three people asked for the recipe before I even sat down. That's when I realized sometimes the best dishes aren't planned, they're just honest, a little messy, and exactly what everyone wants to eat.
The first time I made these for my sister, she was skeptical because she doesn't usually go for anything spicy. I toned down the buffalo sauce just a bit and added extra ranch, and she ate two wraps in one sitting. She kept saying it was the crunch of the lettuce against the warm chicken that made it work. Now every time she comes over, she asks if I have tortillas and buffalo sauce in the house.
Ingredients
- Cooked chicken breast: I like using rotisserie chicken because it's already juicy and saves time, but any cooked chicken you have on hand works perfectly.
- Buffalo wing sauce: This is where the flavor lives, so pick a brand you actually like eating on its own, it makes all the difference.
- Ranch dressing: It cools everything down and adds creaminess, I've learned that mixing a little into the chicken itself keeps every bite balanced.
- Flour tortillas: Go for the larger 10-inch ones so you have room to pack in the fillings without them splitting when you roll.
- Romaine lettuce: The crunch is non-negotiable, it's what keeps the wrap from feeling too heavy or one-note.
- Shredded cheddar cheese: It melts just enough to glue everything together, and the sharpness plays nicely with the tang of the buffalo and ranch.
- Red onion: Totally optional, but a few thin slices add a little bite that I've come to crave.
Instructions
- Coat the chicken:
- Toss your cooked chicken with the buffalo sauce and ranch dressing in a medium bowl until every piece is slicked and glossy. This step is where you control the heat, so taste as you go and adjust if you want it milder or bolder.
- Build the wraps:
- Lay each tortilla flat and start with a handful of chopped romaine right down the center, then pile on the buffalo ranch chicken, shredded cheddar, and red onion if you're using it. Don't overfill or it won't roll cleanly.
- Add extra drizzle:
- If you want more punch, drizzle a little extra ranch and buffalo sauce over the top before you roll. I almost always do this because I like things saucy.
- Roll it up:
- Fold in the two sides of the tortilla, then roll from the bottom up, keeping it tight so nothing falls out when you cut it. It takes a little practice, but once you get it, it becomes second nature.
- Toast for crunch:
- Heat a skillet over medium and place each wrap seam-side down, pressing gently with a spatula for two to three minutes per side until golden and crispy. This step is optional, but it makes the wrap feel more like a meal and less like a sad desk lunch.
- Slice and serve:
- Cut each wrap in half on a diagonal and serve right away while the cheese is still melty and the tortilla is warm. They're best eaten fresh, but they're still good cold the next day if you have leftovers.
Save to Pinterest I made these one Sunday afternoon when a friend stopped by unannounced, and we sat on the porch eating them with our hands, napkins piling up between us. She told me it reminded her of being twenty-two and eating wraps in her car between shifts. We didn't say much after that, just ate and watched the street. It was one of those quiet, easy moments that stick with you longer than the meal itself.
Choosing Your Chicken
Rotisserie chicken is my go-to because it's already seasoned and moist, but grilled chicken works beautifully if you have leftovers from dinner the night before. I've even used crispy chicken tenders torn into pieces when I wanted something with more texture. The key is making sure the chicken isn't dry, because the buffalo sauce can only do so much to save it.
Making It Your Own
If you're not into red onion, try diced celery for that classic buffalo wing crunch, or add sliced avocado for something creamy and mild. I've also swapped cheddar for pepper jack when I want a little more heat, and it never disappoints. You can even use a whole wheat or spinach tortilla if you want to feel a little less guilty about eating two in one sitting.
Serving and Pairing
These wraps are great on their own, but they feel more complete when you serve them with celery sticks and a side of ranch for dipping, just like you'd get at a wing spot. I've also put out a bowl of tortilla chips and let people build their own if they want to stretch the meal further. They're casual enough for a weeknight but impressive enough to serve when friends come over without much notice.
- Serve with carrot sticks or a simple side salad to round out the plate.
- If you're meal prepping, wrap them tightly in foil and refrigerate for up to two days.
- Reheat gently in a skillet or eat them cold, they hold up surprisingly well either way.
Save to Pinterest This wrap has become one of those recipes I don't think about anymore, I just make it when I need something fast, satisfying, and a little indulgent. It's proof that you don't need a long ingredient list or fancy techniques to make something people actually want to eat.
Recipe FAQs
- → Can I make these wraps ahead of time?
Yes, you can assemble the wraps up to 2 hours ahead and store them wrapped in foil in the refrigerator. Toast them just before serving for best results, or eat them cold if preferred.
- → What type of chicken works best?
Cooked chicken breast is ideal, but you can also use rotisserie chicken, grilled chicken, or even crispy chicken tenders for added crunch and texture variety.
- → How do I make these wraps gluten-free?
Simply substitute the flour tortillas with gluten-free varieties available at most grocery stores. Check that your buffalo sauce and ranch dressing are also gluten-free certified.
- → Should I toast the wraps?
Toasting is optional but recommended for a warm, crispy exterior that helps seal the wrap. Cook seam-side down in a skillet over medium heat for 2-3 minutes per side.
- → What can I add to enhance the flavor?
Try adding sliced avocado, fresh tomato, crispy bacon, blue cheese crumbles, or jalapeños for extra flavor. Celery sticks on the side complement the classic buffalo experience.
- → Can I use a different type of cheese?
Absolutely. Monterey Jack, pepper jack, or blue cheese work wonderfully. Pepper jack adds extra heat while blue cheese creates a more authentic buffalo wing flavor.