Buffalo Chicken Wraps are made with a tangy buffalo sauce, shredded chicken, cheese, and crunchy veggies. They’re bursting with flavor, easy to make, and great for lunch or dinner.
There’s a lot of flavor going on in this buffalo chicken wrap recipe, but it’s so easy to make. It’s my favorite kind of meal to make – it looks and tastes more complicated than it actually is.
These soft taco or burrito-sized wraps are so flavorful – they’re perfectly tangy thanks to buffalo wing sauce. Great for using leftover chicken breasts, they make a great lunch or dinner and are done in 30 minutes.
Ingredients
- Canned chicken – I like the kind packed in water, but you could also use rotisserie chicken.
- Frank’s Buffalo Sauce – or any brand you like
- Cream cheese and Shredded cheddar cheese – for a cheesy wrap
- Ranch – we love store bought but you could also make homemade ranch dressing.
- Vegetables – Sliced red onion, Shredded carrots, and Romaine lettuce or iceberg lettuce
- Large flour tortillas – burrito-size tortillas or soft taco size
Variations
- Swap cabbage for the lettuce
- Add tomatoes or spinach
- Add some blue cheese crumbles for an authentic buffalo pairing
- Make buffalo chicken lettuce wraps by using iceberg leaves as lettuce wraps.
- Use rotisserie chicken, leftover cooked boneless skinless chicken breasts or chicken thighs instead of canned chicken.
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How to Make Buffalo Chicken Wraps
- Combine the chicken and buffalo sauce in a saucepan or large skillet over medium-high heat. Once hot, remove the pan from the heat and add the cream cheese, cheddar cheese, and ranch. Stir until both kinds of cheese have melted into the sauce.
- To make the wraps, spoon some of the buffalo chicken mixture on a tortilla. Top it with onions, lettuce, and shredded carrots.
- Fold up the sides of the tortilla to seal the ends, then roll the tortilla up. Slice in half and serve warm or cold.
Expert Tips
- I hate when a wrap doesn’t hold together, so for these buffalo chicken wraps, I use a little bit of cream cheese to seal the flap of the tortilla, so it stays closed. Works great!
- Don’t forget to use some ranch dressing for dipping. You can use blue cheese dressing, too.
- Sometimes we use crispy chicken tenders or chicken strips from the freezer aisle to make these – just toss those with the sauce and cheese – so easy.
FAQs
Don’t make them more than a day in advance, but to help them not get place veggies on the top and bottom of the chicken; this will slow the sauce from soaking the tortilla and making them soggy.
Buffalo Chicken Wrap Recipe
Ingredients
- 1 can of chicken in water
- ¼ cup Frank’s Buffalo Sauce
- 4 ounces cream cheese
- ½ cup Shredded Cheddar Cheese
- ¼ Ccup Ranch
- ¼ red onion
- Romaine or Iceberg Lettuce
- 4 large tortillas
- ½ cup Shredded Carrots
Instructions
- Heat chicken and ⅛ buffalo sauce in a small saucepan over medium heat. Reduce heat to low and add cream cheese, ranch, and cheddar cheese, stir until melted, remove from heat.
- Let chicken mixture sit for 5-10min to cool slightly.
- After 5-10min spoon about ⅓ C. of the chicken mixture onto each tortilla.
- Top with onion, lettuce and shredded carrots.
- Roll up burrito style. **Pro tip: spread some cream cheese on the edge of the tortilla to keep it from opening up.
Recipe Notes
- Swap cabbage for the lettuce
- Add tomatoes or spinach
- Add some blue cheese crumbles for an authentic buffalo pairing
- Make buffalo chicken lettuce wraps by using iceberg leaves as lettuce wraps.
- Use rotisserie chicken, leftover cooked boneless skinless chicken breasts or chicken thighs instead of canned chicken.
Recipe Nutrition
More Sandwich Alternatives You’ll Enjoy
If you like easy wrap recipes, this is a great one to try. It looks and tastes like it was bought at a sandwich shop but is really easy to make. I hope you enjoy it!