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Spicy, creamy, and crunchy, this buffalo chicken wrap is packed with juicy chicken, crisp veggies, blue cheese, and ranch in a soft tortilla. Quick, easy, and perfect to meal prep for lunch or dinner.
If you’ve been around here for a while, you already know I’m obsessed with all things buffalo. From my buffalo cauliflower wings to this healthy buffalo chicken dip, that spicy, tangy kick is one flavor I never get tired of.
And while I love ordering buffalo chicken wraps at restaurants, I wanted a quick, homemade version I could whip up anytime the craving hits. Enter this buffalo chicken wrap! I used store-bought chicken tenders to make it come together in minutes, and it has all the flavor you’d expect: creamy, spicy, crunchy, and totally satisfying.
Why I Love This Buffalo Chicken Wrap
- Quick and easy: I make these in under 20 minutes, which is quicker than waiting on takeout and way more satisfying.
- Versatile recipe: I’ll pack one in my lunchbox, throw them together for a no-stress dinner, or slice into pinwheels for a party appetizer. They always disappear fast!
- Customizable: The spice level is totally up to you. I skip the hot sauce for the kids, but when it’s just Isaac and me, I go heavy on it!
- Filling: I love that this wrap has plenty of protein, fresh veggies, and a soft tortilla. It feels like comfort food but still leaves me energized.
Ingredients Needed
- flour tortillas – I like using burrito-size tortillas (Mission Carb Balance is my fave) so you can really pack them full. Smaller tortillas = sad, messy wrap.
- dressing – ranch is my go-to (I usually use Bolthouse Farms Classic Ranch Yogurt Dressing), but blue cheese works too. Either way, it cools the spice and ties everything together.
- crumbled blue cheese – a little goes a long way. Tangy, creamy, and the ultimate pairing with buffalo chicken.
- romaine lettuce – adds that fresh crunch every good wrap needs.
- carrot – extra crunch + a little sweetness to balance the heat.
- red onion – raw onions work, but I really like using pickled onions for a tangy upgrade.
- cooked chicken tenders – chop into bite-sized chunks. Homemade chicken tenders, store-bought, or even leftover grilled chicken all work. I usually grab frozen tenders to keep things easy. Applegate Organics Frozen Chicken Strips are my go-to.
- buffalo sauce – the star of the show! I usually use Frank’s RedHot, but any buffalo sauce works. I also love Primal Kitchen and Noble Made if you want to switch it up.
How to Make Buffalo Chicken Wraps
Step 1: Start by tossing chopped chicken tenders with buffalo sauce.
Step 2: Warm your tortillas to make them easier to roll, then spread on ranch or blue cheese dressing.
Step 3: Layer on blue cheese crumbles, romaine, carrot strips, onion, and the buffalo chicken.
Step 4: Add extra sauce or dressing if you like, then roll the tortilla up tightly, slice, and enjoy!
Brittany’s Recipe Tips
- Use fresh, crisp veggies: The crunch from the romaine and carrots balances the spicy chicken. If your lettuce looks a little sad, soak it in cold water for 10 minutes to perk it back up.
- Toss, don’t drizzle: Coat the chicken in buffalo sauce before wrapping. It makes every bite flavorful. Drizzling the sauce on top just isn’t the same.
- Wrap it tight: Fold in the sides and roll firmly to keep the filling from spilling out.
How to Store & Meal Prep Buffalo Chicken Wraps
These wraps taste best fresh, but a little prep ahead makes them just as easy for busy days.
- Prep the chicken: Cook and chop the chicken up to 3 days in advance and store it in the fridge. When you’re ready to eat, toss it with buffalo sauce, assemble your wrap, and enjoy.
- Pack for lunch: To avoid a soggy tortilla, keep the dressing on the side. Wrap the assembled ingredients in parchment or foil, then drizzle on the ranch or blue cheese right before eating.
More Lunch Recipes to Try
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Buffalo Chicken Wrap
Ingredients
- 4 burrito size flour tortillas, I used Mission Carb Balance Whole Wheat Tortillas
- ¼ cup ranch or blue cheese dressing, I used Bolthouse Farms Classic Ranch Dressing
- 2 oz crumbled blue cheese, divided
- 1 cup chopped romaine
- 1 large carrot, cut into strips or ribbons
- ¼ cup chopped red onion (or pickled red onion
- 16 oz cooked homemade or store-bought chicken tenders, chopped into chunks, I used Applegate Chicken Tenders
- 2 Tablespoons buffalo sauce , I used Frank's RedHot
Instructions
- Add the chopped chicken tenders to a bowl. Pour buffalo sauce over top and toss until the chicken is well coated.
- Heat tortillas briefly in the microwave or on a skillet until soft and pliable.
- Spread 1 tablespoon of ranch (or blue cheese dressing) in the center of each tortilla. Sprinkle with ½ ounce blue cheese crumbles. Top with ¼ cup romaine, carrot strips, 1 tablespoon onion, and 4 ounces of buffalo chicken.
- Drizzle with extra buffalo sauce or dressing if desired. Roll each tortilla up tightly, folding in the sides as you go.
- Slice in half and enjoy immediately.
Notes
- Chicken options: Any cooked chicken works in this recipe. Frozen tenders, homemade, rotisserie chicken, or leftover grilled chicken. Just chop and toss with buffalo sauce.
- Vegetable add-ins: Feel free to bulk it up with celery sticks, cucumbers, or bell peppers for more crunch.
- Meal prep tip: Cook and chop chicken in advance and store in the fridge for up to 3 days. Assemble wraps just before eating to keep tortillas from getting soggy.
- Storage: Best enjoyed fresh. If packing for lunch, wrap in parchment or foil and keep dressing on the side until ready to eat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
