Buffalo Chicken Wrap

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These buffalo chicken wraps are loaded with spicy chicken tenders, crisp veggies, ranch, and crumbled blue cheese all wrapped in a soft tortilla. They’re quick to make, full of flavor, and perfect for lunch or dinner.

Prep Time15

Total Time15

Course: Lunch/Dinner

Cuisine: American

Servings: wraps

Author: Brittany Mullins

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