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Buffalo Chicken Wraps Recipe

American · Main course · 30 min total

Spicy, tangy buffalo chicken wrapped in a tortilla with cool ranch dressing and fresh veggies – a quick and satisfying meal.

Ingredients

• 1 lb boneless skinless chicken breasts
• 1/2 cup buffalo wing sauce (e.g., Frank's RedHot)
• 2 tbsp unsalted butter, melted
• 4 large flour tortillas (10-inch)
• 1/2 cup ranch dressing
• 2 cups shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup crumbled blue cheese (optional)
• 1/2 cup diced celery

Instructions

1. Season chicken breasts with salt and pepper. Cook in a skillet over medium-high heat for 6-7 minutes per side until cooked through (165°F). Let rest 5 minutes, then shred or dice.
2. In a bowl, mix buffalo sauce and melted butter. Toss shredded chicken in the sauce until well coated.
3. Warm tortillas in a dry skillet or microwave for 10 seconds to make pliable.
4. Spread 2 tablespoons ranch dressing down the center of each tortilla.
5. Top with lettuce, tomatoes, blue cheese (if using), and celery. Divide buffalo chicken evenly among tortillas.
6. Fold in the sides of the tortilla, then roll tightly from the bottom up. Cut in half diagonally and serve.

Tips

• For extra crunch, add shredded carrots or cucumber.
• Serve with extra ranch or blue cheese dressing for dipping.
• Make ahead: assemble wraps without dressing and refrigerate; add dressing just before serving.

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