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.
