Q: Can I use frozen chicken?

A: Yes! Just thaw it completely before cooking or use pre-cooked rotisserie chicken for even faster prep.

Q: What's the best tortilla for wraps?

A: Large flour tortillas work best because they're soft and flexible. Whole wheat or low-carb tortillas are great alternatives.

Q: Can I bake these wraps?

A: Absolutely! Wrap them tightly in foil and bake at 350°F for 10–12 minutes for a warm, crispy exterior.

Q: How do I prevent my wrap from falling apart?

A: Don't overfill it. Use about ½ cup of filling per wrap, fold the sides in first, then roll tightly from the bottom.

Q: Is buffalo sauce very spicy?

A: It has a moderate kick. You can control the heat by using less sauce or mixing it with extra ranch dressing.

Easy Buffalo Chicken Wrap Recipe – Ready in just 15 minutes!

Name: Buffalo Chicken Wrap Recipe – Easy & Spicy!
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 2 cups cooked chicken breast, shredded or diced; 4 large flour tortillas (10-inch); ½ cup buffalo sauce (Frank’s RedHot or your favorite brand); ½ cup ranch dressing (or blue cheese dressing); 1 cup shredded lettuce; 1 cup diced tomatoes; ½ cup shredded cheddar cheese; ¼ cup diced red onion (optional); 2 tablespoons olive oil or butter (for cooking chicken, if needed); Sliced avocado; Sliced jalapeños; Shredded carrots; Celery sticks

Ingredients

Scale

For the Wraps:

2 cups cooked chicken breast, shredded or diced
4 large flour tortillas (10-inch)
½ cup buffalo sauce (Frank’s RedHot or your favorite brand)
½ cup ranch dressing (or blue cheese dressing)
1 cup shredded lettuce
1 cup diced tomatoes
½ cup shredded cheddar cheese
¼ cup diced red onion (optional)
2 tablespoons olive oil or butter (for cooking chicken, if needed)

Optional Add-ins:

- Sliced avocado
- Sliced jalapeños
- Shredded carrots
- Celery sticks

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Instructions

If using raw chicken, heat olive oil or butter in a skillet over medium heat. Cook chicken breast for 5–7 minutes per side until fully cooked (internal temperature 165°F). Let cool slightly, then shred or dice. If using pre-cooked or rotisserie chicken, simply shred it.
In a mixing bowl, toss the shredded chicken with buffalo sauce until evenly coated.
Warm the tortillas in a dry skillet for 20–30 seconds per side, or microwave for 15 seconds wrapped in a damp paper towel.
Lay each tortilla flat and spread 2 tablespoons of ranch dressing down the center.
Add a generous portion of buffalo chicken, followed by lettuce, tomatoes, cheese, and red onion if using.
Fold in the sides of the tortilla, then roll tightly from the bottom up. Slice in half diagonally.
Serve immediately with extra ranch or buffalo sauce on the side.

Notes

Chicken Options: Use rotisserie chicken for faster prep, or grill/bake fresh chicken breast.
Spice Level: Adjust buffalo sauce amount to control heat. Mix with extra ranch for a milder flavor.
Tortilla Tips: Warm tortillas before assembling to prevent cracking and make rolling easier.
Storage: Store assembled wraps wrapped in foil for up to 1 day in the fridge. Tortillas may become slightly soggy.
Freezing: Freeze cooked buffalo chicken (without veggies) for up to 2 months. Assemble wraps fresh after thawing.
Healthier Swap: Use whole wheat tortillas, Greek yogurt ranch, and grilled chicken.
Gluten-Free: Use gluten-free tortillas or lettuce wraps.
Vegetarian Option: Replace chicken with buffalo cauliflower or chickpeas.

Author: Roz Fariss
Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Main Course, Lunch, Dinner
Method: Stovetop, No-Bake
Cuisine: American