Spicy Buffalo Chicken Wrap (Print Version)

Folded tortilla with buffalo chicken, crisp vegetables, cheddar, and ranch for a tasty meal.

# What You'll Need:

→ Chicken

01 - 2 cups cooked shredded chicken breast (approximately 8.8 oz)
02 - 1/2 cup buffalo wing sauce (4 fl oz)
03 - 1 tablespoon unsalted butter, melted

→ Wraps & Dairy

04 - 4 large flour tortillas (10 inch diameter)
05 - 1/2 cup shredded cheddar cheese (2.1 oz)
06 - 1/2 cup ranch dressing (4 fl oz)
07 - 1/4 cup cream cheese, softened (2.1 oz)

→ Vegetables

08 - 1 cup shredded romaine lettuce
09 - 1/2 cup diced celery (approximately 1 stalk)
10 - 1/2 cup diced tomato
11 - 1/4 cup thinly sliced red onion

→ Optional

12 - 1/4 cup crumbled blue cheese (for extra flavor)
13 - Extra buffalo sauce for drizzling

# Steps to Follow:

01 - In a mixing bowl, combine shredded chicken with buffalo wing sauce and melted butter. Warm the mixture in a skillet over medium heat for 2 to 3 minutes, stirring occasionally until heated through.
02 - Lay one tortilla flat on a clean surface. Using a knife, make a single cut from the center of the tortilla to the edge, creating a radius cut.
03 - Visualize the tortilla divided into four quarters. Spread 1 tablespoon of softened cream cheese on the first quarter. Layer the buffalo chicken mixture on the adjacent quarter. Sprinkle shredded cheddar cheese on the third quarter. Arrange romaine lettuce, celery, tomato, and red onion over the fourth quarter.
04 - Drizzle ranch dressing over the vegetable quarter. Add crumbled blue cheese and additional buffalo sauce if desired.
05 - Begin folding the tortilla over itself starting at the cream cheese quarter, folding quarter by quarter until a layered triangular wrap forms.
06 - Heat a non-stick skillet over medium heat. Place the folded wrap seam-side down and cook for 2 to 3 minutes per side until the wrap is golden brown and heated through.
07 - Repeat the assembly and cooking steps with remaining tortillas and fillings. Serve wraps warm.

# Additional Tips::

01 -
  • It's spicy, creamy, and crunchy all at once—three textures that somehow convince your brain this is fancy food.
  • Takes barely 25 minutes from start to plate, which means you can actually make this on a Tuesday and not just promise yourself you will.
  • Feeds four people without heating up your whole kitchen, a genuine win during warm months.
02 -
  • Softening your cream cheese first is non-negotiable—cold cream cheese tears the tortilla and refuses to spread, a frustration I learned early.
  • The single cut from center to edge is what makes the fold actually work; without it you'll just have a messy attempt at wrapping.
  • Don't skip the sear at the end—it transforms a merely good wrap into something that feels intentional and finished.
03 -
  • Room-temperature tortillas fold like silk, but if yours are cold, wrap them in a damp towel and microwave for 10 seconds—this matters more than you'd think.
  • The cream cheese anchor is the difference between a wrap that falls apart in your hands and one that holds dignity from first bite to last.
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