Buffalo Chicken Wrap
A quick, satisfying wrap that brings the tang of buffalo sauce together with cool ranch, crisp veggies, and tender chicken. This Buffalo Chicken Wrap is perfect for weeknights, lunchboxes, or casual entertaining.
Ingredients
- 2 cups shredded cooked chicken
- 1/2 cup buffalo sauce
- 1/4 cup ranch dressing or blue cheese dressing
- 4 large whole-wheat or flour tortillas
- 1 cup romaine lettuce, chopped
- 1/2 cup shredded carrot
- 1/2 cup thinly sliced celery
- 1/2 cup shredded mozzarella or cheddar cheese
- 2 tbsp blue cheese crumbles (optional)
- to taste salt and pepper
Instructions
- In a bowl, mix the shredded chicken with the buffalo sauce until evenly coated. If you like a milder kick, start with 1/3 cup and add more to taste.
- Warm the tortillas in a dry skillet for about 15 seconds on each side, or wrap them in a clean towel and microwave for 15–20 seconds to make them pliable.
- In a separate small bowl, whisk together the ranch dressing (or blue cheese dressing) with a pinch of salt and pepper. You can thin it with a little water if you prefer a pourable dressing.
- Lay a tortilla on a flat surface. Spread a thin layer of the dressing over the center. Add a handful of romaine, then a line of buffalo chicken, followed by carrot, celery, and cheese.
- If using, sprinkle blue cheese crumbles over the top. Drizzle a little more buffalo sauce if you want extra zing.
- Fold the sides of the tortilla over the filling, then roll from the bottom up to enclose everything. Slice the wrap in half on an angle to reveal the colorful layers.
- Repeat with the remaining tortillas. Serve immediately, with extra dressing on the side if desired.