Spicy Creamy Buffalo Chicken (Print Version)

Tender buffalo chicken folded in a tortilla with crisp vegetables and a creamy ranch drizzle.

# What You'll Need:

→ Chicken

01 - 2 cups cooked chicken breast, shredded (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 (about 1 medium stalk)
10 - 1/2 cup diced tomato
11 - 1/4 cup thinly sliced red onion

→ Optional

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

# How to Make It:

01 - Combine shredded chicken, buffalo wing sauce, and melted butter in a mixing bowl until fully coated. Warm mixture in a skillet over medium heat for 2 to 3 minutes, stirring occasionally.
02 - Lay one large flour tortilla flat. Using a knife, make a single cut from the center to the edge, creating a radius cut.
03 - Visualize the tortilla divided into four quarters. Spread 1 tablespoon cream cheese on the first quarter, layer buffalo chicken on the second quarter, sprinkle shredded cheddar cheese on the third quarter, then arrange romaine lettuce, diced celery, tomato, and red onion on the fourth quarter.
04 - Drizzle ranch dressing evenly over the vegetable quarter. Add crumbled blue cheese or extra buffalo sauce if desired.
05 - Starting from the cream cheese quarter, fold the tortilla over itself quarter by quarter to form a layered triangular wrap.
06 - Heat a non-stick skillet over medium heat. Place the folded wrap seam-side down and cook for 2 to 3 minutes on each side until golden brown and heated through.
07 - Repeat the assembly and cooking process with remaining tortillas and fillings. Serve the wraps warm.

# Expert Tips:

01 -
  • It's ready in under 30 minutes, which means hungry people get fed without you losing your mind.
  • The spicy, creamy, cool combination hits every taste craving at once—you won't find yourself rummaging through the fridge ten minutes later.
  • One tortilla becomes a perfectly portable meal that doesn't fall apart in your hands.
02 -
  • If your tortilla is cold and stiff, warm it for 10 seconds in the microwave before you cut it—otherwise it splits instead of folding cleanly.
  • Don't skip the pan-sear at the end; that's what transforms it from a cold wrap into something that tastes intentional and cared for.
  • Keep your diced vegetables relatively small and not too wet, or the tortilla will get soggy and the whole thing falls apart in your hands.
03 -
  • Warm your tortillas before cutting and folding—a cold tortilla cracks, but a warm one cooperates.
  • Don't prep all your vegetables hours ahead; do it right before assembly so they stay crisp and fresh.
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