Save My brother stopped by unannounced one afternoon, starving after a double shift. I had leftover rotisserie chicken, half a bottle of buffalo sauce, and tortillas that needed using. What I threw together in ten minutes became his most-requested lunch whenever he visits. He still texts me photos every time he makes it himself.
I brought these to a potluck picnic once, wrapped in foil and stacked in a basket. They were gone in minutes, and three people asked if I catered. The secret was toasting them just before I left so they stayed warm and slightly crispy on the outside. Everyone assumed they were complicated, but I had made eight wraps in less time than it took to brew coffee.
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Ingredients
- Cooked chicken breast, shredded or diced: Rotisserie chicken is my go-to shortcut, the dark meat adds even more flavor if you like richness.
- Buffalo wing sauce: The tangy, vinegary heat is what makes this wrap sing, use your favorite brand or homemade if you have it.
- Ranch dressing: It tempers the spice and adds creaminess, I always use the thick kind from the refrigerated section.
- Large flour tortillas: The 10-inch size gives you enough room to pack everything in without tearing when you roll.
- Romaine lettuce, chopped: Crisp and sturdy enough to hold up against the saucy chicken without wilting too fast.
- Shredded cheddar cheese: Melts beautifully if you toast the wrap, and adds a sharp, salty bite.
- Thinly sliced red onion: Optional but worth it for a little sharpness and crunch that balances the richness.
- Extra ranch and buffalo sauce for drizzling: Because there is no such thing as too much sauce when it comes to buffalo chicken.
Instructions
- Coat the Chicken:
- Toss your cooked chicken with buffalo sauce and ranch dressing in a medium bowl until every piece is slicked with that spicy, creamy goodness. If the chicken is cold from the fridge, let it sit for a minute to take the chill off.
- Build the Wraps:
- Lay each tortilla flat and start with a bed of chopped romaine right down the center. Layer on the buffalo ranch chicken, then scatter cheddar cheese and red onion over the top.
- Add Extra Sauce:
- Drizzle more ranch and buffalo sauce over the filling if you like things saucy. Just don't go overboard or the wrap will get soggy and hard to roll.
- Roll Them Up:
- Fold in the left and right sides of the tortilla, then roll from the bottom up, tucking as you go to keep everything tight. Press gently so it holds its shape.
- Toast for Crispness:
- Heat a skillet over medium and place each wrap seam-side down, cooking for 2 to 3 minutes per side until golden and crispy. The cheese will melt and the tortilla gets those beautiful toasted spots.
- Slice and Serve:
- Cut each wrap in half on the diagonal and serve right away while they are warm and the cheese is still gooey.
Save My niece refused to eat anything spicy until she tried one of these wraps at a family barbecue. She asked for half the buffalo sauce and double the ranch, and by the end of summer, she was eating them with the same heat level as the adults. Watching her face light up after that first cautious bite reminded me that food is one of the best ways to nudge someone out of their comfort zone.
How to Make It Your Own
Swap in grilled chicken thighs for a juicier bite, or use crispy breaded chicken tenders if you want that extra crunch inside. I have even made these with shredded turkey after Thanksgiving, and they were just as satisfying. If you are watching carbs, try a low-carb tortilla or wrap everything in big butter lettuce leaves for a lighter version. You can also add diced tomatoes, avocado slices, or even crumbled blue cheese if you want to lean into classic buffalo flavors.
Storing and Reheating
These wraps are best eaten fresh, but if you have leftovers, wrap them tightly in foil and store in the fridge for up to one day. Reheat in a skillet over medium-low heat to bring back some of that crispness, microwaving will make the tortilla chewy and the lettuce sad. If you are meal prepping, keep the chicken mixture separate from the tortillas and assemble right before eating so nothing gets soggy.
Pairing and Serving Ideas
Serve these with celery sticks and carrot coins on the side for that classic buffalo wing experience without the mess. A cold beer or iced lemonade cuts through the heat perfectly, and I have found that sweet potato fries make an unexpectedly great partner. If you are feeding a crowd, set up a wrap bar with all the toppings and sauces laid out so everyone can build their own.
- Try adding pickled jalapeños if you want an extra kick and a tangy crunch.
- A handful of shredded iceberg lettuce works if you do not have romaine, it stays crisper longer.
- For a smokier flavor, toss in a pinch of smoked paprika with the chicken before you coat it in sauce.
Save This wrap has become my answer to busy weeknights and last-minute guests, proof that the best recipes do not need to be complicated to feel special. I hope it becomes one of those dishes you make without thinking, the kind that turns a regular Tuesday into something a little more satisfying.
Recipe Questions & Answers
- → Can I use rotisserie chicken instead of cooked chicken breast?
Yes, rotisserie chicken works beautifully. Shred it and toss with the buffalo and ranch mixture just before assembling. It adds excellent flavor and saves preparation time.
- → How do I make these wraps ahead of time?
Assemble the wraps and wrap tightly in foil or plastic wrap. Refrigerate for up to 4 hours before serving. For best results, toast just before eating to warm through and achieve a crispy exterior.
- → What are good side dishes to serve with buffalo ranch wraps?
Pair with celery sticks and extra ranch dip for the classic buffalo experience. Blue cheese dressing, carrot sticks, or a simple side salad also complement the spicy, tangy flavors well.
- → Can I add vegetables to these wraps?
Absolutely. Sliced avocado, tomato, cucumber, or bell peppers add freshness and nutrition. Consider adding spinach or arugula for extra greens without overwhelming the buffalo ranch flavor.
- → What's the best way to toast the wraps?
Heat a skillet over medium heat and place wraps seam-side down for 2-3 minutes until golden and crispy. Flip carefully and cook the other side briefly. This creates a sealed seam and warm, crispy exterior without drying out the filling.
- → Are there gluten-free options?
Yes, substitute gluten-free tortillas for regular flour tortillas. Ensure your buffalo sauce and ranch dressing are also gluten-free, as some brands contain hidden gluten. Always check product labels for allergens.
