Buffalo Chicken Wrap Recipe

Prepare produce and bacon

Rinse and chop romaine; seed and dice tomato; thinly slice red onion and cucumber. Season the chopped produce (lettuce, tomato, cucumber, onion) with 1/4 tsp salt and 1/8 tsp black pepper; toss lightly and set aside. Cook bacon until crisp (pan-fry or bake at 400°F/200°C for 12–15 minutes), drain on paper towels, then crumble.

Shred monterey jack cheese and set aside. Warm the ranch dressing at room temperature or whisk briefly; if making buffalo ranch, combine the 1/2 cup ranch with 2 tablespoons of additional buffalo sauce to taste and reserve.

Pound chicken breasts to an even thickness (about 1/2 inch) or slice into two thin cutlets for faster cooking. Pat dry and season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When oil shimmers, add the chicken and cook 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and outside is golden-brown. Remove chicken to a cutting board and let rest 5 minutes.

Slice the rested chicken into 1/4–1/2-inch strips. Place the sliced chicken in a bowl and toss with 1/2 cup buffalo sauce until evenly coated.

Warm the tortillas: heat a dry skillet over medium-low heat, brush each tortilla lightly with 1/2 tsp butter or oil, then warm 20–30 seconds per side until pliable (or microwave 10–15 seconds wrapped in a damp paper towel).

Lay a warm tortilla flat. In the center, spread about 2–3 tablespoons of plain ranch or 2–3 tablespoons of buffalo ranch (if using).

Layer 1 cup chopped romaine, half of the seasoned tomato, red onion and cucumber mixture (about 1/4 each of those quantities), half of the buffalo-coated chicken (about 8 oz cooked), half of the crumbled bacon (2 strips worth), and half of the shredded monterey jack (about 3/8 cup). If you want more heat, drizzle 1 teaspoon additional buffalo sauce over the chicken.

Fold the sides of the tortilla in toward the center, then roll tightly from the bottom up to form a secure wrap. Repeat with second tortilla and remaining ingredients.

Optional - sear the assembled wraps: place seam-side down in a warmed skillet over medium heat for 1–2 minutes to seal and create light browning. Slice each wrap in half on a bias.

Serve each Buffalo Chicken Wrap hot or warm with a side of your choice (fries, chips, or a simple side salad). Provide extra ranch and/or buffalo sauce for dipping.