Buffalo Chicken Wrap Recipe

Shred or chop chicken

If not already shredded, shred or roughly chop 3 cups of cooked chicken (rotisserie, poached, or roasted). Place in a medium bowl and set aside.

Make Buffalo sauce

In a small saucepan over low heat, melt 2 tbs unsalted butter. Add 1 cup Buffalo-style hot sauce and whisk until smooth and warmed through (about 1 minute). Remove from heat.

Pour about three-quarters of the warmed Buffalo sauce over the shredded chicken. Reserve the remaining sauce for drizzling. Toss chicken until evenly coated. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder. Stir in 1/2 cup finely diced celery and 3 tbsp sliced green onions. Taste and adjust seasoning.

In a small bowl, combine 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tsp lemon juice, 1/2 tsp dried dill, 1/4 tsp dried parsley, 1/4 tsp salt and 1/8 tsp black pepper. Mix until smooth.

Fold in 1/2 cup blue cheese crumbles, reserving a tablespoon for garnish if desired. If the spread is too thick, thin with up to 1 tsp water or more lemon juice to reach a spreadable consistency. Taste and adjust salt/pepper.

Warm tortillas: heat a large nonstick skillet over medium for 30–45 seconds. Lightly brush or spray each tortilla with a thin film of oil (about 1/4 tsp each) and warm one at a time about 10–15 seconds per side until pliable. Keep warm wrapped in a clean towel.

Lay one warmed tortilla flat. Spread about 2 tablespoons of the blue cheese ranch spread across the center, leaving 1–1.5 inches clear at edges.

Place roughly 3/4 cup of the Buffalo-coated chicken in a line down the center of the tortilla. Top with about 1/2 cup shredded lettuce, 3 tbsp shredded cheese, and a drizzle of reserved Buffalo sauce (about 1 tbsp) and/or 1 tbsp ranch dressing if using.

Fold the sides of the tortilla in, then tightly roll from the bottom up to enclose the filling. Repeat to make 4 wraps.

Optional: For a warm, crisp finish, heat a skillet over medium-high, add a little oil or spray, and place seam-side down. Press gently and cook 60–90 seconds per side until golden and sealed. Remove and cut each wrap in half on a diagonal.

Serve immediately with extra Buffalo sauce, ranch, blue cheese crumbles, and lime wedges on the side. Garnish with reserved green onion slices if desired.