Jul 14 2026
Restaurants›MACS (Macaroni And Cheese Shop) Oshkosh›Buffalo Wrap Recipe

Buffalo Wrap Recipe

Inspired by MACS (Macaroni And Cheese Shop) Oshkosh
Time30m
Serves4

Make Buffalo Wrap Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Wrap assembly

Protein (Buffalo chicken)

Ranch or blue cheese dressing

Optional add-ins

Method

Protein (Buffalo chicken)

  1. 1

    Prepare and cook chicken

    Pat chicken dry and season both sides with salt, black pepper and garlic powder. Heat olive oil in a large skillet over medium-high heat. Add chicken and sear 4–5 minutes per side, until golden and cooked through (internal temperature 165°F / 74°C for breasts). Remove chicken to a cutting board and let rest 5 minutes.

  2. 2

    Shred and sauce

    Using two forks, shred the rested chicken into bite-sized pieces. In the same skillet over low heat, melt unsalted butter, then stir in Frank's RedHot and the additional hot sauce. Add shredded chicken to the skillet and toss until evenly coated and heated through, about 1–2 minutes. Taste and add more hot sauce if you want more heat.

Wrap assembly

  1. 3

    Warm tortillas

    Warm each flour tortilla briefly in a dry skillet over medium-low heat for 15–20 seconds per side or wrap stack in foil and heat in a 300°F (150°C) oven for 5–7 minutes. Warming makes them easier to roll.

  2. 4

    Assemble wraps

    Lay a warmed tortilla flat. Spread about 2 tablespoons ranch or 1–2 tablespoons blue cheese dressing in the center of each tortilla. Add about 1 cup romaine lettuce, 1/4 cup shredded carrots, 2 tablespoons sliced celery, 1/4 cup diced tomatoes and about 3–4 ounces (roughly 4–5 tbs) of sauced shredded buffalo chicken. Sprinkle 3/4 ounce crumbled blue cheese (or a small handful shredded cheddar). Add optional pickled jalapeños, green onion or avocado if using.

  3. 5

    Roll

    Fold the bottom edge of the tortilla up over the filling, fold the sides toward the center, then continue rolling tightly to form a secure wrap. If needed, tuck in any loose fillings.

  4. 6

    Toast (optional)

    For a warm, crisp exterior, grill the wrapped seam-side down in a dry skillet over medium heat for 1–2 minutes per side, pressing lightly, until golden and crisp.

  5. 7

    Serve

    Slice each wrap in half on the diagonal and serve immediately with extra ranch or blue cheese for dipping.

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