Buffalo Chicken Wrap Recipe

Prep chicken

Thinly slice the chicken breasts across the grain into 1/4-inch strips (or cut into bite-size pieces). Pat pieces dry with paper towels so they sear rather than steam.

Season and cook

In a medium bowl, toss the chicken with olive oil, salt, black pepper, and garlic powder. Heat a large skillet over medium-high heat. When hot, add the chicken in a single layer and cook 4–6 minutes, stirring occasionally, until cooked through and lightly browned (internal temperature 165°F / 74°C). Remove from heat and transfer chicken to a clean bowl.

Make buffalo sauce and coat

Return the skillet to low heat, add the butter and let it melt. Stir in the hot sauce and heat 1 minute until combined and warmed through. Pour the sauce over the cooked chicken and toss until every piece is well coated. Set aside and keep warm.

In a small bowl, combine the prepared ranch dressing with lemon juice. Taste and add a dash of hot sauce if you prefer a spicier drizzle. Stir until smooth and set aside.

Warm tortillas

Warm the flour tortillas for pliability: either microwave stacked (damp paper towel over, 20–25 seconds) or heat 20–30 seconds per side in a dry skillet over medium heat. Keep them covered so they stay soft.

Assemble wraps

Lay one warmed tortilla flat. On the lower third of the tortilla, place about 1/2 cup shredded lettuce, 1/4 cup diced tomatoes, 1/4 cup shredded cheddar, a sprinkle of green onions and 2 tablespoons blue cheese crumbles if using. Top with 3–4 ounces (about 1/2 cup) of the buffalo-coated chicken. Drizzle about 1 to 2 tablespoons of the ranch mixture over the chicken.

Roll

Fold the sides of the tortilla in slightly, then roll tightly from the bottom up to enclose the filling. Tuck the ends under as you roll. If desired, place seam-side down in a hot skillet for 1 minute per side to crisp slightly and seal the wrap.

Serve

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