Buffalo Chicken Wrap Recipe

Prepare and Season Chicken

Pat the chicken breasts dry with paper towels. Pound to an even thickness (about 1/2 inch) if one piece is thick, to ensure quick, even cooking. Rub with olive oil, then season both sides with salt, black pepper, garlic powder, and smoked paprika.

Grill or Sear Chicken

Heat a grill pan or skillet over medium-high heat until hot. Add the chicken and cook 4–6 minutes per side (depending on thickness), until an instant-read thermometer reads 165°F (74°C) at the thickest point and the exterior is nicely browned. Remove from heat and let rest 5 minutes.

Shred and Toss in Buffalo Sauce

Meanwhile, melt the butter in a small saucepan or microwave-safe bowl. Stir in 1 tablespoon frank's-style hot sauce to make the buffalo sauce. Shred the rested chicken finely with two forks or slice thinly to create 'shaved' pieces. Toss the shredded chicken with the butter-hot sauce mixture until evenly coated. Add up to 1 tablespoon extra hot sauce if you prefer more heat.

Warm Tortillas

Warm the flour tortillas for 15–20 seconds per side in a dry skillet over medium heat or wrap in a damp paper towel and microwave 20–30 seconds until pliable.

Build the Wraps

Lay a warm tortilla flat. Spread about 2 tablespoons ranch dressing down the center of each tortilla. Add a layer of 1/2 cup mixed greens, then about 1/2 cup of the buffalo-coated shredded chicken. Sprinkle 1/4 cup shredded cheddar cheese, distribute 1–2 slices of chopped bacon, and top with about 1/4 of the diced tomato. Drizzle about 1/2 tablespoon extra buffalo sauce over the filling if you like it spicier.

Fold and Serve

Fold the bottom edge up over the filling, fold the sides in, and roll tightly to enclose. If desired, place seam-side down in a hot skillet for 1–2 minutes to crisp the tortilla and set the seam. Slice each wrap in half on the bias and serve with remaining ranch and buffalo sauce on the side.

Serve immediately while warm. Leftover buffalo chicken can be refrigerated up to 3 days; reheat gently so the chicken doesn’t dry out and refresh with a little extra ranch or buffalo sauce when assembling.