Buffalo Chicken Wrap Recipe

Warm and shred chicken

If using pre-cooked shaved grilled chicken, warm it gently in a skillet over medium heat for 2–3 minutes until heated through. If using chilled chicken, add 1 tablespoon water to the skillet and cover for 2 minutes to steam and warm. Transfer to a bowl.

Toss with buffalo sauce

Add 4 tablespoons buffalo sauce to the warmed chicken and toss until evenly coated. Taste and add up to 1 additional tablespoon if you prefer it spicier. Set aside.

Prepare tortillas

Warm each flour tortilla for about 10–15 seconds per side in a dry skillet or 10 seconds in the microwave wrapped in a damp paper towel to make them pliable.

Layer base

Spread 1 tablespoon ranch dressing down the center of each warmed tortilla, leaving a 1-inch border at both ends.

Add lettuce and tomatoes

Place about 1/4 cup shredded lettuce on the ranch, then sprinkle roughly 2–3 tablespoons diced tomato over the lettuce. Season tomatoes lightly with a pinch of salt and a grind of black pepper (use from the optional garnish).

Add chicken, bacon, and cheese

Divide the buffalo-coated shredded chicken evenly among the four tortillas (about 1/2 cup each). Top each portion with 1 slice worth of chopped bacon and about 3/4 ounce shredded cheddar (roughly 3 tablespoons).

Finish and roll

Drizzle an additional 1/2 tablespoon ranch over each filling if desired. Fold the long sides of each tortilla over the filling, then roll tightly from one short end to form a wrap. Tuck in the ends as you roll to keep ingredients contained.

Grill for a warm, crispy wrap (optional)

Place each assembled wrap seam-side down in a preheated skillet or panini press over medium heat. Press gently and toast 1–2 minutes per side until the tortilla is golden and cheese begins to melt.

Garnish and slice

Remove wraps from heat, let rest 1 minute, then sprinkle with sliced green onions. Cut each wrap in half on the diagonal and serve immediately with extra buffalo sauce and ranch on the side if desired.