Buffalo Chicken Wrap Recipe

Prepare chicken

If using pre-cooked shaved grilled chicken, place it in a medium bowl. If using raw chicken breasts, grill or pan-sear 2 breasts (about 12–14 oz total) seasoned with 1/4 tsp salt and 1/8 tsp pepper until internal temp reaches 75°C (165°F), let rest 5 minutes, then thinly slice or shred to yield about 2 cups.

Sauce the chicken

Pour 3/4 cup of buffalo sauce over the 2 cups of shaved grilled chicken. Toss with a spatula until chicken is evenly coated. Taste and adjust heat by adding more buffalo sauce up to the full 1 cup if you want hotter, or mix 1–2 tbs ranch to mellow if too spicy.

Prepare other fillings

Crisp-cook the bacon until fully rendered and crisp; drain on paper towels and chop into pieces. Seed and dice the tomato. Shred the lettuce and shred the cheddar if not pre-shredded.

Warm the tortillas

Heat a large nonstick skillet over medium heat and add 1/2 tbs butter or oil. Warm one tortilla at a time for 20–30 seconds per side until pliable and lightly toasted. Keep tortillas warm wrapped in a clean towel.

Assemble the wraps

Lay a warm tortilla flat. In the center, layer 1/2 cup shredded lettuce, 1/2 cup buffalo-coated chicken, 1 strip chopped bacon (or 1/4 cup if using chopped pieces), 2–3 tablespoons diced tomato, and 1/4 cup shredded cheddar. Drizzle about 2 tablespoons of ranch dressing (or blue cheese) over the top. Season lightly with a pinch of salt and a grind of black pepper.

Roll the wrap

Fold the bottom edge up over the filling, then fold the sides in and roll tightly away from you until sealed. Repeat for remaining tortillas and filling. If desired, brush the outsides with remaining 1/2 tbs butter and place seam-side down on a hot skillet over medium heat for 1–2 minutes per side to seal and create a light crust.

Cut and serve

Cut each wrap in half on the diagonal. Serve immediately with extra buffalo and ranch on the side for dipping.

If using frozen fries: preheat oven to 220°C (425°F). Arrange fries in a single layer on a baking sheet. Toss with 2 tbs vegetable oil, 1/2 tsp smoked paprika and 3/4 tsp salt so they are evenly coated. Bake for 18–25 minutes, flipping once halfway, until golden and crisp. If pan-frying: heat 2–3 tbs oil in a large skillet over medium-high, fry fries in batches for 6–8 minutes until crisp, then drain on paper towels and season immediately with smoked paprika and salt.

Taste and adjust seasoning. Keep warm until ready to serve alongside the wraps.