Buffalo Chicken Wrap

Make these quick and easy Buffalo Chicken Wraps with fantastic flavor, texture, and crunch. Buffalo sauce, ready-cooked rotisserie chicken breasts, shredded romaine lettuce, thin slices of red onion, shredded carrots, and shredded cheddar and Monterey Jack Cheese are drizzled with your favorite bottled ranch or bleu cheese dressing.

For buffalo chicken lovers, these wraps are a must-try. What is not to love about mouth-watering buffalo chicken wrapped in a flour tortilla with crisp vegetables and shredded cheese? If you liked this recipe, try buffalo chicken pizza, buffalo chicken salad, and buffalo chicken dip.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Hot sauce: I like to use Frank’s Redhot Sauce for this recipe, but if you have a favorite buffalo sauce or wing sauce, you can use that and eliminate the need for butter.
• Cooked chicken: Use any diced or shredded cooked chicken.
• Romaine: Use shredded romaine because it is a little sturdier than iceberg or spring greens. Put the shredded romaine on the top and the bottom to create a barrier so the hot sauce does not soak through the wrap.
• Cheese: I use cheddar and Monterey Jack cheese, but blue cheese crumbles are a great substitute for cheddar and Monterey Jack Cheese.
• Tortillas: Any large tortilla will work. I like the high-fiber, low-carb ones.

How to Make Buffalo Chicken Wraps

This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.

Start by melting the butter in a large skillet over low heat on the stovetop. Then add the hot sauce, stirring until well combined and heated through. Stir in the chicken until heated through.

Add a little bit of the shredded romaine, sliced red onion, shredded carrot, and about 1/4 of the buffalo chicken mixture to a wrap. Now top with some shredded cheddar cheese, Monterey Jack Cheese, and a little more lettuce. Then drizzle with a little ranch or bleu cheese. Fold in the sides of the tortillas and roll up tightly, burrito style.

Preparation Tips and Storage

• The carrots and red onion add some snap and crunch, but you could also try adding other veggies like chopped celery, green onions, jalapenos, avocado, spinach, or chopped purple cabbage.
• Gently warm the tortillas in the microwave before filling. It makes them easier to wrap.
• These wraps are best served promptly, but they will hold up fairly well for several hours if wrapped and stored in an airtight container in the refrigerator.

What to Serve With Buffalo Chicken Wraps

• Potatoes: chips, sweet potato fries, garlic parmesan fries, or tater tots
• Salad: chickpea salad, creamy coleslaw, corn salad, or tomato salad
• Vegetables: oven-roasted corn or tomatoes and cucumbers.

More Chicken Recipes

Buffalo Chicken Wrap Recipe

Quick and easy Buffalo Chicken Wraps bursting with the taste of buffalo wings, crisp romaine, sweet red onion, crunchy carrots, sharp cheddar, and ranch dressing. 

5 from 38 votes

Print Pin Rate

Course: lunch/dinner/snack

Cuisine: American

Prep Time: 10 minutes minutes

Servings: 4 wraps

Calories: 406kcal

Author: Beth Pierce

Ingredients

• 2 tablespoons butter
• ½ cup hot sauce Franks
• 2 cups diced cooked chicken
• Kosher salt and fresh ground black pepper
• 2½ cups shredded romaine
• ¼ cup thinly sliced red onion
• ½ cup shredded carrots
• ½ shredded cheddar and Monterey Jack cheese
• ½ cup ranch or bleu cheese dressing
• 4 large flour tortilla wraps

Instructions

• Melt the butter in a skillet over low heat. Add the hot sauce stirring in until well combined and heated through. Stir in the chicken until heated through. Season with kosher salt and fresh ground black pepper to taste. 
• Lay out the tortillas and to each add some shredded romaine, 1/4 of the red onion, 1/4 of the shredded carrot, 1/4 of the buffalo chicken, and 1/4 of the shredded cheddar and Monterey Jack Cheese. 
• Drizzle with a little ranch or bleu cheese and top with a little more romaine. Fold in the sides of the tortillas and roll up tightly burrito style.  Serve with ranch or blue cheese dressing. 

Notes

• The carrots and red onion add some snap and crunch, but you could also try adding other veggies like chopped celery, green onions, jalapenos, avocado, spinach, or chopped purple cabbage.
• Gently warm the tortillas in the microwave before filling. It makes them easier to wrap.
• These wraps are best served promptly, but they will hold up fairly well for several hours if wrapped and stored in an airtight container in the refrigerator.

Nutrition

Calories: 406kcal | Carbohydrates: 21g | Protein: 25g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 1395mg | Potassium: 419mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5482IU | Vitamin C: 25mg | Calcium: 85mg | Iron: 2mg

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