Spicy Creamy Buffalo Chicken Wrap (Printer-friendly)

Tender buffalo chicken and crisp vegetables folded in a tortilla with creamy drizzles.

# What You'll Need:

→ Chicken

01 - 2 cups cooked shredded chicken breast (approx. 8.8 oz)
02 - 1/2 cup buffalo wing sauce (4 fl oz)
03 - 1 tablespoon unsalted butter, melted

→ Wraps & Dairy

04 - 4 large flour tortillas (10 inch diameter)
05 - 1/2 cup shredded cheddar cheese (2 oz)
06 - 1/2 cup ranch dressing (4 fl oz)
07 - 1/4 cup softened cream cheese (2 oz)

→ Vegetables

08 - 1 cup shredded romaine lettuce
09 - 1/2 cup diced celery (about 1 stalk)
10 - 1/2 cup diced tomato
11 - 1/4 cup thinly sliced red onion

→ Optional

12 - 1/4 cup crumbled blue cheese
13 - Extra buffalo sauce for drizzling

# How To Make It:

01 - In a mixing bowl, combine shredded chicken, buffalo wing sauce, and melted butter until evenly coated. Warm the mixture in a skillet over medium heat for 2 to 3 minutes, stirring occasionally.
02 - Lay a single tortilla flat and make one cut from the center to the edge, creating a radius cut.
03 - Divide the tortilla into four quarters: spread 1 tablespoon of cream cheese on the first quarter; place chicken mixture on the second; add shredded cheddar cheese to the third; and arrange romaine lettuce, celery, tomato, and red onion on the fourth.
04 - Drizzle ranch dressing over the vegetable quarter. Add crumbled blue cheese or extra buffalo sauce if desired.
05 - Starting from the cream cheese quarter, fold the tortilla over itself quarter by quarter to form a layered triangular wrap.
06 - Heat a non-stick skillet over medium heat. Place the folded wrap seam-side down and cook for 2 to 3 minutes per side until golden brown and heated through.
07 - Repeat assembly and cooking with remaining tortillas and fillings. Serve the wraps warm.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means you can make lunch without feeling like you've sacrificed the entire afternoon.
  • The combination of spicy, creamy, and fresh keeps you coming back for another bite—no monotonous flavors here.
  • Once you nail the folding technique, you'll feel genuinely clever every time you make it.
02 -
  • The cream cheese truly matters—it's not just filler, it's the glue that keeps the whole fold from falling apart when you pick it up, and it softens slightly from the sear to create this almost gooey texture.
  • Don't skip the sear step; a cold or room-temperature wrap tastes functional, but a seared wrap tastes like something you actually wanted to eat.
03 -
  • Softening the cream cheese for a full minute at room temperature makes spreading it infinitely easier and more even, which matters for structural integrity.
  • Keep all your vegetables prepped and ready before you start cooking the chicken—the actual assembly moves quickly once the chicken is warm, and you don't want to be rushing to slice celery while your tortilla gets cold.
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