Save Some evenings call for speed without sacrifice, and that's when this wrap slides into rotation. I threw one together on a whim after a long afternoon, using leftover rotisserie chicken and half a bottle of buffalo sauce I'd been hoarding. The tang hit just right, the crunch from the lettuce kept it from feeling heavy, and I ate it standing at the counter—no plates, no fuss. It's become my answer to those nights when cooking feels like a chore but takeout feels like defeat.
I made these for a casual game night once, slicing them into pinwheels instead of halves. They disappeared faster than the nachos, and someone asked if I'd catered. I hadn't—just tossed together what I had and trusted the flavors to do the work. That night taught me that sometimes the simplest things, assembled with a little care, feel like the biggest win.
Ingredients
- Cooked chicken breast: Shredded or diced, this is your base—rotisserie chicken works beautifully here and saves you from turning on the stove.
- Buffalo wing sauce: The heart of the heat; choose your preferred brand or heat level, and don't be shy with it.
- Ranch dressing: This cools the fire and adds creamy richness—use store-bought or homemade if you're feeling ambitious.
- Flour tortillas: Look for soft, pliable 10-inch rounds that won't crack when you roll them tight.
- Romaine lettuce: Crisp, sturdy, and refreshing—it holds up against the sauce without wilting immediately.
- Shredded cheddar cheese: Sharp cheddar brings a bite that balances the buffalo tang, though pepper jack works if you want extra heat.
- Red onion: Optional but worthwhile—thin slices add a sharp, fresh contrast to the creamy, spicy mix.
Instructions
- Coat the chicken:
- In a medium bowl, toss your cooked chicken with buffalo sauce and ranch dressing until every piece is slick and evenly coated. The mixture should cling to the chicken, not pool at the bottom.
- Build your wraps:
- Lay each tortilla flat on a clean surface. Start with a layer of chopped romaine down the center, then pile on the buffalo ranch chicken, a generous handful of shredded cheddar, and a few thin slices of red onion if you're using them.
- Drizzle and dress:
- If you want extra sauce—and why wouldn't you—drizzle a little more ranch and buffalo over the top before you roll. Just don't go overboard, or the wrap will get soggy and hard to handle.
- Roll it tight:
- Fold in the left and right sides of the tortilla, then roll from the bottom up, tucking as you go to keep everything snug. A loose wrap falls apart; a tight one holds its shape through every bite.
- Toast for texture:
- If you want a warm, crispy exterior, heat a skillet over medium and place each wrap seam-side down. Press gently and toast for 2 to 3 minutes per side until golden and sealed.
- Slice and serve:
- Cut each wrap in half on a diagonal and serve immediately while the cheese is still melty and the lettuce is still crisp. These are best eaten fresh, not saved for later.
Save There was an afternoon when I packed these for a picnic, wrapping each one tightly in foil and stashing them in a cooler. We ate them on a blanket under a tree, and the contrast of cold crunch and spicy heat felt perfect in the summer warmth. It wasn't fancy, but it was exactly what the moment called for—proof that good food doesn't need a table or a recipe that takes all day.
Making It Your Own
You can swap in grilled chicken thighs for more flavor, or crispy chicken tenders if you want a textural contrast. Whole wheat tortillas work if you're after something a bit heartier, and gluten-free wraps hold up just fine. I've added sliced avocado for creaminess, diced tomatoes for freshness, and even a handful of shredded carrots for color. The base is forgiving—treat it like a template, not a rulebook.
Serving Suggestions
These wraps pair beautifully with celery sticks and a side of ranch for dipping, channeling that classic buffalo wing experience without the mess. A handful of baked sweet potato fries or a simple coleslaw rounds out the plate. If you're feeding a crowd, slice them into pinwheels and arrange them on a platter—they disappear fast and look more impressive than the effort required.
Storage and Reheating
If you have leftovers, wrap them tightly in foil or plastic wrap and refrigerate for up to a day. The lettuce will soften, so they're best eaten fresh. Reheating works in a skillet over low heat, though the texture won't be quite as crisp as when they're first made. You can also prep the buffalo chicken mixture ahead and assemble the wraps to order, which keeps everything fresh and saves time during busy weeknights.
- Prep the chicken mixture up to two days ahead and store it in an airtight container.
- Warm tortillas just before rolling to prevent cracking and tearing.
- If making for meal prep, keep the wet and dry ingredients separate until you're ready to eat.
Save This wrap has earned its place in my regular lineup—not because it's complicated, but because it delivers every single time. It's quick, it's satisfying, and it never feels like you're settling.
Recipe FAQs
- → Can I prepare these wraps ahead of time?
Yes, you can assemble the wraps a few hours in advance and wrap them tightly in foil or plastic wrap. Store in the refrigerator until ready to eat. For best results, keep the sauces separate until just before serving to prevent the tortilla from becoming soggy.
- → What type of chicken works best for this wrap?
Cooked shredded chicken breast is ideal, but you can also use rotisserie chicken, grilled chicken, or even crispy chicken tenders for added crunch. All options pair well with the buffalo and ranch flavors.
- → How do I prevent the wrap from falling apart?
Roll the tortilla tightly after folding in the sides, ensuring the filling is distributed evenly. Toasting the wrap seam-side down in a skillet helps seal it and adds structural integrity. Avoid overfilling with toppings.
- → Are there dairy-free alternatives for this wrap?
Yes, substitute dairy cheese with dairy-free cheddar, and use dairy-free ranch dressing. Many brands offer plant-based alternatives that provide similar flavor and texture.
- → Can I make this wrap gluten-free?
Absolutely. Simply use gluten-free flour tortillas instead of regular ones. Check all sauces and ingredients for gluten content, as some buffalo and ranch products may contain it.
- → What sides pair well with this wrap?
Celery sticks with extra ranch dressing offer the classic buffalo experience. Carrot sticks, blue cheese dressing, crispy chips, or a fresh green salad are also excellent accompaniments.