Buffalo Ranch Chicken Wrap
A quick, tangy, and crunchy wrap stuffed with buffalo-glazed chicken, cool ranch drizzle, crisp veggies, and melty cheese. Ready in about 25 minutes.
Ingredients
Chicken
- 1 lb boneless skinless chicken breasts or thighs, cut into strips
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt and pepper to taste
- ⅓ cup buffalo sauce
Ranch-Buffalo Drizzle
- ⅓ cup ranch dressing
- 2 tbsp buffalo sauce
- 1 tsp lemon juice optional
Assembly
- 4 large flour tortillas or wraps
- 2 cups shredded lettuce or mixed greens
- 1 cup shredded cheddar or Monterey Jack
- ½ cup shredded carrots or sliced red onion optional
- ¼ cup chopped celery
- Extra ranch or blue cheese for dipping
Instructions
- Pat chicken dry and toss with olive oil, garlic powder, smoked paprika, salt, and pepper. Heat a skillet over medium-high heat. Cook chicken 3–4 minutes per side until golden and cooked through. Remove from pan.
- Return chicken to the pan off heat, add buffalo sauce, and toss to coat evenly, keeping the pan warm so the sauce glazes the chicken.
- Whisk ranch dressing with buffalo sauce and lemon juice in a small bowl until smooth.
- Warm tortillas until pliable. Layer greens, buffalo chicken, cheese, and crunchy veggies on each tortilla. Drizzle with ranch-buffalo sauce, fold in sides and roll tightly.
- For a crispy exterior, brush the wraps lightly with oil or butter and grill in a skillet 1–2 minutes per side or press in a panini press until golden.
Notes
- Leftover rotisserie chicken can be warmed with buffalo sauce for a quick shortcut.
- Store components separately for best meal prep results; assembled wraps keep about 2–3 days in the fridge.
- Swap ranch for blue cheese dressing for a sharper flavor or use lettuce wraps to reduce carbs.
Nutrition
Calories: 520kcalCarbohydrates: 34gProtein: 36gFat: 28gSaturated Fat: 9gSodium: 920mgSugar: 4g
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