Ever have one of those nights where everyone’s hungry, the clock is ticking, and you just need a dinner that comes together without a fuss? That’s exactly why these Buffalo Ranch Chicken Wraps have become a superstar in my house. They’re the perfect solution for a busy weeknight, packing that classic, crave-able flavor combo of tangy buffalo sauce and cool, creamy ranch into a handheld meal everyone loves. Plus, they’re endlessly adaptable, so you can make them just how your family likes them. Let’s get wrapping!
Top Reasons To Make It
- It’s a 20-minute meal from start to finish, making it a true lifesaver on hectic evenings.
- Kids and adults alike go crazy for the familiar, crowd-pleasing flavors.
- You can easily customize the spice level and ingredients to suit any taste.
- It uses simple, affordable ingredients you can find at any regular grocery store.
- They’re perfect for a quick lunch, a simple dinner, or even a portable meal on the go.
Ingredients
- 2 cups cooked chicken, shredded or diced: The hearty base of our wrap.
- 1/2 cup buffalo sauce: For that signature tangy heat.
- 1/3 cup ranch dressing, plus more for serving: Adds creamy, herby coolness.
- 4 large flour tortillas (10-inch): The perfect vessel for holding all the goodness.
- 2 cups romaine lettuce, shredded: Provides a fresh, crisp crunch.
- 1 cup colby jack or cheddar cheese, shredded: Because everything’s better with cheese.
- 1 celery stalk, finely diced (optional): Adds an extra bit of crunch and freshness.
Instructions
- In a medium mixing bowl, combine the shredded chicken, buffalo sauce, and ranch dressing. Stir until the chicken is evenly and thoroughly coated.
- Warm the tortillas for about 15-20 seconds in the microwave or a dry skillet. This makes them pliable and prevents cracking when you roll them.
- Lay one tortilla flat on a clean surface. Down the center, layer a generous amount of the buffalo chicken mixture, followed by shredded lettuce, cheese, and diced celery if using.
- Fold the sides of the tortilla inward over the filling, then tightly roll from the bottom up, burrito-style. Repeat with the remaining tortillas and filling.
- If you prefer a warm, crispy wrap, you can grill it in a panini press or a lightly oiled skillet for 2-3 minutes per side until golden brown. Otherwise, slice in half and serve immediately!
Buffalo Ranch Chicken Wrap Variations
- Lighten It Up: Use Greek yogurt ranch dressing and swap the tortillas for whole wheat or spinach versions.
- Kick Up the Heat: Add a pinch of cayenne pepper to the chicken mixture or use a spicy buffalo sauce. Honestly, my oldest kid loves it this way, but it’s got a real kick!
- Veggie-Packed: Sauté some bell peppers and onions and mix them right in with the chicken for an extra serving of vegetables.
- Different Protein: This method works great with canned chickpeas (rinsed and mashed slightly) or smoked turkey for a delicious twist.
Serving Ideas & Pairings
These wraps are a full meal all on their own, but they’re even better with a few simple sides. I love serving them with a big handful of carrot sticks, cucumber slices, and extra ranch dressing for dipping. For a heartier dinner, a side of sweet potato fries or a simple quinoa salad rounds everything out perfectly. And on those truly lazy dinners? A bag of good potato chips is always a win.
Storage & Reheating
- Fridge: Store any leftover assembled wraps tightly wrapped in foil or in an airtight container for up to 2 days. The lettuce will soften, so for best results, store the filling and tortillas separately and assemble just before serving. The chicken filling alone will keep for 3-4 days.
- Freezer: I don’t recommend freezing assembled wraps. However, the buffalo chicken mixture freezes beautifully for up to 3 months. Thaw overnight in the fridge before using.
- Reheating: To reheat a pre-assembled wrap, remove any lettuce first. Warm it in a skillet over medium heat until the tortilla is crisp and the filling is hot, or pop it in a 350°F oven for about 10 minutes.
Pro Tips For Perfect Wraps
- Don’t overfill your tortilla! It seems tempting to pack it all in, but it’s the number one reason wraps fall apart.
- Warm those tortillas. I’ll say it again because it makes all the difference between a perfect wrap and a cracked, messy one.
- Spread the filling in a line, not a pile. Leave a good inch or two border on the sides for easy folding.
- If you’re making these for a crowd, you can keep a platter of filled wraps warm in a 200°F oven for about 15 minutes.
- Get the kids involved! Let them add their own toppings and roll their wraps—it’s a fun way to get them excited about dinner.
Frequently Asked Questions
- Can I use canned chicken? Absolutely. It’s a fantastic shortcut for these quick dinner ideas. Just be sure to drain it well before mixing.
- What’s the best way to shred chicken? For super tender, easy-to-shred chicken, poach boneless breasts or thighs in broth or water for 15-20 minutes until cooked through. Let it cool slightly, then use two forks to pull it apart.
- How can I make this gluten-free? Simply use your favorite gluten-free tortillas and double-check that your buffalo sauce and ranch dressing are certified gluten-free.
- Are these wraps served hot or cold? They’re great both ways! The filling is delicious hot right from the skillet, but it’s also fantastic cold, making these a great option for packed lunches.
- What are some other easy meals I can make with these ingredients? The buffalo chicken mixture is a superstar! Try it on top of a salad, stuffed into baked potatoes, or even as a topping for nachos for another round of cheap dinners for a family.
