Buffalo Chicken Wraps: Hot Sauce Belongs in a Tortilla

Wraps are the lunch MVP. This one wears hot sauce like a badge of honor.

Buffalo chicken. Creamy dressing. Crunchy veggies. All rolled tight. Use leftover chicken, rotisserie chicken, or even canned chicken. Dinner tonight? Lunch tomorrow. Done.

Ingredients

Serves 2 (easily doubles).

• 2 large flour tortillas (10-inch or burrito size)
• 2 cups cooked chicken, shredded (rotisserie = hero)
• ½ cup buffalo sauce (Franks + butter = homemade)
• ¼ cup ranch dressing or blue cheese dressing
• 1 cup shredded lettuce (iceberg or romaine)
• ½ cup shredded cheddar or Monterey Jack (optional)
• ¼ cup diced celery (for crunch)
• ¼ cup diced red onion (optional)

Step-by-Step Instructions

Step 1: Sauce the Chicken

1. In a bowl, toss shredded chicken with buffalo sauce until fully coated.

Step 2: Warm the Tortillas

1. Microwave tortillas for 15 seconds (makes them pliable, no cracking).

Step 3: Assemble

1. Spread ranch or blue cheese down the center of each tortilla.
2. Top with buffalo chicken, lettuce, celery, onion, and cheese (if using).

Step 4: Roll It Tight

1. Fold in the sides. Roll from bottom up, keeping it snug.
2. Cut in half on a diagonal (looks fancy, tastes feral).

Step 5: Serve

1. Eat immediately. Dunk in extra ranch or blue cheese if you’re a champion.

Summary

Prep Time: 10 minutes | Cook Time: 0 minutes (5 if heating chicken) | Total Time: 10 minutes

Yield: 2 wraps

Difficulty: So Easy

Storage Notes

Best Fresh:

Wraps get soggy fast. Assemble just before eating for maximum crunch.

Meal Prep Style:

Store components separately in the fridge for 3 days. Chicken, sauce, toppings, tortillas. Assemble when hungry.

Pro Tip:

Wrap tightly in foil if taking to work. Slice it after unwrapping, not before.