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
- In a bowl, toss shredded chicken with buffalo sauce until fully coated.
Step 2: Warm the Tortillas
- Microwave tortillas for 15 seconds (makes them pliable, no cracking).
Step 3: Assemble
- Spread ranch or blue cheese down the center of each tortilla.
- Top with buffalo chicken, lettuce, celery, onion, and cheese (if using).
Step 4: Roll It Tight
- Fold in the sides. Roll from bottom up, keeping it snug.
- Cut in half on a diagonal (looks fancy, tastes feral).
Step 5: Serve
- 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.
