Home Recipes Buffalo Chicken Wraps (+ Easy Recipe)

Buffalo Chicken Wraps (+ Easy Recipe)

These buffalo chicken wraps are the perfect thing to make lunch interesting again!

Tender and juicy chicken is coated in a thick buffalo sauce and topped with bacon and tomatoes.

It’s then drizzled with ranch dressing and wrapped in soft and chewy flour tortillas. How can you beat that?

Buffalo chicken wraps with buffalo wing sauce and tomatoes.
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Classic Buffalo Chicken Wraps

This dish has every element you want in a wrap, from the meat to the sauce to the dressing.

The combination of spicy buffalo chicken, creamy ranch dressing, bacon, tomatoes, and tender tortillas is to die for. 

And not only are these a breeze to make, they’re also easily customizable. So feel free to add whatever you want to make them your own.

Oh, and if you use leftover or rotisserie chicken, they can be ready to devour in just 5 minutes!

Buffalo Chicken Wings Ingredients - Bacon, Chicken, Buffalo Wing Sauce, Butter, Flour Tortillas, Ranch Dressing and Tomatoes


All you need is seven ingredients to make these delicious wraps.

  • Bacon – Be sure it’s brown and crisp to give the wraps a wonderful crunch.
  • Chicken – The star of the dish. Use any cut of chicken you prefer or go for leftovers to make things easy.
  • Buffalo Wing Sauce – Use your favorite! Mine is Frank’s Wing sauce.
  • Butter – It coats the chicken along with the sauce, giving it maximum flavor.
  • Flour Tortillas – The wrap that seals in all that chicken goodness.
  • Ranch Dressing – Cool, rich, and creamy, it contrasts the tang and spice of the sauce. 
  • Tomato – It’s something refreshing to counterbalance the richness of the bacon and ranch dressing.

How to Make Buffalo Chicken Wraps

Follow these simple steps to enjoy a delicious wrap for lunch.

1. Cook the bacon. In a large, deep skillet over medium-high heat until crisp.

2. Cook the chicken. It’s faster to either pound the chicken into thin cutlets or cut it into slices.

3. Add the sauce and butter. Toss the chicken with the hot sauce and butter in the skillet so it stays warm.

4. Make the wraps. Layer warm tortillas with the saucy chicken, crumbled bacon, tomatoes, and ranch.

Cut into half buffalo chicken wraps with tomato, chicken and sauce.

Tips for the Best Wraps

These easy tips and tricks will make your wraps even tastier.

  • Take a shortcut. Leftover chicken is perfect for these wraps! Not only will it eliminate the need to cook chicken from scratch, but it also adds a different flavor.
  • Get shred happy. This recipe calls for slicing the chicken into bite-sized chunks, but you can also shred it. To make things easier and faster, use a food processor.
  • Take out the heat. Omit the buffalo sauce and stick to ranch dressing for less of a kick.
  • Get cheesy. For richer wraps, add shredded cheese or cream cheese to the chicken before wrapping. 
  • Try some leafy lettuce. Use butter or romaine lettuce and pick the bigger leaves.
  • Soften the tortillas. Hard tortillas are hard to wrap! So, warm them in the skillet or microwave for a few seconds before filling. 

Variations and Substitutions

As mentioned, these wraps are so easily customizable! Here are a few fun variations to try:

  • Swap out the meat. Try turkey, pork, or even tofu if you want a vegetarian version.
  • Cut the carbs. For a keto-friendly version, serve the wraps rolled in leafy lettuce instead of tortillas.
  • Dial down the spice. Leave the pepper out of the recipe and opt for something mild, like avocado.
  • Add some crispiness. Throw in some French’s fried onions or a layer of slaw for a special, crunchy twist.
  • Try a healthy spin. Use fiber-rich tortillas or spinach tortillas for a boost of additional nutrition.
Hand holding wraps with chicken buffalo filling

What to Serve With Buffalo Chicken Wraps

These wraps are so hearty, they’re a meal on their own. Still, you can’t beat a tasty side dish!

Here are some fantastic options:

  • French Fries – You can’t beat salty, crunchy fries with spicy, tender chicken.
  • Green Salad – Something light to balance out the heaviness of the wraps.
  • Oven-Roasted Veggies – Broccoli, cauliflower, carrots, asparagus, Brussels sprouts – take your pick.
  • Carrot and Celery Sticks – Use the same ranch dressing in the wraps to dip them into or make a bleu cheese dip.  
  • Coleslaw – A bright, crunchy, and refreshing summer side that pairs beautifully with chicken.

How to Store

It’s highly unlikely you’ll have leftover buffalo chicken wraps.

But in case you do, store the chicken, tortillas, and other fillings separately, if possible. This will prevent the tortillas from turning soggy.

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That said, if you reheat them the right way, it shouldn’t be an issue.

To Store: Wrap leftovers in parchment and foil and place them in an airtight container for up to 5 days.

To Freeze: Wrap cooled wraps in parchment and foil, then place them in freezer bags. Freeze for up to 3 months.

To Reheat: Reheat cold, still-wrapped leftovers in the air fryer or oven for 5-10 minutes at 350°F. Reheat frozen leftovers in the air fryer or oven for 15-20 minutes at 350°F.

How to Keep Wraps from Getting Soggy

The last thing anyone wants is a mushy, soggy wrap!

The best way to keep them crispy is to eat them as soon as possible after you make them.


  • Cook the bacon and chicken, then chill and refrigerate them until ready to eat.
  • Layer lettuce over the tortillas to keep the dressing from touching the tortilla.
  • Use the hot sauce and ranch as a dip while eating instead of having it inside the wrap.

More Chicken Recipes You’ll Love

Crockpot Buffalo Chicken Wings
Buffalo Chicken Bites
Coca Cola Chicken
Ritz Cracker Chicken
No-Peek Chicken

Buffalo Chicken Wraps

Course: Lunch, MainCuisine: Mexican, American


Prep time


Cooking time





Spice up your usual lunch with these easy buffalo chicken wraps! Packed with chicken, bacon, tomatoes, and ranch dressing, you really can’t go wrong.


  • 1 pound thin-sliced bacon

  • 2 tablespoons bacon grease

  • 3 pounds skinless and boneless chicken breast, sliced into bite-sized pieces

  • 1/4 cup Buffalo wing sauce

  • 2 tablespoons butter, melted

  • 12 (10-inch) flour tortillas

  • 1 cup diced fresh tomato

  • 3/4 cup ranch dressing, divided


  • Place the bacon in a large, deep skillet over medium-high heat. Cook the bacon, flipping it occasionally, until brown and crisp, for 10 to 15 minutes.
  • Cool the cooked bacon on a plate lined with paper towels to remove excess oil. Crumble once cool.
  • Discard most of the bacon grease, leaving about two tablespoons in the pan.
  • Add the chicken and cook, stirring constantly, until browned, about 10 minutes.
  • Cover the skillet and let the chicken cook until the juices run clear.
  • Add the buffalo sauce and melted butter, then toss to coat the chicken. Mix in the bacon crumbles, then take the skillet off the heat.
  • Warm the tortillas in the microwave for 5-10 seconds.
  • Divide the chicken filling, tomatoes, and ranch between the tortillas. Then, wrap them up and serve.


  • Use leftover chicken to speed things up.


  • Calories: 446kcal
  • Carbohydrates: 20g
  • Protein: 37g
  • Fat: 23g
  • Saturated Fat: 6g
  • Cholesterol: 110mg
  • Sodium: 1039mg
  • Potassium: 599mg
  • Fiber: 1g
  • Sugar: 1g
  • Calcium: 31mg
  • Iron: 2mg
Buffalo Chicken Wraps

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Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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