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Buffalo Chicken Wraps

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

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

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It’s then drizzled with ranch dressing, and wrapped in soft and chewy flour tortillas.

Buffalo Chicken Wraps with Fresh Vegetables

Lunch doesn’t get any better than this!

These wraps are scrumptious, you’ll crave them again and again. Good thing they’re a cinch to make!

These buffalo chicken wraps are so hearty, you can even serve them for dinner!

Buffalo Chicken Wraps

From the meat to the sauce to the dressing, this dish has nailed every element you’ll want in a wrap.

The flavors and textures of the ingredients work so well together, creating one irresistible dish. 

Just imagine all the different flavors and textures you’ll get in a bite of this wrap.

The combination of buffalo chicken, creamy ranch dressing, crisp and smoky bacon, sweet tomatoes, and tender tortillas is absolutely to die for. 

Not only are these a breeze to make, but they’re also easily customizable. Feel free to add whatever you want in the wraps, and they will still taste good.

My top choices, for instance, are corn and guacamole. What’s yours?

Ingredients

  • Bacon – Because everybody loves bacon! Be sure it’s brown and crisp to give the wraps a wonderful crunch.
  • Chicken – The star of the dish. You can use any cut of chicken, as long as you take the bones and skins out. Leftover chicken works, too.
  • 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.

Tips for the Best Wraps

  • Have leftover chicken? You can totally use that to make these wraps! Whether that’s a rotisserie, grilled, or baked chicken, this recipe isn’t picky. Not only will it eliminate the need to cook chicken from scratch, but it also adds a different flavor to your wraps.
  • Use tenders or thighs instead of breasts for juicier, more flavorful chicken.
  • 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.
  • Serving the wraps to kids? You’d better leave out the buffalo sauce and stick to ranch dressing.
  • For richer wraps, add shredded cheese or cream cheese to the chicken before wrapping. 
  • Cutting down on carbs? Use lettuce instead of tortillas. Lettuce wraps are all the rage nowadays, and for good reason. They still give you that nice bite, minus the guilt.
  • If opting for lettuce, use butter or romaine lettuce and pick the bigger leaves.
  • Be sure to warm the tortillas before using them. Hard tortillas are hard to wrap! You can heat them in the skillet, as instructed in the recipe, or in the microwave for 15 seconds. 
Homemade Buffalo Chicken Wraps with Veggies

What to Serve With Buffalo Chicken Wraps

These wraps are so hearty, they’re a meal on their own. There’s nothing wrong with pairing them with other sides, though! Here are some fantastic options:

  • French Fries – Or any potato dish, for that matter. Chicken and potatoes go well together, so feel free to use your favorite potato dish. I’m talking potato salad, baked potatoes, tater tots, and mashed potatoes!
  • 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 – You can 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.
  • Macaroni Salad – For when you need to feed a hungry crowd.

How to Store and Reheat Leftovers

With how good these wraps are, it’s highly unlikely that you’ll have leftovers.

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

Store the chicken and tortillas in air-tight containers and refrigerate for up to 5 days. For a long-term shelf-life, pop the chicken in the freezer. 

Thaw the chicken in the fridge overnight, and reheat in the microwave for 30 to 60 seconds on high, or until warmed through.

Then, assemble according to the recipe instructions.

If you’ve refrigerated the assembled wraps, though, don’t worry, there’s still a way to enjoy them in all their crunchy glory. 

Reheat the wraps in the air fryer at 350 degrees Fahrenheit for 2 minutes, flip them over, and reheat for another 2 to 3 minutes.

If the tortillas are getting too brown half-way through, reduce the heat to 325.

More Chicken Recipes You’ll Love

Crockpot Buffalo Chicken Wings
Chick-fil-A Chicken Tortilla Soup
Coca Cola Chicken
Ritz Cracker Chicken
No-Peek Chicken

Buffalo Chicken Wraps

Servings

12

servings
Prep time

20

minutes
Cooking time

45

minutes
Calories

527

kcal

Ingredients

  • 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

Directions

  • Place the bacon in a large and 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 only two tablespoons in the pan.
  • Add the chicken chunks to the pan and cook, stirring constantly, until browned, about 10 minutes.
  • Cover the skillet and let the chicken cook until its juices run clear, about 10 more minutes.
  • Coat the chicken with the buffalo sauce and melted butter. Mix in the bacon crumbles.
  • In a large, ungreased skillet over medium heat, warm the tortillas, one by one. Flip over once brown spots and air bubbles form. Heat for 20 more seconds, and move on to the next.
  • Fill the tortillas with a 3rd of the chicken, a tablespoon of tomatoes, and a tablespoon of ranch dressing.
  • Wrap the tortillas around the filling and serve warm. Enjoy!
Buffalo Chicken Wraps

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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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