Hey Everyone! I’m Azeem from FoodMinty.com, cooking up quick and tasty stuff in my Texas kitchen. These spicy buffalo chicken wraps are my absolute favorite for game days or easy lunches—I made a batch for friends during the last football weekend, and they were gone in no time. That classic buffalo kick with cool ranch, crunchy veggies, all wrapped up—pure perfection!
Why These Wraps Are a Winner
- Ready in under 20 minutes if using rotisserie chicken.
- Adjustable spice level—mild or fire-breathing.
- Great for meal prep or parties.
- That tangy, creamy combo everyone craves.
I’ve tweaked this over time to get the sauce just right—not too drippy, but full of flavor.
Ingredients (Makes 4 Wraps)
- 2 cups cooked chicken, shredded (rotisserie is my shortcut)
- 1/2 cup buffalo sauce (Frank’s is my go-to)
- 1/4 cup ranch dressing (plus more for drizzling)
- 1 cup shredded lettuce
- 1/2 cup diced celery
- 1/2 cup shredded carrots
- 1/2 cup crumbled blue cheese or cheddar
- 4 large flour tortillas
- Optional: sliced tomatoes or avocado
How to Make Them Step by Step
- Mix the chicken: In a bowl, toss shredded chicken with buffalo sauce and a splash of ranch until coated. Heat it up in the microwave if you like it warm.
- Prep the veggies: Chop your lettuce, celery, carrots—keep ’em crisp.
- Assemble: Warm tortillas a bit (makes them easier to roll). Spread a little ranch in the center, add buffalo chicken, veggies, and cheese.
- Roll tight: Fold in the sides, roll from the bottom—burrito style so nothing falls out.
- Slice and serve: Cut in half diagonally for that pretty look. Extra ranch on the side for dipping!
My Tips from Making These All the Time
- For extra spicy: Add more sauce or cayenne.
- Keep it cool: More ranch or blue cheese balances the heat.
- No soggy wraps: Don’t over-sauce the chicken.
- Grill ’em: Toast the wrapped rolls in a pan for crispy outside.
- Stores well: Wrap individually and fridge for 2 days.
Once I made them too saucy and they fell apart—lesson learned!
Quick Nutrition (Per Wrap)
- Calories: ~450
- Protein: 30g
- Carbs: 35g
(Rough guess—tasty and satisfying.)
Final Thoughts
These spicy buffalo chicken wraps are quick, flavorful, and always a crowd favorite. Whip them up next game day—you’ll thank me! I’m Azeem FoodMinty.com—real recipes from my home. Drop a comment if you try them or what you add!
Happy eating!
FAQs
These are way too spicy for me – how do I tone it down?
Just cut back on the hot sauce (start with half) or use the mild version of Frank’s. Adding more ranch, a dollop of sour cream, or even some shredded cheese inside really helps cool the heat.
I hate cooking chicken – can I cheat with store-bought?
Absolutely! Grab a rotisserie chicken, shred it up, and toss it straight into the buffalo sauce. Takes like 5 minutes and tastes just as good.
My wraps always get soggy by lunchtime – any tricks?
Put a layer of lettuce or cheese right against the tortilla first – it acts like a barrier. Also, pack the saucy chicken separately if you’re taking it to go and assemble when you’re ready to eat.
Can I prep these the night before?
Yeah, no problem. Mix the chicken and sauce, keep it in the fridge (lasts 3-4 days). Just don’t roll the wraps until you’re about to eat them, or they’ll go soft.
What else can I throw in to make them even better?
Shredded carrots or celery for crunch, crumbled blue cheese if you’re into that, diced avocado, or even a few bacon bits. Ranch drizzle at the end is killer too!
