Ingredients
- 3 cups shredded cooked chicken
- 1/2 cup buffalo hot sauce, plus more to taste
- 2 tbsp butter, melted
- 4 large flour tortillas (10-inch)
- 2 cups shredded lettuce
- 1 cup shredded carrots
- 1 cup diced celery
- 1/4 cup ranch dressing
- 1/2 cup crumbled blue cheese (or shredded cheddar)
- 2 green onions, sliced
Instructions
- Sauce the chicken. Warm the shredded chicken in a skillet over medium heat. Stir in the buffalo sauce and melted butter; toss until every shred is glossy and heated through, 3-4 minutes.
- Warm the tortillas. Warm the tortillas in a dry skillet or microwave so they roll without tearing.
- Load them up. Down the center of each tortilla, layer lettuce, carrots, and celery, then pile on the hot buffalo chicken. Drizzle with ranch and scatter blue cheese and green onions.
- Roll and serve. Fold in the sides and roll up tightly. Slice in half and serve immediately — with extra buffalo sauce for the brave.
🌶️ Buffalo balance
The butter tames the hot sauce's vinegar bite and helps it cling to the chicken — don't skip it. Blue cheese is classic, but cheddar or pepper jack work if blue cheese isn't your thing. Keep the crunchy veggies cold for maximum contrast against the hot chicken.
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📌 Pin it for later❓ Common questions
How spicy are these?
Medium — 1/2 cup of standard buffalo sauce gives solid heat. Start with 1/3 cup for milder wraps.
Can I use rotisserie chicken?
Yes — it's the fastest option. Shred and toss with the warm buffalo-butter sauce.
Can I meal-prep these?
Prep components separately and assemble fresh; assembled wraps keep about a day wrapped in foil.