Pin this My roommate used to make buffalo chicken dip for every single gathering, and I’d hover near the bowl until it was gone. One afternoon I stared at the leftover dip and a stack of tortillas, and suddenly it clicked. Why load all that flavor onto a chip when you could wrap the whole experience into something portable? I took that first bite right there at the counter, still in my sweatpants, and knew this was going to be a regular rotation.
I made these for my brother when he came over to watch football, and he literally stopped talking midway through a sentence. He texted me the next day asking if I had any extras stashed in the fridge. Now whenever I invite people over, someone inevitably texts me beforehand asking if those wraps are on the menu.
Ingredients
- 2 cups cooked chicken breast, shredded (about 300 g): Rotisserie chicken works perfectly here, or use leftover grilled breasts. The shredding creates texture that holds onto sauce better than cubed chicken ever could.
- 1/3 cup buffalo wing sauce: Frank’s RedHot is the classic choice, but explore different brands to find your preferred heat level. This sauce provides that signature tangy backbone.
- 1/4 cup ranch dressing: Balances the heat with cool creaminess. Homemade ranch adds extra depth, but bottled works perfectly fine for weeknight speed.
- 1/4 cup cream cheese, softened: Let it sit on the counter for 30 minutes before mixing. Room temperature cream cheese blends smoothly without leaving lumps in your filling.
- 1/2 cup shredded cheddar cheese: Sharp cheddar cuts through the rich ingredients. Pre-shredded is convenient, but block cheese shredded by hand melts more evenly.
- 1/4 cup crumbled blue cheese: Adds those signature funky pockets of flavor. If you are not a blue cheese fan, simply double the cheddar instead.
- 1/2 cup finely chopped celery: Provides essential crunch that contrasts the creamy filling. Chop it finer than you think you need so no single bite overwhelms with celery.
- 1/4 cup finely chopped green onions: Adds mild onion flavor and pops of color. Include some of the green tops for visual appeal.
- 1 cup shredded romaine lettuce: Iceberg works too, but romaine holds up better against warm fillings without wilting immediately.
- 4 large flour tortillas (10-inch): Warm them before wrapping or they will crack and split. Larger tortillas fold more easily around generous fillings.
Instructions
- Combine the base mixture:
- In a medium bowl, mix the shredded chicken, buffalo wing sauce, ranch dressing, and softened cream cheese until well blended. The chicken should be evenly coated with a creamy orange mixture.
- Add the cheese and vegetables:
- Stir in the cheddar cheese, blue cheese, celery, and green onions until evenly distributed throughout the chicken mixture.
- Prepare the tortillas:
- Warm the tortillas in a dry skillet or microwave until pliable. This step prevents cracking and makes folding much easier.
- Assemble the wraps:
- Lay each tortilla flat and place a quarter of the chicken mixture in the center. Top with a handful of shredded romaine lettuce.
- Roll them tight:
- Fold the sides over the filling and roll tightly into a wrap. Keep tension as you roll to prevent the filling from spilling out later.
- Optional grill step:
- For a warm, crispy finish, grill the wraps seam-side down in a nonstick skillet over medium heat for 2–3 minutes per side until golden and heated through.
- Serve immediately:
- Slice each wrap in half diagonally and serve while still warm. Have extra napkins ready.
Pin this Sometimes I wrap these in foil and take them to the park for an impromptu picnic. There is something satisfying about eating food that feels like it should require a fork and plate while sitting on a bench watching people walk dogs.
Making Ahead
You can mix the chicken filling up to 24 hours in advance and store it in an airtight container in the refrigerator. The flavors actually meld and improve overnight. Just wait to add the lettuce until right before serving. Keep the tortillas separate in their original packaging or a zip-top bag so they do not dry out.
Heat Levels
Buffalo sauce intensity varies wildly between brands. Start with less than the recipe calls for if you are sensitive to spice. You can always add more, but you cannot take it back. A dash of honey or brown sugar mixed into the filling helps tame excessive heat while maintaining the flavor profile.
Serving Ideas
These wraps work alongside just about anything. Serve them with carrot sticks and extra ranch for the full appetizer platter vibe. A simple cucumber salad cuts through the richness. Potato chips, preferably with ridges to scoop up any filling that escapes, make the perfect casual side.
- Keep extra buffalo sauce at the table for heat seekers
- Have wet wipes or extra napkins within reach
- Consider serving with cold beer or iced tea
Pin this These wraps have rescued me from countless what should I make for dinner moments. Simple enough for Tuesday, special enough for company.
Recipe FAQs
- → Can I substitute the blue cheese in the filling?
Yes, blue cheese can be swapped with extra shredded cheddar for a milder flavor without compromising creaminess and tang.
- → How can I make these wraps gluten-free?
Use gluten-free tortillas to replace the standard flour tortillas, maintaining the same preparation and grilling steps.
- → Is it possible to prepare this ahead of time?
Prepare the chicken filling and wrap assembly in advance, then grill just before serving to preserve freshness and texture.
- → What is the best way to warm the tortillas?
Tortillas can be warmed gently in a dry skillet or microwave until they are soft and pliable, making them easier to fold without cracking.
- → Can I lighten the creamy texture in the filling?
Substitute cream cheese with Greek yogurt and use low-fat cheddar to reduce richness while keeping the filling creamy and flavorful.