Buffalo Chicken Dip Wrap (Printable)

Handheld buffalo chicken wrap with creamy cheeses, crisp celery, and fresh romaine in warm flour tortillas.

# What you need:

→ Chicken

01 - 2 cups cooked chicken breast, shredded (about 10.5 oz)

→ Sauce & Dairy

02 - 1/3 cup buffalo wing sauce
03 - 1/4 cup ranch dressing
04 - 1/4 cup cream cheese, softened
05 - 1/2 cup shredded cheddar cheese
06 - 1/4 cup crumbled blue cheese

→ Vegetables

07 - 1/2 cup finely chopped celery
08 - 1/4 cup finely chopped green onions
09 - 1 cup shredded romaine lettuce

→ Wraps

10 - 4 large flour tortillas (10-inch)

# Directions:

01 - In a medium bowl, blend the shredded chicken with buffalo wing sauce, ranch dressing, and softened cream cheese until fully incorporated.
02 - Fold in the cheddar cheese, blue cheese, celery, and green onions, ensuring even distribution throughout the mixture.
03 - Warm the flour tortillas in a dry skillet or microwave until they become pliable and easy to roll.
04 - Place one quarter of the chicken mixture onto the center of each tortilla.
05 - Top the filling with a generous handful of shredded romaine lettuce.
06 - Fold the sides of the tortilla over the filling and roll tightly to form a wrap.
07 - Place wraps seam-side down in a medium-heat nonstick skillet and grill for 2 to 3 minutes per side until golden and heated through.
08 - Slice each wrap in half and serve immediately, optionally with extra buffalo sauce or ranch dressing for dipping.

# Expert Advice:

01 -
  • You get all the creamy tangy kick of buffalo dip without needing a party excuse
  • Everything comes together in under 30 minutes using leftover or rotisserie chicken
  • The warm tortilla creates that perfect handheld package for mess free eating
02 -
  • Overfilling the tortillas guarantees a mess when you try to roll them. Leave at least two inches of tortilla edge around your filling pile.
  • Let the filling cool slightly before wrapping, otherwise the lettuce wilts instantly from the residual heat.
  • These do not reheat well. The tortilla gets soggy and the texture changes entirely. Best eaten fresh and warm.
03 -
  • Use kitchen shears to snip the cooked chicken into shreds instead of using forks. It is faster and creates better texture for this application.
  • If your tortillas are stiff from the refrigerator, steam them by sprinkling a few drops of water on each and microwaving for 15 seconds.
  • Place the filled wraps seam-side down on the plate for at least two minutes before serving. This helps them hold their shape.
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