Description
Make quick, spicy, and creamy buffalo chicken wraps using crispy chicken tenders and cool ranch dressing. This recipe is perfect for a fast lunch or game day snack.
Ingredients
Scale
- 4 large flour tortillas
- 1 pound cooked, crispy chicken tenders (or shredded cooked chicken)
- 1 cup buffalo wing sauce
- 1/2 cup ranch dressing
- 1 cup shredded romaine lettuce
- 1/2 cup shredded cheddar or Monterey Jack cheese
- 1/4 cup thinly sliced red onion (optional)
- 2 tablespoons butter or oil (if heating sauce)
Instructions
- If using pre-cooked crispy tenders, heat them according to package directions until hot and crispy. If using shredded chicken, skip to step 2.
- In a medium bowl, pour the buffalo wing sauce over the chicken. Toss until the chicken is fully coated. If the sauce is cold, heat the sauce and chicken mixture gently in a skillet over medium heat for 2-3 minutes until warm.
- Warm the flour tortillas briefly in a dry skillet or microwave to make them pliable.
- Lay a warm tortilla flat. Spread a thin layer of ranch dressing down the center.
- Layer the ingredients over the ranch: start with lettuce, then add the sauced buffalo chicken, followed by the shredded cheese and red onion, if using.
- Fold in the sides of the tortilla, then tightly roll the wrap from the bottom up.
- Slice the wrap in half and serve immediately with extra ranch dressing, celery sticks, and carrot sticks.
Notes
- For a lower-carb option, substitute large lettuce leaves for the flour tortillas.
- You can prepare the sauced chicken mixture ahead of time and store it in the refrigerator for up to 3 days for easy meal prep.
- Adjust the amount of buffalo sauce to control the spice level.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Lunch
- Method: Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 550
- Sugar: 8
- Sodium: 1100
- Fat: 30
- Saturated Fat: 8
- Unsaturated Fat: 22
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 30
- Cholesterol: 105