Buffalo chicken wraps are the kind of lunch you don’t forget about. Whether you’re making them for yourself, meal-prepping for the week, or looking to shake up your sandwich routine, these wraps bring serious flavor. Spicy, creamy, and loaded with tender chicken, they’re a go-to for busy days when you want something quick but satisfying. The best part? They’re super easy to customize and take almost no time to throw together.
If you’ve got some leftover chicken or a rotisserie bird in the fridge, you’re already halfway there. Toss it with some buffalo sauce, layer it with crunchy veggies, maybe throw in some ranch or blue cheese—wrap it up, and lunch is handled. This recipe hits that perfect balance between spicy heat and cool creaminess, all wrapped up in a soft tortilla.
Let’s get into the full recipe, plus tips to make it even better, options to tweak it to your liking, and everything else you need to turn buffalo chicken wrap into your new lunch staple.
Table of Contents
Why You’ll Love This Recipe
There’s a lot to like about buffalo chicken wraps, whether you’re a spice lover or just enjoy a flavor-packed meal. Here’s why they work so well:
- Quick and Easy: You don’t need to be a chef to make these. Just toss, layer, and wrap.
- High in Protein: Great for anyone keeping an eye on their macros or wanting to stay full longer.
- Meal Prep Friendly: Make a batch ahead of time and store the filling separately to keep wraps fresh all week.
- Endlessly Customizable: Swap out sauces, switch up the veggies, or try different proteins if you want.
- Perfect for On-the-Go: These wraps travel well, making them ideal for lunchboxes, office fridges, or road trips.
This isn’t just another boring sandwich alternative—it’s bold, zesty, and packs way more excitement into your midday meal.
Detailed Ingredients and Instructions
The beauty of this recipe is how flexible it is. But to get the classic buffalo chicken wrap flavor, here’s what you’ll typically need:
Main Ingredients
- Cooked Chicken: Use shredded rotisserie chicken for convenience, or grill, bake, or sauté your own. It needs to be cooked through and either shredded or chopped into small, bite-size pieces. Chicken breast is lean, but thighs offer more flavor.
- Buffalo Sauce: This is where all the heat comes from. You can use a store-bought version like Frank’s RedHot or make your own. If you’re sensitive to spice, go easy here or mix it with a little melted butter or ranch to mellow it out.
- Tortillas: Large flour tortillas are ideal—they’re soft, easy to wrap, and sturdy enough to hold everything in place. Whole wheat or low-carb versions work, too, if that’s your preference.
- Cheese (Optional but Recommended): Blue cheese is a classic pairing with buffalo chicken, but if that’s not your thing, shredded cheddar, mozzarella, or even a sprinkle of feta can all work.
- Lettuce or Greens: Something crisp adds texture. Romaine, iceberg, or even baby spinach can bring that crunch and freshness to balance the spicy filling.
- Ranch or Blue Cheese Dressing: This adds creaminess and balances out the heat. Drizzle it on before wrapping, or serve it on the side for dipping.
- Veggies (Optional Add-ins): Thinly sliced red onion, shredded carrots, cucumber, or avocado are great additions. They add flavor and texture and even help cool things down.
Step-by-Step:
Step 1: Start by prepping your chicken—if it’s leftover, warm it slightly so it mixes better. Toss it with buffalo sauce until it’s evenly coated. Use enough to give it a good punch of flavor without making it too saucy.
Step 2: Lay out your tortilla. Add a base of greens, then pile on the buffalo chicken. Top with cheese and any extra veggies or sauces.
Step 3: Fold in the sides, then roll tightly from the bottom up. Slice in half if serving right away, or wrap in foil or parchment if saving for later.
That’s the core idea. What makes buffalo chicken wraps so practical is how little effort they take once you have your ingredients ready to go.
Tips, Variations, and Storage Options
Tips for the Best Wraps:
Don’t Overstuff the Tortilla: It’s tempting to load it up, but less is more here. Overfilling makes the wrap hard to roll and more likely to fall apart.
Warm the Tortilla: Microwave it for a few seconds or warm it in a skillet. This makes it more pliable and less likely to tear when you roll it.
Dry the Greens: If you’re using freshly washed lettuce or greens, make sure they’re totally dry. Wet leaves can make the tortilla soggy over time.
Use Fresh Ingredients: Crisp veggies and quality chicken go a long way. A wrap is only as good as what’s inside it.
Variations to Try:
Low-Carb or Keto Option: Use a low-carb tortilla or wrap everything in large lettuce leaves for a lighter version.
Grilled Buffalo Chicken Wraps: Grill the chicken instead of using shredded or rotisserie. It gives a smoky flavor and works well with the spicy buffalo sauce.
Buffalo Chicken Caesar Wrap: Add Caesar dressing instead of ranch, and toss in some Parmesan cheese for a twist.
Vegetarian Version: Use buffalo cauliflower instead of chicken. Roast cauliflower florets, toss them in buffalo sauce, and wrap them up the same way.
Gluten-Free Option: Use gluten-free tortillas or wrap the filling in collard greens or lettuce cups.
Buffalo Chicken and Bacon Wraps: Crispy bacon adds a smoky crunch and makes the wrap extra satisfying.
Storage Tips:
Meal Prep Friendly: Make a batch of the buffalo chicken mix and store it in an airtight container for up to 4 days in the fridge.
Don’t Pre-Wrap for Long-Term Storage: Wraps can get soggy if assembled too early. Keep ingredients separate and assemble just before eating.
Wrap and Chill: If you need to prep ahead, wrap it tightly in parchment or foil and keep it chilled. Add sauces like ranch right before eating if possible to prevent sogginess.
Equipment Needed
You don’t need much to make buffalo chicken wraps, which is part of their charm. But a few tools can make the process smoother:
- Cutting Board and Sharp Knife: To prep your chicken, chop veggies and slice wraps cleanly.
- Mixing Bowl: Toss the chicken with buffalo sauce here—use one large enough so everything gets evenly coated.
- Skillet (Optional): Warm tortillas or lightly toast the wraps if you want a grilled finish.
- Tongs or Fork: Handy for tossing chicken and assembling the wrap without mess.
- Storage Containers: If you’re prepping ingredients ahead of time, airtight containers keep everything fresh.
That’s really it. No fancy gadgets, just the basics that keep the process easy and the cleanup minimal.
Related Recipes
If you love buffalo chicken wraps, there’s a good chance you’ll enjoy these other easy, flavor-forward recipes:
- Buffalo Chicken Salad: They are all the same flavors, just served over crunchy greens instead of in a tortilla. Great for a low-carb lunch.
- Chicken Caesar Pasta Salad: All the classic Caesar salad vibes, just tossed with pasta for extra comfort and staying power. Perfect as a make-ahead lunch or easy weeknight dinner.
- BBQ Chicken Wraps: Swap buffalo sauce for barbecue, and use coleslaw instead of lettuce for a tangy twist.
- Spicy Chicken Quesadillas: Turn the wrap idea into something melty and crispy with a quick pan-fry and some gooey cheese.
- Buffalo Chicken Stuffed Sweet Potatoes: A great way to use the same filling in a totally different form. Sweet potatoes balance out the spice perfectly.
- Greek Chicken Wraps: Switch gears with lemon-herb chicken, cucumber, tomato, and tzatziki. Just as easy, with a Mediterranean spin.
Mix and match flavors, or rotate these through your weekly meal plan for variety without starting from scratch every time.
Pairing/Serving Suggestions
Buffalo chicken wraps are solid on their own, but if you want to round out the meal, here are some easy sides and pairings:
Sides:
- Crispy Baked Fries: Classic combo. Try sweet potato fries or seasoned potato wedges for variety.
- Celery and Carrot Sticks: A natural pairing with buffalo sauce and keeps things fresh and crunchy.
- Coleslaw: Adds a creamy crunch and cools down the heat. Try a vinegar-based slaw if you want something lighter.
- Simple Green Salad: Toss some greens with a light vinaigrette. It’s a nice, refreshing contrast to the bold wrap.
Drinks:
- Iced Tea or Lemonade: Cold and refreshing, with just the right balance to cut through the heat.
- Sparkling Water: Something crisp and fizzy keeps things light.
Dessert Ideas:
- Chocolate Chip Cookies: Something simple and sweet to finish things off.
- Fruit Salad: Light, fresh, and cooling after a spicy meal.
Buffalo chicken wraps fit into all kinds of lunches, from quick solo bites to casual group meals. Pair them up or serve them solo—they’ll hold their own either way.
Frequently Asked Questions
Can I use canned chicken for buffalo chicken wraps?
Yes, you can. While freshly cooked or rotisserie chicken will have a better texture and flavor, canned chicken works in a pinch. Just drain it well and shred it with a fork before mixing it with buffalo sauce.
What’s the best buffalo sauce to use?
Frank’s RedHot is the classic go-to, especially for that authentic flavor. But there are plenty of options out there—some spicier, some milder, some with a smoky twist. Pick what you like or experiment with blends.
How do I keep my wrap from getting soggy?
Start with dry greens, use a light hand with sauce, and if you’re packing it for later, store sauce on the side. You can also toast or grill the finished wrap to help seal everything in.
Is this recipe spicy?
It depends on the buffalo sauce you use. Most are medium heat, but you can go milder or hotter. Adding ranch or blue cheese dressing also helps tone down the spice level.
Can I make this dairy-free?
Absolutely. Use a dairy-free buffalo sauce (some include butter), skip the cheese or use a plant-based version, and opt for dairy-free ranch or a tahini-based dressing.
Are buffalo chicken wraps good cold?
Yes! They’re actually pretty great straight from the fridge, especially if the ingredients were stored separately and assembled just before eating. The flavors have time to meld, and the wrap stays firm.
Can I freeze buffalo chicken wraps?
Not recommended. While the chicken itself freezes fine, wraps with fresh veggies and dressing don’t thaw well—they tend to get soggy. Instead, freeze just the cooked chicken mixed with sauce and make fresh wraps later.
Nutrition Information
The exact nutrition will vary depending on your ingredients and portion sizes, but here’s an approximate breakdown for a standard wrap:
- Calories: Around 400 to 450 per wrap
- Protein: Roughly 25 to 30 grams
- Carbohydrates: About 30 to 35 grams
- Fat: Typically 20 to 25 grams
- Fiber: 2 to 5 grams, depending on veggies and tortilla
- Sugar: Very low unless you’re using a sweetened sauce or dressing
You can make these lighter or more filling, depending on your needs. Use a whole wheat or low-carb tortilla for fewer carbs, or load up on greens to bulk it out without extra calories. Skipping cheese or opting for a light dressing also cuts the fat content down if needed.
Seasonal and Occasion Variations
Buffalo chicken wraps are flexible enough to adapt to the season or occasion, making them a year-round favorite.
Summer:
Use fresh garden veggies—tomatoes, cucumbers, and arugula- to give it a cool, crisp vibe. Perfect picnic or BBQ food, especially if served chilled.
Fall:
Add roasted sweet potatoes or apple slices for a seasonal twist. The sweetness balances the heat of the buffalo sauce really well.
Winter:
Serve the wraps warm with grilled chicken and melted cheese. Toast them slightly on a skillet or panini press for a hearty, comforting lunch.
Spring:
Brighten things up with microgreens, radishes, or a lemony yogurt-based dressing instead of ranch. Keep things light and fresh.
Game Day:
Slice the wraps into pinwheels and serve as party appetizers. Skewer with toothpicks and offer a side of ranch or blue cheese for dipping.
Lunchbox-Friendly:
Pack the components separately in a bento box—chicken, tortilla, greens, and a small container of sauce. Let the eater assemble on the spot to keep everything crisp.
Buffet Style or Crowd-Pleasers:
Lay out a “wrap bar” with all the fillings and sauces so guests can build their own. This is especially good for picky eaters or people with dietary restrictions.
These variations not only make the wraps more interesting but also let you reuse the same basic recipe in multiple ways, which keeps lunch from getting boring fast.
My Recipe Tips
Over the years of making these wraps for quick lunches, parties, and everything in between, a few personal tips have made the process smoother and the results more satisfying:
- Mix the Buffalo Sauce In Batches: Don’t add all the sauce at once. Start with less, toss, and taste. Add more if needed. It’s easier to build flavor than fix an overly spicy batch.
- Layer Ingredients Thoughtfully: Put greens at the bottom, followed by chicken, then cheese and dressing. This order helps keep the tortilla from getting soggy and makes rolling easier.
- Chill Before Slicing (Optional): If you’re serving wraps as party pinwheels or want a clean slice, wrap tightly in plastic wrap and chill for 30 minutes before slicing. It firms them up for better presentation.
- Keep Extra Sauce for Dipping: Buffalo chicken wraps are great on their own, but a little extra ranch or blue cheese on the side can take things up a notch.
- Get Creative With Leftovers: Got extra buffalo chicken mix? Toss it into salads, stuff it in pitas, or pile it onto a baked potato. It’s a great base for lots of meals.
Conclusion
Buffalo chicken wraps hit that sweet spot between convenience and crave-worthiness. They’re quick enough for a weekday lunch, satisfying enough to count as a full meal, and flexible enough to fit any style of eating. Whether you like your food with a kick or prefer to dial down the heat, this recipe gives you options. You don’t need fancy ingredients or complicated prep—just solid flavors and a few simple techniques.
They’re also the kind of lunch that never really gets old. Add something crunchy here, a new sauce there, or go completely off-script with seasonal twists. It’s an easy way to eat well without repeating the same thing every day.
And if you’re someone who needs meal prep options, check out these wraps in that box, too. Keep the components separate and assemble as needed, or wrap them up and grab one on the way out the door.
If buffalo chicken wraps aren’t already in your rotation, they should be. They’re bold, fast, and totally satisfying. Whether you’re feeding yourself, packing lunches, or making a crowd-pleasing platter, this recipe delivers.
Ingredients
2 cups cooked chicken (shredded or chopped)
1/4 cup buffalo sauce (adjust to heat preference)
1/4 cup ranch or blue cheese dressing
1 cup shredded lettuce
1/2 cup shredded cheddar cheese
1/4 cup diced tomatoes (optional)
4 large flour tortillas (10-inch size)
1 tablespoon butter or olive oil (for toasting, optional)
Instructions
Mix the chicken: In a bowl, toss the cooked chicken with buffalo sauce until evenly coated.
Assemble the wraps: Lay each tortilla flat. Spread a tablespoon of dressing down the center. Layer with buffalo chicken, shredded lettuce, cheddar cheese, and tomatoes if using.
Wrap it up: Fold in the sides, then roll the tortilla tightly into a wrap.
Optional: Toast the wraps: Heat butter or oil in a skillet over medium heat. Toast each wrap seam-side down for 1–2 minutes per side until golden and crisp.
Serve: Slice in half and serve warm with extra dressing or a side of celery sticks.
