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Making a restaurant-style Buffalo Chicken Wrap at home is easy and can be done in under 20 minutes! Load up a big tortilla with tender homemade buffalo chicken, crunchy veggies and lettuce, and creamy blue cheese and ranch dressing. 

Love that Buffalo flavor? Try my Crispy Baked Buffalo Wings or Buffalo Chicken Tacos next!

Two buffalo chicken wraps stacked.

Why I Love This Recipe

  • Ready in 20 Minutes or Less – A fun and filling lunch or dinner that is super fast to make from scratch!
  • Buffalo Chicken is a Fan Favorite – The flavors are truly classic and can be found in a variety of recipes, such as crispy baked chicken wings, buffalo chicken dip, or cheese baked buffalo chicken.
  • Elevate your Lunch Hour – This is a perfect recipe if you want to break out of a lunch rut and have something that’s easy and fast to make, but will satisfy you until dinner!

What you need


I love that this recipe uses simple, easy-to-find ingredients and the results are a wrap that tastes like one you’d order at a restaurant.

  • Boneless, Skinless, Chicken Breasts – Slice into thin strips so they cook fast and are easier to bite into in the wrap. Chicken thighs will work in a pinch, but lean white meat is recommend.
  • Hot Sauce – To both season the raw chicken before cooking and to combine with the melted butter to make the sauce.
  • Unsalted Butter – Melted butter is what tones down the heat of hot sauce for that tangy, not too spicy buffalo flavor.
  • Carrots and Celery – Chop them up in a food processor for added crunch.
  • Burrito Size Flour Tortillas – Using large tortillas is key to be able to fill and roll the wrap. You can easily swap in another wrap alternative instead of traditional flour tortillas.
  • Shredded Lettuce – Any kind you happen to have on hand or would normally buy. I usually stick to iceberg or Romaine lettuce.
  • Cheese – I used two kinds of cheeses – crumbled blue cheese and shredded cheddar-jack cheese – and you can too, or customize however you like. Feta is a great option.
  • Homemade Ranch DressingOf course a bottled Ranch or blue cheese dressing works too. Even a creamy Caesar dressing or a simple yogurt-based dressing would be good.

How To Make Buffalo Chicken Wraps

See the recipe card below for full, detailed instructions

Chicken breast pieces in buffalo sauce in a bowl.

Season Chicken – Toss the chicken strips with salt, pepper, and a portion of the hot sauce to coat.

Chopped carrots and celery in a food processro.

Prep Wrap Ingredients – Give the carrots and celery a pulse in the food processor until finely chopped (or you can do this by hand using a sharp knife) and warm the wraps in the microwave for 10-20 seconds to soften.

Cooked chicken breast pieces in a white skillet.

Cook Chicken – Heat up a large skillet over medium-high and cook the seasoned chicken for about 5 minutes until cooked through. I like to give the chicken stir often so it gets cooked on all sides. Drain off any excess fat then add the remaining hot sauce and butter and give it all a stir until the butter is melted and combined.

Lettuce and carrot mixture on a tortilla.
Buffalo chicken wrapped up on two sides of a tortilla.
A tortilla wrapped like a burrito.

Assemble Wraps – Top each softened wrap with lettuce, chopped carrots and celery, buffalo chicken strips, and finally shredded cheddar-jack cheese, blue cheese and ranch dressing.

Fold the sides in like a burrito, then roll it up.

3 tortilla wraps in a skillet being browned.

Toast The Wraps – Fold the wrap up and place it in a warmed skillet to toast and seal the wrap together.

Serve – Slice the wrap in half and enjoy!

Serving Suggestions and Variations

  • Serving Ideas: For a simple side, pair the wrap with carrot/celery sticks and extra ranch dressing. Some other great side dish ideas are homemade baked french fries or a big veggie tray to share.
  • Variation – Use Leftover Cooked Chicken: To save time, you can use leftover cooked chicken or shredded off of a rotisserie chicken. When using this, toss the cooked and shredded chicken with the hot sauce and heat up in the pan. Then add the rest of the hot sauce and butter so that the chicken is warmed and coated in buffalo sauce.
  • Variation – Other Vegetables: Feel free to customize the wrap with your favorite vegetables. Sliced bell peppers, green onions, diced tomatoes, red onions, or avocado can be great additions or substitutions based on your preferences.
  • The Cheese – While blue cheese crumbles are the most popular pairing for buffalo chicken, I love to combine it with freshly grated cheddar-jack cheese. So yummy! You could also use crumbled feta, white cheddar cheese, american cheese, or mozzarella. You can even pair it with pepper jack for an extra kick of spice!
  • Lettuce Wraps – Ditch the tortilla and stuff the chicken mixture, veggies and cheese into lettuce cups for a low-carb lunch!

Storage Tips

How to Store and Reuse Leftovers

While you can store the wraps after assembling for 2-3 days in the fridge, the veggies will lose their crunch and texture. I prefer to store all of the components separately – chicken, veggies, sauces, tortillas – in airtight containers or resealable plastic bags.

When ready to enjoy, reheat the chicken in a skillet or in the microwave and assemble your wrap.

Recipe Tips

  • Using store bought buffalo sauce – Instead of using a mixture of hot sauce and melted butter, you can also use a store bought buffalo wing sauce like this one. Regardless of the sauce you use, you can easily adjust the amount for to a comfortable heat level.
  • Customize your wrap – This recipe is open to your own personal interpretation. Use the ingredients you like, omit the ones you don’t customize it for each person eating one.
  • Soften the tortillas – Don’t skip this step. In order for the tortillas to be pliable enough to wrap, you need to soften them in the microwave for a few seconds.
  • Veggies – You could julienne the carrots and the celery but I found a quick pulse in the food processor made them the ideal texture for a wrap.
Stack of 5 buffalo chicken wraps.

More Wrap Recipes


Buffalo Chicken Wraps

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A Buffalo Chicken Wrap is easy to make in just 20 minutes. Just stuff a tortilla with buffalo chicken, veggies, creamy blue cheese and ranch. 
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 wraps


For the Buffalo Chicken:

  • 1.25 pounds Boneless skinless chicken breasts sliced into thin strips
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 3/4 cup Hot sauce divided
  • 1/4 cup Unsalted butter

For the Wrap:

  • 1 cup Chopped carrots
  • 1 cup Chopped celery
  • 6 12-inch flour tortillas Burrito size
  • 2 cups Shredded lettuce
  • 1 cup Shredded Cheddar-Jack cheese
  • 1 cup Crumbled blue cheese
  • 1/4 cup Ranch dressing
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Buffalo Chicken

  • In a large bowl, toss the chicken with ½ cup of hot sauce and season with salt and pepper.
  • In a large skillet over medium-high heat, cook the chicken for about 5 minutes or until cooked through to 165℉, stirring frequently.
  • Drain off the fat and return the chicken to the skillet with the remaining ½ cup hot sauce and ¼ cup butter. Stir until butter has fully melted. Set aside.


  • In a food processor, pulse the carrots and the celery together until finely chopped.
  • Warm the wraps in the microwave for about 10-20 seconds to soften the texture for wrapping.
  • Top each burrito wrap with desired amounts of lettuce, carrot and celery mixture, buffalo chicken, blue cheese and ranch dressing.
  • Carefully fold and seal into place by lightly toasting in a warmed skillet. (Note – this step is optional and you could also enjoy the wraps untoasted).
  • Slice each wrap in half and serve with extra Ranch and buffalo sauce for dipping.


Warming the tortillas is important to make them pliable so they can easily be wrapped around the fillings. Don’t skip this step.


Calories: 408kcalCarbohydrates: 20gProtein: 28gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 100mgSodium: 1698mgPotassium: 644mgFiber: 2gSugar: 4gVitamin A: 4249IUVitamin C: 26mgCalcium: 193mgIron: 2mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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