Packed with shredded chicken, tangy buffalo sauce, and melty cheese, these buffalo chicken wraps make an easy, satisfying lunch — ideal for meal prep and quick weekday meals.
Table of Contents
- This recipe is…
- Ingredients Needed
- What types of leftover chicken can I use for this buffalo chicken wrap?
- How to Make Buffalo Chicken Wraps
- Recipe Variations
- Recipe Tips
- How to Store
- Buffalo Chicken Wrap Sides
- Frequently Asked Questions
- Video
- More Favorite Lunch Recipes
- Buffalo Chicken Wrap Recipe Recipe
This recipe is…
I’m a buffalo fan — if there’s buffalo on the menu, I’ll usually order it. That spicy, tangy sauce elevates sandwiches, pasta, meatballs, and more. These wraps are a favorite because they’re portable, flavorful, and simple to make ahead. They pair well with crunchy sides and keep nicely in the fridge for the week.
With just a few basic ingredients you can assemble 4 hearty wraps in minutes and brown them quickly in a skillet for a crisp, golden exterior.
Ingredients Needed
Using rotisserie chicken keeps this recipe quick, but any shredded cooked chicken will work. You’ll need:
- 2 cups shredded rotisserie chicken
- 3 tablespoons mayonnaise
- 1 tablespoon hot pepper sauce
- 4 flour tortillas
- ½ cup shredded cheese
- 1 tablespoon extra virgin olive oil
- Celery sticks, for serving (optional)
- Chips, for serving (optional)
What types of leftover chicken can I use for this buffalo chicken wrap?
Any shredded cooked chicken will work: shredded breasts, thighs, or leftover rotisserie chicken are all great choices. Use what you have on hand.
How to Make Buffalo Chicken Wraps
The method is straightforward and meal-prep friendly. This makes four servings:
- Mix the filling — in a medium bowl combine the shredded chicken, mayonnaise, and hot pepper sauce until evenly coated.
- Prepare the tortillas — lay the tortillas flat on a sheet pan, parchment, cutting board, or clean counter.
- Fill and top with cheese — spoon about ½ cup of the chicken mixture onto the center of each tortilla. Sprinkle roughly 2 tablespoons of shredded cheese over the chicken.
- Fold and roll — fold each tortilla lengthwise over the filling and roll tightly to form a secure wrap.
- Brown the wraps — heat the oil in a large skillet over medium. Place the wraps seam-side down and cook 2–3 minutes until golden, then flip and cook another 2–3 minutes.
- Serve or store — cut each wrap in half and pack in lunch containers with celery sticks and chips if desired.
Recipe Variations
Customize the wraps to your taste. A few easy swaps:
- Ranch instead of hot sauce — swap the mayo and hot pepper sauce for your favorite ranch (regular or spicy). Add cooked crumbled bacon for extra flavor.
- Dairy-free — omit the cheese or use a dairy-free alternative.
- Gluten-free tortillas — use gluten-free wraps if needed; many brands are widely available.
- Change the sides — substitute any raw veggie or fruit (bell pepper, carrots, or strawberries) or choose pretzels, crackers, or chips for crunch.
Recipe Tips
Cool before sealing — allow wraps to come to room temperature before closing containers. Trapped steam can make tortillas soggy.
Pack crunchy sides later — if you’re adding chips, pretzels, or crackers, pack them separately or add them to the container just before eating to keep them crisp.
How to Store
Store finished wraps in airtight containers in the refrigerator for up to 5 days. If reheating, microwave for about 45 seconds or warm in a skillet for a couple of minutes until heated through.
Buffalo Chicken Wrap Sides
Celery sticks are a classic pairing, but any raw veggie or fruit you enjoy will work. For extra crunch choose pretzels, chips, or crackers. Bell peppers and sliced strawberries also pair nicely for a fresher contrast.
Frequently Asked Questions
“Healthy” depends on your dietary needs, but these wraps provide protein, fat, and carbohydrates and can be adapted to fit many eating plans by changing tortillas, cheese, or sauce.
Nutritionally, wraps and bread are often similar. Compare ingredient lists and portions to decide which fits your goals best.
With the ingredients listed here, each serving is about 382 calories.
Either is fine. Reheat briefly in the microwave or skillet, or enjoy chilled straight from the fridge.
Video
More Favorite Lunch Recipes
Buffalo Chicken Wrap Recipe
Ingredients
- 2 cups shredded rotisserie chicken
- 3 tablespoons mayonnaise
- 1 tablespoon hot pepper sauce
- 4 flour tortillas
- ½ cup shredded cheese
- 1 tablespoon extra virgin olive oil
- Celery sticks for serving
- Chips for serving
Instructions
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Add the shredded chicken, mayo, and hot pepper sauce to a medium-sized bowl, and stir to combine.
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Lay the tortillas out on a sheet pan, parchment paper, a large cutting board, or a clean counter.
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Add about a ½ cup of the chicken mixture to the center of each tortilla. Then, top the chicken mixture with the shredded cheese (about 2 tablespoons per wrap).
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Fold each tortilla lengthwise over the filling, then roll into a secure wrap.
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Add the oil to a large skillet over medium heat, and place the wraps seam side down in the pan. Cook for 2-3 minutes until the tortilla is browned. Flip and cook an additional 2-3 minutes on the other side.
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Cut the wraps in half and store in lunch containers alongside celery sticks and chips (if desired).
Recipe Notes
- Let the wraps cool to handling temperature before sealing storage containers to prevent sogginess from trapped steam.
- If packing chips or crackers with your lunch, add them right before you eat or keep them in a separate bag so they stay crisp.
Nutrition
Additional Info
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