Save The first time I made these wraps, I was late for a watch party and had a container of buffalo chicken dip leftover from the night before. I wrapped it in a tortilla on a whim, and five people asked for the recipe before kickoff.
My roommate walked in when I was grilling the last wrap and literally took it right off the skillet. Now I double the batch whenever she visits.
Ingredients
- 2 cups cooked chicken breast, shredded: Rotisserie chicken works perfectly here, or poach your own if you have time
- 1/3 cup buffalo wing sauce: Franks RedHot is the classic choice, but any brand with that vinegar kick will do
- 1/4 cup ranch dressing: The cooling factor that makes the heat manageable
- 1/4 cup cream cheese, softened: Let it sit on the counter for 20 minutes or this will be lumpy
- 1/2 cup shredded cheddar cheese: Sharp cheddar gives you that punchy flavor contrast
- 1/4 cup crumbled blue cheese: Leave this out if you are team no funky cheese
- 1/2 cup finely chopped celery:The crunch is non-negotiable, it cuts through all that richness
- 1/4 cup finely chopped green onions:Add these last so they do not turn to mush
- 1 cup shredded romaine lettuce:Iceberg works too, but romaine holds up better
- 4 large flour tortillas (10-inch):Warm these first or they will crack when you roll
Instructions
- Mix the base:
- Combine shredded chicken, buffalo sauce, ranch, and cream cheese in a bowl until completely blended
- Add the good stuff:
- Fold in cheddar, blue cheese, celery, and green onions until everything is evenly distributed
- Prep your tortillas:
- Warm each tortilla in a dry skillet or microwave until pliable
- Assemble like a pro:
- Place chicken mixture in the center of each tortilla and top with lettuce
- Roll it tight:
- Fold in the sides first, then roll from bottom to top like a burrito
- Get that crunch:
- Grill seam-side down in a nonstick skillet over medium heat for 2 to 3 minutes per side until golden
- Finish strong:
- Slice in half on a diagonal and serve while still warm
Save These became my go-to when I started meal prepping because they actually reheat well without getting weird.
Make It Yours
Swap in Greek yogurt for cream cheese if you are watching calories, or go all in with extra blue cheese if you want maximum flavor.
Serving Suggestions
Pair with extra ranch for dipping and maybe some potato chips on the side because you can not have too much crunch.
Storage & Reheating
Wrap each one individually in foil and refrigerate for up to 3 days. Reheat in a dry skillet over medium-low heat to recrisp the tortilla.
- Microwaving makes the tortilla chewy, so use the skillet method
- Freeze ungrilled wraps for up to a month
- Thaw overnight in the fridge before reheating
Save Perfect for game day, lunch, or those nights when you want comfort food without the effort.
Common Questions
- → Can I use a different cheese instead of blue cheese?
Yes, substituting blue cheese with extra cheddar provides a milder flavor while maintaining creaminess.
- → How can I make a lighter version of this wrap?
Replace cream cheese with Greek yogurt and choose low-fat cheddar to reduce calories and fat.
- → What is the best method to warm the tortillas?
Warming tortillas in a dry skillet or microwave until pliable ensures easy rolling without cracking.
- → Can these wraps be made gluten-free?
Simply swap large flour tortillas for gluten-free tortillas to accommodate gluten sensitivities.
- → How should the wraps be cooked for a crispy finish?
Grill the filled wraps seam-side down in a nonstick skillet over medium heat for 2–3 minutes per side until golden and heated through.