Buffalo Chicken Wraps Recipe

Cooked chicken: Shredded chicken is the base of this recipe, providing a hearty and protein-packed filling.

Buffalo sauce: This spicy, tangy sauce gives the wraps their signature kick.

Lettuce: Shredded lettuce adds a fresh, crisp texture to balance the heat.

Ranch dressing: A creamy dressing that cools down the spiciness of the buffalo sauce.

Tortillas: Large tortillas are used to wrap all the delicious ingredients together.

To ensure your tortillas are pliable and easy to roll, warm them in a skillet for about 20-30 seconds on each side. This will make them more flexible and less likely to tear when you add the buffalo chicken mixture and other ingredients.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile to chicken, making it a suitable alternative.

• cooked chicken - Substitute with tofu: For a vegetarian option, tofu can be used as it absorbs flavors well and provides a similar protein content.

• buffalo sauce - Substitute with sriracha sauce: Sriracha provides a similar spicy kick, though it has a slightly different flavor profile.

• buffalo sauce - Substitute with barbecue sauce: For a milder, sweeter flavor, barbecue sauce can be used as an alternative.

• lettuce - Substitute with spinach: Spinach provides a similar crunch and nutritional benefits, making it a good substitute.

• lettuce - Substitute with kale: Kale offers a more robust texture and additional nutrients, suitable for those looking for a healthier option.

• ranch dressing - Substitute with blue cheese dressing: Blue cheese dressing provides a similar creamy texture with a tangy flavor that complements buffalo sauce.

• ranch dressing - Substitute with Greek yogurt: Greek yogurt offers a healthier, protein-rich alternative with a creamy texture.

• large tortillas - Substitute with whole wheat tortillas: Whole wheat tortillas provide more fiber and nutrients, making them a healthier option.

• large tortillas - Substitute with lettuce wraps: For a low-carb option, lettuce wraps can be used to hold the filling.

• Allow the buffalo chicken mixture to cool completely before storing. This helps maintain the texture and flavor.
• Wrap each buffalo chicken wrap individually in plastic wrap or aluminum foil to keep them fresh and prevent them from drying out.
• Place the wrapped buffalo chicken wraps in an airtight container or a resealable plastic bag. This will help keep them fresh and prevent any odors from the refrigerator from seeping in.
• Store the wraps in the refrigerator for up to 3 days. For best results, consume them within this timeframe to enjoy the optimal taste and texture.
• To freeze, place the individually wrapped buffalo chicken wraps in a single layer on a baking sheet. Freeze them for about 1-2 hours, or until they are firm. This prevents them from sticking together.
• Once frozen, transfer the wraps to a resealable freezer bag or an airtight container. Label the container with the date to keep track of their freshness.
• When ready to eat, thaw the buffalo chicken wraps in the refrigerator overnight. This slow thawing process helps maintain the quality of the wraps.
• Reheat the wraps in a skillet over medium heat or in the microwave. If using a microwave, wrap the buffalo chicken wraps in a damp paper towel to prevent them from drying out.
• For an extra crispy texture, you can also reheat the wraps in an oven preheated to 350°F (175°C) for about 10-15 minutes. This will give the tortillas a nice crunch while keeping the buffalo chicken mixture warm and flavorful.
• Enjoy your reheated buffalo chicken wraps with an extra drizzle of ranch dressing or a side of fresh lettuce for added freshness.

• Preheat your oven to 350°F (175°C). Wrap each buffalo chicken wrap in aluminum foil to keep them moist. Place them on a baking sheet and heat for about 15-20 minutes, or until thoroughly warmed.

• For a quicker option, use a microwave. Place the wrap on a microwave-safe plate and cover it with a damp paper towel to prevent it from drying out. Heat on high for 1-2 minutes, checking halfway through to ensure even heating.

• If you prefer a crispy texture, use a skillet. Heat a non-stick skillet over medium heat. Place the buffalo chicken wrap in the skillet and cook for 2-3 minutes on each side, or until the tortilla is crispy and the filling is hot.

• For an air fryer, preheat to 350°F (175°C). Place the wrap in the air fryer basket and cook for 3-5 minutes, checking frequently to avoid overcooking. This method will give you a nice, crispy exterior.

• If you have a toaster oven, preheat it to 350°F (175°C). Wrap the buffalo chicken wrap in aluminum foil and place it in the toaster oven. Heat for about 10-15 minutes, or until warmed through.

• Mixing bowl: A large bowl used to combine the shredded chicken and buffalo sauce evenly.

• Skillet: A flat-bottomed pan used to warm the tortillas over medium heat.

• Tongs: Handy for handling the warm tortillas without burning your fingers.

• Measuring cups: Essential for accurately measuring the buffalo sauce, ranch dressing, and shredded chicken.

• Cutting board: Provides a stable surface for shredding the lettuce.

• Knife: Used to shred the lettuce finely.

• Spoon: Useful for drizzling the ranch dressing over the wraps.

• Serving plate: A plate to place the assembled wraps on before serving.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken from the store. Just shred and mix with buffalo sauce.

Pre-shredded lettuce: Buy pre-shredded lettuce to skip the chopping step.

Warm tortillas in bulk: Heat all tortillas at once in the oven instead of individually in a skillet.

Ready-made ranch: Use store-bought ranch dressing to avoid making it from scratch.