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Spicy buffalo chicken wraps 15-minute tangy dinner with 1 pound boneless skinless chicken breasts sliced thin strips marinated 2 tablespoons olive oil half cup Frank's hot sauce half teaspoon paprika half teaspoon garlic powder pinch salt 10 minutes minimum, large nonstick skillet medium-high heat chicken strips cooked 4-5 minutes no longer pink 165°F internal, 4 large flour tortillas spread half cup blue cheese or ranch dressing, romaine lettuce layer, buffalo chicken strips divided, shredded carrots avocado slices added, rolled tight cut diagonal served extra dressing dipping

Spicy Buffalo Chicken Wraps for Two

Shredded chicken tossed in a butter-softened buffalo hot sauce, layered with crisp romaine, celery, tomato, and carrot, then rolled in a large warm flour tortilla with ranch dressing. A fast, satisfying wrap dinner for two ready in 15 minutes with no oven needed.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 wraps
Course: Dinner
Cuisine: American
Calories: 518
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded cooked chicken rotisserie, poached, or well-drained canned
  • 3 tbsp buffalo hot sauce Frank's RedHot recommended
  • 1 tbsp unsalted butter, melted
  • 2 large flour tortillas, 10-inch
  • 1 cup shredded romaine or iceberg lettuce
  • 1/2 cup celery, thinly sliced
  • 1/3 cup cherry tomatoes, halved and seeds removed
  • 1/4 cup shredded carrots
  • 3 tbsp ranch or blue cheese dressing
  • 1/4 tsp garlic powder
  • black pepper to taste

Equipment

  • Medium Mixing Bowl
  • Dry Skillet for Warming Tortillas
  • Sharp Knife and Cutting Board

Method
 

  1. Whisk buffalo sauce, melted butter, and garlic powder in a bowl. Toss chicken until fully coated.
  2. Warm tortillas in a dry skillet 20 seconds per side until pliable.
  3. Spread ranch dressing across the center of each tortilla. Layer lettuce, then buffalo chicken, celery, tomato, and carrots in a tall compact mound.
  4. Fold sides in, roll firmly from the bottom up, and rest seam-side down 20 to 30 seconds before cutting diagonally. Serve immediately.

Notes

  • Whisk butter into the sauce before adding chicken - it rounds the heat and helps the sauce cling properly.
  • Remove tomato seeds before adding to prevent moisture from soaking through the tortilla.
  • Keep filling tall and centered rather than spread wide for a wrap that holds its roll when cut.
  • Store buffalo chicken filling separately in the fridge for up to 3 days and assemble wraps fresh each time.
  • For a dairy-free option, replace ranch with Greek yogurt thinned with lemon juice and garlic powder.