Buffalo Chicken Wrap
Published Apr 13, 2026
Homemade buffalo ranch chicken wraps with juicy chicken tenders, shredded carrots, mozzarella, and ranch. Simple to make and an easy lunch.
This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
Make homemade buffalo chicken wraps!
I go through phases with this buffalo chicken wrap where I completely forget about it for months, and then randomly make it again and can’t stop eating it for like two weeks. Every. time. It’s just soo good! The chicken cooks right in the buffalo sauce, so it picks up a lot of flavor, and the sauce thickens naturally, and the whole thing comes together in about 20 minutes.
The reason this homemade buffalo chicken wrap actually keeps me full is the protein. I’ve been paying more attention to that at lunch, and this wrap has around 34 grams with a regular flour tortilla. Use a high-protein wrap (the ones I use have 7g per wrap) and it goes even higher. I like to use Romaine lettuce, shredded cheese, and carrots (trust me on the carrots!), and ranch dressing with the buffalo chicken tenders inside the wrap.
Happy Cooking!
– Yumna
Buffalo Chicken Wrap Ingredients
- Buffalo sauce: Unsalted butter, Frank’s red hot sauce, paprika, garlic powder, and salt. Frank’s works well here because the heat level and tang are balanced without being too sharp. If you use a different hot sauce, the flavor and heat will shift, so adjust accordingly. The butter tones down the heat and helps the sauce cling to the chicken as it cooks.
- Chicken tenders: These cook fast and stay tender, which is why they work well in a wrap. If you only have chicken breasts, slice them into strips about the same width as tenders so they cook evenly. Thighs work too, but will need a minute or two longer.
- Wrap and fillings: Large 10-inch flour tortillas, chopped romaine, shredded low-moisture mozzarella, and shredded carrots. Shred the mozzarella from a block if you can, since it melts more smoothly; pre-shredded is fine here since it’s not getting fully melted. Crumbled blue cheese is the more classic buffalo pairing if mozzarella is not your preference. Use about 2 tablespoons per wrap. If you want to increase the protein, use a high-protein wrap in place of a regular flour tortilla.
- Ranch dressing: Store-bought ranch works fine. Blue cheese dressing is the other classic option with buffalo if you prefer that. You can also use a homemade ranch seasoning on its own or mixed with Greek yogurt.
How to Make Buffalo Chicken Wraps
Buffalo Chicken Wrap Recipe
Ingredients
- 4 tablespoons unsalted butter
- ⅓ cup hot sauce I used Frank’s
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 pound chicken tenders
- 4 large 10-inch flour tortillas
- 2 cups chopped romaine lettuce
- 1 cup shredded mozzarella cheese
- ½ cup shredded carrots
- Ranch dressing for serving
Instructions
- In a large microwave-safe bowl, melt the butter. Add the hot sauce, paprika, garlic powder, and salt, and whisk until combined. Add the chicken and toss to coat. Marinate for at least 15 minutes, or up to 24 hours in the refrigerator.
- Heat a large nonstick skillet over medium-high heat. Add the chicken along with the marinade and cook for 5–6 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens slightly.
- Warm the tortillas. Divide the lettuce, cheese, carrots, buffalo chicken with any pan sauce, and ranch dressing evenly among the tortillas.
- Fold into wraps and serve warm.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Give it a Caesar spin: Use Caesar salad dressing instead of ranch dressing, use Parmesan instead of mozzarella, and add croutons for a buffalo Caesar wrap.
- Make it creamier: Stir a spoonful or two of Greek yogurt into the buffalo sauce.
- Go low-carb: Instead of tortillas, wrap the ingredients in large lettuce leaves for a lower-carb buffalo chicken wrap.
How to Get to 50g of Protein
If you’re trying to push the protein higher without adding more chicken or extra calories, there are three easy swaps that add about 16 to 17 grams on top of the base recipe.
Swap the tortilla. A high-protein wrap adds around 7 grams on its own. The ones I use have 7g per wrap versus a regular flour tortilla, so it’s the easiest win.
Use fat-free mozzarella. It melts and tastes the same in the wrap. Swapping regular shredded mozzarella for fat-free adds another 2 to 3 grams without changing anything else.
Use Greek yogurt instead of ranch. This one adds the most: about 6 grams per ¼ cup. Use plain, fat-free Greek yogurt and stir in a teaspoon of dry ranch seasoning to keep that ranch flavor. It’s thicker than dressing, so start with a little and add more to taste.
Those three swaps together bring the total to around 50 grams of protein per wrap.
Recipe Tips
- Warm your tortilla before rolling. This isn’t just for people who want a warm wrap. It also helps prevent the wrap from tearing when you assemble it!
- Layer the lettuce first. This helps keep the buffalo chicken wrap from getting soggy when you roll it up.
- Don’t overfill it. If you use too much filling, the wrap could lose its shape, tear, and not hold together well.
- Cook the chicken in the full marinade. The sauce reduces and thickens as the chicken cooks, so you get more flavor and a better texture than if you drain it off first.
Serving Ideas
- Fries: Oven Baked French Fries, Air Fryer Sweet Potato Fries, Halloumi Fries
- Soup: Black Bean Soup, Lentil Soup, Potato Leek Soup
- Sides: Onion Ring Chips, Corn Tomato Avocado Salad, Apple Slaw
FAQs
It likely needed a few more minutes to reduce. Keep the heat at medium-high and let the sauce cook with the chicken until it thickens and starts sticking to the meat. If it’s still loose, let it simmer for an extra minute or two before pulling the pan off the heat.
Chicken tenders dry out quickly if they overcook. Pull them off the heat as soon as they’re cooked through and the sauce has thickened. If you’re using sliced chicken breasts instead of tenders, they’re even more prone to drying out, so watch the timing closely.
