Buffalo Chicken Wraps with Ranch Dressing and Celery Slaw

Chef’s Secret: I’ll admit it — I kept this little combo to myself for a while because it felt too good to share. The trick? Tossing shredded, hot **chicken** in bright, tangy **Buffalo sauce** and pairing it with a crisp, celery-cabbage slaw dressed in cool **ranch**. That contrast — spicy heat meeting creamy cool — hits like a tiny kitchen fireworks show. I use quick techniques so you get bold flavor without babysitting the stove. If you want the most satisfying wrap with minimal fuss, follow my steps and you’ll have juicy, spicy filling, crunchy slaw, and warm tortillas that wrap everything up like a cozy, crunchy hug.

Quick Facts

• Yield: Serves 4
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

Why This Recipe is Awesome

This recipe balances heat, creaminess, and crunch in the easiest way possible. The **spicy Buffalo chicken** brings bold, tangy flavor; the **ranch** cools everything down; and the celery slaw adds crisp, refreshing texture. It cooks fast, cleans up fast, and tastes like you ordered it from a food truck — but better, because you made it. It’s so easy even your oven can’t mess it up. Plus, the smells of garlic and butter hitting hot pan? Instant kitchen comfort.

Ingredients

For the Main Dish:

• 2 cups cooked shredded **chicken** (rotisserie or leftover works great)
• 1/2 cup **Buffalo sauce** (store-bought like Frank’s, or homemade)
• 1 tbsp unsalted **butter** or oil
• 4 large flour **tortillas** (10-inch) — or gluten-free wraps
• 1 cup shredded **sharp cheddar** or blue cheese crumbles (optional)
• 1/4 cup sliced **green onions** (for brightness)
• Salt and freshly ground black pepper, to taste

For the Sauce / Garnish (if applicable):

• 1/2 cup **ranch dressing** (store-bought or homemade)
• 2 tbsp plain **Greek yogurt** (optional — thins ranch and adds tang)
• 1 tbsp fresh lime juice (optional, for brightness)
• 1 cup finely shredded **green cabbage**
• 3/4 cup finely chopped **celery** (about 3 stalks)
• 1 tsp honey or sugar (balances heat)
• Salt and **black pepper** to taste

How I Make It

Step 1:

I start by making the slaw because it chills and gets perkier while the chicken heats up. In a bowl, toss the **shredded cabbage** and **chopped celery** with **1/2 cup ranch**, **1 tsp honey**, and a squeeze of lime. Season with salt and pepper. Let it rest in the fridge for at least 10 minutes — that softens the cabbage slightly and amplifies the crispness. The slaw should smell bright and herby.

Step 2:

Heat a skillet over medium-high heat and add **1 tbsp butter** or oil. When it shimmers and smells nutty, add the **shredded chicken**. Sizzle it for about 3–4 minutes until edges pick up a little golden color — you want some toasted bits for texture. Pour in the **Buffalo sauce** and stir to coat. Let it bubble and reduce for another 2–3 minutes until the sauce clings to the chicken and smells vinegary and spicy.

Step 3:

Taste and adjust seasoning with salt and pepper. If the sauce tastes too sharp, add a splash of **Greek yogurt** or another teaspoon of **butter** to mellow it. Sprinkle in **green onions** and toss with **cheddar** or blue cheese if you like melty richness. The filling should be saucy but not soggy — glossy, spicy, and slightly thick.

Step 4:

Warm the **tortillas** in a dry skillet for about 20–30 seconds per side over medium heat until they get pliable and puff slightly. You can brush them with a little butter for extra flavor. Scoop about 1/2 cup of **Buffalo chicken** onto each tortilla, top with a generous handful of the chilled **celery slaw**, and drizzle extra **ranch** if you’re feeling saucy. Hear that soft crackle from the slaw meeting warm chicken? That’s the good stuff.

Step 5:

Fold or roll the wraps snugly and, if you like, press them in the skillet for 1–2 minutes per side to get golden, slightly crisp edges. Slice on the diagonal and serve immediately. Watch the Buffalo sauce steam and smell that tangy, buttery aroma — irresistible.

Pro Tips

• Use rotisserie chicken to cut prep time dramatically — shredding hot chicken helps it soak up sauce.
• Don’t drown the slaw. Keep it slightly underdressed so it stays crunchy inside the warm wrap.
• Toast the tortilla in the pan for a minute to prevent sogginess and add satisfying crisp edges.
• Want extra heat? Add a pinch of cayenne to the Buffalo sauce or a few dashes of hot sauce to the slaw.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap **chicken** for shredded roast turkey or shredded jackfruit for a vegetarian, slightly sweet option (jackfruit picks up Buffalo sauce beautifully).
• Replace **ranch** with plain **Greek yogurt** plus a squeeze of lemon for a lighter tang; expect a creamier, less herby finish.
• Use corn or gluten-free tortillas, or serve the filling in lettuce cups for a low-carb, gluten-free version.
• For dairy-free, skip the cheddar and use a vegan ranch or tahini-lime drizzle to mimic creaminess.

Variations & Tips

• Kid-friendly: Tone down the Buffalo sauce by mixing it half-and-half with ketchup or melted butter.
• Spicy: Add sliced pickled jalapeños and a sprinkle of smoked paprika to the chicken.
• Blue cheese lovers: Fold blue cheese crumbles into the hot chicken so they melt slightly.
• Mediterranean twist: Swap Buffalo for harissa and ranch for tzatziki; add cucumber.
• Sheet-pan party: Arrange chicken and cabbage on a sheet pan, roast at 425°F for 12–15 minutes for a hands-off version.
• Crunch upgrade: Add crushed tortilla chips inside the wrap for extra texture.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Prepare the **Buffalo chicken** and slaw separately and store in airtight containers in the fridge for up to 3 days. Reheat the chicken in a skillet over medium heat with a splash of water or sauce to keep it moist; assemble just before serving.

Can I double the recipe?

Sure thing. Use a larger skillet or two pans so the chicken heats evenly. If using the oven method, spread everything out on two sheet pans to avoid overcrowding.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so 3/4 tbsp oil for 1 tbsp butter) for a similar mouthfeel.

How do I know it’s done?

Look for glossy sauce clinging to the chicken, slightly toasted edges on the meat, and warm, pliable tortillas. If you cook raw chicken pieces, ensure internal temp reaches 165°F.

What if I don’t have ingredient X?

No panic. No celery? Use shredded carrot or cucumber for crunch. No store-bought Buffalo sauce? Mix hot sauce with melted butter and a touch of vinegar.

How I Like to Serve It

I serve these wraps with a side of sweet potato fries or a crisp green salad and an icy beer or a citrusy iced tea. They work for weeknight dinners, backyard game days, or a casual lunch with friends. In summer, swap tortillas for lettuce wraps and enjoy the bright contrast; in fall, add roasted corn for sweetness.

Notes

• Store leftovers in separate containers (chicken + slaw) for best texture; reheat chicken in a skillet and add fresh slaw when serving.
• Safe cooking temp for chicken: 165°F. Use an instant-read thermometer when cooking raw chicken pieces.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece! These wraps deliver heat, crunch, and creamy cool in every bite, and they come together faster than you can say “pass the ranch.”