Buffalo Chicken Wraps with Blue Cheese and Lettuce

I promise I didn’t plan to turn dinner into a tiny sports bar in my kitchen, but one whiff of hot buffalo and blue cheese and I get dramatic. These Buffalo Chicken Wraps strike that perfect balance between messy and classy — spicy, tangy, and ridiculously satisfying. They came together on a weeknight when I had a leftover rotisserie chicken and zero patience; now they show up whenever I want something fast, crunchy, and unapologetically flavorful. If you like a little heat, creamy tang, and lettuce that still snaps when you bite it, these wraps will become your new go-to. Also, they travel well—perfect for lunch boxes, picnics, or pretending you made dinner for a crowd.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 10 minutes (if cooking fresh chicken)
• Total Time: 25 minutes

Why This Recipe is Awesome

Why make these? Because they give you the tangy kick of buffalo sauce, the creamy punch of blue cheese, and a crisp lettuce bite all wrapped into one neat, foldable package. They’re quick, messy in the best way, and texture-forward — crunchy celery, juicy chicken, creamy dressing, and warm tortillas. It’s so easy even your oven can’t mess it up, and the smell of buffalo sauce sizzling in a pan will make anyone in the house curious (or hungry).

Ingredients

For the Main Dish:

• 2 cups cooked shredded chicken (about 12 oz; rotisserie works great)
• 1/2 cup buffalo sauce (Frank’s or your favorite)
• 2 tbsp unsalted butter (or use oil — see FAQ)
• 4 large flour tortillas (10-inch) — use gluten-free wraps if needed
• 1 cup shredded romaine or iceberg lettuce (about 4 leaves)
• 1/2 cup blue cheese crumbles
• 1/4 cup ranch or blue cheese dressing (plus extra for drizzling)
• 1/4 cup finely diced celery (for crunch)
• 2 tbsp sliced green onions or chives
• Salt and pepper, to taste
• Optional: extra hot sauce or lime wedges for brightness

For the Sauce / Garnish (if applicable):

• Extra buffalo sauce and extra blue cheese dressing for dipping or drizzling

How I Make It

Step 1:

If you use leftover or rotisserie chicken, shred it into bite-sized pieces. If you cook chicken fresh, heat a skillet over medium-high and cook two boneless skinless chicken breasts (about 8–10 oz each) for 6–7 minutes per side until the internal temp reaches 165°F. Let them rest 5 minutes, then shred. I love rotisserie for speed and that little roasted flavor.

Step 2:

In the same skillet, melt 2 tbsp butter over medium heat. Add the shredded chicken, pour in 1/2 cup buffalo sauce, and toss until the chicken glistens and the sauce reduces slightly — about 2–3 minutes. You’ll smell that sharp vinegary heat and see the sauce cling to every strand. Taste and season with a pinch of salt and pepper.

Step 3:

Lay out a tortilla and spread about 1 tbsp dressing down the center. Pile on about 1/2 cup buffalo chicken, sprinkle 2 tbsp blue cheese crumbles, add a handful of shredded lettuce, and scatter a spoonful of diced celery and green onions for freshness and crunch. The contrast of warm chicken and cool, creamy dressing makes the wrap sing.

Step 4:

Fold the sides and roll tightly. Warm a dry skillet over medium and toast the wraps seam-side down for 2–3 minutes per side until golden and slightly crispy, or bake wrapped in foil at 350°F for 6–8 minutes if you prefer hands-off. You want warm, slightly crisp edges and soft, saucy insides.

Step 5:

Slice each wrap on the diagonal and drizzle more dressing or buffalo sauce if you like it saucier. Serve immediately so the lettuce keeps its crunch and the blue cheese stays delightfully melty in little pockets. If you hear a soft sizzle when the wrap hits the pan, you’re doing it right.

Pro Tips

• For faster prep, use rotisserie chicken. It saves time and adds roast flavor.
• Want extra char? Brush the outside of the tortilla with a little melted butter and toast until golden for a crisp shell.
• If you like it less spicy, mix buffalo sauce with a bit of honey or extra dressing to mellow the heat.
• Make these ahead for lunches: wrap tightly in foil and reheat in a 350°F oven for 10 minutes to refresh the crispness.

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 buffalo cauliflower or baked tofu for a vegetarian twist — cauliflower gets crispy edges that mimic the texture well.
• Use Greek yogurt mixed with lemon and garlic instead of ranch for a lighter dressing (adds tang and reduces fat).
• For dairy-free, skip the blue cheese and use a dairy-free ranch or smashed avocado for creaminess.
• Gluten-free? Use a large gluten-free tortilla or a sturdy butter lettuce leaf as a wrap — the flavor stays great, texture changes slightly.

Variations & Tips

• Kid-friendly: Tone down the buffalo sauce and add shredded cheddar instead of blue cheese.
• Extra spicy: Mix in chopped pickled jalapeños and a few dashes of cayenne.
• Southwest twist: Add black beans, corn, and cilantro; swap blue cheese for cotija.
• Sheet-pan party: Toss chicken and sauce on a sheet pan with sliced bell peppers, roast at 425°F for 12–15 minutes, then assemble.
• Creative twist: Make a buffalo chicken bowl — skip the wrap, layer rice, black beans, lettuce, and buffalo chicken for a deconstructed version.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Pre-cook the chicken and store sauce-tossed chicken in an airtight container for up to 3 days. Assemble wraps just before eating or wrap fully and reheat at 350°F for 8–10 minutes.

Can I double the recipe?

Sure thing. Use a larger skillet or work in batches so the chicken warms evenly and the tortillas toast properly. If baking, use two sheet pans.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for warm, saucy chicken that clings to the tortilla and golden, slightly crisp tortilla edges. If cooking raw chicken, confirm it reaches 165°F internal temp.

What if I don’t have ingredient X?

No panic. Swap blue cheese for crumbled feta or cheddar, use bottled ranch if you don’t want homemade, and replace celery with sliced cucumber for crunch.

How I Like to Serve It

I often plate these wraps with crunchy carrot sticks and extra blue cheese dressing for dunking. They go beautifully with an ice-cold beer for game nights or a crisp, citrusy iced tea on warm evenings. For potlucks, slice them into halves or thirds so people can graze — they travel well and still taste great at room temperature.

Notes

• Store leftover filling in an airtight container up to 3 days. Reheat gently in a skillet or oven to avoid drying the chicken.
• Safe cooking temp for chicken: 165°F. Use an instant-read thermometer when cooking raw breasts.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!