Alright, friends, if you’ve ever found yourself staring blankly into the fridge at 6 PM wondering what on earth to make, this Buffalo Chicken Salad Wrap is about to become your new best friend. Imagine that spicy, tangy buffalo sauce mingling with creamy ranch and crisp greens, all wrapped up in a soft tortilla that you can hold in one hand. It’s like your favorite game-day snack just got a healthy, speedy makeover. I can’t wait for you to try this because it’s quick, satisfying, and packed with bold flavor – perfect for those nights when you want something tasty without turning on every burner in the kitchen!
Quick Facts
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
For the Main Dish:
2 cups cooked chicken, shredded (rotisserie is perfect!)
½ cup buffalo wing sauce
4 large flour tortillas (10-inch size)
2 cups mixed salad greens
1 cup diced celery
½ cup shredded carrots
½ cup shredded cheddar cheese
For the Sauce / Garnish:
½ cup ranch dressing
Optional: chopped green onions or fresh parsley for garnish
How I Make It
Step 1:
First things first: toss your shredded chicken in a medium bowl with the **buffalo wing sauce**. Make sure every bit is coated in that bright, spicy orange goodness. This is the flavor bomb right here!
Step 2:
Warm your **flour tortillas** for about 20 seconds each in the microwave or on a dry skillet – this helps them roll without cracking. A warm tortilla is way easier to work with.
Step 3:
Lay a tortilla flat and start layering: begin with a handful of **mixed greens**, then a sprinkle of **diced celery** and **shredded carrots** for crunch and color.
Step 4:
Next, pile on the buffalo chicken mix right in the center. Add a generous sprinkle of **shredded cheddar cheese** to melt slightly against the warm chicken.
Step 5:
Drizzle **ranch dressing** over the top – it balances the heat and adds creaminess that I just adore.
Step 6:
Carefully fold in the sides of the tortilla and then roll it up tightly from the bottom. If needed, secure it with a toothpick or wrap in parchment paper for easier eating.
Variations & Tips
Swap the chicken for cooked tofu or chickpeas for a vegetarian twist.
Use whole wheat or spinach tortillas for extra fiber and flavor.
Add sliced avocado for a creamy texture that cools the heat.
For less spice, mix the buffalo sauce with a little melted butter before tossing.
If you don’t have ranch, blue cheese dressing works beautifully here.
Make ahead tip: prepare the buffalo chicken and store it separately to keep tortillas from getting soggy.
How I Like to Serve It
I usually pair these wraps with crunchy veggie sticks or a simple side salad, especially when I’m craving something fresh and light after a busy day. They’re perfect for casual weeknight dinners, game nights with friends, or packed lunches that never feel boring.
Notes
Store any leftover buffalo chicken in an airtight container for up to 3 days in the fridge.
Reheat gently in the microwave or skillet; add more ranch if it feels too dry.
Closing: Anytime I need a quick, crave-worthy meal, this Buffalo Chicken Salad Wrap hits the spot with its spicy, creamy, and crunchy layers – it’s just one of those recipes that never disappoints!
