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Mini Buffalo Chicken Wraps (15 Minutes)

Okay, picture this: it’s game night, and somehow everyone’s starving right as the first play kicks off. Enter these mini buffalo chicken wraps—the ultimate finger food touchdown! They’re spicy, tangy, and just the right size for munching between highlights. Plus, they come together in only 15 minutes, which is basically wizardry when you’re craving something hot and delicious fast. If you love buffalo flavors but hate the mess of wings, these wraps are a total game changer. I can’t wait to show you how to whip them up with a few simple ingredients and zero fuss. Ready? Let’s turn up the heat and flavor—buffalo style!

Quick Facts

Yield: Serves 4 (makes about 12 mini wraps)
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

For the Main Dish:

2 cups cooked shredded chicken (rotisserie or leftover works great)
1/3 cup buffalo sauce (store-bought or homemade)
6 small tortillas or mini wraps (about 6-inch size)
1 cup shredded cheddar or pepper jack cheese
1/2 cup finely chopped celery
1/4 cup chopped green onions
1 tbsp olive oil or butter (for warming tortillas)

For the Sauce / Garnish:

1/2 cup ranch or blue cheese dressing (for dipping)
Extra chopped celery or green onions (optional garnish)

How I Make It

Step 1:

Start by tossing your shredded chicken with **buffalo sauce** in a bowl until every bite is coated in that spicy goodness. If you want it milder, add sauce gradually—it’s easier than trying to fix it if it’s too hot!

Step 2:

Warm the tortillas quickly in a skillet over medium heat with a little **olive oil or butter**, about 20 seconds per side. This makes them soft and flexible, perfect for rolling without cracking.

Step 3:

Lay out your warm tortillas and sprinkle a little **cheese** on each. Then, evenly distribute the buffalo chicken on top, followed by the chopped celery and green onions for crunch and fresh flavor.

Step 4:

Roll each tortilla up tightly to create a mini wrap. If you want them extra secure, you can pop them back in the warm skillet seam-side down for about 1 minute to seal and melt the cheese just a bit.

Step 5:

Slice each wrap in half or into bite-sized pieces, whichever you prefer. Place them on a pretty platter and add a small bowl of ranch or blue cheese dressing for dipping on the side.

Step 6:

Serve immediately while warm and melty! If you’re making ahead, keep wraps wrapped in foil and warm briefly in a 350°F oven before serving.

Variations & Tips

Swap rotisserie chicken for shredded turkey for a fun twist.
Use Greek yogurt mixed with buffalo sauce for a tangier, creamy filling.
Try adding shredded carrots or diced cucumber for extra freshness.
If you love heat, toss in a pinch of cayenne or hot sauce to the buffalo sauce mix.
For a crispy exterior, lightly pan-fry the wrapped tortillas in a skillet with a bit of oil until golden brown.

How I Like to Serve It

These mini buffalo wraps are my go-to for casual get-togethers or that midweek craving for spicy comfort food. They’re perfect for game days, casual birthday parties, or even a quick family dinner paired with celery sticks and carrot fries. Keep some ranch handy because that dip? It’s a total game-winning sidekick.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet or oven to keep tortillas from getting soggy.
Use cooked chicken that’s already seasoned or plain—the buffalo sauce will pack all the flavor!

Closing: These mini buffalo chicken wraps are a spicy, cheesy, no-fuss win every single time—trust me, they’ll disappear fast!