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Buffalo Chicken Wrap with Ranch

Buffalo chicken wraps with ranch pack skillet-cooked chicken coated in tangy wing sauce into soft flour tortillas. Shredded lettuce, crisp celery, and cheddar add crunch and richness to every wrap.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 568
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1.25 lb chicken breast boneless, skinless, cut into 1/2-inch strips
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 cup Buffalo wing sauce
  • 4 flour tortillas 10-inch
  • 0.33 cup ranch dressing
  • 2 cups lettuce shredded
  • 0.5 cup celery finely diced
  • 1 cup cheddar cheese shredded

Equipment

  • 1 12-inch skillet
  • 1 microwave

Method
 

  1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken, salt, and pepper, and cook for 5–7 minutes, stirring occasionally, until browned and the thickest pieces register 165°F.
  2. Pour the Buffalo wing sauce into the skillet and stir to coat the chicken; cook for 1 minute, then remove the skillet from the heat.
  3. Warm the tortillas in the microwave for 20–30 seconds, covered with a slightly damp paper towel, until pliable.
  4. Spread the ranch dressing down the center of each tortilla, then divide the lettuce, Buffalo chicken, celery, and cheddar evenly among them.
  5. Fold in the sides of each tortilla, roll it up tightly, and serve.

Notes

For the best texture, assemble the wraps just before serving. Refrigerate cooked chicken separately for up to 3 days; assembled wraps are best eaten fresh, and freezing assembled wraps is not recommended. Use gluten-free tortillas for a gluten-free option.