Buffalo Chicken Wraps Recipe

Chicken: Cooked and shredded, this forms the protein base of the wrap.

Buffalo sauce: A spicy, tangy sauce that gives the wraps their signature flavor.

Ranch dressing: A creamy dressing that balances the heat of the buffalo sauce.

Flour tortillas: Soft wraps that hold all the ingredients together.

Lettuce: Adds a fresh, crunchy texture to the wraps.

Cheese: Shredded cheese adds a rich, savory element.

Tomatoes: Diced tomatoes provide a juicy, sweet contrast to the spicy chicken.

For an extra layer of flavor, lightly toast the tortillas in a hot skillet for about 30 seconds on each side before assembling the wraps. This will give them a slight crispiness and enhance the overall texture of the Buffalo Chicken Wraps.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile, making it a suitable replacement for chicken in wraps.

• buffalo sauce - Substitute with sriracha sauce: Sriracha provides a similar level of heat and tanginess, though it has a slightly different flavor profile.

• ranch dressing - Substitute with blue cheese dressing: Blue cheese dressing offers a creamy texture and tangy flavor that complements buffalo sauce well.

• flour tortillas - Substitute with whole wheat tortillas: Whole wheat tortillas provide a healthier option with more fiber and a slightly nutty flavor.

• shredded lettuce - Substitute with baby spinach: Baby spinach adds a similar crunch and a boost of nutrients, including iron and vitamins.

• shredded cheese - Substitute with crumbled feta: Feta cheese offers a tangy and salty flavor that pairs well with buffalo sauce.

• diced tomatoes - Substitute with diced red bell peppers: Red bell peppers provide a similar texture and sweetness, adding a fresh crunch to the wrap.

• Allow the cooked chicken mixture to cool completely before storing. This helps to maintain the texture and flavor of the buffalo sauce.

• For short-term storage, place the shredded chicken mixture in an airtight container and refrigerate. It will stay fresh for up to 3 days.

• If you plan to store the entire wrap, assemble the buffalo chicken wraps without the shredded lettuce and diced tomatoes. These ingredients can become soggy when stored.

• Wrap each flour tortilla tightly in plastic wrap or aluminum foil. This prevents them from drying out and keeps them fresh.

• Place the wrapped tortillas in a resealable plastic bag or airtight container. Store in the refrigerator for up to 2 days.

• For freezing, individually wrap each buffalo chicken wrap in plastic wrap, then in aluminum foil to prevent freezer burn.

• Label each wrap with the date and contents. This helps you keep track of freshness and avoid any mystery meals.

• Store the wrapped tortillas in a freezer-safe bag or container. They can be frozen for up to 2 months.

• To reheat, remove the buffalo chicken wraps from the freezer and let them thaw in the refrigerator overnight.

• For a quick reheat, microwave the wraps on medium power for 1-2 minutes, or until heated through. Alternatively, you can reheat them in a preheated oven at 350°F for 10-15 minutes.

• Add fresh shredded lettuce and diced tomatoes just before serving to maintain their crispness and flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap each buffalo chicken wrap in aluminum foil to keep them moist. Place them on a baking sheet and heat for about 15-20 minutes, or until the chicken is warmed through and the cheese is melted.

• Stovetop Method: Heat a non-stick skillet over medium heat. Place the wraps in the skillet and cover with a lid. Heat for about 3-5 minutes on each side, or until the chicken is hot and the tortilla is slightly crispy.

• Microwave Method: Place the buffalo chicken wrap on a microwave-safe plate. Cover with a damp paper towel to prevent the tortilla from drying out. Microwave on high for 1-2 minutes, or until heated through. Check the temperature and microwave in additional 30-second increments if needed.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the wraps in the air fryer basket, making sure they are not overlapping. Heat for about 5-7 minutes, or until the chicken is hot and the tortilla is crispy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Wrap each buffalo chicken wrap in aluminum foil. Place them in the toaster oven and heat for about 10-15 minutes, or until the chicken is warmed through and the cheese is melted.

• Mixing bowl: Use this to combine the shredded chicken with the buffalo sauce.

• Spoon: This will help you mix the chicken and buffalo sauce evenly.

• Spatula: Use this to spread the ranch dressing on each tortilla.

• Cutting board: A surface to dice the tomatoes and shred the lettuce.

• Knife: Essential for dicing the tomatoes and shredding the lettuce.

• Measuring cups: These will help you measure out the buffalo sauce, ranch dressing, and other ingredients accurately.

• Cheese grater: Use this to shred the cheese if it's not pre-shredded.

• Serving plate: Place the assembled wraps on this for serving.

• Tongs: Handy for handling the shredded chicken and placing it onto the tortillas.

• Paper towels: Useful for cleaning up any spills or messes during preparation.

Pre-cook the chicken: Use rotisserie chicken or leftover chicken to save time on cooking and shredding.

Use pre-shredded cheese: Opt for pre-shredded cheese to cut down on prep time.

Pre-wash and chop veggies: Buy pre-washed lettuce and diced tomatoes to speed up assembly.

Buffalo sauce shortcut: Use store-bought buffalo sauce instead of making your own.

Assemble in batches: Lay out all tortillas and add ingredients simultaneously to streamline the process.