5 Amazing Buffalo Chicken Wraps Secrets

Name: 5 Amazing Buffalo Chicken Wraps Secrets
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 pound boneless skinless chicken breasts, sliced into 1/4-inch thick strips; 2 tablespoons olive oil; 1/2 cup buffalo wing sauce; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup mayonnaise; 1/2 cup sour cream; 1/4 cup milk; 1 teaspoon dried dill; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon salt; 1 tablespoon fresh chives, chopped; 4 large flour tortillas; 2 cups shredded romaine lettuce; 1/2 cup shredded carrots; 1/2 cup shredded cheddar cheese

By anna Boncoeur On October 16, 2025

Jump to Recipe·Print Recipe

If you’re staring down a busy evening and need dinner on the table without sacrificing flavor, then these Buffalo Chicken Wraps are about to become your weeknight hero! I’m Anna, and I absolutely live to share simple, vibrant chicken recipes that cut down on fuss and maximize joy in the kitchen. After years of tweaking meals between work deadlines and family chaos, I’ve perfected the art of the speedy, satisfying dinner.

These wraps pack that amazing punch of spicy Buffalo flavor, balanced perfectly with cool, herby ranch, all tucked neatly inside a soft tortilla. Forget complicated frying; we’re using the skillet to get incredible results in under 30 minutes. Trust me, this recipe proves you don’t need hours to make something truly memorable.

Table Of content

Gathering Your Ingredients for Buffalo Chicken Wraps

The beauty of these Buffalo Chicken Wraps is that they rely on pantry staples mixed with a few fresh items for that huge flavor payoff. We are scaling this perfectly for four hungry people, so make sure you have all your components ready to go before you start slicing the chicken. Remember, speed is the name of the game here!

Don’t stress about fancy cuts; we’re keeping the chicken simple so it cooks fast and absorbs that wonderful marinade. Here’s exactly what you need assembled on your counter:

Component	Amount
Chicken (boneless, skinless breasts)	1 pound, sliced into 1/4-inch strips
Olive Oil	2 tablespoons
Buffalo Wing Sauce	1/2 cup
Garlic Powder	2 teaspoons total (1 tsp for coating, 1 tsp for ranch)
Smoked Paprika	1 teaspoon
Salt and Black Pepper	1/2 teaspoon each
Mayonnaise	1/2 cup
Sour Cream	1/2 cup
Milk	1/4 cup (plus more if needed)
Dried Dill	1 teaspoon
Onion Powder	1 teaspoon
Fresh Chives	1 tablespoon, chopped
Flour Tortillas (large)	4
Shredded Romaine Lettuce	2 cups
Shredded Carrots	1/2 cup
Shredded Cheddar Cheese	1/2 cup

Chicken and Coating Components for Buffalo Chicken Wraps

For the chicken, you’ll want to slice those 1 pound of breasts into thin strips, about a quarter-inch thick. This ensures they cook through quickly and evenly in the skillet! The marinade is where the flavor starts for our Buffalo Chicken Wraps. You’re mixing that half-cup of buffalo sauce with the olive oil, smoked paprika, and just one teaspoon of the garlic powder, plus the salt and pepper. Let those strips soak for just 10 minutes—that’s all the time you need before they hit the heat!

Making the Cool Ranch Drizzle

This ranch is the crucial cooling component that keeps the heat from overwhelming everything. It’s super easy, but the consistency is important! You’re whisking the mayonnaise and sour cream with the milk, dried dill, onion powder, the second teaspoon of garlic powder, and the salt. If it looks too thick to drizzle nicely over your filling, just add another splash of milk until it flows like thick syrup. And please, use the fresh chives if you can—they make a huge difference! If you only have dried chives on hand for your Buffalo Chicken Wraps, use about half a teaspoon instead of the tablespoon of fresh.

Essential Tools for Perfect Buffalo Chicken Wraps

You don’t need a giant kitchen setup for these fantastic Buffalo Chicken Wraps, thankfully! Efficiency is key when you’re aiming for a speedy meal. You’ll definitely want a large skillet for cooking that spicy chicken quickly. Make sure you have a couple of mixing bowls ready—one for the marinade and one for whipping up that creamy ranch dressing.

A whisk is essential for getting the ranch smooth, and don’t forget your tongs for safely turning the chicken. And please, grab a meat thermometer! Checking that the chicken hits 165°F is the easiest way to guarantee safety and perfectly cooked pieces for your wraps.

Step-by-Step Instructions for Buffalo Chicken Wraps

Okay, once everything is prepped and sitting on the counter, these Buffalo Chicken Wraps come together so fast you’ll wonder why you ever ordered takeout! I like to start the heating process while the chicken is finishing its short marinade soak. This recipe is all about timing those components so the chicken is hot when you roll everything up.

We’re moving quickly now, but remember, patience is key when cooking meat properly. Don’t rush that cooking stage!

Preparing and Cooking the Spicy Chicken

First things first: Get that large skillet heating up over medium-high heat. You want it hot enough so the chicken sears nicely, but not so hot that the buffalo sauce burns before the chicken cooks through. Once the oil shimmers slightly, carefully place your marinated chicken strips into the pan. Try not to overcrowd them; if your skillet isn’t huge, cook the chicken in two batches. Overcrowding drops the temperature and you end up steaming the chicken instead of searing it!

Let those strips cook for about three minutes on the first side until you see nice color developing. Then, flip them over and cook for another three minutes on the reverse side. This is the most important part for food safety: You absolutely must check the internal temperature. Grab that meat thermometer and poke a few of the thickest pieces—they need to register 165°F (74°C) all the way through. Once they hit that magic number, pull them off the heat immediately and set them aside in a warm bowl. They’ll hold their heat while you wrap everything up.

Assembling Your Buffalo Chicken Wraps

Now for the fun part! Before you start layering your Buffalo Chicken Wraps, take a quick moment to warm your tortillas. Twenty seconds in the microwave usually does the trick to make them pliable so they don’t tear when you roll them. Lay one warm tortilla flat.

We want structural integrity here, so layering matters! Start with about a quarter of your shredded romaine lettuce right in the center of the tortilla. Next, sprinkle on some shredded carrots. Then, layer on about a quarter cup of that sharp cheddar cheese. The cheese acts as a little glue later on! Next, top the cheese with one-quarter of your hot, spicy chicken mixture. If you are looking for more chicken wrap inspiration, check out this ultimate crunchy chicken ranch wrap.

Finally, drizzle generously with about two tablespoons of that homemade ranch dressing. Don’t drown it, but make sure every bite gets some cool flavor! To roll it tight, fold the bottom edge up and over the filling first. Then, bring in the left and right sides snugly, and roll forward tightly until you have a neat little package. Repeat for the remaining three wraps!

Tips for Success Making Buffalo Chicken Wraps

I’ve made enough of these Buffalo Chicken Wraps to know exactly where things can go sideways, so let me share a few insider tips to make yours perfect every time. The biggest question I always get is about the heat level. If you find the buffalo sauce too intense for your family, don’t panic! You can easily control the spice by cutting your half-cup of sauce with an extra tablespoon of butter or oil before marinating the chicken. This mellows the heat without losing that signature tang.

Another common snag is tearing the tortillas during rolling. Remember what I said about warming them? Don’t skip that step! If you’re using a stack, wrap the whole stack in a damp paper towel and microwave for 30 seconds. This steam makes them flexible. Also, when assembling your Buffalo Chicken Wraps, make sure you don’t overstuff the center. Keep the filling concentrated in the middle third of the tortilla; too much filling near the edges guarantees a blowout! For more quick chicken ideas, see our loaded chicken salad recipe.

Finally, regarding the chicken: always trust that thermometer over your eyes. If the strips look done but aren’t 165°F, they aren’t safe yet. A quick extra minute is worth the peace of mind for these delicious, quick dinner wraps!

Storage and Reheating Buffalo Chicken Wraps

Because these Buffalo Chicken Wraps are so fast to assemble, I highly recommend making the components ahead of time rather than rolling them fully assembled. The lettuce gets soggy fast, and the tortillas can get mushy holding the wet ingredients, even in the fridge. For the best results, store the cooked, cooled chicken, the ranch dressing, and the shredded veggies/cheese separately in airtight containers. If you want to see more of my favorite quick meals, follow along on Pinterest!

When you’re ready for lunch the next day, just warm the chicken slightly, grab a fresh tortilla, and assemble! If you absolutely must store them rolled up, wrap each one tightly in plastic wrap and refrigerate for no more than 12 hours. Here’s a quick guide for the components:

Component	Storage Time (Refrigerated)
Cooked Chicken	3-4 days
Ranch Dressing	Up to 1 week
Assembled Wraps	Up to 1 day

If you are reheating the pre-cooked spicy chicken for your Buffalo Chicken Wraps, use the microwave for about 45 seconds or warm it gently in a skillet. Avoid reheating the whole wrap, as the lettuce will wilt into nothing!

Frequently Asked Questions About Buffalo Chicken Wraps

I always get questions when I share this recipe because people want to make sure their Buffalo Chicken Wraps turn out just as flavorful as mine! Here are the top things folks ask me about making this quick dinner.

Q1. Can I make these wraps vegetarian?
That’s a great thought! While this recipe focuses on spicy chicken, you can absolutely substitute the chicken strips with firm tofu or even chickpeas tossed in the same buffalo sauce mixture. Just make sure whatever you use gets that nice sear in the skillet before you assemble your wrap! For more chicken alternatives, check out this recipe for baked chicken tenders.

Q2. My ranch dressing seems too thin after adding the milk. What should I do?
Oops! That happens if your sour cream or mayo was a bit runnier than mine. Don’t worry; just whisk in another tablespoon of mayonnaise or a little extra powdered sugar (if you have any handy) until it thickens up. You want it thick enough so it clings to the chicken, not just runs right out when you bite into your Buffalo Chicken Wraps.

Q3. I need this to be a truly quick dinner—can I use pre-cooked chicken?
Yes, you totally can! If you have leftover shredded rotisserie chicken, that works wonders. You’ll skip the marinade step and just toss the cooked chicken with the buffalo sauce and spices in a bowl until it’s coated. Make sure you heat that mixture up in the skillet before adding it to your wraps so it’s warm and satisfying.

Q4. How do I make these wraps less spicy?
If you want the flavor without the serious burn in your Buffalo Chicken Wraps, the easiest trick is to use a milder hot sauce, or simply cut the amount of buffalo sauce in half and replace the missing volume with melted butter in the marinade. It keeps the flavor profile but dials down the heat significantly!

Sharing Your Buffalo Chicken Wraps Experience

I truly hope these flavorful Buffalo Chicken Wraps save you time and bring a little excitement to your dinner table this week! I always love hearing how the recipe worked out for you. Drop a comment below and let me know what you thought, or share a picture if you made them! If you are looking for another great chicken dish, consider trying our juicy baked chicken breasts.