Buffalo chicken dip wrap (Print View)

Bold buffalo chicken, cheeses, and crisp greens wrapped in a warm tortilla, ideal for quick meals.

# What You'll Need:

→ Chicken

01 - 2 cups cooked shredded chicken breast (about 10.5 oz)

→ Sauce & Dairy

02 - 1/3 cup buffalo wing sauce
03 - 1/4 cup ranch dressing
04 - 1/4 cup softened cream cheese
05 - 1/2 cup shredded cheddar cheese
06 - 1/4 cup crumbled blue cheese

→ Vegetables

07 - 1/2 cup finely chopped celery
08 - 1/4 cup finely chopped green onions
09 - 1 cup shredded romaine lettuce

→ Wraps

10 - 4 large flour tortillas (10-inch)

# How To Make It:

01 - In a medium bowl, blend shredded chicken with buffalo wing sauce, ranch dressing, and softened cream cheese until thoroughly combined.
02 - Incorporate shredded cheddar, crumbled blue cheese, chopped celery, and green onions into the mixture, stirring evenly.
03 - Heat flour tortillas in a dry skillet or microwave until flexible enough to fold without cracking.
04 - Place one-quarter of the chicken mixture onto the center of each tortilla.
05 - Top the filling with a generous handful of shredded romaine lettuce.
06 - Fold the sides of the tortilla over the filling and roll tightly to form a wrap.
07 - Place wraps seam-side down in a nonstick skillet over medium heat; cook 2 to 3 minutes per side until golden and heated through.
08 - Cut wraps in half and serve immediately, optionally with extra buffalo sauce or ranch dressing for dipping.

# Expert Insights:

01 -
  • All the messy, finger-licking joy of buffalo dip without needing a fork and plate
  • Comes together in under half an hour, which means you can make it the day of without stress
  • One recipe feeds four people or makes enough to smuggle leftovers for yourself later
02 -
  • Softening the cream cheese ahead of time prevents lumps and makes blending effortless; cold cream cheese gets stubborn and ruins the texture.
  • If you skip the searing step, these are still good cold or room temperature the next day, making them perfect for meal prep or lunchboxes.
03 -
  • Warming tortillas in a dry skillet right before rolling keeps them from getting crispy or overdrying, which is when they start to tear.
  • Rolling wraps tightly and searing them seam-side down first creates a seal that holds everything together and gives you that satisfying golden crust.
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