Buffalo Chicken and Ranch Wraps Recipe

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

Buffalo sauce: Adds a spicy kick to the chicken.

Tortillas: Large and soft, perfect for wrapping all the ingredients.

Lettuce: Shredded for a fresh, crunchy texture.

Tomatoes: Diced for a burst of juicy flavor.

Ranch dressing: Drizzled on top for a creamy, cooling contrast to the buffalo sauce.

When preparing the shredded chicken for this recipe, consider using a rotisserie chicken for added flavor and convenience. If you prefer to cook your own, poach the chicken breasts in a flavorful broth to keep them moist and tender. For an extra kick, marinate the chicken in buffalo sauce for at least 30 minutes before shredding. This will ensure the buffalo flavor penetrates the meat thoroughly. When warming the tortillas, use a dry skillet to achieve a slight crispiness, which adds a delightful texture contrast to the wrap. Finally, to keep the lettuce crisp and fresh, add it just before serving to prevent wilting.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and mild flavor, making it a great alternative to chicken.

• buffalo sauce - Substitute with sriracha sauce: Sriracha provides a similar spicy kick, though it has a slightly different flavor profile.

• large tortillas - Substitute with whole wheat tortillas: Whole wheat tortillas offer a healthier option with more fiber and nutrients.

• lettuce - Substitute with spinach: Spinach adds a nutritional boost with more vitamins and minerals compared to lettuce.

• tomatoes - Substitute with red bell peppers: Red bell peppers add a sweet crunch and are rich in vitamins A and C.

• ranch dressing - Substitute with Greek yogurt with herbs: Greek yogurt mixed with herbs provides a creamy texture and tangy flavor, with added protein and fewer calories.

• To store the buffalo chicken and ranch wraps, first ensure they are tightly wrapped in plastic wrap or aluminum foil. This will keep them fresh and prevent the tortillas from drying out.
• Place the wrapped wraps in an airtight container or a resealable plastic bag. This extra layer of protection helps maintain the flavors and prevents any unwanted odors from seeping in.
• Store the container or bag in the refrigerator. The wraps will stay fresh for up to 3 days.
• If you plan to freeze the wraps, wrap each one individually in plastic wrap or aluminum foil, then place them in a resealable freezer bag. This prevents freezer burn and keeps the ingredients intact.
• Label the freezer bag with the date to keep track of their freshness. The wraps can be frozen for up to 2 months.
• When ready to eat, thaw the wraps in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the wraps.
• To reheat, remove the plastic wrap or aluminum foil and place the wrap on a microwave-safe plate. Microwave on high for 1-2 minutes, or until heated through.
• Alternatively, you can reheat the wraps in a skillet over medium heat for 3-4 minutes on each side. This method helps retain the crispiness of the tortillas.
• For an added touch, you can also reheat the wraps in a preheated oven at 350°F (175°C) for 10-15 minutes. This ensures even heating and a delightful crunch.
• Once reheated, enjoy your buffalo chicken and ranch wraps immediately for the best taste and texture.

• Preheat your oven to 350°F (175°C). Wrap each buffalo chicken and ranch wrap in aluminum foil to prevent them from drying out. Place the wrapped tortillas on a baking sheet and heat for about 15-20 minutes, or until warmed through.

• For a quicker method, use a microwave. Place the wrap on a microwave-safe plate and cover it with a damp paper towel. Microwave on high for 1-2 minutes, checking halfway through to ensure even heating.

• If you prefer a crispy texture, use a skillet. Heat a non-stick skillet over medium heat. Place the wrap seam-side down in the skillet and cook for 2-3 minutes on each side, or until the tortilla is crispy and the filling is heated through.

• For an air fryer, preheat to 350°F (175°C). Place the wraps in the air fryer basket, making sure they are not touching. Heat for 5-7 minutes, flipping halfway through, until the wraps are crispy and warm.

• If you have a toaster oven, preheat it to 350°F (175°C). Wrap the buffalo chicken and ranch wraps in aluminum foil and place them in the toaster oven. Heat for 10-15 minutes, or until thoroughly warmed.

• Mixing bowl: A large bowl used to combine the shredded chicken and buffalo sauce.

• Skillet: A flat-bottomed pan used to warm the tortillas over medium heat.

• Spatula: A utensil used to spread the buffalo chicken mixture evenly on the tortillas.

• Knife: A sharp tool used to dice the tomatoes.

• Cutting board: A flat surface used to chop and dice the vegetables.

• Measuring cups: Tools used to measure the exact quantities of ingredients like buffalo sauce and ranch dressing.

• Serving plate: A plate used to serve the rolled-up wraps.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken from the store instead of cooking and shredding your own.

Pre-chop vegetables: Dice tomatoes and shred lettuce in advance, storing them in the fridge until needed.

Warm tortillas in bulk: Heat all tortillas at once in the oven wrapped in foil instead of individually in a skillet.

Use bottled ranch: Opt for pre-made ranch dressing to avoid making your own from scratch.

Assemble ahead: Prepare the buffalo chicken mixture and store it in the fridge, ready to be assembled when needed.