An easy spicy chicken wrap recipe with rotisserie chicken, buffalo sauce, ranch dressing (or blue cheese dressing!), cheddar cheese, red onion, green onions, and romaine lettuce wrapped in flour tortillas.
Easy buffalo chicken wraps are PERFECT for a quick dinner, and come together in just ten minutes! This is a “small batch” recipe that makes two wraps, but it can easily be multiplied as needed.
Ingredients
- 2 large (12″) Flour Tortillas
- 2 cups Shredded Rotisserie Chicken
- 1 tbsp. Melted Butter
- 1/4 cup Buffalo Sauce (see notes)
- 1/4 tsp. Garlic Powder
- 1/2 cup shredded Cheddar Cheese
- 1/4 cup Ranch Dressing (or blue cheese dressing)
- 1/4 cup chopped Red Onions *
- 1/4 cup chopped Green Onions
- 1/4 cup chopped Dill Pickles
- 3 cups chopped Romaine Lettuce
- handful of Microgreens (optional)
- Salt & Cracked Black Pepper, to taste
Ingredient Notes
There are a million different ways to customize this spicy chicken wrap recipe, so please feel free to completely make it your own. These ingredients are a great base, but you can absolutely swap any of them (like using blue cheese instead of ranch), or increase / decrease any of the amounts to totally make it your own. I also fully recognize that blue cheese is typically the chosen companion for spicy buffalo sauce, but my small batch ranch dressing recipe is really, really good with these! You can use either one.
Flour Tortillas: These Jalapeno Cheddar Wraps are what I used for the pictures in this recipe, and they are 12” in diameter. They work perfectly for the amount of lettuce and chicken mixture, but I know it can sometimes be difficult to locate such a large tortilla. Burrito-sized (10″, sometimes larger) flour tortillas are easy to find and are also great for spicy chicken wraps! Any large tortilla wraps, whole wheat tortillas, or low carb wraps are a great substitute! If you have a 10″ tortilla, decrease the lettuce amount to 1 cup, and the chicken mixture to about 3/4 cup so it will fit.
Shredded Rotisserie Chicken: Look for an “original” flavored rotisserie chicken. Some grocery stores offer flavored rotisserie chicken (such as lemon pepper or Cajun spiced), but the added flavor competes with the flavors in these wraps and won’t taste right.
If you prefer to use homemade shredded chicken, I recommend using boneless, skinless chicken breasts seasoned with salt and pepper and grilled until the internal temperature reaches 165 F. Let the grilled chicken breasts cool for at least 15 minutes before shredding. (Grilling adds so much flavor to the chicken, and will be perfect for these spicy chicken wraps.)
Alternatively, any leftover chicken (like cooked chicken breasts or thighs from a previous meal) would be great in these wraps, too!
For crispy chicken wraps, use crunchy chicken strips from the store or leftover fried chicken! The possibilities are truly endless.
Buffalo Sauce: Frank’s Red Hot (original or Wings/Buffalo sauce) is our go-to buffalo sauce, but you can use your favorite buffalo style hot sauce or wing sauce for this recipe! I used 1/4 cup of buffalo sauce for this recipe, but it is pretty mild, so feel free to add more to fit your taste. The amount used in this recipe definitely delivers a milder buffalo taste, so it isn’t too spicy. You could also add a few dashes of your favorite hot sauce to the buffalo sauce for extra flavor and an extra kick!
Ranch Dressing: I always use this small batch homemade ranch dressing recipe, but your favorite store-bought ranch dressing is a perfect substitute. Blue cheese dressing is also a great substitute. You could even get wild and use ranch dressing with blue cheese crumbles in these delicious wraps. 🙂
Cheese Options: Cheddar cheese (especially sharp cheddar) is great in these easy wraps, but you could also use Colby Jack, Pepper Jack, Monterey Jack, a Mexican Cheese Blend, or whatever cheese you have on hand!
Red Onions: I personally love the bite of raw red onions, but it’s not for everyone. To lessen the harsh flavor of the onions, you can soak them in ice water for 20 minutes before mixing them into the buffalo chicken mixture. Alternatively, you can omit the red onions and double the amount of green onions for a milder onion flavor.
Romaine Lettuce: Romaine lettuce is a perfect cool, crunchy ingredient to mix with the spicy flavors in these wraps. However, spinach, green leaf lettuce, or iceberg lettuce will work as substitutes.
How to Make Spicy Chicken Wraps
Directions
- Shred rotisserie chicken in a mixing bowl. In a separate small bowl, stir the melted butter, buffalo sauce, garlic powder, and a pinch of cracked black pepper together until well combined. Drizzle the buffalo sauce mixture over the chicken, then toss the chicken to coat it completely.
- Stir shredded cheese, red onions, green onions, chopped pickles, and ranch dressing into the buffalo chicken mixture. Taste, add a pinch of salt and/or pepper if you like, and set aside.
- Warm tortillas for 20 seconds in the microwave. Place tortillas on a flat surface. Divide romaine lettuce between the tortillas, forming it in a line down the center of each tortilla.
- Place about one cup of the chicken mixture onto each tortilla, spreading it over the top of the romaine lettuce.
- Top with microgreens (if using), and roll the tortillas up burrito style to form two wraps. Cut each wrap in half and serve.
Step-by-Step Directions
See below for step-by-step photos and directions.These directions are a little more specific, and walk you through the entire process of making this Spicy Chicken Wrap recipe.
Make the spicy chicken mixture. Shred rotisserie chicken in a mixing bowl. In a separate small bowl, stir the melted butter, buffalo sauce, garlic powder, and a pinch of cracked black pepper together until well combined. Drizzle the buffalo sauce mixture over the chicken, then toss the chicken to coat it completely in the buffalo mixture.
Add cheese, onions, and pickles. By mixing all of these ingredients together, there’s so much flavor in every bite of this spicy chicken wrap. Add the shredded cheese, chopped red onions, chopped green onions, and chopped dill pickles to the bowl.
Add the ranch dressing and mix. Spoon the ranch dressing into the bowl, and stir to combine everything. It will be a little creamy, a little orange (from the hot sauce), and packed with flavor! If you prefer blue cheese dressing, use that instead. You can also use ranch dressing with blue cheese crumbles in this step if you prefer! And you can always add a little chopped bacon if you just happen to have some. 🙂
Build the wrap. Spread chopped romaine lettuce (or green leaf lettuce, arugula, or spinach, or greens of your choice!) down the center of a large flour tortilla. (For this photo, I used these Jalapeno Cheddar Wraps.) Spoon about one cup of the spicy chicken mixture directly on top of the greens.
Add microgreens and wrap it up. Microgreens are optional, but they add a nice crunch and punch of nutrients to these spicy chicken wraps! Sprinkle them over the top of the spicy chicken mixture (if you are using them), then tuck in the sides of the wrap to start folding it into a burrito shape. I fold in the sides first, then roll the bottom flap over the top and roll it up.
Cut in half and enjoy! Wraps just taste more delicious when they’re cut in half. It’s science, so I can’t get into the details of it. 😉 But truly, these are so much easier to eat if you cut them in half first. Enjoy immediately, or pack your spicy chicken wrap up for lunch!
To Make a Warm Wrap:
- Melt butter in a large non-stick pan over medium heat. Stir in buffalo sauce, garlic powder, and a pinch of cracked black pepper, then add the shredded chicken to the pan. Toss chicken into the hot sauce mixture and cook until warmed through, about five minutes. Stir in the ranch dressing and cheese until the cheese has melted, then turn off the heat from under the pan.
- Divide the romaine between two warm flour tortillas, then top the romaine with the warm chicken mixture. Sprinkle the red onions, green onions, and chopped pickles over the cheesy chicken mixture, then roll into a wrap. That’s it!
This is such a great recipe for busy weeknights, especially if you’re a fan of spicy food. If you have someone in your household that isn’t a fan of spicy food, feel free to leave out the hot sauce! You can also check out these Chicken Bacon Ranch Wraps as an alternative recipe.
Looking for a healthier buffalo chicken recipe that doesn’t require tortillas? These Buffalo Chicken Lettuce Wraps are an easy recipe without the carbs!
If you make this spicy chicken wraps recipe and love it, I would love it if you left a rating and comment below! And if you have questions about any of the ingredients or the process, feel free to shoot me an email so I can get back to you ASAP. Tag me on Instagram if you post it, too!
xx Sara
Recipe Card
4.80 from 39 votes
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Spicy Buffalo Chicken Wraps for Two
Author Sara
Course Main Course
Cuisine American
Servings 2 wraps
Easy, flavorful spicy chicken wraps with shredded chicken, buffalo sauce, homemade ranch dressing, and more! Makes two large wraps.
US Customary | Metric
Prep Time 15 minutes mins
Total Time 15 minutes mins
Ingredients
- 2 large Flour Tortillas (12")
- 2 cups Shredded Rotisserie Chicken
- 1 tbsp. Melted Butter
- 1/4 cup Buffalo Sauce
- 1/4 tsp. Garlic Powder
- Salt & Cracked Black Pepper to taste
- 1/2 cup Shredded Cheddar Cheese
- 1/4 cup Ranch Dressing
- 1/4 cup chopped Red Onions
- 1/4 cup chopped Green Onions
- 1/4 cup chopped Dill Pickles
- 3 cups chopped Romaine Lettuce
- handful Micogreens optional
Instructions
Shred rotisserie chicken in a mixing bowl. In a separate small bowl, stir the melted butter, buffalo sauce, garlic powder, and a pinch of cracked black pepper together until well combined. Drizzle the buffalo sauce mixture over the chicken, then toss the chicken to coat it completely in the buffalo mixture.
Stir shredded cheese, red onions, green onions, chopped pickles, and ranch dressing into the buffalo chicken mixture. Taste, add a pinch of salt and pepper if you want, and set aside.
Warm tortillas for 20 seconds in the microwave. Place tortillas on a flat surface. Divide romaine lettuce between the tortillas, forming a line of romaine down the center of each tortilla.
Place about one cup of the chicken mixture onto each tortilla, spreading it over the top of the romaine lettuce.
Top with microgreens (if using), and roll the tortillas up burrito style to form two wraps. Cut each wrap in half and serve.
Notes
Flour Tortillas: These Jalapeno Cheddar Wraps are what I used for the pictures in this recipe, and they are 12” in diameter. They work perfectly for the amount of lettuce and chicken mixture, but I know it can sometimes be difficult to locate such a large tortilla. Burrito-sized (10″, sometimes larger) flour tortillas are easy to find and are also great for spicy chicken wraps! Any large tortilla wraps, whole wheat tortillas, or low carb wraps are a great substitute! If you have a 10″ tortilla, decrease the lettuce amount to 1 cup, and the chicken mixture to about 3/4 cup so it will fit.
Buffalo Sauce: Frank’s Red Hot (original or Wings/Buffalo sauce) is our go-to hot sauce for buffalo sauce recipes, but you can use your favorite buffalo style hot sauce or wing sauce for this recipe! I used 1/4 cup of buffalo sauce for this recipe, but feel free to add more to fit your taste.
Cheese Options: Cheddar cheese(especially sharp cheddar)is great in these easy wraps, but you could also use Colby Jack, Pepper Jack, Monterey Jack, a Mexican Cheese Blend, or whatever cheese you have on hand!
Red Onions: I personally love the bite of raw red onions, but it’s not for everyone. To lessen the harsh flavor of the onions, you can soak them in ice water for 20 minutes before mixing them into the buffalo chicken mixture. Alternatively, you can omit the red onions and double the amount of green onions for a milder onion flavor.
Romaine Lettuce: Romaine lettuce is a perfect cool, crunchy ingredient to mix with the spicy flavors in these wraps. However, spinach, green leaf lettuce, or iceberg lettuce will work as substitutes.
Nutrition
Serving: 1wrap | Calories: 558kcal | Carbohydrates: 23g | Protein: 52g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 154mg | Sodium: 2262mg | Potassium: 757mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6578IU | Vitamin C: 7mg | Calcium: 238mg | Iron: 3mg
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