Easy Buffalo Chicken Wrap Recipe (Better Than Takeout!)

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Buffalo Chicken Wrap is bold, saucy, and packed with that spicy-cool flavor everyone loves. Tender buffalo chicken, crisp lettuce, and creamy blue cheese dressing get wrapped in a soft tortilla for a handheld meal that’s easy to make and even easier to grab on the way out the door. Perfect for busy weeknights or meal prep that actually tastes exciting.

buffalo chicken wraps served with celery sticks, dipping sauce, and extra blue cheese

Set everything out and let everyone layer on their favorites: ranch, bacon, blue cheese, extra drizzle.

Whether you use air fryer buffalo chicken, Instant Pot Buffalo Chicken, or rotisserie for a shortcut, these wraps are simple, flexible, and always a hit.

Why These Wraps Just Work

If you’re wondering why this one keeps making it into the rotation, here’s what makes it such a solid go-to:

Lunch or dinner, hot or cold: These wraps taste great fresh and warm, but they’re just as good straight from the fridge. Perfect for quick lunches, easy dinners, or make-ahead meal prep.
Flexible with what you have: Air fryer buffalo chicken is my favorite, but leftover chicken or a store-bought rotisserie works beautifully and saves time.
Big flavor, no takeout needed: You get that bold buffalo kick at home, and you can load them up with ranch, bacon, or blue cheese to make them exactly how you like them.

What You’ll Need (My Go-to Combo)

You don’t need much to make these work, and the fillings are totally flexible. This is my go-to combo, but feel free to adjust based on what you have or what your family likes. Scroll to the recipe card for exact measurements.

Buffalo Chicken

Chicken Breasts (boneless, skinless): these are lean and cook quickly. Plus, they’re easy to slice for wraps. After cooking, I cut them thin so you get buffalo flavor in every bite and the wraps roll up easily.
Smoked Paprika, Garlic Powder, Onion Powder, Sea Salt & Black Pepper: This simple blend builds flavor before the buffalo sauce goes on. Smoked paprika adds warmth, while the garlic and onion powders give it that savory depth that makes it taste like more than “just chicken.”
Avocado or Olive Oil: Helps the spices stick and gives you better browning in the air fryer so the chicken stays juicy with flavorful edges.

Wrap Fillings

Burrito-Size Wraps: Go big so you can actually roll them without everything spilling out. Warm them slightly if they feel stiff.
Shredded Romaine Lettuce: Adds crunch and keeps the wrap from feeling heavy.
Homemade Blue Cheese Dressing: Creamy and cooling to balance the heat. Swap for ranch if that’s more your speed.
Cherry Tomatoes (halved or quartered): Juicy and fresh, they brighten everything up.
Red Onion (thinly sliced): A little sharp bite for contrast. Slice thin so it complements instead of overpowering.

How to Make Buffalo Chicken Wraps

These come together fast and don’t require anything fancy. Once the chicken is cooked, it’s really just layering and rolling.

Cook and Slice the Chicken

Make your air fryer buffalo chicken first. Once it’s cooked through, let it rest for a few minutes, then slice it thin. Thin slices make the wraps easier to roll and give you buffalo flavor in every bite instead of big chunky pieces.

cooked chicken sliced and ready in a bowl; burrito wraps being assembled

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Warm & Build the Wraps

Heat the burrito-size wraps briefly in a dry pan until they’re soft and flexible. This helps prevent tearing and makes rolling much easier.

Spread a layer of blue cheese dressing over the wrap, add the sliced buffalo chicken (spoon a little extra sauce over the top if you like it saucier), then layer on lettuce, tomatoes, and red onion.

buffalo chicken wraps being prepared and cooked in a skillet

Roll and Serve

Fold in the sides, roll tightly, and slice in half if you’d like. Serve warm or wrap tightly for later. They hold up well for meal prep.

Pro Tips That Make These Even Better

A few small tweaks make a big difference in flavor and texture:

Slice the chicken thin: Big chunks make wraps bulky and harder to roll. Thin slices layer evenly so you get chicken, sauce, and crunch in every bite.
Warm the wraps first: A quick pass in a dry skillet makes them soft and flexible. Cold tortillas crack and warm ones roll cleanly.
Layer with intention: Spread dressing first, add chicken, then finish with veggies. This keeps the flavor balanced and helps prevent soggy spots.
Toast after rolling (optional but worth it): A quick sear on both sides gives the outside a light golden crisp and helps seal everything together.
Keep extra sauce on the side: A little buffalo or blue cheese for dipping makes it feel restaurant-level without any extra effort.

Swaps & Ways to Change It Up

This recipe is flexible. Use this as your base and adjust based on what you have or what sounds good that day.

Switch the chicken method: Air fryer buffalo chicken is my go-to, but Instant Pot buffalo chicken works perfectly here too. Shredded rotisserie, Instant Pot Shredded Chicken or leftover Seared Cast Iron Skillet Chicken Breasts are easy shortcuts if you need to save time. Just mix it with the buffalo sauce. You’ll need about 2.5 cups of cooked chicken.
Change the greens: Romaine adds crunch, but spinach, arugula, or shredded cabbage (including coleslaw) all work. Add cucumbers if you want more texture.
Keep it budget-friendly: Store-bought blue cheese dressing is completely fine here. I prefer the refrigerated version since it tastes closer to homemade. Use what’s easy.
Make it lower carb: Swap the tortilla for a large lettuce leaf or use your favorite low-carb wrap.
Turn up the flavor: Add extra buffalo sauce inside, mix in crispy air fryer bacon or air fryer turkey bacon, or drizzle a little more dressing before rolling. Build it how you like it.

What to Serve With This

Want to turn these buffalo chicken wraps into a full meal? These are some of my favorite sides and pairings:

FAQs

What are the ingredients in a buffalo chicken wrap?

In this version, I use thinly sliced buffalo chicken, crisp romaine lettuce, cherry tomatoes, red onion, and homemade blue cheese dressing, all rolled into a soft burrito-size tortilla. You can add bacon or extra buffalo sauce if you want to take it up a notch.

What do I put in a chicken wrap?

I spread the dressing first, then add the chicken, followed by crunchy veggies like lettuce, tomatoes, and onion. Starting with the sauce helps everything stay balanced in each bite. From there, you can add cheese, swap sauces, or build it exactly how you like it.

Is a buffalo chicken wrap healthy to eat?

It can be part of a balanced meal. Lean chicken and fresh veggies add protein and fiber, and you can control how much dressing or sauce you use. If you want it lighter, choose a low-carb wrap or add extra greens.

What’s a good side for a buffalo chicken wrap?

Keep it simple and fresh: celery sticks, carrot sticks, a side salad, sweet potato fries, or light coleslaw all work well. Something cool and crunchy balances the heat perfectly.

Storage & Reheating

A little planning keeps these tasting fresh instead of soggy.

Store separately: Keep the buffalo chicken, tortillas, and toppings in separate airtight containers in the fridge for up to 3–4 days. This keeps everything crisp and makes assembly quick.
Freeze the chicken only: The cooked buffalo chicken freezes well for up to 2 months. Skip freezing the tortillas and toppings. Thaw overnight in the fridge before reheating.
Reheat your way: Warm the chicken in the air fryer at 350°F for 3–5 minutes for the best texture, or heat it on the stovetop over low. Short on time? Microwave in 30-second intervals until warm. If needed, add a splash of buffalo sauce to keep it juicy. Assemble the wraps just before serving.