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- 2 cups cooked shredded chicken - 1/2 cup hot sauce (adjust to your spice preference) - 1/4 cup ranch dressing - 1/2 cup celery, finely chopped - 1/2 cup carrots, shredded - 1 cup iceberg lettuce, shredded - 4 large flour tortillas - 1/2 cup blue cheese crumbles (optional) - Fresh cilantro for garnish (optional) You will need a few simple tools to make these wraps: - A medium mixing bowl - A clean surface for assembling - A cutting board - A pan for toasting (optional) - A knife for cutting Each wrap offers a tasty balance. The chicken gives you protein, while the veggies add crunch and nutrients. A typical serving has about: - Calories: 420 - Protein: 30g - Fat: 20g - Carbohydrates: 35g - Fiber: 3g These wraps are filling and flavorful, making them a great meal choice. Adjust toppings to fit your diet and taste. {{ingredient_image_1}} To start, take two cups of cooked shredded chicken. You can use rotisserie chicken or any leftover chicken. In a medium bowl, mix the chicken with half a cup of hot sauce. Adjust the hot sauce to fit your spice level. Toss the chicken well to coat it evenly. This step gives the chicken its spicy kick. Next, grab another bowl. Add a quarter cup of ranch dressing. Then, mix in half a cup of finely chopped celery and half a cup of shredded carrots. Stir until everything blends well. This ranch mixture adds a nice crunch and cool flavor to balance the spice from the chicken. Now, lay out four large flour tortillas on a clean surface. Spread a generous amount of the ranch mixture down the center of each tortilla. On top of the ranch, add the spicy buffalo chicken mixture. Then, pile on a cup of shredded iceberg lettuce. If you like blue cheese, sprinkle half a cup of blue cheese crumbles on top. Fold the sides of each tortilla inward. Then, roll them from the bottom up. Make sure to tuck the sides in as you roll, so all the tasty filling stays inside. Once your wraps are rolled, place them seam-side down on a cutting board. For extra crispness, you can toast them in a pan for one to two minutes per side until golden brown. This step adds a nice crunch. Cut each wrap in half and, if you want, garnish with fresh cilantro. Serve your wraps hot with extra ranch or hot sauce on the side. Enjoy your flavorful and simple meal! To shred chicken, use two forks. Grab one fork in each hand. Pull the chicken apart into small pieces. This method helps keep the chicken tender and juicy. You can also use a stand mixer with a paddle attachment. Just mix on low for a few seconds. It shreds the chicken quickly and easily. Buffalo chicken wraps can be spicy. If you want less heat, use less hot sauce. You can also mix in a bit more ranch dressing. This will cool down the spice. If you like more heat, add extra hot sauce. Taste as you go to find your perfect level. To store wraps, place them in an airtight container. They can last in the fridge for up to three days. When you want to eat them, you can reheat in a pan. Heat on medium for a few minutes on each side. This keeps them crispy. You can also use the microwave for quick reheating, but they may get soft. Pro Tips Adjust the Spice Level: Modify the amount of hot sauce based on your heat tolerance. Start with less and add more for your desired spiciness. Use Fresh Ingredients: Choose fresh celery and carrots for a crunchier texture and brighter flavor in your wraps. Warm the Tortillas: Gently warming the tortillas before assembling helps them become pliable, making it easier to wrap without tearing. Toast for Extra Crispiness: Lightly toasting the assembled wraps in a pan adds a delightful crunch to the outside and enhances the overall flavor. {{image_2}} You can switch out chicken for other meats. Try shredded turkey for a lighter option. Pulled pork brings a sweet and smoky twist. Even beef can work if you want a heartier flavor. Just remember to adjust the hot sauce to match the protein you choose. For a meatless wrap, use chickpeas or black beans. Both add protein and texture. Toss them with hot sauce for that spicy kick. Grilled veggies like bell peppers and zucchini also make great fillings. They add color and flavor without meat. While ranch is classic, you can mix it up with blue cheese dressing. It pairs well with the spicy chicken. You can also try a creamy avocado dressing for a fresh taste. Toppings like diced tomatoes or avocado slices add extra flavor and nutrition. Don't forget to sprinkle some fresh herbs like cilantro for a bright finish. To store leftovers, wrap each Buffalo Chicken Ranch Wrap in plastic wrap or foil. Place them in a sealed container. Keep the wraps in the fridge for up to three days. This keeps them fresh and tasty. You can freeze these wraps for later. First, wrap each one tightly in plastic wrap. Then, place the wrapped wraps in a freezer bag. They can last up to three months in the freezer. When you are ready to eat, thaw them in the fridge overnight. To reheat, unwrap the wrap and place it in a toaster oven or microwave. If using a toaster oven, heat at 350°F for about 10 minutes. For a microwave, heat for 1-2 minutes. Check if they are warm all the way through. Enjoy your meal again! For Buffalo Chicken Ranch Wraps, use cooked shredded chicken. You can use rotisserie chicken for ease. It has great flavor and saves time. If you prefer, you can also poach or bake chicken breasts. Just make sure to shred it well. The key is to keep the chicken moist for the best taste. Yes, you can make these wraps ahead of time. Prepare the chicken and ranch mixture a day before. Store them in separate containers in the fridge. When you are ready to eat, assemble the wraps. This keeps the tortillas from getting soggy. Enjoy them fresh, even if made ahead! These wraps pair well with many sides. Consider serving them with carrot sticks or celery. A simple salad can also complement the wraps nicely. You can even add chips for a crunchy side. These options balance the spicy wrap and make a full meal. In this blog post, we covered the key ingredients, cooking tools, and nutritional facts for making Buffalo Chicken Ranch Wraps. I shared step-by-step instructions for preparation and assembly, plus tips for shredding and storing chicken. You can also explore variations to suit your taste. Final thoughts: these wraps are easy to make and fun to enjoy. You can customize them in many ways, so have fun in the kitchen!

Spicy Buffalo Chicken Ranch Wraps

A delicious and spicy wrap filled with buffalo chicken, ranch dressing, and fresh vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cups cooked shredded chicken
  • 0.5 cup hot sauce
  • 0.25 cup ranch dressing
  • 0.5 cup celery, finely chopped
  • 0.5 cup carrots, shredded
  • 1 cup iceberg lettuce, shredded
  • 4 large flour tortillas
  • 0.5 cup blue cheese crumbles
  • 1 bunch fresh cilantro for garnish

Instructions
 

  • In a medium mixing bowl, combine the shredded chicken with hot sauce. Toss well to coat all the chicken evenly.
  • In another bowl, mix ranch dressing with finely chopped celery and shredded carrots until well combined. This will add a crunch and freshness to the wrap.
  • Lay out the flour tortillas on a clean surface. Spread a generous amount of the ranch mixture down the center of each tortilla.
  • Add the spicy buffalo chicken mixture on top of the ranch spread, followed by shredded lettuce and blue cheese crumbles if desired.
  • Fold in the sides of the tortilla and then roll it from the bottom up to create a wrap. Make sure to tuck in the sides as you roll to keep everything inside.
  • Place the finished wraps seam-side down on a cutting board. For extra crispness, consider toasting them lightly on a pan for 1-2 minutes per side until golden brown.
  • Cut each wrap in half and garnish with fresh cilantro if using. Serve immediately with extra ranch or hot sauce on the side.

Notes

Adjust the hot sauce to your spice preference. Optional blue cheese and cilantro can enhance the flavor.
Keyword buffalo chicken, ranch, spicy, wraps