Buffalo Chicken Folded Tortilla (Print Version)

Spicy buffalo chicken folded in a tortilla with crisp vegetables and creamy drizzle, ready in 25 minutes.

# Ingredient List:

→ Chicken

01 - 2 cups cooked shredded chicken breast (8.8 oz)
02 - 1/2 cup buffalo wing sauce (4 fl oz)
03 - 1 tablespoon unsalted butter, melted

→ Wraps & Dairy

04 - 4 large flour tortillas (10 in diameter)
05 - 1/2 cup shredded cheddar cheese (2.1 oz)
06 - 1/2 cup ranch dressing (4 fl oz)
07 - 1/4 cup cream cheese, softened (2.1 oz)

→ Vegetables

08 - 1 cup shredded romaine lettuce
09 - 1/2 cup diced celery (about 1 stalk)
10 - 1/2 cup diced tomato
11 - 1/4 cup thinly sliced red onion

→ Optional

12 - 1/4 cup crumbled blue cheese (for added flavor)
13 - Extra buffalo sauce for drizzling

# Steps:

01 - Combine shredded chicken, buffalo sauce, and melted butter in a mixing bowl until fully coated. Warm the mixture in a skillet over medium heat for 2 to 3 minutes, stirring occasionally.
02 - Place one tortilla on a flat surface. Make a single cut from the center to the edge, creating a radius cut.
03 - Visualize the tortilla divided into four quarters. Spread 1 tablespoon cream cheese on one quarter. Layer buffalo chicken on the adjacent quarter. Add shredded cheddar cheese on the next quarter. Arrange romaine lettuce, celery, tomato, and red onion on the final quarter.
04 - Drizzle ranch dressing over the vegetable quarter. If desired, sprinkle crumbled blue cheese or add extra buffalo sauce.
05 - Starting from the cream cheese quarter, fold the tortilla over itself quarter by quarter to form a layered triangle.
06 - Preheat a non-stick skillet over medium heat. Place the folded wrap seam-side down and cook for 2 to 3 minutes per side until golden brown and heated through.
07 - Repeat the assembly and cooking process with remaining tortillas and fillings. Serve wraps warm.

# Helpful Hints:

01 -
  • The spicy-creamy-cool balance hits different when you fold it all together and pan-fry it until the edges crisp up.
  • It comes together in under 30 minutes, making it an actual solution for those nights when you're tired but hungry.
  • You can prep ingredients ahead and assemble when you're ready, which beats most takeout options.
02 -
  • The cream cheese layer is crucial—it prevents the tortilla from getting soggy and keeps all your layers from sliding out when you bite into it.
  • Don't skip the pan-fry step even though it's tempting; the high heat melts the cheese and creates that satisfying crispy exterior that makes these wraps special.
03 -
  • Prep your vegetables the night before and store them in airtight containers; assembly becomes faster and you're more likely to actually make these on a busy weeknight.
  • If your cream cheese isn't soft enough to spread easily, microwave it for 15 seconds; trying to spread cold cream cheese tears the tortilla and ruins your whole setup.
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