Buffalo Chicken Folded Tortilla (Printable)

Tender buffalo chicken, veggies, and creamy drizzle folded into a warm tortilla for a quick satisfying meal.

# What you'll need:

→ Chicken

01 - 2 cups cooked shredded chicken breast (approximately 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 inch 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 additional flavor)
13 - Extra buffalo sauce for drizzling

# Preparation steps:

01 - In a mixing bowl, combine shredded chicken with buffalo wing sauce and melted butter until evenly coated. Heat in a skillet over medium heat for 2 to 3 minutes, stirring occasionally to warm through.
02 - Place one tortilla flat and cut from the center to the edge to create a radius cut dividing the tortilla into four quarters.
03 - Spread 1 tablespoon of softened cream cheese on one quarter of the tortilla. Layer the buffalo chicken mixture on the adjacent quarter, cheddar cheese on the next, and arrange lettuce, celery, tomato, and red onion on the final quarter.
04 - Drizzle ranch dressing over the vegetable quarter. Optionally, sprinkle crumbled blue cheese or drizzle additional buffalo sauce as preferred.
05 - Starting from the cream cheese quarter, fold the tortilla over itself in quarter segments to form a compact triangular wrap.
06 - Heat a non-stick skillet over medium heat. Place the folded wrap seam-side down and cook for 2 to 3 minutes per side until the exterior is golden brown and filling is heated through.
07 - Repeat the assembly and cooking process with remaining tortillas and fillings. Serve wraps warm.

# Expert advice:

01 -
  • It comes together in under 25 minutes, which means you can satisfy a serious craving without the takeout tab.
  • The spicy-creamy-crunchy balance hits different—like all your favorite textures decided to show up in one hand-held meal.
  • It's the kind of wrap that tastes like you actually tried, even though the technique is forgiving enough that mistakes disappear into deliciousness.
02 -
  • Oversaturating any quarter with liquid will lead to a soggy tortilla, so go light on dressing and use a ripe tomato that isn't weeping juice.
  • That cream cheese layer isn't just flavor—it's a moisture barrier that protects the tortilla from getting soggy, so don't skip it even if it sounds redundant.
  • The initial sear is critical; medium heat matters because if your skillet is too hot, the outside burns before the cheese melts inside.
03 -
  • Don't skip the melted butter mixed with the buffalo sauce—it prevents the chicken from drying out and helps the sauce coat more evenly.
  • If your tortillas are cold and stiff, warm them in a dry skillet for 10 seconds per side before assembling—they'll fold without cracking.
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