Buffalo Chicken Folded Tortilla (Printable)

Tender buffalo chicken with crisp veggies and creamy cheese in a folded tortilla for a quick satisfying meal.

# What you 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 inches diameter)
05 - 1/2 cup shredded cheddar cheese (2 oz)
06 - 1/2 cup ranch dressing (4 fl oz)
07 - 1/4 cup cream cheese, softened (2 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 (1 oz) for added flavor
13 - Extra buffalo sauce for drizzling

# Directions:

01 - Combine shredded chicken with buffalo wing sauce and melted butter in a bowl. Warm the mixture in a skillet over medium heat for 2 to 3 minutes, stirring occasionally until heated through.
02 - Place one tortilla flat on a clean surface. Use a knife to make a single cut from the center to the edge to create a radius cut.
03 - Divide the tortilla mentally into four quarters. Spread 1 tablespoon cream cheese on the first quarter. Evenly layer the buffalo chicken mixture on the second quarter. Sprinkle shredded cheddar cheese on the third quarter. Arrange the shredded lettuce, diced celery, diced tomato, and sliced red onion on the fourth quarter.
04 - Drizzle ranch dressing over the vegetable quarter. If desired, add crumbled blue cheese or extra buffalo sauce for enhanced flavor.
05 - Starting from the quarter with cream cheese, fold the tortilla over itself quarter by quarter to form a layered 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 wrap is golden brown and warmed through.
07 - Repeat the layering and cooking process with the remaining tortillas and fillings. Serve the wraps warm.

# Expert tips:

01 -
  • The wrap stays together like magic, and you can eat it with one hand while doing literally anything else.
  • It tastes spicy and creamy at the same time, which somehow feels like a small victory against boring food.
  • You can prep all the components separately and let people build their own, turning dinner into something almost interactive.
02 -
  • The cream cheese needs to be soft enough to spread easily, or you'll tear the tortilla trying to work it in—take it out of the fridge fifteen minutes early if it's rock hard.
  • The cut in the tortilla genuinely matters; without it, you'll end up with a mangled mess of a fold, and I learned this the hard way on my second attempt.
  • Cooking it seam-side down first seals everything together and prevents it from unraveling as it hits the heat.
03 -
  • Buy a good non-stick skillet if you don't have one; it's the only way the wrap gets that golden crust without sticking and falling apart.
  • If your ranch dressing is too thick, thin it with a tiny splash of milk so it drizzles instead of clumps.
  • Cooking the wrap seam-side down first is the difference between a wrap that holds and a wrap that betrays you.
Go back