Save The first time I made buffalo chicken dip was for a Super Bowl party years ago, and it disappeared so fast I barely got a bite. Since then, I have been obsessed with that flavor combination, but heating up a dip and gathering around a bowl is not always practical. I started wrapping that same mixture into tortillas for weekday lunches, and somehow it works even better. The wrap keeps everything contained while still delivering all those bold tangy bites in each handful.
My roommate walked into the kitchen while I was mixing up the first batch and asked if I was making dip for dinner. When I explained I was wrapping it in tortillas, she looked skeptical but then took three bites and asked me to make them for her lunch the next day. Now they are the thing I bring to friends who need comforting food after long weeks or new babies or just because Tuesdays are hard sometimes.
Ingredients
- 2 cups cooked chicken breast, shredded: Rotisserie chicken works perfectly here, or poach and shred your own breasts
- 1/3 cup buffalo wing sauce: Franks RedHot is the standard for a reason, but any wing sauce you love will do
- 1/4 cup ranch dressing: This tames the heat and adds that familiar creamy backing note
- 1/4 cup cream cheese, softened: Makes the filling stay put instead of sliding around in the wrap
- 1/2 cup shredded cheddar cheese: Mild cheddar lets the buffalo flavor shine while adding meltiness
- 1/4 cup crumbled blue cheese: Leave this out if you hate blue cheese, but it adds those authentic dip vibes
- 1/2 cup finely chopped celery: Skip this if you want ultra creamy texture, but it adds the crunch that makes buffalo chicken work
- 1/4 cup finely chopped green onions: These add brightness without the harshness of raw white onion
- 1 cup shredded romaine lettuce: Adds freshness and prevents the wrap from feeling too heavy
- 4 large flour tortillas: Warm them first or they will crack when you try to roll
Instructions
- Mix the base:
- In a medium bowl, combine the shredded chicken, buffalo wing sauce, ranch dressing, and softened cream cheese until well blended.
- Add the chunky bits:
- Stir in the cheddar cheese, blue cheese, celery, and green onions until evenly distributed.
- Warm your wraps:
- Heat the tortillas in a dry skillet or microwave until pliable so they do not tear.
- Assemble:
- Lay each tortilla flat, place a quarter of the chicken mixture in the center, and top with a handful of shredded romaine.
- Roll them up:
- Fold the sides over the filling and roll tightly into a wrap, tucking the ends in as you go.
- Optional grill:
- For a warm, crispy finish, grill the wraps seam-side down in a nonstick skillet over medium heat for 2 to 3 minutes per side.
- Serve:
- Slice in half and serve immediately with extra sauce on the side.
Save I made these for a road trip once and they held up beautifully, but the real moment was watching my dad take a skeptical bite and then immediately ask if there were extras. Something about the format makes buffalo chicken feel like proper food instead of just appetizer fare.
Make Ahead Strategy
The filling actually tastes better after it sits overnight, so mix it up the day before and store it in an airtight container. Keep the lettuce separate and wrap each tortilla in damp paper towels if you are assembling ahead. They will last in the fridge for three to four days, though the texture is best within the first two.
Sauce Adjustments
Start with less buffalo sauce if you are sensitive to heat, because the flavor concentrates as the mixture sits. For a spicier kick, add a dash of cayenne or some hot sauce directly into the filling. The ranch can be swapped for blue cheese dressing if you want to double down on that flavor profile.
Serving Ideas
These work for lunch, dinner, or cut into pinwheels for parties. Serve them with extra ranch for dipping, a side of carrot sticks, or a simple green salad with lemon vinaigrette to cut through the richness.
- Cut leftovers into thick slices and pan fry them for a crispy buffalo chicken bite
- Swap the tortilla for a hollowed out baguette if you want something more sub like
- Double the recipe and freeze wrapped portions individually for emergency meals
Save Sometimes the simplest adaptations are the ones that stick around longest in my kitchen rotation.
Recipe FAQs
- → What type of chicken is best to use?
Shredded cooked chicken breast works well, providing a tender texture that absorbs the buffalo sauce flavors.
- → Can I make this wrap spicier?
Yes, add extra buffalo wing sauce or sprinkle some cayenne pepper into the filling to increase the heat level.
- → What cheeses complement the buffalo flavor?
Cheddar adds sharpness, while blue cheese contributes a tangy richness that balances the spicy sauce.
- → How can I make a lighter version?
Swap cream cheese for Greek yogurt and use low-fat cheese options to reduce fat without sacrificing creaminess.
- → Are gluten-free tortilla options suitable?
Absolutely, substituting regular tortillas with gluten-free ones keeps the wrap accessible to gluten-sensitive diets.