Buffalo Chicken Folded Tortilla (Printable)

Tender buffalo chicken and crunchy veggies wrapped in a warm tortilla with a cooling ranch drizzle.

# What You'll Need:

→ Chicken

01 - 2 cups cooked chicken breast, shredded (about 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)
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 extra flavor)
13 - Extra buffalo sauce for drizzling

# How-To:

01 - In a mixing bowl, toss shredded chicken with buffalo wing sauce and melted butter until fully coated. Warm the mixture in a skillet over medium heat for 2 to 3 minutes, stirring occasionally.
02 - Lay one flour tortilla flat and make a single cut from the center to the edge, creating a radius cut.
03 - Divide the tortilla into four quarters. Spread 1 tablespoon softened cream cheese on one quarter. Place the chicken mixture on the next quarter, followed by cheddar cheese on the third. Arrange shredded lettuce, diced celery, tomato, and red onion on the fourth quarter.
04 - Drizzle ranch dressing over the vegetable quarter. Add crumbled blue cheese or extra buffalo sauce as desired.
05 - Starting from the cream cheese quarter, 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 golden brown and heated through.
07 - Repeat the assembling and cooking process with remaining tortillas and fillings. Serve the wraps warm.

# Expert Advice:

01 -
  • They come together in under 30 minutes, which means a real meal when you're too tired to think.
  • The contrast of crispy tortilla, cool ranch, and spicy chicken feels luxurious without any fuss.
  • They're hands-on in a fun way—folding each quarter feels almost meditative compared to assembly-line sandwich making.
02 -
  • The single cut from center to edge is not decorative—it's structural and makes folding possible without tearing your tortilla into sad pieces.
  • Softened cream cheese is non-negotiable as your anchor layer; cold cream cheese will resist and make the whole fold feel clumsy.
  • Don't skip the pan-sear at the end even if the wrap feels warm; that minute of contact with heat is what gives you a crispy shell instead of a sad, limp pocket.
03 -
  • Let your cream cheese sit at room temperature for at least 15 minutes before spreading—cold cream cheese tears tortillas and feels gritty instead of creamy.
  • Cook the chicken filling just enough to warm it, not to evaporate the sauce; it should look glossy and coat each strand, not dry out sitting in a hot pan.
  • If you're meal prepping, assemble the wraps the morning of and skip the pan-sear until lunch, when the tortilla will crisp up beautifully and everything inside will have marinated together slightly.
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