Buffalo Chicken Dip Wrap (Printable Version)

Bold buffalo chicken wrapped with creamy cheese, crunchy veggies, and tangy sauces in a warm tortilla.

# The Ingredients You'll Need:

→ Chicken

01 - 2 cups cooked chicken breast, shredded (approximately 10.5 oz)

→ Sauce & Dairy

02 - 1/3 cup buffalo wing sauce
03 - 1/4 cup ranch dressing
04 - 1/4 cup cream cheese, softened
05 - 1/2 cup shredded cheddar cheese
06 - 1/4 cup crumbled blue cheese

→ Vegetables

07 - 1/2 cup finely chopped celery
08 - 1/4 cup finely chopped green onions
09 - 1 cup shredded romaine lettuce

→ Wraps

10 - 4 large flour tortillas (10-inch)

# Step-by-Step Instructions:

01 - In a medium bowl, mix shredded chicken, buffalo wing sauce, ranch dressing, and softened cream cheese until thoroughly blended.
02 - Fold in cheddar cheese, blue cheese, celery, and green onions evenly throughout the mixture.
03 - Warm tortillas in a dry skillet or microwave just until pliable to prevent cracking during rolling.
04 - Lay each tortilla flat and evenly distribute one quarter of the chicken mixture onto the center.
05 - Top the filling on each tortilla with a handful of shredded romaine lettuce for freshness and crunch.
06 - Fold the sides over the filling and roll tightly to secure the contents inside each wrap.
07 - Place wraps seam-side down onto a preheated nonstick skillet over medium heat. Grill for 2 to 3 minutes per side until golden brown and warmed through.
08 - Slice each wrap in half and serve immediately, optionally accompanied by extra buffalo sauce or ranch dressing.

# Additional Tips::

01 -
  • All the addictive buffalo tang and cooling ranch in something you can actually hold without it falling apart.
  • Ready in 25 minutes total, which means lunch or a snack appears faster than you'd expect.
  • The blue cheese and cheddar combination gives it that dip richness without needing to crowd around a bowl.
02 -
  • Shred your chicken finely rather than in chunks—small pieces absorb the sauce and distribute evenly instead of creating big dry pockets.
  • Don't skip warming and toasting the tortillas; a cold, limp tortilla falls apart the moment you pick it up, but a toasted one holds strong.
03 -
  • Cut your vegetables small so they distribute evenly and don't create lumps that prevent the wrap from rolling flat.
  • Toast the wraps seam-side down first—that's where the seal is, and a little pressure and heat keep it locked tight so nothing unravels when you bite.
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