Buffalo Chicken Dip Wrap (Printable Version)

Bold buffalo chicken with creamy cheeses and fresh veggies wrapped in warm tortillas.

# What You'll Need:

→ Chicken

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

→ Sauce & Dairy

02 - 1/3 cup buffalo wing sauce
03 - 1/4 cup ranch dressing
04 - 1/4 cup softened cream cheese
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 diameter)

# Steps:

01 - In a medium bowl, mix the shredded chicken with buffalo wing sauce, ranch dressing, and softened cream cheese until thoroughly blended.
02 - Fold in shredded cheddar, crumbled blue cheese, chopped celery, and green onions until evenly distributed throughout the mixture.
03 - Warm tortillas in a dry skillet or microwave briefly until flexible and easy to roll.
04 - Lay each tortilla flat, place one-quarter of the chicken mixture in the center, and top with shredded romaine lettuce.
05 - Fold the sides over the filling and roll tightly to form a wrap.
06 - Heat a nonstick skillet over medium heat and grill each wrap, seam-side down, for 2 to 3 minutes per side until golden brown and heated through.
07 - Slice wraps in half and serve immediately, optionally with extra buffalo wing sauce or ranch dressing for dipping.

# Expert Advice:

01 -
  • No utensils required—buffalo chicken dip in handheld form means less cleanup and more actual eating.
  • Game day just got easier because you can make these ahead, wrap them, and reheat in minutes.
  • That tangy, cheesy, spicy flavor hits differently when it's wrapped around crispy lettuce and warm tortilla.
02 -
  • Cream cheese needs to be softened or it won't mix into the filling evenly—frozen chunks are a texture disaster that you'll regret.
  • Don't skip the skillet-crisping step if you want that satisfying exterior contrast; microwaving makes them soggy and disappointing.
03 -
  • Buy pre-shredded chicken from the deli counter if you don't have time to cook and shred your own—it's already perfectly bite-sized.
  • Toast the tortillas in a cast iron skillet instead of nonstick if you have one, because it holds heat better and creates a more even golden crust.
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