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Spicy Buffalo Chicken Wraps for Two Recipe
Ash Tyrrell

Spicy Buffalo Chicken Wraps for Two Recipe

I still remember the first time I made these Spicy Buffalo Chicken Wraps for Two — the bold, tangy flavors totally surprised me. I wanted something quick but satisfying, and these wraps delivered big time. I love how the spicy chicken blends with creamy dressing and crisp veggies in every bite.
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Total Time 20 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 2 large flour tortillas — Large burrito-style tortillas hold fillings better and won’t tear when rolled. Warm them before using so they stay flexible.
  • 2 cups shredded rotisserie chicken — Rotisserie chicken saves time and already has great flavor. Freshly shredded works best for texture.
  • 1 tablespoon melted butter — Butter helps mellow the heat of the buffalo sauce and allows it to coat the chicken evenly.
  • 1/4 cup buffalo sauce — Use your favorite wing sauce brand. Adjust quantity based on your heat tolerance.
  • 1/4 teaspoon garlic powder — Adds subtle savory depth without overpowering the wrap.
  • 1/2 cup shredded cheddar cheese — Freshly grated cheese melts better and tastes richer than pre-shredded.
  • 1/4 cup ranch dressing or blue cheese dressing — This creamy element balances the spicy buffalo sauce beautifully.
  • 1/4 cup chopped red onions — Adds crunch and sharpness. Soaking them briefly in cold water softens the bite.
  • 1/4 cup chopped green onions — Provides mild onion flavor and freshness.
  • 1/4 cup chopped dill pickles — Tangy crunch cuts through the richness of the filling.
  • 3 cups chopped romaine lettuce — Crisp romaine holds texture well and prevents sogginess.
  • Handful of microgreens optional — Adds color and a fresh finishing touch.
  • Salt and black pepper to taste — Enhances all flavors; use lightly since sauces already contain salt.

Method
 

  1. Shred the rotisserie chicken into bite-size pieces. In a bowl, combine melted butter, buffalo sauce, and garlic powder, then toss with chicken until fully coated. Make sure every piece gets covered for even flavor.
  2. Add shredded cheese, chopped onions, pickles, and ranch dressing to the chicken mixture. Stir everything until creamy and evenly distributed. Taste and adjust seasoning with salt and pepper.
  3. Warm tortillas briefly in a skillet or microwave so they become soft and flexible. Lay them flat on a clean surface to prepare for filling. Warm tortillas prevent tearing while rolling.
  4. Place chopped romaine lettuce along the center of each tortilla. This creates a fresh crunch and keeps the wrap from becoming soggy. The lettuce also helps balance the spicy filling.
  5. Spoon the buffalo chicken mixture evenly over the lettuce. Add optional microgreens if using, then fold in both sides and roll tightly from the bottom up to secure the filling.
  6. Use a sharp knife to slice wraps diagonally in half. This makes them easier to eat and creates a nice presentation. Serve immediately for best flavor and texture.

Notes

  • I always warm tortillas first so they roll without cracking.
  • I grate cheese fresh because it melts smoother and tastes richer.
  • I keep ranch dressing chilled so it cools down the spicy filling perfectly.
  • I sometimes add extra pickles because I love the extra tangy crunch.
  • I prefer using rotisserie chicken because it saves time and adds great flavor.