Buffalo Chicken Dip Wrap (Print View)

A handheld wrap bursting with tangy buffalo chicken, creamy cheeses, crunchy celery, and fresh romaine lettuce.

# Components:

→ Chicken

01 - 2 cups cooked chicken breast, shredded (approx. 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)

# Directions:

01 - In a medium bowl, mix shredded chicken with buffalo wing sauce, ranch dressing, and softened cream cheese until thoroughly blended.
02 - Stir in shredded cheddar, crumbled blue cheese, celery, and green onions evenly throughout the mixture.
03 - Heat the flour tortillas in a dry skillet or microwave until soft and pliable.
04 - Place one quarter of the chicken mixture onto the center of each warm tortilla.
05 - Top the filling on each tortilla with a handful of shredded romaine lettuce.
06 - Fold the sides of each tortilla over the filling, then roll tightly into a wrap.
07 - Cook wraps seam-side down in a nonstick skillet over medium heat for 2 to 3 minutes per side until golden and heated through.
08 - Slice each wrap in half and serve immediately.

# Expert Advice:

01 -
  • It tastes like buffalo chicken dip but you can eat it with one hand while doing literally anything else.
  • The whole thing comes together in 25 minutes, which means you can make it on a whim without any real planning.
  • Those crispy-edged grilled tortillas with the warm, tangy filling inside hit different—way better than just soft wraps.
02 -
  • Don't skip warming the tortillas—cold tortillas crack when you roll them, and you'll end up with filling leaking everywhere as you try to eat it.
  • If your cream cheese isn't soft, the whole thing gets lumpy and won't blend smoothly; leave it out for 15 minutes before you start, or microwave it for 10 seconds to soften it just enough.
  • The grilling step is optional but worth doing, because that's what transforms these from soft, drippy wraps into something crispy on the outside with a creamy middle.
03 -
  • Don't overstuff the wraps—a quarter of the mixture per tortilla is the sweet spot, otherwise everything bulges out and you lose filling with every bite.
  • If you're grilling them, a nonstick skillet works best, but you can also use a regular skillet if you butter it lightly or spray it with cooking spray first.
  • Keep the filled, ungrilled wraps seam-side down in the skillet so the seam seals and stays closed while the exterior crisps up.
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