15-Minute Buffalo Chicken Wraps – Spicy & Ir

Let me tell you about the day buffalo chicken wraps saved my sanity. It was one of those crazy weeks where I kept forgetting to pack lunch until the very last minute (sound familiar?). I’d end up either starving or spending way too much on mediocre takeout. Then I discovered these spicy little lifesavers. Now my fridge always has a container of shredded buffalo chicken ready to go—because these wraps take just 10 minutes to throw together but taste like you spent hours. The best part? They pack beautifully for meal prep, so you can say goodbye to that 11:30 a.m. “what am I eating?” panic. That zesty buffalo sauce with crisp celery and cool ranch? Absolute magic in tortilla form.

Why You’ll Love These Buffalo Chicken Wraps

Listen, I don’t say this lightly – these buffalo chicken wraps are absolute game-changers for crazy busy days. Here’s why:

• 15 minutes flat: From fridge to packed lunch in less time than it takes to scroll through food delivery apps (we’ve all been there!)
• Meal prep superstar: Whip up a batch on Sunday, and you’ve got four days of no-fuss lunches that actually excite you when you open the fridge
• Spice it your way: My husband drowns his in extra hot sauce while the kids do mild – everybody wins
• Protein powerhouse: That chicken keeps you full way longer than some sad desk salad ever could
• Low-carb friendly: Those mission tortillas? 10g fiber and totally guilt-free (but I won’t judge if you sneak extra ranch)

Oh! And if you’ve got an air fryer? Toss in some chicken tenders before bed – instant crispy buffalo chicken without turning on the oven. Life’s too short for complicated lunches, friends.

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Buffalo Chicken Wraps Ingredients

Gather these simple ingredients—you probably have most in your kitchen already! The magic happens when those spicy, tangy flavors come together:

• 2 cups shredded cooked chicken (leftovers or rotisserie chicken work perfectly)
• 1/4 cup buffalo sauce (Frank’s RedHot is my go-to for that authentic kick)
• 4 low-carb tortillas (I swear by Mission’s spinach herb wraps—they hold up beautifully)
• 1 cup shredded lettuce (iceberg gives the best crunch, but any greens work)
• 1/2 cup diced celery (don’t skip this—the fresh crunch balances the heat)
• 1/4 cup crumbled blue cheese (optional but oh-so-good if you’re feeling fancy)
• 1/4 cup ranch dressing (or as my kids call it, “the fire extinguisher”)

Ingredient Notes & Substitutions

Here’s the thing—I improvise in the kitchen all the time, and you should too! Some of my favorite swaps:

• Out of ranch? Plain Greek yogurt mixed with a splash of lemon makes a killer healthy alternative.
• Short on time? Grab pre-shredded coleslaw mix instead of lettuce and celery—two birds, one stone!
• No air fryer? Leftover grilled chicken works beautifully here (hello, meal planning win!)
• Extra hungry? Toss in some avocado slices—they make everything better.

Remember—”shredded cooked chicken” is deliberately vague because I want you to use whatever you’ve got! That leftover Sunday roast chicken? Perfect. Grab-and-go rotisserie? Even better. The wraps don’t care how fancy your chicken is, just that it tastes delicious.

How to Make Buffalo Chicken Wraps

Alright, let’s get rolling! Literally – because these buffalo chicken wraps come together so fast, you’ll be done before your coffee gets cold. Here’s my foolproof method:

1. Mix that chicken: Dump your shredded chicken into a big bowl (no fancy tools needed here). Pour in that glorious buffalo sauce and stir until every single piece is coated. I like to let it sit for 5 minutes – the flavors get extra friendly that way.
2. Prep your tortillas: Lay them flat and smear ranch dressing evenly across each one. Trust me, doing this first creates a moisture barrier so your wraps don’t turn soggy by lunchtime.
3. Load ‘em up: Divide the spicy chicken between tortillas, piling it right down the center. Top with lettuce, celery, and blue cheese if you’re going all out. Less is more here – overstuffing leads to wrap explosions (we’ve all been there).
4. The roll-up: Fold the sides in first, then roll tightly from the bottom while gently pressing down. Pro tip: If your wrap won’t stay closed, tuck the ends under when you pack it – problem solved!
5. Slice and admire: Cut diagonally because everything tastes better in triangles. That’s just science.

SAVE IT

TOTAL TIME? Maybe 5 minutes if you’re moving slow. Cleanup? One bowl and a spoon. That’s what I call a lunchtime win.

Air-Fryer Shortcut for Crispy Chicken

Want next-level crunch? Toss 1 lb of chicken tenders in your air fryer at 400°F for 12 minutes (flip halfway!), then shred ‘em. The crispy edges mixed with buffalo sauce? Absolutely unreal. Don’t own an air fryer? A sous-vide precision cooker gives you juicy chicken every time – though you’ll miss out on that satisfying crispy texture.

Buffalo Chicken Wraps Meal Prep Tips

Here’s my tried-and-true method for keeping these wraps tasting fresh all week long (because nobody wants a soggy lunch disaster!). First lesson learned from experience – never assemble them more than a day ahead. Instead, keep three containers ready in your fridge:

• Buffalo chicken mix (stays perfect for 4 days in airtight containers)
• Pre-chopped veggies (store celery and lettuce together with a damp paper towel to prevent wilt)
• Tortillas + sauces bundled separately

When packing, I wrap each assembled beauty in parchment paper first, then foil – this keeps moisture balanced and prevents leaks in your bag. For serious meal planning pros, prep five sets at once by freezing the chicken portion. Morning-of, just grab a thawed pack and assemble with fresh toppings while your coffee brews. Lunch victory!

Serving Suggestions for Buffalo Chicken Wraps

Now, here’s where you can get creative! These wraps are delicious on their own, but if you’re looking to round out the meal, I’ve got a few tried-and-true favorites. Keep it simple with crispy carrot sticks and an extra ramekin of ranch for dipping (because let’s be honest, you can NEVER have too much ranch). A crunchy side salad with cucumber and cherry tomatoes adds freshness without weighing you down. For those watching their carbs or following weight loss programs, skip the chips and grab some spicy pickles instead – they give that satisfying crunch without the guilt!

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Buffalo Chicken Wraps Variations

One of my favorite things about this recipe? You can totally make it your own without messing up that perfect buffalo flavor balance. Here are some of our family’s favorite twists when we’re feeling adventurous:

• BBQ instead of buffalo: Swap in your favorite smoky barbecue sauce when Frank’s feels too spicy—my niece calls this the “peace treaty” version.
• Avocado boost: Smear ripe avocado on the tortilla before adding ranch – the creaminess cuts the heat beautifully (plus you get healthy fats!).
• Gluten-free friends? Use almond flour tortillas—they hold up surprisingly well if you wrap them tight.
• Blue cheese haters (I don’t understand you, but I respect you): Crumbled feta makes a fantastic tangy alternative.

Short on time or energy? Look into gluten-free meal delivery services—many offer pre-cooked chicken and fresh wraps that make assembly even easier. Honestly though? The beauty of these wraps is that they’re endlessly adaptable to what’s in your fridge right now. Last week I used leftover taco-seasoned chicken with chipotle ranch when we ran out of buffalo sauce—total happy accident!

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Buffalo Chicken Wraps FAQs

Nutrition Information

Let’s be real – I’m no dietitian, but I do care about knowing what’s going into my body (and yours!). These estimates are per wrap with the exact ingredients I’ve listed, but your numbers might dance around a bit depending on your ranch brand or tortilla thickness. Here’s the scoop:

• 320 calories – perfect for keeping you full without weighing you down
• 28g protein – basically a gym session in tortilla form
• 18g carbs (10g fiber!) – that killer fiber count means only 8g net carbs

Looking to keep things extra low-carb? Pair these wraps with crudités instead of chips, or explore keto meal plan delivery services if you’re seriously watching those macros. But life’s too short to stress – sometimes you just need that buffalo kick in your lunchbox!

Rate This Buffalo Chicken Wraps Recipe

Made these spicy little miracles? Tell me your twists in the comments—extra celery? A secret ingredient? I wanna hear it all! And hey, snap a pic for Instagram too (#BuffaloWrapLove). Happy wrapping, friends!

Buffalo Chicken Wraps

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A quick and easy lunch wrap with spicy buffalo chicken and fresh veggies, perfect for meal prep.

• Author: Carla Davis
• Prep Time: 10 min
• Cook Time: 5 min
• Total Time: 15 min
• Yield: 4 servings 1x
• Category: Lunch
• Method: No-Cook
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

• 2 cups shredded cooked chicken
• 1/4 cup buffalo sauce
• 4 low-carb tortillas
• 1 cup shredded lettuce
• 1/2 cup diced celery
• 1/4 cup crumbled blue cheese (optional)
• 1/4 cup ranch dressing

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Instructions

1. In a bowl, mix shredded chicken with buffalo sauce.
2. Lay out tortillas and spread ranch dressing evenly on each.
3. Divide chicken mixture among tortillas.
4. Top with lettuce, celery, and blue cheese if using.
5. Roll up tortillas tightly and slice in half.

Notes

• Use air-fryer chicken for a crispy texture.
• Store wraps in foil for easy meal prep.

Nutrition

• Serving Size: 1 wrap
• Calories: 320
• Sugar: 3g
• Sodium: 850mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 10g
• Protein: 28g
• Cholesterol: 70mg