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Switching up Thursday nights with these Folded Crispy Buffalo Chicken Wraps. Shredded chicken, buffalo sauce, herbs, lettuce, and a little cheddar cheese, all folded up in wraps, then pan-fried until warm and crispy. These easy wraps come together in minutes, they’re crunchy on the outside, and spicy and cheesy inside. Serve with the most deliciously creamy, jalapeño lime ranch, and additional buffalo sauce. Great for both lunch and dinner, but equally fun for game night too!
Look, I’m not usually one to jump on trends, especially a food trend, but this folded wrap thing that’s going around on TikTok? It’s basically a new form of a quesadilla…and it’s a pretty genius idea. Have you guys seen it? You just take a tortilla, divide up your fillings between the four quarters of the wrap, then fold it all together into a triangle.
Confused? Sorry, that probably makes no sense above, but if you look at my photos below, hopefully, you’ll understand. It is very easy!
Anyway, I’m not really on TikTok, though I probably should be, but when I saw this folded wrap concept, I instantly had the idea to create a buffalo chicken wrap. Instead of hesitating and second-guessing myself (like I always do), I just made a few to see how they might turn out. And you know, not only was it really easy to do, but it was fun. And the buffalo chicken filling sure is delicious.
So I decided I’d create the recipe here for you. Thank you TikTok for inspiring this one!
(the four corners of the wrap)
Aside from TikTok inspiring this recipe, I also drew some inspo from my younger brother, Red. He’s in town all month and he loves any food doused in a little buffalo sauce. Every time he’s here in Colorado, he begs me to make him buffalo cauliflower. It’s one of his favorite dinners.
I’m the biggest sucker when it comes to my brothers and the need to please them whenever they ask for food, especially Red. I just love when they’re excited to have me cook for them!
Since I knew Red would be around, I figured a buffalo chicken wrap was really the only way to go. It was the right move. My family devoured these. My dad said it’s all about the crispy tortillas, the cheese, and the sauces. Altogether…delicious!
(first fold)
(second fold)
(third fold)
Making these folded wraps is easy, here is how I do it…
First things first, start with the buffalo chicken. I shredded up a couple of chicken breasts and tossed them with homemade buffalo sauce, yogurt (for creaminess), and fresh herbs. Most buffalo chicken dip/fillings are made with cream cheese, but I wanted to make these wraps on the healthier side, so I swapped in yogurt. Worked just perfectly.
Once the filling is mixed, mix up a quick homemade ranch….but don’t make it your average ranch.
I used fresh cilantro and plenty of lime in place of the usual herb mix and stirred in some pickled jalapeños for a spicy, tangy kick. This is the perfect sauce to swirl into each wrap.
Now assemble.
I took a lot of photos so you could see how this is done, but guys it’s easy. You make a cut down the center of your tortillas, then add the chicken to one corner, and the greens to another corner, and finally the cheese to another. Fold it all up, then pan-fry.
So you’ve got….
One-quarter of buffalo chicken.
Another quarter wrap of greens n’ things.
A quarter full of ranch.
And finally a quarter full of cheese.
Fold it all up into one triangle.
As the wraps cook, the cheese on the outer layer melts out a bit and the most magical thing happens. The cheese melts onto the skillet and becomes crispy and almost fried. It’s really good.
And then, everything else cooks together into a wrap that’s crispy on the outside, but cheesy and saucy inside.
The verdict? Red said he probably likes these more than buffalo chicken. They’re a mix of two of his favorite foods, buffalo chicken and quesadillas, so naturally, he loved these. As did everyone else. They’re pretty hard to beat.
Nothing fancy, just really delicious food. Excited to have this recipe on hand for an easy dinner. It’s just one of those meals that everyone loves!
Looking for other fun sandwiches? Here are my favorites:
Healthier Homemade Crunchwrap Supreme
Everything Cheddar Tomato Bacon Grilled Cheese
Lastly, if you make these Folded Crispy Buffalo Chicken Wraps. be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Folded Crispy Buffalo Chicken Wraps
Servings: 4
Calories Per Serving: 504 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 cup cooked shredded chicken
- 1/4 cup plain greek yogurt
- 1/3 cup buffalo sauce (homemade sauce in notes)
- 2 tablespoons chopped fresh chives
- 1 tablespoon dried parsley
- 1 teaspoon dried dill
- 4 large (burrito size) whole wheat or gluten-free tortillas
- 2 cups shredded romaine lettuce
- 1-2 jalapeño or poblano pepper, chopped
- 3 green onions, chopped
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
- olive oil, for cooking
Jalapeño Ranch
- 1 cup plain Greek yogurt
- 1/2 cup fresh cilantro, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup pickled jalapeños chopped + 2 tablespoons brine
- juice from 1 lime
- 1 teaspoon kosher salt
Instructions
- 1. In a bowl, combine the chicken, yogurt, buffalo sauce, chives, parsley, and dill.2. To make the ranch. Combine all ingredients in a bowl. 3. To assemble, cut down from the center of the tortilla to the edge (see above photo). Spread the chicken in the bottom left corner, then add a handful of the lettuce, jalapeño/poblano pepper, and green onions on the top left corner. Spread the ranch on the top right corner, and the cheese on the bottom right corner (see photos for visuals). Fold the buffalo chicken over the lettuce. Then, working clock-wise, folding that quarter over the ranch. And finally, fold that quarter over the cheese. 4. Heat a drizzle of olive oil in a skillet, add 1 wrap and cook 2-3 minutes per side until crisp and golden brown. Serve warm with extra buffalo sauce, ranch, and lettuce.
Notes
Buffalo Sauce: Mix 1/2 hot sauce, 1/2 cup olive oil or melted butter, 1/2 teaspoon paprika, 1/2 teaspoon smoked, paprika, and a 1/2 teaspoon each onion powder, garlic powder, salt, and pepper.
Tortillas: I love to use Siete Foods Grain Free Burrito Size Tortillas and their smaller Grain Free Tortillas. You can get these at Whole Foods or order online. I also love the Whole Foods brand whole wheat tortillas.
This post was originally published on January 14, 2021
Super easy and delicious! This is my 3rd recipe I have tried from you and all of them are amazing. I really loved how this one was quick and simple, used my instant pot to make shredded chicken then just assemble and bam all done ?
Hey Alex,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Sunday! xTieghan
We made this tonight and it was so good!! We substituted chopped celery and green onions for the lettuce. The whole family loved it. Thanks for another great recipe.
Hey Heather,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Sunday! xTieghan
Delicious, but we made some modifications to the recipe. For the chicken mixture, you could cut back on the amount of Frank’s red hot or add a little butter to it. Additionally, we cut the amount of herbs in half. The amount of dried herbs called for would have given this Buffalo chicken recipe an overwhelming herb flavor (something we experienced with the Buffalo chicken egg roll recipe). I love herbs, but the amount called for seems more appropriate for fresh herbs than dried.
Also, we added some parsley & chives to the ranch dressing to make it a little more ranch like. We cut also cut down the amount of dressing by half.
Overall this was an amazing recipe & we will be making this again!
Hey Marisa,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Sunday! xTieghan
These were a huge hit!!! Might pull back some of the jalapeño next time, but loved them!!
Hey Tricia,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Sunday! xTieghan
Oh my gosh, my family LOVED these!! It’s been an HBH week around here. This was our third dinner this week with your recipes! We will definitely be making these again. Thank you!!
Hey Janet,
I am so glad you liked the recipe, thanks for giving it a go! Happy Sunday! xTieghan
This recipe is so good! I’m in the UK so this was my first time making ranch – delish! Any veggies out there, I highly recommend using oyster mushrooms as a chicken substitute in this recipe. Just pull apart the caps, slice up the stems, marinate and bake!
Hey Amy,
I am so glad you liked the recipe, thanks for giving it a go! Happy Sunday! xTieghan
Awesome easy recipe. Will definitely make again!
Hey Vivek,
I am so glad you liked the recipe, thanks for giving it a go! Happy Sunday! xTieghan
Quite a bit of prep work (I made both the jalapeño ranch and Buffalo sauce from scratch) but definitely worth it. A fun weekend lunch to change things up. My husband and I loved it! Made the Crunchwrap this week too and can’t decide which one we like more. Really into this grilled wrap/tortilla goodness lately!
Hey Jessica,
I am so glad you liked the recipe, thanks for giving it a go! Happy Sunday! xTieghan
These were fantastic and the heat level was perfect! I was concerned about having a bunch of wilted romaine – not the case at all. Lots of nice crunch.
Hey Jenny,
I am so glad you liked the recipe, thanks for giving it a go! Happy Sunday! xTieghan
Can you just use Frank’s Red for the buffalo sauce instead of making one?
Hey Marci,
Yes, that will be great! I hope you love the recipe:) xTieghan
These were soo delicious! I love that you subbed out cream cheese for the yogurt so they are on the lighter side! Will be making these again very soon!
Hey Kelly,
I am so glad you liked the recipe, thanks for giving it a go! Happy Sunday! xTieghan
Making these tonight fo the Bill’s playoff game. As a true western New Yorker, I will use blue cheese dressing and sneak some celery in there.
Hope you love the recipe Mary!! xTieghan
This looks so amazing and I will be making it for dinner tonight! Just a quick clarification on the buffalo sauce you made: does it require both butter and olive oil? I could have sworn you said to use either/or in the IG story you shared! Thanks for your incredible recipes!
Hey Kheva,
I am so glad you liked the recipe, thanks for giving it a go! Happy Sunday! xTieghan
So so good!! The flavor balance, the ease of the recipe, everything was delicious ?
Hey Amanda,
I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan
So I made these and they were very good. I used BBQ sauce rather than a true Buffalo sauce. I used the almond flour seite tortillas which were great. I used a bit too much olive oil to fry though. I wasn’t sure about the garlic and onion powder since the list for the jalapeño sauce had it listed with it but in directions it had it going in the chicken mixture. I choose to put in jalapeño sauce.
Hey Judy,
I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan