Buffalo Chicken Dip Wrap (Print)

Handheld wrap with shredded chicken, buffalo wing sauce, cheeses, and fresh romaine lettuce.

# Components:

→ Chicken

01 - 2 cups cooked chicken breast, shredded (7 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 cheddar cheese, blue cheese, celery, and green onions until evenly distributed throughout the mixture.
03 - Warm tortillas in a dry skillet or microwave until flexible and easy to roll.
04 - Place a quarter of the chicken mixture onto the center of each tortilla, then top with shredded romaine lettuce.
05 - Fold sides over the filling and roll tightly into a wrap to contain the filling securely.
06 - Heat a nonstick skillet over medium heat and grill wraps seam-side down for 2 to 3 minutes per side until golden brown and heated through.
07 - Slice each wrap in half and serve promptly.

# Expert Advice:

01 -
  • Game day food that doesn't require constant dipping or messy fingers.
  • Buffalo chicken flavors wrapped up so tight they stay warm and flavorful till the last bite.
  • Quick enough for a weeknight lunch but impressive enough for actual entertaining.
02 -
  • Cold cream cheese won't blend smoothly—leave it on the counter for 15 minutes before you start, or your filling will be lumpy and frustrating.
  • If your tortillas tear when you roll them, they weren't warm enough; microwave them longer next time and they'll become almost pliable.
03 -
  • Make the filling the night before and store it in the fridge; assembly goes much faster and the flavors meld overnight.
  • If you're not searing the wraps, they're still good cold or room temperature, so don't feel obligated to use the skillet if you're in a hurry.
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