Buffalo Chicken Dip Wrap (Print Version)

Shredded chicken melds with tangy sauces and cheeses, wrapped with fresh romaine in a warm tortilla.

# Ingredient List:

→ Chicken

01 - 2 cups cooked shredded chicken breast (approximately 10.5 oz)

→ Sauce & Dairy

02 - 1/3 cup buffalo wing sauce
03 - 1/4 cup ranch dressing
04 - 1/4 cup softened cream cheese
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 10-inch flour tortillas

# How-To Steps:

01 - In a medium bowl, mix shredded chicken, buffalo wing sauce, ranch dressing, and softened cream cheese until fully combined.
02 - Fold in shredded cheddar cheese, crumbled blue cheese, chopped celery, and green onions until evenly mixed.
03 - Warm tortillas in a dry skillet or microwave until flexible and pliable.
04 - Lay each tortilla flat and place one-quarter of the chicken mixture in the center.
05 - Top each portion with a handful of shredded romaine lettuce.
06 - Fold the sides over the filling and roll tightly to form a wrap.
07 - Heat a nonstick skillet over medium heat and grill wraps seam-side down for 2–3 minutes per side until golden and warmed through.
08 - Slice wraps in half and serve immediately.

# Helpful Tips:

01 -
  • It tastes like buffalo chicken dip but doesn't require constant trips back to the dip bowl.
  • Takes barely 25 minutes from start to finish, which means you can make it right before people arrive without stress.
  • That crispy grilled exterior with the creamy, tangy filling is honestly addictive.
02 -
  • Don't skip warming the tortillas—cold or stiff ones will crack when you roll them and the whole thing becomes frustrating.
  • The grilling step isn't mandatory, but it transforms these from just-fine to genuinely crave-worthy by adding texture and heat.
03 -
  • Pat your shredded chicken dry before mixing it in—any excess moisture will make the filling watery and harder to roll.
  • If your cream cheese is cold, it won't blend smoothly; let it sit out for 10 minutes or soften it in the microwave for 15 seconds.
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