Ready for your new favorite lunch or weeknight dinner? These Crunchy Buffalo Chicken Bacon Ranch Wraps are the full package: spicy buffalo-sauced chicken, crispy bacon, melty cheddar, fresh veggies, and cooling ranch—all wrapped up and griddled to golden perfection.
They’re bold, satisfying, and ridiculously easy to make. Whether you’re meal-prepping or feeding a hungry crowd, these wraps deliver major flavor in every bite.
Why I Love This Recipe
These wraps are a go-to for so many reasons:
- Buffalo + ranch = iconic flavor combo
- The mix of crunchy veggies, creamy dressing, and crispy wrap is unbeatable
- They’re quick to make and easy to reheat or enjoy on the go
- Perfect for game day, lunchboxes, or a low-fuss dinner
- Great use for leftover or rotisserie chicken
It’s like your favorite chicken wing dip turned into a warm, handheld wrap—and yes, it’s as delicious as it sounds.
Ingredients
- 1 lb boneless, skinless chicken breasts
- ½ cup buffalo sauce
- ½ cup ranch dressing
- ½ cup crumbled bacon
- 1 cup shredded lettuce
- ½ cup diced tomatoes
- ½ cup shredded cheddar cheese
- 4 large flour tortillas
- ¼ cup diced red onion
- ¼ cup diced celery
- ¼ cup diced green onions
Optional Add-Ins & Swaps
- Swap cheddar with pepper jack or mozzarella for a different twist
- Use grilled or rotisserie chicken for a shortcut
- Add avocado slices or jalapeños for extra creaminess or kick
- Skip the skillet and serve cold for a no-cook lunch option
Instructions
- Bake the chicken
Preheat oven to 375°F. Place chicken breasts on a baking sheet and bake for 25–30 minutes, or until cooked through. Let cool slightly, then shred. - Make the filling
In a large bowl, combine shredded chicken, buffalo sauce, ranch dressing, crumbled bacon, diced red onion, celery, and green onions. Mix until evenly coated. - Assemble the wraps
Lay out the flour tortillas. Divide the chicken mixture evenly among them. Top with shredded lettuce, diced tomatoes, and cheddar cheese. - Wrap it up
Roll each tortilla tightly, tucking in the sides to form wraps. - Griddle the wraps
Heat a skillet over medium heat. Place wraps seam-side down and cook 2–3 minutes per side, until golden and crispy. - Serve
Slice in half and serve hot with extra ranch or buffalo sauce for dipping, if desired.
Tips for Success
- For extra crisp, brush wraps with butter or oil before toasting
- Let chicken cool slightly before mixing to keep lettuce fresh
- Use toothpicks to hold wraps in place while searing if needed
- Make-ahead tip: Store the filling separately and assemble fresh before griddling
Serving Suggestions & Pairings
Round out your wrap night with:
- Crockpot Nacho Dip for a cheesy starter
- Sheet Pan Quesadillas for a party platter feel
- Blueberry Lemonade to cool the heat
- Cheesy Hot Dip Inspired by a Classic Sandwich to double down on indulgence
- Chocolate Chip Cookie Bites for a simple, sweet finish
Storage & Leftovers
- Fridge: Wraps can be stored in foil or containers for up to 3 days
- Reheat: Toast in a skillet or air fryer to re-crisp
- Freeze: Not recommended once assembled, but you can freeze the filling alone
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Final Thoughts
These Crunchy Buffalo Chicken Bacon Ranch Wraps are a fiery, creamy, cheesy wrap dream come true. They’re perfect for when you want bold flavors fast—and they’re guaranteed to disappear the moment you serve them.
Give them a try and tag @chefmaniac with your golden wrap creations—I’d love to see your skillet skills!
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