When you want bold flavor, melty cheese, and serious crunch, these Buffalo Chicken Bacon Ranch Wraps come through every time. They’re fast, easy, and packed with spicy shredded chicken, creamy ranch, crispy bacon, and sharp cheddar—wrapped in a golden-crisp tortilla with crushed fried onions for extra texture.
Whether you’re feeding a crowd or just craving a spicy, cheesy wrap that comes together in minutes, this one will hit the spot.
Why I Love This Recipe
Buffalo sauce and ranch are one of those magical pairings you can’t go wrong with. Add bacon and cheese, wrap it up, and toast until golden? You’ve got a handheld masterpiece. These wraps take just 20 minutes to make and taste like something you’d order at a sports bar—but even better, because you made them yourself.
It’s also great for meal prep, and you can customize the heat level or swap in any crispy topping you like.
Ingredients You’ll Need
- 1 lb boneless, skinless chicken breast, cooked and shredded
- ½ cup buffalo sauce
- ½ cup ranch dressing
- ½ cup cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- 4 large flour tortillas
- 1 cup crushed crispy fried onions
Ingredient Notes and Swaps
- Chicken: Rotisserie chicken is a huge time saver here. You can also use thighs or breaded chicken tenders.
- Buffalo Sauce: Use your favorite brand or make your own with hot sauce and butter.
- Ranch: A homemade ranch works too if you’re into from-scratch.
- Bacon: Turkey bacon or plant-based bacon crumbles can be used for lighter versions.
- Fried Onions: These add a killer crunch. Sub with crispy jalapeños or even crushed chips for variation.
How to Make the Wraps
1. Mix the Chicken
In a large bowl, mix the shredded chicken with buffalo sauce until fully coated.
2. Prep the Ranch Mix
In a small bowl, combine ranch dressing with the crumbled bacon. Set aside.
3. Assemble the Wraps
Lay out your flour tortillas. Down the center of each, layer:
- A scoop of the buffalo chicken
- A spoonful of ranch bacon mix
- A sprinkle of shredded cheddar
- A handful of crushed crispy fried onions
4. Roll It Up
Fold the sides in, then roll up tightly like a burrito.
5. Crisp the Wraps
Heat a large skillet over medium heat. Place the wraps seam side down and cook for 2–3 minutes per side, or until golden brown and crisp.
6. Serve Hot
Slice in half and serve warm with extra ranch or buffalo sauce on the side.
Tips for Success
- Don’t overfill the wraps or they’ll be hard to roll and seal.
- Use a dry skillet to toast the wraps—no oil needed for a crispy finish.
- Preheat the pan so you get that immediate golden crunch.
- Make it spicy: Add a dash of hot sauce or cayenne if you love extra heat.
- Make ahead: Store wrapped but uncooked in the fridge and crisp when ready to eat.
What to Serve with Buffalo Chicken Wraps
These wraps are great on their own, but you can round out the meal with:
- A side of carrot and celery sticks
- Potato wedges, fries, or tater tots
- A drizzle of extra ranch or blue cheese dressing
- Pair with fun appetizers like:
Storage & Leftovers
- Refrigerate: Store wrapped (uncooked or cooked) in foil or a container for up to 3 days.
- Reheat: Re-crisp in a dry skillet or air fryer for 3–4 minutes.
- Freeze: Wraps can be frozen (before toasting). Thaw and crisp in a skillet for a quick lunch or dinner.
Final Thoughts
These Crunchy Buffalo Chicken Bacon Ranch Wraps are everything you want in a quick comfort food meal—spicy, crispy, cheesy, and absolutely crave-worthy. They’re perfect for weeknight dinners, tailgate parties, or anytime you’re craving something bold and satisfying in a handheld form.
If you try them, let us know how you liked it! Tag us @ChefManiac and follow for more bold, flavor-forward meals that are as easy as they are delicious.
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