Fast, flavorful, and totally addictive—these Crunchy Buffalo Chicken Bacon Ranch Wraps are the kind of meal that disappears before the skillet even cools down. With tender shredded chicken tossed in bold buffalo sauce and creamy ranch, plus crispy bacon, melted cheddar, and a golden, crunchy tortilla finish, this wrap is a flavor-packed powerhouse from the very first bite.
Whether you’re making dinner, feeding a game-day crowd, or prepping a meal you can eat with one hand while juggling life, these wraps are a must-make.
Why I Love This Recipe
There’s nothing better than a recipe that’s easy to throw together and tastes like a party in every bite. These wraps are spicy, creamy, cheesy, smoky, and crispy all at once. The crushed cornflakes? Total texture bomb. Think of these as a mashup between a taquito and a loaded buffalo chicken sandwich—just way easier to make and eat.
These are as crowd-pleasing as Sheet Pan Quesadillas or Crockpot Nacho Dip, and they’re endlessly customizable.
Ingredients
- 1 lb cooked, shredded chicken breast
- ½ cup buffalo sauce
- ½ cup ranch dressing
- 6 slices cooked bacon, crumbled
- 1 cup shredded cheddar cheese
- 4 large flour tortillas
- 1 cup crushed cornflakes
Ingredient Notes & Swaps
- Chicken: Rotisserie chicken or leftover grilled chicken work great.
- Buffalo Sauce: Use mild or hot depending on your heat preference.
- Cornflakes: Adds the crunch—sub with panko breadcrumbs if needed.
- Cheese: Cheddar melts well, but pepper jack adds a spicy kick.
Step-by-Step Instructions
- Mix the Filling
In a large bowl, combine shredded chicken, buffalo sauce, and ranch dressing. Stir until chicken is evenly coated. Mix in crumbled bacon and cheddar cheese. - Assemble the Wraps
Lay tortillas flat. Divide the chicken mixture among them, placing it in the center. Sprinkle crushed cornflakes over the filling. - Roll It Up
Fold in the sides of each tortilla and roll tightly to form wraps. - Crisp in the Skillet
Heat a non-stick skillet over medium heat. Place wraps seam-side down and cook for 2–3 minutes per side, or until golden brown and crispy. - Serve Hot
Slice in half and serve warm, with extra ranch or buffalo sauce on the side.
Tips for Success
- Don’t overfill: Keep wraps tight for easy flipping and even crisping.
- Crisp both sides: Press with a spatula for maximum contact and crunch.
- Make it ahead: Filling can be prepped 1–2 days in advance and stored in the fridge.
Serving Suggestions & Pairings
These wraps are a meal on their own but shine even brighter with:
- Beer Cheese Dip for dipping
- Crockpot Nacho Dip as a spicy, cheesy side
- Dorito Casserole to complete the comfort food trifecta
- Sheet Pan Quesadillas for a game-day spread
- Chicken Enchiladas for a full Tex-Mex feast
Storage & Leftovers
- Fridge: Wrap cooled leftovers in foil or plastic wrap for up to 3 days.
- Reheat: Pop in the air fryer or skillet to revive that crisp.
- Freezer Tip: Freeze assembled (but uncooked) wraps. Thaw and crisp when ready to eat.
More Recipes You’ll Love
If bold, cheesy, crowd-pleasing meals are your thing, don’t miss:
- Crockpot Nacho Dip – melty, meaty, and addictive
- Dorito Casserole – loaded and layered
- Beer Cheese Dip – creamy and bold
- Sheet Pan Quesadillas – quick and perfect for sharing
- Chicken Enchiladas – saucy, melty, and family-approved
Final Thoughts
These Crunchy Buffalo Chicken Bacon Ranch Wraps are the kind of weeknight miracle that checks every box: fast, flavorful, and downright fun to eat. With gooey cheese, tangy buffalo heat, smoky bacon, and that signature crunch, you’ll be making these on repeat.
Tried them? Tag @ChefManiac on social with your wrap creations! And don’t forget to subscribe for more quick and craveable comfort food favorites.
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