It’s noon. Your stomach is growling. You have about 15 minutes before your next meeting or errand.
You need lunch. Fast. But you’re also completely over sad sandwiches and sadder salads.
You want something with a kick. Something fun. Something that feels like a treat but doesn’t wreck your schedule.
Friend, I hear you. That’s why we’re making Buffalo Chicken Wraps for Lunch today. If you love this flavor combo, you should also try our classic Buffalo Chicken Sliders for your next game day.
This is your flavor rescue mission. It’s the spicy, creamy, crunchy answer to the midday slump. Let’s do this.
Recipe Overview
- Cuisine: American
- Category: Lunch, Quick Meal
- Prep Time: 10 minutes
- Cook Time: 12 minutes (or 0 minutes for shortcut!)
- Total Time: 22 minutes (or 10!)
- Servings: 4 wraps
Ultimate Guide to Buffalo Chicken Wraps for Lunch
This isn’t just another wrap recipe. This is your new lunch weapon.
We’re talking maximum flavor for minimum effort. Every bite has that perfect balance.
Spicy, tangy buffalo sauce. Cool, creamy blue cheese. Crisp veggies for crunch. All hugged by a soft tortilla.
It’s a restaurant-style lunch you make at home. In the time it takes to decide what to order for delivery.
Buffalo Chicken Wraps for Lunch Recipe
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Notes
Enjoy your homemade Buffalo Chicken Wraps for Lunch Recipe!
Nutrition Information
The best part? You control the heat. You control the ingredients. You get all the credit.
This guide gives you the classic method and my favorite crazy-fast shortcuts. Let’s win lunch.
The Simple Ingredients
I bet you have half of this already. That’s the beauty of it. No fancy trips to the store.
- 1 lb boneless, skinless chicken breasts or thighs (or 3 cups cooked, shredded chicken!)
- 1/2 cup buffalo hot sauce (like Frank’s RedHot)
- 2 tbsp unsalted butter
- 4 large flour tortillas (burrito-size)
- 1/2 cup blue cheese crumbles
- 1/2 cup ranch or blue cheese dressing
- 1 cup shredded iceberg or romaine lettuce
- 1 large carrot, julienned or shredded
- 2 celery stalks, thinly sliced
Let’s Get Cooking! (The Step-by-Step)
Grab a skillet and a bowl. We are minutes away from wrap heaven. I’ll give you the from-scratch method first.
- Cook the chicken. Season chicken with salt and pepper. Cook in a skillet over medium-high heat for 5-7 minutes per side, until cooked through. Let it rest for 5 minutes, then shred with two forks.
- Make the saucy coating. In a small saucepan, melt the butter with the buffalo hot sauce over low heat. Stir until it’s one glorious, orange sauce.
- Combine. Toss the shredded chicken in the buffalo sauce until it’s fully coated. This is where the magic happens.
- Assemble the wraps. Warm your tortillas for 20 seconds in the microwave so they don’t tear. Down the center of each tortilla, spread a big spoonful of ranch or blue cheese dressing.
- Load it up. Pile on the saucy buffalo chicken. Top with lettuce, carrot, celery, and a generous sprinkle of blue cheese crumbles.
- Wrap it tight. Fold in the sides of the tortilla. Then, roll it up from the bottom, keeping everything snug. Slice in half diagonally. See? Easy.
SHORTCUT ALERT: Use a rotisserie chicken or leftover grilled chicken! Just shred it and toss it in the warmed buffalo sauce. Cook time: zero minutes. You’re welcome.
What to Serve With This Dish
This wrap is a full meal. But if you want a little something extra, keep it simple. For another fantastic party-friendly option that uses similar flavors, check out our Easy Cheesy Buffalo Chicken Party Sliders.
A handful of potato chips or baked fries on the side is perfect. So is a quick pickle spear.
Need a veggie? Cherry tomatoes or cucumber slices with a sprinkle of salt. Done.
It’s lunch. We’re not building a banquet. We’re building a delicious, satisfying plate in minutes.
Make This Recipe Your Own (Quick Swaps)
Don’t have blue cheese? No problem. This recipe is super flexible.
Swap the cheese: Use shredded cheddar or Monterey Jack instead of blue cheese crumbles.
Swap the dressing: Ranch is a classic, but honey mustard or even a cilantro-lime crema works great.
Swap the protein: Use canned chickpeas (drained and rinsed) for a vegetarian version. Toss them in the sauce just like the chicken.
How to Store Leftovers (If You Have Any!)
These wraps are best eaten fresh. But you can prep the components ahead.
Store the saucy chicken in a sealed container in the fridge for up to 3 days.
Keep your chopped veggies and dressing separate. Assemble your wrap right before you eat.
This keeps the tortilla from getting soggy. It’s the key to a good next-day lunch.
NUTRITION INFORMATION
- Calories: ~450 per wrap
- Protein: 30g
- Carbohydrates: 35g
- Fat: 22g
- (Note: Approximate. Values can change based on specific ingredients and swaps used.)
FREQUENTLY ASKED QUESTIONS
Can I make these wraps ahead of time?
I don’t recommend assembling them more than an hour ahead. The tortilla gets soggy. Prep the parts separately and assemble at lunchtime for the best crunch.
How can I make this less spicy?
Easy! Mix the buffalo sauce with more melted butter or some ranch dressing before tossing it with the chicken. It mellows the heat right out.
What’s the best way to shred chicken quickly?
Let the cooked chicken rest for 5 minutes. Then, use two forks or pop it into a stand mixer with the paddle attachment on low for 30 seconds. It’s a game-changer.
So there you have it. Your lunch problem is solved.
No more boring meals. No more wasting your precious break.
Just a big, flavorful, spicy wrap that makes you look forward to lunch again. And if you’re craving that buffalo chicken in another delicious handheld form, you’ll love our Spicy Shredded Buffalo Chicken Sandwich Melts.
Go try this and win back your afternoon! Let me know how it goes by leaving a comment and rating below!
