Loaded with chicken, buffalo sauce, and cheese, these lunch wraps are delicious and perfect to meal prep for the week ahead!
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This recipe is…
I’m a buffalo gal – if there’s a buffalo something (sandwich, pizza, wings, etc.) on the menu, you can bet that I’ll order it. There’s just something about that signature spicy tang of buffalo sauce that makes my taste buds sing! Some of my other favorite buffalo recipes include Creamy Buffalo Chicken Casserole, Buffalo Chicken Meatballs, and Air Fryer Buffalo Chicken Wings.
These buffalo chicken wraps are the PERFECT make-ahead, healthy lunch option for you! Loaded with chicken, cheese, and (of course) buffalo sauce, these yummy wraps will have you excited about your midday meal.
Ingredients Needed
Keep things super easy by using a rotisserie chicken here! Here’s everything you’ll need:
- 2 cups of shredded rotisserie chicken
- 3 tablespoons of mayonnaise
- 1 tablespoon of hot pepper sauce
- 4 flour tortillas
- ½ cup of shredded cheese
- 1 tablespoon of extra virgin olive oil
- Celery sticks, for serving
- Chips, for serving
What types of leftover chicken can I use for this buffalo chicken wrap?
If you’ve got leftover chicken on hand, feel free to skip the rotisserie chicken on the ingredient list and use what you have instead! ANY shredded leftover chicken will do (shredded thighs, breasts, etc.)
How to Make Buffalo Chicken Wraps
The process is super easy, making it perfect for meal prep! Here’s how you’ll make 4 servings of buffalo chicken wraps:
- Combine the chicken, mayo, and hot pepper sauce – first, add the shredded chicken, mayo, and hot pepper sauce to a medium-sized bowl, and stir to combine.
- Lay out the tortillas – lay the tortillas out on a sheet pan, parchment paper, a large cutting board, or a clean counter.
- Spoon the chicken mixture and add cheese – add about a ½ cup of the chicken mixture to the center of each tortilla. Then, top the chicken mixture with the shredded cheese (about 2 tablespoons per wrap).
- Fold the tortillas – fold each tortilla lengthwise over the filling, then roll into a secure wrap.
- Brown the wraps – add the oil to a large skillet over medium heat, and place the wraps seam side down in the pan. Cook for 2-3 minutes until the tortilla is browned. Flip and cook an additional 2-3 minutes on the other side.
- Cut and store – cut the wraps in half and store them in lunch containers alongside celery sticks (if desired).
Recipe Variations
Like the idea of a wrap but want to make it your own? Go for it! Here are a few of our favorite ideas:
- Use ranch (regular or spicy) instead of buffalo sauce – if buffalo sauce isn’t your thing, omit the hot pepper sauce and mayo and use your favorite ranch dressing instead. Cooked and crumbled bacon would be a really delicious addition here too!
- Skip the cheese – if you’re dairy-free (or want to keep this meal cheese-free for any reason), no prob! Just skip the cheese. Your wraps will still be every bit as tasty this way.
- Use gluten-free tortillas – gluten-free? No problem! We are too. Gluten-free flour tortillas are fairly accessible these days – we found GF Mission tortillas at our local grocery store.
- Pick a different side – feel free to sub any veggie or fruit in for the celery. You can also enjoy your wraps alongside pretzels, crackers, or chips if you’d like!
Recipe Tips
Let the wraps come to handling temperature before securing the lid on your storage container. The trapped steam will likely make your wrap soggy if the lid goes on when the wrap is still hot.
If you’re enjoying chips, pretzels, or crackers alongside your wrap, consider waiting to add them to your container until closer to when you plan on enjoying your lunch (think: if you’re packing a lunch to take to work, add them the morning of).
How to Store
Store your wraps in airtight containers in the refrigerator. Stored this way, they’ll be good for about 5 days.
Buffalo Chicken Wrap Sides
We love these buffalo chicken wraps alongside cold, crispy celery sticks, but if you’re not a fan of celery (or just have another veggie on hand already), feel free to sub it for ANY raw veggie or fruit that you love. Bell peppers and/or strawberries would be really delicious. If you are looking for a crunchier side option, pretzels, chips, or crackers would be great too.
Frequently Asked Questions
Because “healthy” varies from person to person, you’ll have to determine this based on how your body tolerates the ingredients included in the wraps! If you’re able to enjoy chicken, mayo, hot pepper sauce, tortillas (regular or gluten-free), and cheese, these are absolutely a well-rounded, healthy lunch option for you.
To be honest, most wraps and bread options are pretty similar when it comes to macronutrients, so if you’re looking for the healthiest option, we suggest looking at the ingredients for each and basing your choice on that instead.
Using the exact ingredients and amounts listed in this recipe, there are about 382 calories per serving of these buffalo chicken wraps.
It’s totally up to you! If you’re near a microwave or stovetop at lunchtime, feel free to rewarm them (either for about 45 seconds in the microwave or a couple of minutes in a pan over medium heat). Alternatively, these wraps are delicious right out of the fridge if that’s easiest for you. You can’t go wrong either way!
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More Favorite Lunch Recipes
Buffalo Chicken Wrap Recipe
Ingredients
- 2 cups shredded rotisserie chicken
- 3 tablespoons mayonnaise
- 1 tablespoon hot pepper sauce
- 4 flour tortillas
- ½ cup shredded cheese
- 1 tablespoon extra virgin olive oil
- Celery sticks for serving
- Chips for serving
Instructions
- Add the shredded chicken, mayo, and hot pepper sauce to a medium-sized bowl, and stir to combine.
- Lay the tortillas out on a sheet pan, parchment paper, a large cutting board, or a clean counter.
- Add about a ½ cup of the chicken mixture to the center of each tortilla. Then, top the chicken mixture with the shredded cheese (about 2 tablespoons per wrap).
- Fold each tortilla lengthwise over the filling, then roll into a secure wrap.
- Add the oil to a large skillet over medium heat, and place the wraps seam side down in the pan. Cook for 2-3 minutes until the tortilla is browned. Flip and cook an additional 2-3 minutes on the other side.
- Cut the wraps in half and store in lunch containers alongside celery sticks and chips (if desired).
Recipe Notes
- Let the wraps come to handling temperature before securing the lid on your storage container. If the lid goes on when the wrap is still hot, the trapped steam will likely make your wrap soggy.
- If you’re enjoying chips, pretzels, or crackers alongside your wrap, consider waiting to add them to your container until closer to when you plan on enjoying your lunch (think: if you’re packing a lunch to take to work, add them the morning of).
Nutrition
Great make ahead lunch for me. Also nice for kids lunches and my son told me they have cool factor and not at all gross like those kale chips I tried to pass off as fun food!
Love that they work well for you AND your son! Always a bonus for the “cool factor.” Thank you for taking the time to share with us! -Team FF
Omg I made this today and my husband and I are OBSESSED! It was sooo easy to make and so delicious!
We are so glad to hear that, Nicole! Thank you for sharing with us. -Team F&F
What size flour tortillas are you using?
Hi Elle, we used the gluten free Mission tortillas, which are about 8-10″ tortillas. Enjoy! -Team F&F