Buffalo Chicken and Ranch Wraps

Buffalo Chicken and Ranch Wraps

Karen Feigenbaum 3

"Boneless skinless chicken breasts, cut into bite size pieces, cooked and covered in Buffalo sauce, combined with crisp bacon, diced tomato, and ranch dressing, are wrapped in heated flour tortillas. You can increase or decrease the amount of Buffalo sauce to your taste and also add shredded Cheddar cheese to your wraps if desired."

Ingredients 1 h 5 m {{adjustedServings}} servings 547 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 547 kcal
  • 27%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 38.6g
  • 12%
  • Protein:
  • 36.4 g
  • 73%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 1092 mg
  • 44%

Based on a 2,000 calorie diet

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  1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 15 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble when cool.
  2. Drain off all but 2 tablespoons of the bacon drippings, and cook and stir the chicken breast chunks until browned, about 10 minutes. Cover the skillet and allow chicken to continue cooking until no longer pink inside and the juices run clear, about 10 more minutes. Stir in the Buffalo sauce and melted butter until chicken is thoroughly coated. Stir in the crumbled bacon. Keep the mixture warm.
  3. Heat the tortillas, one at a time, in a large ungreased skillet over medium heat until they begin to form air bubbles and small brown spots. Fill each each warmed tortilla with about 1/3 cup of the chicken filling and a tablespoon or so of tomatoes; sprinkle the tomatoes with 1 tablespoon of ranch dressing. Wrap the tortilla around the filling; serve warm.
Tips & Tricks
Five-Star Buffalo Chicken Dip

See how to make a dip that tastes just like chicken wings only without the mess.

Restaurant-Style Buffalo Chicken Wings

Make hot wings that taste like the famous restaurant chain’s.

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Reviews 58

  1. 90 Ratings


My husband and I LOVE chicken wings so I knew this was going to be good! Plus it was quick and easy to put together - not to mention a bit healthier than fried chicken wings! I cut back on the number of servings and used some leftover grilled chicken that I tossed in some Frank's Red Hot, a little melted butter and a mix of seasonings for our homemade hot wing sauce. I also used "No-Mayonnaise Ranch Dressing" from this site vs. bottled ranch dressing. I added some lettuce and shredded cheddar cheese along with the tomatoes. My husband and I loved the addition of the bacon in the wrap!


These were a HUGE HIT! I did do it a little differently though, but nothing major. I used less chicken (because I was making less wraps), which I pre-cooked and shredded into the sauce that I doubled (I melted the butter in a pan and added Frank's Red Hot (instead of the wing sauce) and some garlic powder). Along with the tomatoes, bacon and ranch, I also added lettuce, onions and cheese...SO GOOD! These will definately be made A LOT in our house! Thanks for sharing. :)

Sarah Jo

We had half of a ginormous package of boneless pre-fried wings in the freeze that we have to use before our big move and this was a great recipe to use some of them in. I had some crisp bacon leftover from breakfast that I used in this recipe which saved me a step. I used the basic Buffalo Wing sauce from the Frank's Hot Sauce website, whole wheat tortillas and my own homemade low-calorie ranch dressing. I did add in shredded lettuce as well. HUGE hit with my husband. He ate four and the one of mine I didn't finish, he ate as well. Thanks for sharing this recipe--I can say for sure that I will be making these a lot for him.