Introduction

This Ranch Cheddar Buffalo Chicken recipe is a flavorful and easy meal that combines spicy buffalo sauce with creamy ranch and cheddar cheese. Perfect for a quick lunch or game day snack, these wraps pack a delicious punch in every bite.

A white plate holds nine tortilla pinwheel rolls, each showing three visible layers: the soft, pale beige tortilla on the outside, a light creamy filling inside with a textured mix likely of shredded chicken or tuna, and small green cilantro leaves scattered on and around the rolls for color contrast. A red sauce bottle with a white cap lies at the top of the plate, revealing droplets of sauce inside. The plate rests on a white marbled surface with extra cilantro leaves placed as garnish nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 Large Flour Tortillas
1 Pound Chicken Breast (boneless, skinless) or Shredded Rotisserie Chicken
1 Cup Shredded Cheddar Cheese (83g)
½ Cup Cream Cheese
1-2 Tablespoons Buffalo Sauce
1-2 Tablespoons Ranch Dressing
Freshly chopped cilantro for garnish

Instructions

Step 1: Cook the chicken breast in a skillet over medium heat until fully cooked, about 6-7 minutes per side. Let it cool slightly, then shred the chicken using two forks. Alternatively, use shredded rotisserie chicken for convenience.
Step 2: In a bowl, mix the shredded chicken with cream cheese, buffalo sauce, and ranch dressing until well combined.
Step 3: Lay out the flour tortillas and evenly spread the chicken mixture onto each tortilla.
Step 4: Sprinkle shredded cheddar cheese over the chicken mixture on each tortilla.
Step 5: Roll up the tortillas tightly to enclose the filling.
Step 6: Heat a skillet over medium heat and place each rolled tortilla seam-side down. Cook for 2-3 minutes on each side until the cheese melts and the tortilla is golden and crisp.
Step 7: Remove from heat and garnish with freshly chopped cilantro before serving.

Tips & Variations

Use rotisserie chicken for a faster meal without compromising flavor.
Add a dash of garlic powder or smoked paprika to the chicken mixture for extra depth.
For less heat, reduce the amount of buffalo sauce or substitute it with mild wing sauce.
Serve with celery sticks or a side salad for a complete meal.

Storage

Store any leftover wraps in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the oven to maintain crispiness. Avoid microwaving to prevent sogginess.

How to Serve

The image shows eight small tortilla pinwheel wraps arranged closely on a white marbled surface. Each wrap has a soft light beige tortilla exterior rolled tightly around a creamy, light tan chicken filling with a slightly rough texture. Small fresh cilantro leaves are scattered both inside the wraps and on top, adding a touch of green color that contrasts with the light beige and tan tones. To the side, there are fresh cilantro sprigs and a white-capped bottle of red hot sauce with visible chili seeds inside, adding a bright red color element. The photo is taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of cheddar?

Yes, you can substitute cheddar with mozzarella, Monterey Jack, or pepper jack cheese depending on your taste preference.

Is this recipe suitable for meal prepping?

Absolutely! Prepare the filling in advance and assemble the wraps when ready to eat. Cooked wraps can be stored and reheated as needed.

Ranch Cheddar Buffalo Chicken Recipe

Print Recipe

★★★★★

4.6 from 135 reviews

A flavorful and easy-to-make Ranch Cheddar Buffalo Chicken wrap combining tender chicken, melted cheddar, creamy cream cheese, tangy buffalo sauce, and ranch dressing wrapped in a soft flour tortilla. Perfect for a quick lunch or casual dinner with a spicy kick and rich, creamy texture.

Author: Nora
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 3 wraps 1x
Category: Lunch
Method: Stovetop
Cuisine: American

Ingredients

Scale

Wraps

3 Large Flour Tortillas

Chicken

1 Pound Chicken Breast (boneless, skinless) or Shredded Rotisserie Chicken

Cheese & Sauces

1 Cup Shredded Cheddar Cheese (83g)
½ Cup Cream Cheese
1–2 Tablespoons Buffalo Sauce
1–2 Tablespoons Ranch Dressing

Garnish

Freshly chopped cilantro for garnish

Instructions

Prepare the Chicken: If using raw chicken breast, cook it thoroughly by baking, grilling, or boiling until no longer pink inside, then shred it using two forks. If using shredded rotisserie chicken, skip this step.
Mix the Sauces and Cheeses: In a bowl, combine the shredded cheddar cheese, cream cheese, buffalo sauce, and ranch dressing. Stir until well blended into a creamy, spicy mixture.
Combine Chicken and Sauce Mixture: Add the shredded chicken to the cheese and sauce mixture. Mix thoroughly to coat the chicken evenly for a consistent flavor throughout.
Assemble the Wrap: Lay out each flour tortilla on a clean surface and evenly distribute the chicken mixture among them, placing the filling in the center of each tortilla.
Roll the Wraps: Fold in the sides of the tortillas and roll tightly to enclose the filling securely inside.
Heat the Wraps: Optionally, warm the wraps on a skillet or pan over medium heat for 2-3 minutes per side, until the cheese is melted and the tortillas are golden and slightly crisp.
Garnish and Serve: Slice the wraps in half if desired, garnish with freshly chopped cilantro, and serve warm for the best flavor and texture experience.

Notes

You can adjust the buffalo sauce and ranch dressing quantities to match your preferred spice and creaminess level.
Using rotisserie chicken saves time and adds extra flavor.
Warming the wraps enhances the texture and melts the cheese, but they can also be served cold for a quick meal.
Fresh cilantro adds a nice herbal brightness; parsley can be used as an alternative.

Keywords: Buffalo chicken wrap, ranch chicken wrap, cheddar cheese wrap, spicy chicken wrap, quick lunch, easy dinner