Buffalo Ranch Chicken Salad Wraps

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 1 lb boneless skinless chicken breasts
• 1/3 cup plus 2 tbsp buffalo wing sauce
• 1/2 cup ranch dressing
• 3 celery stalks, finely diced
• 1 cup carrot, shredded
• 3 green onions, sliced
• 1/3 cup blue cheese crumbles
• 3 cups romaine lettuce, shredded
• 4 large flour tortillas (10-inch)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Pat chicken breasts dry and season both sides with salt, pepper, garlic powder, and smoked paprika. Heat olive oil in a 10-inch skillet over medium heat until it shimmers.
2. 2Add chicken and cook 6–7 minutes per side until golden and the thickest part registers 165°F on an instant-read thermometer. Transfer to a plate and rest 5 minutes.
3. 3Shred the warm chicken with two forks into bite-size strands. Toss immediately with buffalo sauce so it soaks in while still hot.
4. 4In a large mixing bowl combine the buffalo chicken, diced celery, shredded carrot, green onions, blue cheese crumbles, and ranch dressing. Fold gently until everything is coated and creamy but not soggy.
5. 5Warm tortillas one at a time in a dry skillet over medium 20–30 seconds per side until pliable, or wrap in a damp paper towel and microwave 20 seconds.
6. 6Lay each tortilla flat and spread a thin layer of remaining ranch down the center. Add a generous handful of shredded romaine, then spoon one-quarter of the buffalo chicken salad on top.
7. 7Drizzle each with an extra teaspoon of buffalo sauce for heat. Fold in the sides of the tortilla, then roll tightly from the bottom like a burrito, tucking as you go so filling stays put.
8. 8Slice wraps in half on a diagonal if serving immediately, or wrap snugly in parchment and foil for grab-and-go lunches that hold well for 24 hours in the fridge.