This homemade Buffalo Chicken Crunch Wrap is stuffed with spicy shredded chicken and fresh veggies with creamy feta and ranch dressing to contrast the heat. Tortilla chips are added for a real crunch factor, then wrapped up and grilled to perfection for a handheld, tasty twist on a Taco Bell favorite.
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About this Crunch Wrap
I don’t go to Taco Bell often, but when I do, it's a CrunchWrap Supreme for me. I don’t know why it's taken me so long to make my own with REAL ingredients because this thing is fire!
Except I’m not filling this crunch wrap with taco ingredients. Instead, we’ve got spicy buffalo chicken (I did just say this thing is fire;)), some creamy feta, fresh veggies, and tortilla chips for the ultimate crunch factor.
These Buffalo Chicken Crunch Wraps are a fun dinner the whole family will love, good for a work day or school lunch (just wrap in tin foil and it’s great for on the go), or even to serve with your game day spread, as they’re way less messy and easier to eat than your typical taco.
And if you LOVE buffalo chicken, also check out this Healthy Buffalo Chicken Dip, these Buffalo Cauliflower Chicken Lettuce Wraps, these Buffalo Chicken Totchos (tater tots + nachos, yes!), or this Buffalo Ranch Chicken Wrap. I think you'd love these Chicken Sloppy Joes, too!
Recipe Ingredients
- Burrito Wraps - I used Joseph’s Lavash Wraps. If you use another kind, you want to be sure it’s large, round, and flexible. This is the vessel for our Buffalo Chicken Crunch Wrap that you definitely do not want falling apart.
- Chicken - I used pre shredded rotisserie chicken. You can use shredded chicken breasts as well and shred yourself. Pro Tip: Quickly shred chicken breasts in a stand mixer or with an electric hand mixer. Works like a charm!
- Veggies - I added celery, carrots, and onion diced finely for an enjoyable texture element to the crunch wrap.
- Buffalo Sauce - Turn up the heat! It can’t. Be a Buffalo Chicken Crunch Wrap without a healthy dose of Buffalo sauce.
- Tortilla chips - This’ll make our Buffalo Crunch Wrap so crunchy!
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Prepare the buffalo chicken mixture first. In a mixing bowl, combine cooked and shredded chicken, diced celery, diced carrots, and red onion. Note: the easiest way to dice vegetables that are going into a mixture like this, where we want small pieces of similar sizes, is with this vegetable chopper. It’s quick, easy, and it’s dishwasher safe. I LOVE it!
2. Sprinkle in feta cheese and then pour buffalo sauce into the bowl. Toss until everything is covered in buffalo sauce.
3. Now it's time to assemble the wraps. Place one wrap on a flat surface. Layer 2 tablespoons of ranch in a circle in the middle of the wrap. Add ¼-1/2 of the buffalo chicken mixture to the center. You may need more or less filling depending on the size of your tortilla. You want to ensure it's not overstuffed so it stays closed on the pan.
4. Then add 5-6 tortilla chips in a circular rotation on top of the chicken mixture. Fold the remaining sides of the wrap around the filling. The wrap will not be closed completely and it will be shaped like a hexagon.
Then, place the unused wrap on top where the filling is still visible. Quickly flip your crunch wrap over, so the folds of the first tortilla are now face down. Then, wrap the new tortilla around the one filled. Your crunch wrap should now be completely enclosed.
5. Heat a skillet to medium heat and put a ½ tablespoon of butter onto it. Grill your Buffalo Chicken Crunch Wrap on each side, starting with the open folds face down to seal your wrap. Cook for 4-5 minutes per side or until golden brown. Prior to flipping the crunch wrap, add the other ½ tablespoon of butter. Butter is the key to a golden crisp on each side. Repeat the above steps for your second crunch wrap as well!
6. Once grilled, cut in half and enjoy! Dunk into ranch, more buffalo sauce, or your other favorite dipping sauce.
Recipe FAQs
Because this is a grilled wrap, I don’t recommend storing it for long periods of time. However, you could make the buffalo mixture in advance and store it in an airtight container in the refrigerator.
If you want to make this in the morning for a work or school or work lunch, it will hold up that long. You can wrap your Buffalo Crunch Wrap in foil for on the go transportation.
Ok, you’re really going to have to give whatever tortilla wraps you use some grace. The larger, the better as they are going to have more room to tuck in the edges (go for burrito sized!). Ensure that all of the fillings are in the center of the wrap before folding in the sides.
I used these Joseph's Burrito Wraps which worked nicely. Whichever wrap you choose, make sure it’s large and flexible. You can serve this recipe as Buffalo Chicken Tacos instead, and forget the grilling of the wrap too, with whatever tortillas you would like. Or skip the wrap all together and enjoy as Buffalo Chicken Salad!
In my opinion, the more sauce the better. Yes, this buffalo Chicken Wrap already has buffalo sauce and ranch inside, but it doesn't hurt to have more dipping sauces too. Here are a few of my suggestions: Obviously more ranch dressing or buffalo sauce, but also try sour cream, greek yogurt, queso, taco sauce, or guacamole. Follow your heart!
More Recipes You'll Love
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Recipe
Buffalo Chicken Crunch Wrap
Equipment
- skillet
- Knife
- Cutting Board
- Rubber Spatula
- turner spatula
Ingredients
- 4 burrito wraps, I used Joseph's Wraps linked in post above
- 1 ¼ cup shredded chicken
- ½ cup fat free feta
- ½ cup diced celery
- ½ cup diced carrots
- ½ cup + 2 tbsp buffalo sauce, more or less depending on desired spice level
- ¼ cup diced red onion
- ¼ cup light ranch, divided
- 10 tortilla chips
- 2 tbsp butter, divided
Instructions
- Prepare the buffalo chicken mixture first. In a mixing bowl, combine cooked and shredded chicken, diced celery, diced carrots, and red onion.
- Sprinkle in feta cheese and then pour buffalo sauce into the bowl. Toss until everything is covered in buffalo sauce
- Now it's time to assemble the wraps. Place one wrap on a flat surface. Layer 2 tablespoons of ranch in a circle in the middle of the wrap. Add ¼-½ of the buffalo chicken mixture to the center. Then add 5-6 tortilla chips in a circular rotation (see pictures above for example).
- Fold the remaining sides of the wrap around the filling. The wrap will not be closed completely and it will be shaped like a hexagon.
- Then, place the unused wrap on top where the filling is still visible. Quickly flip your crunch wrap over, so the folds of the first tortilla are now face down.
- Then, wrap the new tortilla around the one filled. Your crunch wrap should now be completely enclosed.
- Heat a skillet to medium heat and put a ½ tablespoon of butter onto it. Grill your Buffalo Chicken Crunch Wrap on each side, starting with the open folds face down to seal your wrap. Cook for 4-5 minutes per side or until golden brown. Prior to flipping the crunch wrap, add the other ½ tablespoon of butter. Butter is the key to a golden crisp on each side. Repeat the above steps for your second crunch wrap as well.
- Once grilled, cut in half and enjoy! Dunk into ranch, more buffalo sauce, or your other favorite dipping sauce.
Nutrition
Notes
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If you're using MyFitnessPal, search 'A Paige Of Positivity' and find BUFFALO CHICKEN CRUNCH WRAP calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
Courtney Paige says
Anyone and everyone MUST make this recipe. It is AMAZING!!
Sydney Van Acker says
wow I had so much fun making these. Butter is KEY for frying the wrap. I tried one with just cooking spray and it burnt quickly without getting that golden brown outside.
Lily says
Absolutely outstanding!! So so so good. This was a tan favorite in our house and will definitely be made again!
Laura C says
Wow this are good. Perfect for tailgate season. I think Taco Bell will be asking for your recipe soon because dang it’s good 😍
Ellen says
This recipe was delicious! It was super easy to make too. We swapped carrots for bell pepper. It made a lot too which was nice for left overs. Highly recommend the crunch wrap.