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+ servings
buffalo chicken wrap with a bite taken out of it.
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5 from 4 votes

Buffalo Ranch Chicken Wrap

Roll this Buffalo Ranch Chicken Wrap and enjoy in the moment or prepare it in the morning for lunch at the office. Either way, it's the perfect way to get that kick of buffalo flavor you've been craving.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: dinner, lunch
Cuisine: American
Servings: 1
Calories: 751kcal

Equipment

  • Cutting Board
  • Knife
  • Measuring cups and spoons
  • Frying pan
  • Kitchen shears
  • Meat mallet
  • Rubber Spatula
  • Serrated knife
  • Meat Thermometer

Ingredients

  • cooking spray
  • 1 chicken breast
  • ¼ cup dry ranch seasoning
  • ¼ cup buffalo sauce
  • 1 lavash wrap
  • ½ stalk celery
  • ¼ avocado sliced
  • 4 spicy pickles
  • ¼ cup lettuce shredded
  • cup pickled red onions
  • ¼ cup feta cheese
  • 2 tbsp ranch dressing

Instructions

Let's start with preparing the chicken breast.

  • Remove excess fat from the chicken breast with kitchen shears.
  • Next, use a meat mallet and pound chicken breast until it’s about ½” thick.
  • Lastly, use a knife to slice the breast into ½” thick pieces. We're going for very thin chicken tenders. 

Now, let's get cooking!

  • Heat the frying pan to medium-high heat and spray generously with cooking spray.
  • Sprinkle ½ of the ranch seasoning packet in the pan.
  • Then, layer all of the chicken pieces in the pan. Spray the chicken with cooking spray and top with the remaining ranch seasoning.
  • Cook the chicken until it reaches an internal temperature reaches 165°F, being sure to continuously flip it so it doesn't burn.
  • Once done cooking, toss the chicken in buffalo sauce. 

Let’s prepare the other ingredients now that the chicken is done.

  • Dice the celery into very small pieces. Then, slice the avocado.
  • Next, lay a wrap flat. Add sliced avocado. Then, add the celery and pickles.
  • After that, add buffalo chicken, pickled onions, shredded lettuce, crumbled feta cheese and ranch dressing to the wrap.
  • Then, wrap it up. Think of a Chipotle-style wrap. Fold the short ends of the wrap inward, and then grab one side of the wrap and tuck all of the ingredients in while you roll.
  • Use a serrated knife to cut the wrap. 
  • Then, enjoy! Feel free to dip the wrap in more buffalo sauce and/or ranch!

Notes

Wrap it in tinfoil until time to enjoy. Fair warning: The longer a wrap sits, the soggier it is. It will definitely hold up if you make in the morning and take for an on-the-go lunch, but I don't suggest storing for an extended period of time.
You can make this recipe low-carb by using lettuce cups instead of the Lavash wrap. 

Nutrition

Serving: 1 wrap | Calories: 751kcal | Carbohydrates: 28g | Protein: 47g | Fat: 39g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 80mg | Sodium: 8379mg | Potassium: 491mg | Fiber: 33g | Sugar: 3g