This Buffalo Chicken Wraps recipe arrived in my life on a hectic weeknight when I needed flavor without fuss. I had a warm rotisserie chicken sitting in the fridge and a jar of hot sauce that promised heat — marrying the two with a splash of melted butter and creamy bleu cheese dressing turned an ordinary sandwich moment into something memorably tangy and rich. These wraps are all about contrasts: warm, tender chicken balanced by cool, crunchy lettuce; spicy wing sauce mellowed by the dairy-smooth bleu cheese; and soft tortillas holding everything together for a handheld, satisfying meal.

I first made them for a casual game-day gathering and watched friends reach for seconds faster than I could wrap them. Since then, they’ve become my emergency dinner for busy evenings, a quick packed lunch, and an approachable dish to bring to potlucks. The recipe is forgiving — you can scale the heat, swap cheeses, or add sliced avocado for creaminess. The result is a fresh, bold wrap that tastes like a treat even when you're short on time.

Ingredients

• Rotisserie chicken: 2 cups, warm and chopped. Using a store-bought rotisserie bird saves time and delivers juicy, seasoned meat; shred or chop the dark and white meat for the best texture.
• Buffalo hot sauce: 1/4 cup, choose a quality wing sauce such as Frank's RedHot for authentic flavor and balanced vinegar heat.
• Bleu cheese dressing: 1/4 cup, creamy dressing tames the heat and adds tang; opt for a dressing with visible crumbles for texture.
• Melted unsalted butter: 2 tablespoons, whisked in to round the sauce and give the filling a silky mouthfeel; unsalted lets you control final seasoning.
• Flour tortillas: Four small (or two large), commercially made tortillas hold the filling without tearing; warm them briefly to increase pliability.
• Shredded iceberg lettuce: 1 cup, provides a crisp, cooling crunch that contrasts the warm chicken.
• Red onion: 1/4 cup, finely chopped, adds sharpness and color; rinse briefly if you prefer milder onion flavor.
• Tomatoes: 1/4 cup, halved cherry or grape tomatoes offer juicy bursts; if using larger tomatoes, dice into small pieces to avoid excess moisture.
• Bleu cheese crumbles: 1/4 cup, optional extra for garnish and punchy flavor — choose a tangy, crumbly variety.

Instructions

Combine the filling:In a medium mixing bowl, add 2 cups of warm, chopped rotisserie chicken. For even coating, pour in 1/4 cup Buffalo hot sauce, 1/4 cup bleu cheese dressing, and 2 tablespoons melted unsalted butter. Gently fold the ingredients with a rubber spatula until the chicken is evenly coated; the butter should slightly mellow the acidity from the hot sauce. Taste once and adjust seasoning — add a pinch of salt only if needed, since the rotisserie bird and dressing are often seasoned.Warm and prepare tortillas:Warm your tortillas for 10 to 20 seconds per side in a dry skillet over medium heat or wrap in a damp paper towel and microwave for 20 seconds to make them pliable. Warming prevents cracking when rolling and enhances aroma. Lay them flat on a clean surface.Assemble the wraps:Divide the buffalo chicken mixture evenly among the tortillas. Top each portion with approximately 1/4 cup shredded iceberg lettuce, a tablespoon of chopped red onion, a few halved tomatoes, and a sprinkle of bleu cheese crumbles. If you like extra richness, add thin avocado slices at this stage. Fold the bottom edge over the filling, tuck in the sides, and roll tightly to seal.Serve immediately:Cut each wrap in half on the diagonal for easier handling and a nicer presentation. Serve with extra bleu cheese dressing and hot sauce on the side for dipping. These are best eaten right away while the chicken is warm and the lettuce retains its crunch.

Storage Tips

To preserve quality, store the chicken filling separately from the tortillas and fresh vegetables if you anticipate leftovers. Place the filling in an airtight container and refrigerate for up to 2 days; use glass containers to avoid flavor transfer. If you've already assembled the wraps, wrap each tightly in aluminum foil or plastic wrap and consume within 24 hours — the lettuce will soften after a day. Reheat the filling gently in a skillet over low heat or for 30–45 seconds in the microwave to avoid drying out the chicken. Reassemble with fresh lettuce and tomatoes for the best texture.

Ingredient Substitutions

If you prefer less dairy, swap bleu cheese dressing for a plain Greek yogurt blended with a tablespoon of lemon juice and a pinch of salt; add 1 tablespoon of crumbled bleu cheese for flavor if tolerable. For a gluten-free version, use corn or gluten-free tortillas — warm them gently to avoid breaking. To reduce sodium, use homemade shredded chicken cooked and seasoned lightly, and opt for a low-sodium hot sauce. For a milder option, substitute buffalo sauce with a 1:1 mix of buffalo and barbecue sauce to introduce sweet-smoky notes.

Serving Suggestions

Present the wraps halved on a wooden board with small bowls of bleu cheese dressing and extra hot sauce for dipping. Pair with a simple side like celery sticks tossed with lemon and a light dusting of salt, or serve alongside kettle-style chips for crunch. For a more composed meal, add a crisp coleslaw or a mixed greens salad with a bright vinaigrette to balance the richness. Garnish with extra bleu cheese crumbles and a sprinkle of chopped chives for color.

Cultural Background

Buffalo-style flavor originates in Buffalo, New York, where tangy, buttery hot sauce became synonymous with chicken wings. Translating that classic profile into handheld wraps is a modern, portable evolution that borrows the essential elements — hot sauce, butter, and cooling dairy — and adapts them to everyday convenience. This version keeps the American comfort-food spirit while emphasizing speed and accessibility, reflecting how regional favorites travel from bar menus to family kitchens.

Seasonal Adaptations

In summer, use ripe heirloom tomatoes and add a handful of fresh basil for brightness; swap iceberg for crisp romaine for added leafiness. In colder months, stir in warm roasted corn or sliced roasted peppers into the chicken filling for extra depth. For holiday gatherings, scale up and serve the filling in a shallow buffet pan with warm tortillas on the side so guests can assemble their own wraps and customize toppings.

Meal Prep Tips

Make the buffalo chicken filling ahead and refrigerate in a shallow container for fast assembly during the week. Portion 1/2 cup of filling per wrap into individual containers and store lettuce and tomatoes separately. On busy mornings, reheat the filling briefly and assemble just before leaving — this keeps textures fresh. Use labeled airtight containers and consume within 48 hours for best quality. If packing for lunch, include dressing in a small leakproof container to avoid soggy wraps.

These Buffalo Chicken Wraps have become one of my go-to quick meals for a reason: they’re adaptable, bold, and reliably satisfying. Share them with friends, tweak them for your household, and make the recipe your own — it’s simple, speedy, and always welcomed at my table.