Crispy Buffalo Ranch Chicken Wraps

These easy crispy buffalo ranch chicken wraps are a great example of comfort food loaded with seasoned chicken, veggies, melted cheese and spicy buffalo ranch dressing. Easy enough to make for lunch, dinner or when you have company and ready in just 20 minutes.

One day, I had some guests coming over for lunch. I looked through my pantry and refrigerator to look for something nice to make for lunch without having to run to the grocery store and I saw some tortillas and veggies. I decided to make wraps but whatever recipe I looked up used either rotisserie or boiled chicken. I didn’t have any rotisserie chicken on hand, and I hate plain boiled chicken. So, I decided to season the chicken with some Montreal seasoning and sauté it until its cooked through. Then I just chop it up, put whatever veggies I had on hand along with some buffalo ranch sauce. I added some cheese as well and I decided to toast these in a pan for a few minutes to just warm them up right before serving.

I am a big fan of wraps and I don’t know who isn’t. Wraps are so versatile. You can fill them up with any of your favorite veggies, protein, and sauces and they always come out great. Filled with juicy spicy chicken, crispy veggies, wrapped in crispy tortillas, with gooey melted cheese inside and ready in 20 minutes. These wraps are perfect for a quick lunch or dinner.

Variations:

You can substitute chicken with well-seasoned steak, turkey breast, fish or shrimps.
Want to go meat free, fill the tortillas with some scrambled egg or hard-boiled egg. You can also choose to substitute the meat for some black beans.
You can substitute the veggies I used in this recipe with the veggies of your choice like broccoli, peas, asparagus, avocados, spinach or tomatoes.
You can substitute buffalo sauce with your choice of BBQ sauce, chipotle ranch dressing or mayonnaise.
You can choose to use your favorite cheese like shredded cheddar, Monterey jack, Pepper jack for extra spiciness or Colby jack cheese

What Kind of Wraps to Use:

You can choose flour tortillas, low carb tortillas, corn tortillas or even pita bread.

Make Ahead Suggestions:

These wraps are a perfect make ahead recipe.
The chicken can be cooked in advance. It keeps well covered in an airtight container in the refrigerate for 1-2 days.
The veggies can also be cut and kept in an airtight container in the refrigerator for a day.
The sauce also can be made 1-2 days in advance and refrigerated.
The assembled wraps can be kept wrapped in cling-wrap in the refrigerator for 1-2 hours before sautéing. Keeping them any longer than that can cause the tortillas to get soggy because of the sauce.
The final sautéed crisp assembled wraps can be kept in the refrigerator fresh for a day in an airtight container. Although they might lose their crispiness.

Servings : 4

Preparation Time : 20 minutes

Ingredients

1-pound boneless skinless chicken breasts, 1 whole chicken breast
1/2 teaspoon salt
2 tablespoons spicy Montreal seasoning, store bought (I like McCormick Grill Mates or Homemade*)
1 teaspoon garlic powder
3 tablespoons olive oil
1/4 cup Frank's buffalo sauce
1/2 cup Ranch dressing
4 large tortillas of your choice
2 cups Romaine lettuce, chopped
1/2 cup carrot, shredded
1 medium cucumber, julienne or thinly sliced
1 medium red bell pepper, julienne or thinly sliced
3/4 cup shredded mozzarella cheese

Directions

Place each half of the chicken breast on a cutting board. Place one hand flat on top of a chicken breast and, holding your knife parallel to the cutting board halfway to each chicken breast, slice it horizontally from the thick end to the thin end to divide each chicken breast in two.
In a bowl mix together salt, Montreal seasoning and garlic powder. Coat each side of the chicken breasts liberally with the spice mix.
In a large non-stick skillet over medium-high heat, add 2 tablespoons of olive oil and add the chicken. Cook until no longer pink, about 3-4 minutes on each side. Take out on a cutting board and let sit for 5 minutes while you mix the sauce.
Meanwhile, in a small bowl mix together buffalo sauce and ranch dressing and set it aside.
Place each tortilla on a plate and spread with a thin layer of buffalo ranch dressing mixture. Layer each wrap with lettuce, carrots, cucumber and red bell pepper.
Cut each chicken breast against the grain into thin slices.
Arrange a few chicken strips down the center of each tortilla. Top each wrap with the shredded mozzarella cheese evenly. Wrap tightly, like a burrito.
Right before serving, in a non-stick skillet, heat 1 tablespoon of olive oil on medium high heat and place 2 wraps seam side down in the hot pan. Cook for 1-2 minutes on each side to get the tortilla crisp and cheese melted. Repeat with the rest. Serve with a side of hot sauce or extra dressing, if desired! Enjoy!

*Notes

I assembled the wraps an hour in advance, covered them in cling-wrap and let them sit in the refrigerator. Then right before serving I sautéed the wraps in the pan to warm the whole thing, melt the cheese and crisp up the tortillas.
For this recipe I used store bought spicy Montreal seasoning. You can use original Montreal seasoning if it’s too spicy for you or homemade Montreal seasoning recipe.