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–+ servings
A close up of a not yet folded buffalo chicken wrap.

Ranch Buffalo Chicken Wrap

Spicy, creamy, and with a crunch of texture, these buffalo chicken wraps are satisfying and full of flavor.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Course chicken, lunch, Main Course
Servings 4 wraps

Ingredients
  

Sriracha Ranch

  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 2 tablespoon milk any kind will do
  • 2 tsp sriracha adjust to taste
  • ½ teaspoon white sugar
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon onion powder
  • ⅛ tsp dill
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Pre-made Chicken

  • 4 cups shredded chicken instant pot or other
  • 1 cup buffalo sauce Link for recipe in notes

Instant Pot Chicken

  • 4 boneless, skinless chicken breasts frozen or defrosted
  • 1 onion sliced thinly
  • 1 ¼ cup buffalo sauce divided, Link for recipe in notes

Both

  • 4 tortillas large
  • 1 cup shredded red cabbage
  • 3-4 green onions greens sliced
  • ½ cup sriracha ranch recipe above

Instructions
 

Sriracha Ranch

  • Whisk together all ranch ingredients. Add extra milk, by the teaspoon, if you prefer a thinner consistency.
  • Taste ranch and adjust seasoning.

Pre-made Chicken

  • Microwave the buffalo sauce in 30 second increments, until just warmed.
  • In a medium bowl, mix together shredded chicken and buffalo sauce.

Make Instant Pot Chicken

  • Place chicken breasts in an even layer in the bottom of an instant pot.
  • Sprinkle onions over the chicken, then pour 1 cup of the buffalo sauce over everything.
  • Secure lid, then set the instant pot to high for 12 minutes if chicken is defrosted or 15 if it is frozen.
  • Verify that the chicken has reached 165°F, then using a slotted spoon, remove chicken and onions from the instant pot.
  • Allow the chicken to cool for about 5 minutes, then shred the chicken using two forks (or your hands).
  • Mix ¼ cup of buffalo sauce into the chicken and onion mixture.

Both

  • Heat a large pan over medium high heat.
  • Add a tortilla to the pan for ~1 min, until browned spots appear, then flip and repeat on the other side. Repeat with all tortillas
  • Spread ~1 cup of buffalo chicken onto each tortilla. Where you place it on the tortillas depends upon your preferred folding method. Look above for instructions on folding a wrap.
  • Top each with ¼ cup of red cabbage and about 2 teaspoons of sliced green onion.
  • Drizzle ranch over the ingredients, in your preferred amount ( I like a lot).
  • Fold up your wraps, slice down the middle, and enjoy!

Notes

Homemade Buffalo Sauce 
 
 
Keyword buffalo, buffalo chicken, chicken, chicken wrap, lunch, lunch wrap, sriracha ranch
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