Pioneer Woman Buffalo Chicken Wraps

Pioneer Woman buffalo chicken wraps take 25 minutes and a rotisserie chicken, Buffalo hot sauce and blue cheese to make a crunchy, creamy handheld lunch. Try this easy buffalo chicken wrap recipe for game day, tailgate or Sunday lunch, since it's a no-bake, 30-minute meal.

Toss the shredded chicken in the melted butter and hot sauce until it's fully coated and hot, because that sauce carries all the flavor. Skip it and the wraps taste flat next to the cool ranch and cabbage.

Mixing ranch dressing mix into mayo and sour cream gives you a tangy sauce that cools the heat without a bottled dressing. A quick toss of cabbage, carrots and celery adds a crisp slaw layer inside every roll.

Pioneer Woman Buffalo Chicken Wraps

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

25

minutes

Cooking time

5

minutes

Calories

580

kcal

Spicy buffalo chicken meets cool ranch sauce and crunchy slaw inside a warm flour tortilla. Rolling it up tight keeps everything together, so each bite has heat, crunch and creamy blue cheese.

Ingredients

• 1/4 c. mayonaise
  

• 1/2 c. sour cream
  

• 2 tsp. ranch dressing mix (from a 1-oz. packet)
  

• 2 c. finely shredded green cabbage (about 1/4 head)
  

• 1 c. shredded carrots
  

• 2 stalks celery, very thinly sliced
  

• 1/4 tsp. kosher salt
  

• 1/4 tsp. black pepper
  

• 2 tbsp. salted butter
  

• 1/2 c. Buffalo-style hot sauce
  

• 1 rotisserie chicken, meat shredded (about 4 cups)
  

• 6 large flour tortillas
  

• 3 oz. blue cheese, crumbled (about ó cup)
  

• Potato chips, for serving
  

Directions

• Make the ranch sauce: Stir together 1/4 cup mayonnaise, 1/2 cup sour cream and 2 teaspoons ranch dressing mix in a small bowl. Then set it aside so the flavors blend while you prep the rest.
• Toss the slaw: Toss 2 cups finely shredded green cabbage, 1 cup shredded carrots and 2 thinly sliced celery stalks with 1/4 teaspoon each of kosher salt and black pepper. Set the bowl aside until you're ready to build the wraps.
• Heat the chicken: Melt 2 tablespoons salted butter in a large skillet over medium heat, then whisk in 1/2 cup Buffalo-style hot sauce. Add the shredded rotisserie chicken and toss to coat, cooking about 2 minutes until heated through.
• Warm the tortillas: Warm a large flour tortilla in a dry skillet over medium heat for about 30 seconds. Then move it to a cutting board so it stays soft and easy to fold.
• Fill the wraps: Spread 1 to 2 tablespoons of the ranch sauce in the center of the tortilla. Then top it with about 2/3 cup of the slaw, 2/3 cup of the warm chicken and 1 tablespoon crumbled blue cheese.
• Roll and serve: Fold in the sides of the tortilla, then roll it up tight. Repeat with the remaining tortillas and serve with potato chips on the side.

Tools for this recipe

• OXO 12-inch locking tongs, Pyrex 3-piece glass mixing bowl set, John Boos maple cutting board, 18 x 12, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use something other than blue cheese?

Feta works because it's tangy and crumbly like blue cheese but milder. You can also leave the cheese out, since the ranch sauce already adds plenty of creaminess.

How long do buffalo chicken wraps keep in the fridge?

They're best fresh, since the tortilla softens as it sits against the slaw and sauce. If you have leftovers, keep the chicken, slaw and ranch sauce in separate containers in the fridge and assemble each wrap when you're ready to eat.

Can I make these buffalo chicken wraps ahead of time?

Yes, you can mix the ranch sauce and slaw and shred the chicken a day ahead. Then reheat the chicken in the butter and hot sauce and build the wraps right before serving so they stay crisp.

What if I don't have a rotisserie chicken?

Any cooked chicken works, so use leftover roast chicken or poach a few breasts and shred them. You need about 4 cups of shredded meat to fill six wraps.

What's the most common mistake with these wraps?

Overfilling the tortilla is the biggest one, because it tears when you try to roll it. Warm the tortilla first and stick to the measured amounts so it folds up neatly.