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Buffalo Chicken Wraps have fast food vibes but homemade flavor—and they’re ridiculously easy to put together. Crispy chicken tenders are brushed with tangy hot sauce, then tucked into warm tortillas with shredded lettuce, cheese, and creamy dressing to cool things down. Enjoy them for an easy meal or snack wrap-style!

Two halves of Buffalo chicken wrap stacked on top of each other

Why You’ll Love This Crispy Buffalo Chicken Wrap Recipe

  • The Low Effort Dinner of Your Dreams. Let’s face it, not every night is a Chicken Saltimbocca night. As much as I aspire to be that person, I am also a person who recognizes the simple pleasure of chicken tenders. This is a meal that’s EASY, tasty, and okay maybe a little bit lowbrow but in the best possible way.
  • Big, Bold Flavors. We’ve got Buffalo sauce, then ranch or blue cheese dressing, two options which also deliver big flavors. Plus cheese! And honey, if you like your chicken with some sweet heat. Fans of my Buffalo Chicken Stuffed Peppers and Buffalo Chicken Pizza will appreciate these crispy chicken wraps too.
  • So Quick. By the time you choose a fast food option and drive there, you could have made and eaten these Buffalo chicken wraps. Heat the chicken tenders in the air fryer while you grab the ingredients out of the refrigerator, then roll them up and devour. (Plus, DIY-ing it means the lettuce won’t get soggy and sad on the drive home!)
Cut Buffalo chicken wrap on wood board

How to Make a Buffalo Chicken Wrap

The Ingredients

  • Chicken Tenders. I like to use Air Fryer Chicken Tenders or Baked Chicken Tenders, but your favorite store-bought tenders will also work.
  • Frank’s Buffalo Sauce. Or use Frank’s Hot Sauce and melted butter.
  • Flour Tortillas. You have options here! You can make 8 small wraps with small tortillas, or go big and make 4 large wraps with the burrito-size tortillas.
  • Dressing. Ranch or blue cheese are the classic choices.
  • Lettuce. Shredded iceberg lettuce is crisp and refreshing with the spicy chicken, but if you’re not a fan, use romaine.
  • Cheese. Shredded sharp cheddar or crumbled blue cheese.
  • Honey Drizzle. This is optional, but I love the sweet-and-spicy contrast.
  • Green Onions. But if you happen to have Quick Pickled Red Onions on hand, they’d also be delish in these Buffalo chicken wraps.

The Directions

Buffalo chicken tenders on plate
  1. Prep the Tenders. Cook them in the air fryer or oven, then brush them with the Buffalo sauce.
Spreading ranch dressing onto tortilla
  1. Add the Dressing. Spread it with the back of a spoon.
Tortilla topped with ranch dressing, lettuce, and cheese
  1. Layer on the Lettuce and Cheese. Set it right in the center.
Crispy Buffalo chicken on tortilla with dressing, lettuce, and cheese
  1. Add the Chicken. One piece for a small wrap, two pieces for large.
Drizzling honey onto Buffalo chicken wrap
  1. Drizzle With Honey. Hello, sweet heat!
Hand rolling Buffalo chicken wrap
  1. Wrap It Up. Sprinkle the green onions over the top, then fold in the sides and roll the Buffalo chicken wraps. ENJOY!
Stack of 3 halved Buffalo chicken wraps

What to Serve with Buffalo Chicken Wraps

Hand holding two halves of Buffalo chicken wrap

Recipe Tips and Tricks

  • Wrap Tightly. This is the difference between a floppy womp-womp Buffalo chicken wrap and one that looks like it came from a restaurant. As you roll up the wrap, the filling will be pushed towards the edges of the tortilla. We don’t want that! Push everything back towards the middle as you roll.
  • Make Them Your Own. You can easily eyeball the ingredient amounts rather than measuring or swap things out as desired.
  • Warm the Tortillas If Needed. Generally speaking, flour tortillas tend to be more pliable than corn, but sometimes whole wheat or alt grain tortillas can be a bit prone to tearing or crumbling. If that’s the case for the tortillas you’re using, you can warm them up in a dry skillet set over medium heat. This usually does the trick!

Buffalo Chicken Wrap

5 from 3 votes
This Buffalo chicken wrap recipe is ready in 15 minutes! Crispy chicken tenders brushed with tangy Buffalo sauce, tucked into tortillas with creamy ranch, cheese and lettuce.

Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes

Servings: 4 large wraps (or 8 small wraps)


  • 8 cooked chicken tenders* I used my air fryer chicken tenders
  • 1/3 cup Frank’s Buffalo Sauce or Frank’s Hot Sauce mixed with 1 tablespoon melted unsalted butter
  • 8 small flour tortillas or 4 large tortillas
  • 1/2 cup ranch dressing or blue cheese dressing
  • 1 1/2 cups shredded iceberg lettuce or romaine lettuce
  • 1/2 cup shredded sharp cheddar cheese or 1/3 cup crumbled blue cheese
  • 2 tablespoons honey optional
  • 1/4 cup chopped green onions


  • Prepare the chicken tenders according to your method of choice*—our favorite is Air Fryer Chicken Tenders or Baked Chicken Tenders.
  • While they cook, in a microwave-safe bowl or small saucepan, heat the Buffalo sauce until warm. Place the chicken tenders on a plate and brush both sides liberally with Buffalo sauce.
  • To assemble the wraps, lay your tortillas on a work surface. Spread with the dressing, then top with the lettuce, cheese, and 1 to 2 chicken tenders (depending upon if your tortilla is small or large). Drizzle the chicken tenders with the honey (if using). Sprinkle with green onions. Roll and DEVOUR!


  • *TO COOK CHICKEN TENDERS: For a crispy Buffalo chicken wrap, make Baked Chicken Tenders, Air Fryer Chicken Tenders, or use your favorite brand of frozen chicken tenders. For an unbreaded option, salt and pepper the chicken tenders, then saute in a large non-stick skillet over medium-high heat with a drizzle of oil to prevent stacking. Cook on both sides until the chicken reaches 165°F on an instant read thermometer, about 5 minutes.
  • TO STORE: If possible, store the components of your chicken wraps separately for maximum freshness. They’ll last in the fridge for up to 3 days. If you’ve assembled the wraps, store them in an airtight container for up to 1 day.
  • TO REHEAT: Reheat the chicken tenders in a 350ºF oven until warmed through or in the air fryer. (The microwave works too, but they won’t be as crispy.) Assemble as directed. To reheat assembled wraps, I recommend removing the chicken and reheating it, then tucking it back into the wrap.


Serving: 1(of 4)Calories: 522kcalCarbohydrates: 42gProtein: 30gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 10gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 86mgPotassium: 536mgFiber: 3gSugar: 13gVitamin A: 381IUVitamin C: 3mgCalcium: 211mgIron: 3mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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5 from 3 votes

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  1. Glad I found your site. Love the meal plans and the variety of it. As a busy single mom, your recipes are so helpful. I love this chicken wrap. It was so easy to make and extremely tasty. My boys actually wanted more. The hot sauce adds just the right amount of spice to the wrap. Thank you, Erin! Looking forward to more of your recipes.5 stars

  2. Delicious! I made these in small tortillas, then a quick fry on the stove to close the opening for a warm wrap. Also I froze several and then reheated them up throughout the week and they were just as good!5 stars

  3. It is so simple but it also tastes great! I was kinda worried at first using Frank’s hot sauce coz I thought it would be too much for me, but it was not that super spicy and I dipped them in ranch. Superb!5 stars