Description
These Buffalo Chicken Crunch Wraps are spicy, crispy, cheesy and creamy all at once. They’re folded to perfection and toasted in a skillet — a fast, comforting dinner ready in just 30 minutes.
Ingredients
450g boneless, skinless chicken breast, cubed
1 tbsp olive oil
1 tsp ranch seasoning
80ml buffalo sauce
4 large flour tortillas (10-inch)
4 tostadas or baked corn tortillas
120g shredded mozzarella cheese
80ml ranch dressing
1 cup shredded iceberg lettuce
1 tomato, diced
Instructions
Heat olive oil in a skillet over medium-high heat. Toss cubed chicken with ranch seasoning and cook for 7–8 minutes until golden and fully cooked. Remove from heat and toss with buffalo sauce.
Lay one tortilla flat. Add mozzarella, buffalo chicken, a tostada, ranch dressing, lettuce, tomato, and more cheese. Fold the edges in toward the center to form a flat hexagon.
In the same skillet, toast the folded wrap seam-side down until golden and sealed, about 2–3 minutes per side. Repeat with remaining wraps.
Serve hot with extra ranch or your favorite dipping sauce.
Notes
Use Sweet Baby Ray’s for a mild buffalo flavor, or your favorite hot sauce blend for more kick. Tostadas give the perfect crunch layer — don’t skip them!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 510
- Sugar: 3g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg