Buffalo Chicken Crunch Wraps are an easy weeknight dinner recipe the whole family loves! I like making them out on my griddle, but they can also be made in a skillet on the stove. These don’t take a lot of time to prep or make so they are perfect for a busy weeknight dinner.

Ingredients

1 lb chicken breast
1 tbsp olive oil
1/2 tsp salt and pepper
1 tsp paprika
1 tbsp ranch seasoning
Sweet Baby Ray’s Mild Buffalo Sauce
Extra Large burrito size tortillas
Tostadas
Shredded mozzarella cheese
Ranch dressing
Shredded lettuce
Diced Tomatoes

Prep Buffalo Chicken Crunch Wraps

Start by gathering all of the ingredients needed to make this recipe! Cut one pound of chicken up into small pieces and put in a bowl.

Dice the tomatoes into small pieces and shred lettuce if not using the pre-shredded bagged lettuce. Measure out the seasonings and you should be ready to start cooking!

Make Buffalo Chicken Crunch Wraps

Start by adding 1 tbsp of olive oil to the bowl of cubed up chicken. Season with salt, pepper, paprika, and ranch seasoning.

Stir well and add to a hot griddle over medium heat. You can also cook this on the stove over medium high heat.

Once the chicken is cooked through and reaches an internal temp of 165 degrees with a meat thermometer, add some buffalo sauce on top of the chicken.

I like using Sweet Baby Ray’s Mild Buffalo sauce, but you can use your favorite brand. I don’t usually measure the buffalo sauce, but add just enough to coat the chicken. It was maybe 1/4 cup of buffalo sauce. Stir chicken well to get it coated in the buffalo sauce.

Move chicken to a plate off the heat and set aside. Lay out an extra large burrito size tortilla and add some shredded mozzarella cheese. Top with a scoop of the buffalo chicken. Add a tostada, a drizzle of ranch dressing, shredded lettuce, and diced tomatoes to the top.

Next, you are going to pull the sides of the tortilla tightly and fold up over the top of the crunch wrap working your way all around the crunch wrap.

Once the crunch wrap is folded, put it seam side down on the griddle or in a skillet over medium low heat. Cook on both sides until golden brown.

Serve Buffalo Chicken Crunch Wraps

Once the crunch wraps are golden brown it’s time to eat! These were so good and easy to make! My family loves ranch, but if you are more of a blue cheese fan you could easily swap out blue cheese for the ranch in this recipe.

If you like this recipe, check out some of my other favorite recipes!

Tips and Frequently Asked Questions

My family likes ranch dressing with these, but you could easily swap out the ranch for Blue cheese if you prefer that!
I like making crunch wraps out on my flat top griddle, but you can make them in a skillet on the stove too.
I use freshly shredded mozzarella cheese, but any cheese would be good in these.
My favorite buffalo sauce is Sweet Baby Ray’s Mild Buffalo sauce, but you can use your favorite kind.
This recipe makes four large crunch wraps.
Be sure to use the Extra Large Burrito tortillas for this recipe. They stretch perfectly over the tostadas.