Buffalo Chicken Crunchwraps
Buffalo chicken, creamy filling, and a crisp tortilla layer are folded into a toasted crunchwrap.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Cooked shredded chicken, buffalo sauce and flour tortillas form the base of this wrap.
- Build individual portions. Divide the filling among the wraps, tortillas, or leaves specified in the recipe.
- A defined yield. The card makes 6 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Skillet
- Knife and cutting board
- Kitchen scale
- Measuring cups and spoons
Ingredient notes
- Measured portions. Use a kitchen scale for the gram amounts in the card, especially cooked shredded chicken and crumbled blue cheese.
- Flour or baking mix. This recipe specifies flour tortillas. Different flours and mixes absorb liquid differently; use a written substitution in the recipe notes when one is provided.
- Optional additions. The card marks Ranch or sour cream as optional. Account for additions separately when tracking a portion.
Buffalo Chicken Crunchwraps
Ingredients
Equipment
Method
- Combine chicken, buffalo sauce, celery, and green onion. Warm the tortillas just enough to make them flexible.
- Divide the filling among the tortillas, layering lettuce, blue cheese, chicken mixture, chips, and Cheddar in each center.
- Fold the tortilla edges inward in overlapping sections to enclose the filling.
- Cook seam-side down in a lightly oiled skillet over medium heat for about 3–4 minutes. Turn and cook until the second side is crisp and the filling is hot. Work in batches.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Prepare the measured ingredients before heating the pan or assembling the dish. Follow the written order so ingredients are ready when they are needed.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Divide the filling evenly among the specified wraps, tortillas, or lettuce leaves. Keep extra sauce and toppings separate so each serving is easy to portion.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Should I weigh ingredients before or after cooking?
Use the stage written next to each ingredient. Raw, cooked, drained, and dry weights are different; keep that distinction when measuring a portion or using the nutrition estimate.
What are the calories and macros per serving?
One serving provides an estimated 444 calories, 27.7 g protein, 44.5 g total carbohydrate, 16.9 g fat and 2.9 g fiber. One serving is 1/6 of the finished recipe.
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