This version of Buffalo Chicken Wraps has been a weeknight lifesaver in my kitchen for years. I first landed on this combination the day after a tailgate when I had a leftover rotisserie bird, a jar of hot sauce, and a craving for something bright and satisfying. The result is exactly what you want when hunger is immediate: warm, saucy chicken with a pleasing tang from Buffalo sauce, a silky richness from bleu cheese dressing, and a crunchy contrast from iceberg lettuce and red onion. It’s quick, comforting, and reliably popular whenever I bring it to a casual gathering.

I love how the wrap balances heat and creaminess without any complicated technique. Because the chicken is already cooked, this is mostly assembly—so it’s perfect for busy nights, potlucks, or packing into lunches. The texture profile is what sold me: tender chicken strands coated in a buttery, spicy glaze, cool vegetables for crunch, and little bursts of sharp bleu cheese that pop in every bite. Family members who say they don’t like spicy food still enjoy this because the dressing calms the heat, and you can always adjust the sauce to taste.

Ingredients

• Rotisserie chicken (2 cups, chopped): Using warm, shredded rotisserie chicken gives a tender texture and built-in seasoning. Pick a whole roasted bird from the deli counter—white meat yields a leaner wrap while dark meat is juicier.
• Buffalo hot sauce (1/4 cup): Choose your favorite brand—Frank's RedHot is classic. If you prefer milder heat, use 2 tablespoons and add more to individual wraps.
• Bleu cheese dressing (1/4 cup): Provides creaminess and tang. If you prefer a milder profile, substitute ranch or a blended ranch-bleu mix.
• Melted unsalted butter (2 tablespoons): A small amount rounds the sauce, mellows the vinegar bite, and helps the sauce cling to the chicken. Use melted clarified butter or light butter if you prefer.
• Flour tortillas (4 small or 2 large): Use soft, room-temperature tortillas for easy rolling. For gluten-free, swap to certified GF tortillas and note textural differences.
• Shredded iceberg lettuce (1 cup): Adds crispness and keeps the wrap light. Romaine or shredded cabbage are fine substitutes.
• Red onion (1/4 cup, chopped): Thinly sliced for a bright, sharp crunch—soak briefly in cold water if raw onion is too assertive.
• Tomatoes (1/4 cup, halved or chopped): I prefer Roma or vine-ripened cherry tomatoes for sweetness that offsets the heat.
• Bleu cheese crumbles (1/4 cup): Small crumbles will distribute more evenly; leave larger totems if you want bold bites.

Instructions

Combine the chicken and sauce: In a medium mixing bowl, add 2 cups of warm shredded rotisserie chicken, 1/4 cup Buffalo hot sauce, 1/4 cup bleu cheese dressing, and 2 tablespoons melted unsalted butter. Toss vigorously until every strand of chicken is well coated. Warm chicken helps the sauce soften and absorb—if the chicken is cold, microwave it for 30 seconds first so the mixture blends smoothly. Portion the filling: Lay out 4 small tortillas (or 2 large) on a clean surface. Divide the chicken mixture evenly among them, placing the filling slightly off-center to make rolling easier. Use a rubber spatula or spoon to scrape the bowl so you get every bit of sauce. Add vegetables and cheese: Top each mound of chicken with about 1/4 cup shredded iceberg lettuce, a tablespoon of chopped red onion, a tablespoon of tomatoes, and roughly 1 tablespoon bleu cheese crumbles. These cold components contrast the warm chicken and prevent the wrap from becoming too saucy. Roll and serve immediately: Fold the bottom edge up over the filling, then fold the sides in and continue rolling tightly until sealed. Serve right away to keep the lettuce crisp. If transporting, wrap each tightly in foil to hold its shape and prevent leaks.

Storage Tips

Store the chicken mixture and fresh vegetables separately when possible. Place the sauced chicken in an airtight container and refrigerate for up to 48 hours; store lettuce, tomatoes, and onions in a separate sealed container lined with paper towel to absorb excess moisture. Assembled wraps hold for a few hours at room temperature but refrigerate within two hours for food safety. To reheat the chicken, gently warm in a skillet over medium-low for 2 to 3 minutes, or microwave for 30 to 60 seconds, then assemble just before serving. For travel, wrap each tightly in foil to retain shape and heat.

Ingredient Substitutions

If you need to swap ingredients, there are easy options: replace bleu cheese dressing with ranch for milder flavor, or use a Greek yogurt-based dressing for a tangy lower-fat choice. For a dairy-free version, omit bleu cheese and use a dairy-free creamy dressing; use dairy-free margarine in place of butter. Swap flour tortillas for gluten-free wraps or large lettuce leaves for a low-carb approach—note that lettuce wraps won’t hold as securely. If you dislike red onion, use thinly sliced green onion for a milder bite.

Serving Suggestions

Serve these wraps with crunchy sides like oven-baked sweet potato fries, carrot sticks, or a crisp cucumber salad to add freshness. Offer extra bleu cheese dressing and celery sticks on the side for a classic wing-style experience. Garnish with chopped chives or a light drizzle of honey if you enjoy a sweet-heat contrast. For casual entertaining, slice wraps in half and arrange on a platter with toothpicks for easy finger food.

Cultural Background

Buffalo-style sauce originated in Buffalo, New York, as a simple hot sauce-butter emulsion used on deep-fried chicken wings. Over decades, that spicy, tangy combination became iconic and has been adapted into sandwiches, dips, and now wraps. This handheld version channels the flavors of Buffalo wings—vinegar-forward heat, butter to soften the tang, and blue cheese to cool the palate—packed into a modern, portable meal that keeps the essence of the original while embracing convenience.

Seasonal Adaptations

In summer, swap iceberg for thinly sliced crisp summer cabbage and add grilled corn kernels for smoky sweetness. In winter, add roasted sweet potato cubes and swap fresh tomatoes for dried cranberries to introduce warmth and sweetness. Around game days, double the recipe and set up a topping bar with sliced avocado, pickled jalapeños, and extra bleu crumbles to let guests customize their wraps.

Meal Prep Tips

Prepare the chicken mixture on Sunday and store it chilled; portion out vegetables into single-serve containers for quick assembly each day. Use sturdy containers with lids, and layer lettuce on the bottom with a paper towel to prevent moisture buildup. Reheat only the chicken portion before assembly to preserve the contrast of warm filling and cold veggies. Pack tortillas separately and assemble at work or school for best texture.

These wraps bring together convenience and great flavor—small techniques like warming the chicken slightly and keeping vegetables separate make a big difference. Give the filling a little extra toss if reheating, and don’t be shy about serving extra dressing on the side. Enjoy crafting your own perfect balance of heat and creaminess.