Spicy Buffalo Chicken Wrap

This buffalo chicken wrap is the kind of meal that hits every note — spicy, creamy, crunchy, and fresh — all in a single bite. The key is getting a good sear on the chicken before slicing and tossing it in the buffalo glaze, so every piece is coated but still has some texture. Wrapped with crisp romaine, shredded cheddar, sliced red onion, and a generous drizzle of ranch, it comes together in about 20 minutes.

Ingredients

• 2 boneless, skinless chicken breasts (about 400 g / 14 oz)
• 4 tbsp buffalo hot sauce (Frank's RedHot recommended)
• 1 tbsp unsalted butter, melted
• 2 large flour tortillas (25 cm / 10 inch)
• 2 cups romaine lettuce, shredded
• ½ cup cheddar cheese, shredded
• 3 tbsp ranch dressing
• ½ red onion, thinly sliced
• 1 tsp olive oil
• Salt and black pepper to taste

Instructions

1. Season the chicken: Pat dry with paper towels and season both sides with salt and pepper.
2. Pan-fry: Heat olive oil in a skillet over medium-high heat. Cook chicken 5–6 minutes per side until the internal temperature reaches 75°C / 165°F. Remove and rest 3 minutes.
3. Make the buffalo glaze: Mix hot sauce and melted butter together in a small bowl.
4. Slice and coat: Slice the rested chicken into thin strips. Toss thoroughly in the buffalo sauce until every piece is coated.
5. Warm the tortillas: Heat each tortilla in a dry pan for 20–30 seconds per side until soft and pliable.
6. Assemble: Spread ranch down the centre of each tortilla. Layer with romaine, red onion, cheddar, then the buffalo chicken strips.
7. Wrap and serve: Fold in both sides, then roll tightly from the bottom. Slice diagonally and serve immediately.