Buffalo Ranch Chicken Crunchwrap
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There’s something so satisfying about making your favorite fast-food indulgences at home. For me, it all started when I had my first Crunchwrap Supreme years ago. That crispy, golden-brown tortilla packed with cheesy, saucy goodness instantly became my go-to guilty pleasure. But you know me—I had to put my own twist on it. Enter: the Buffalo Ranch Chicken Crunchwrap—a game-changer for spice lovers like myself!
This version takes everything you love about the classic crunchwrap and dials it up a notch. We’re talking spicy buffalo chicken, gooey melted cheese, crunchy tortilla chips, and cool ranch dressing—all wrapped up in a perfectly pan-seared tortilla. Whether you’re looking to impress guests, treat yourself after a long day, or just elevate your usual dinner routine, this recipe will not disappoint.
Why You’ll Love This Recipe:
- Restaurant-quality at home – Skip the drive-thru and enjoy a fresh, flavorful crunchwrap!
- Perfect balance of heat and coolness – Buffalo sauce brings the kick, and ranch cools it down.
- Customizable – Adjust the spice level, cheese, and fillings to fit your taste!
- Super crispy exterior – Pan-searing locks in all that deliciousness while keeping everything crispy!
Ingredients:
- 2 large flour tortillas (burrito-size)
- 1 1/2 cups cooked shredded chicken
- 1/4 cup buffalo sauce (adjust to taste)
- 1/4 cup ranch dressing
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup crushed tortilla chips (for the crunch!)
- 1/2 cup shredded lettuce (optional, for freshness)
- 1/4 cup diced tomatoes (optional)
- 1/4 cup sour cream (optional, for extra creaminess)
- 1 tablespoon butter or oil (for pan-searing)
Instructions:
Step 1: Prep the Chicken
In a bowl, mix shredded chicken with buffalo sauce and ranch dressing until fully coated. Set aside.
Step 2: Assemble the Crunchwrap
- Lay a large tortilla flat and add a layer of shredded cheddar and mozzarella cheese in the center.
- Add buffalo ranch chicken on top of the cheese.
- Sprinkle crushed tortilla chips over the chicken for that essential crunch.
- (Optional) Add shredded lettuce, diced tomatoes, or sour cream for extra freshness.
- Carefully fold the edges of the tortilla over the center, overlapping each fold to create a tight wrap.
Step 3: Sear to Perfection
- Heat a skillet over medium heat and add butter or oil.
- Place the crunchwrap seam-side down in the pan and cook for 2-3 minutes or until golden brown.
- Flip and cook for another 2-3 minutes until both sides are crispy and the cheese is melted.
- Remove from heat, let it rest for a minute, then slice and enjoy!
Pro Tips for the Best Buffalo Ranch Chicken Crunchwrap:
- Use a smaller tortilla as a patch if your filling is too big—just place it over the center before folding.
- For extra crispiness, brush a little melted butter on the tortilla before pan-searing.
- Want it spicier? Add sliced jalapeños or a drizzle of extra buffalo sauce before folding.
- Meal prep friendly! Make multiple crunchwraps, wrap them in foil, and store in the fridge for up to 3 days.
Common Questions & Answers:
Can I bake this instead of pan-searing?
Yes! Preheat your oven to 375°F (190°C) and bake for about 12-15 minutes, flipping halfway, until crispy.
What type of tortilla works best?
A large burrito-size flour tortilla works best to hold all the ingredients and fold properly.
Can I make this vegetarian?
Absolutely! Swap the chicken for buffalo cauliflower or black beans for a meat-free version.
How do I store leftovers?
Wrap the crunchwrap in foil and refrigerate for up to 3 days. Reheat in a pan or air fryer to keep it crispy.
Can I use store-bought buffalo chicken?
Yes! If you’re short on time, rotisserie chicken tossed in buffalo sauce works great.
This Buffalo Ranch Chicken Crunchwrap is the ultimate crunchy, cheesy, spicy, and creamy meal that’s easy to make and packed with flavor. Whether for lunch, dinner, or game day, it’s guaranteed to impress! Give it a try and let me know how it turns out!
