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Buffalo Chicken Wrap Cheddars Copycat

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 wraps
Course: Main Course
Ingredients Method

Ingredients
  

  • 2 cups cooked chicken (shredded or sliced)
  • ½ cup Buffalo sauce
  • 2-3 tbsp butter
  • 4 large flour tortillas
  • 1 cup shredded lettuce
  • ½ cup diced tomatoes
  • ½ cup shredded cheddar cheese
  • ½ cup ranch or blue cheese dressing

Method
 

  1. Step 1: Warm and Prep the Chicken
    If your chicken is already cooked, great—just slice or shred it.
    If not:
    Cook chicken in a skillet over medium heat
    About 5–7 minutes per side
    Internal temp: 165°F
    Don’t rush this part. Dry chicken = sad wrap.
  2. Step 2: Coat It in Buffalo Sauce
    Add the sauce to the pan and toss the chicken.
    Let it simmer for 2–3 minutes until:
    Fully coated
    Slightly glossy
    Smells… honestly, incredible
    If it smells too sharp, add a little more butter.
  3. Step 3: Warm the Tortillas (Don’t Skip This)
    Microwave for 10–15 seconds or heat in a pan.
    Why it matters:
    Cold tortillas crack
    Warm ones fold like a dream
  4. Step 4: Build the Wrap (Order Matters More Than You Think)
    Layer it like this:
    Lettuce (acts like a shield against sogginess)
    Chicken
    Cheese
    Dressing
    Keep everything centered—makes rolling easier.
  5. Step 5: Wrap It Tight
    Fold the sides in, then roll forward.
    Not perfect? That’s fine. It still tastes the same.
    Want a restaurant feel?
    Toast the wrap in a pan for 1–2 minutes per side.
  6. Step 6: Slice and Serve
    Cut diagonally (yes, it matters—looks better, feels better).
    Serve immediately… or don’t. Honestly, it holds up pretty well.