Buffalo Chicken Wraps

Shredded buffalo chicken with lettuce and ranch in flour tortillas

• Prep: 15 min
• Cook: 35 min
• Serves 8
• Difficulty: easy

Chicken thighs are simmered, shredded, and tossed in buttery buffalo sauce, then rolled with crisp lettuce and ranch or blue cheese in flour tortillas. Halved wraps show orange buffalo chicken and green lettuce — not a generic chicken wrap.

Why crews like it: Buffalo dip is already on the game-day roster; wraps give the same flavour without chips-only vibes. Thighs stay juicy when held, and the crew picks ranch or blue cheese like they would at wing night.

Ingredients

• 3 lb boneless, skinless chicken thighs
• 2 cups low-sodium chicken broth
• 0.75 cup hot sauce
• 4 tbsp unsalted butter
• 10 count large flour tortillas
• 1 head iceberg or romaine lettuce
• 1 cup ranch dressing
• 0.5 cup crumbled blue cheese
• 6 count celery stalks

Instructions

1. Poach and shred chicken: Simmer thighs in broth until 165°F, about 18–20 minutes. Transfer to a board, shred with forks while warm, and discard poaching liquid. Shredded meat absorbs buffalo sauce better than cubed breast. Scale poaching batches for 4, 6, 8, 10, or 14 firefighters using the crew scaler.
2. Make buffalo sauce: Melt butter in a saucepan, whisk in hot sauce, and simmer 2 minutes. Toss shredded chicken with enough sauce to coat well — there should be visible orange coating on every strand.
3. Prep lettuce and warm tortillas: Shred lettuce and chill until rolling. Warm tortillas briefly so they flex without tearing when you pack buffalo chicken and lettuce.
4. Roll and halve: Layer buffalo chicken and lettuce on each tortilla. Drizzle ranch inside or serve on the side. Roll tight, slice in half on a bias, and expose the cut face up on the tray so buffalo chicken and lettuce are obvious.
5. Serve with dressing and celery: Pass ranch or blue cheese and celery at the line. Hold foiled halves at 200°F up to 15 minutes — refresh cut face with a spoon of sauce if a call delays service.

Tonight's spread

• Buffalo wraps with celery sticks
• Extra hot sauce for heat seekers

Hall tips

• A teaspoon of honey in the sauce rounds heat without killing spice.
• Do not confuse this with buffalo dip — wraps need less sauce per bite or they leak.
• Gloves help when tossing hot buffalo chicken at volume.

Meal prep

Shred chicken while warm for clean pulls. Keep buffalo sauce warm in a small pot. Roll just before the line or cut in half and wrap cut ends in foil. Hold halved wraps cut-side up on sheet pans at 200°F up to 15 minutes.

Leftovers

• Buffalo chicken on a salad
• Buffalo chicken on pizza night flatbreads

• Large saucepan
• Tongs
• Sheet pans
• Foil

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