This Buffalo Chicken Wrap is a low carb, packable lunch you can prep ahead of time! All you will need is a few pantry staples.
This buffalo chicken wrap recipe is a great recipe to help you get through those busy weeks. I used our slow cooker buffalo chicken to make these wraps. Even better, I still had plenty of chicken left to make another recipe or two later in the week!
Why You Will Love This Recipe
- Meal Prep. This is a great recipe to prep ahead of time for the work week. You can even utilize leftover chicken.
- Ready in No Time. It only takes 10 minutes to prepare this chicken wrap!
- Pantry Staples. You can put this recipe together in a pinch with only a few pantry staples.
Ingredients Overview
You will find the exact recipe measurements and instructions in the printable recipe card at the bottom of the page. Below, is a quick overview of the ingredients you will need:
- Ranch Dressing: choose your favorite brand or make your own. Use a low-carb, low-sugar dressing to ensure this recipe remains keto.
- Buffalo Sauce: our preference is Frank’s but use the brand of your choice
- Buffalo Chicken: we used our crockpot buffalo chicken recipe. You could use chicken thighs if you prefer dark meat.
- Produce: lettuce and avocado
- Low Carb Tortillas: we used Mission Carb Balance tortillas
How to Make a Buffalo Chicken Wrap
Below are photos and recipe steps so you can easily make this chicken wrap. You will need a small mixing bowl, knife, and cutting board.
Create and spread the buffalo mixture
In a small bowl, stir together the ranch dressing and buffalo sauce. Next, lay out the tortillas and spread the buffalo ranch mixture evenly over the tortillas, leaving about an inch of space at the edge of the tortillas.
Add the filling
Top each wrap with ¼ cup buffalo chicken. Then evenly with lettuce and avocado. To finish, roll tightly like a burrito. Serve!
Serve
This recipe is great as a stand alone weekday lunch. However, if you’re serving for dinner or looking for a larger lunch, here are a few side dish options.
Recipe FAQs
This is a great keto recipe for meal preppers! Just prepare your wrap in advance and store in your favorite meal prep containers. This chicken wrap will stay fresh for up to 3-4 days, so you can bring this to work for an easy protein packed meal!
We used our crockpot buffalo chicken recipe for the protein. It provides enough servings to use for multiple meals throughout the week!
Absolutely. You could use this wrap recipe as a base that you could then tailor to your personal preferences. Simply swap out the buffalo chicken for flank steak, BBQ chicken, or turkey. You could also make it a vegetarian wrap by holding the meat and adding a few more veggies of your choice.
Other Low Carb Wrap and Quesadilla Recipes
- Cheeseburger Lettuce Wraps
- Turkey Bacon Ranch Quesadilla
- Chicken Bacon Ranch Lettuce Wrap
- Bacon Cheeseburger Quesadilla
Buffalo Chicken Wrap
Ingredients
- ¼ cup ranch dressing divided
- 2 tbsp buffalo sauce
- 1 cup buffalo chicken
- ½ cup chopped lettuce
- 1 medium avocado sliced
- 4 low carb tortillas
Instructions
- In a small bowl, stir together the ranch dressing and buffalo sauce.
- Lay out the tortillas and spread the buffalo ranch mixture evenly over the tortillas, leaving about an inch of space at the edge of the tortillas.
- Top each with ¼ cup buffalo chicken.
- Top evenly with lettuce and avocado, then roll tightly like a burrito. Serve!
Notes
- These are even more delicious dipped in more buffalo ranch dressing.
- I used the slow cooker buffalo chicken for these wraps. You can also stir together 1 cup shredded chicken with ¼ cup buffalo sauce instead.
- These keep wrapped tightly with saran wrap for up to 3 days in the fridge.
