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Sliced buffalo chicken wrap on a wooden board showing chicken, lettuce, and cheddar layers with a side of ranch dip

Seared Buffalo Chicken Wraps with Greek Yogurt Ranch

Pan-seared chicken breast tossed in buffalo sauce, wrapped with a quick Greek yogurt ranch, lettuce, and cheddar in a high-protein tortilla.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 328
Ingredients Method Notes

Ingredients
  

Buffalo Chicken
  • 450 g boneless skinless chicken breast (2 breasts); pounded to 2 cm thickness
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 80 ml buffalo sauce / 1/3 cup; divided, Frank's RedHot or similar
Greek Yogurt Ranch
  • 120 g plain Greek yogurt / 1/2 cup; full-fat or 2%
  • 1 tbsp ranch seasoning mix or homemade blend, see notes
  • 2 tbsp milk to thin the ranch
Assembly
  • 4 high-protein tortillas large (10-inch)
  • 2 cups romaine lettuce shredded and patted dry
  • 60 g shredded cheddar cheese / 1/2 cup; optional
  • 1/2 cup celery thinly sliced, optional

Method
 

Cook the Chicken
  1. Pound the chicken breasts to an even 2 cm thickness between two sheets of plastic wrap. Pat dry, then season both sides with garlic powder, smoked paprika, salt, and pepper.
  2. Heat olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering.
  3. Sear the chicken 5 to 6 minutes per side, without moving it, until golden brown and an instant-read thermometer reads 165 F / 74 C at the thickest part.
  4. Transfer the chicken to a cutting board and rest for 5 minutes. Slice into thin strips.
  5. Toss the sliced chicken with 1/4 cup of the buffalo sauce in a mixing bowl, off the heat, until evenly coated and glossy.
Make the Ranch
  1. Whisk the Greek yogurt, ranch seasoning, and milk together in a small bowl until smooth and pourable. Taste and add a pinch more seasoning if needed.
Assemble the Wraps
  1. Warm each tortilla in the dry skillet for about 15 seconds per side, until pliable.
  2. Spread 2 tablespoons of yogurt ranch down the center of each tortilla, leaving a 2 cm border.
  3. Layer the shredded lettuce, buffalo chicken, cheddar, and celery on top of the ranch.
  4. Drizzle the remaining buffalo sauce over the filling. Fold in the sides and roll the tortilla tightly into a wrap.
  5. Slice each wrap in half on a diagonal and serve right away.

Notes

  • Pound chicken to an even 2 cm thickness for even cooking
  • Rest chicken 5 minutes before slicing to keep it juicy
  • Toss chicken in buffalo sauce off the heat, not in the pan
  • Store components separately if meal prepping for the week
  • Pat shredded lettuce dry so wraps don't turn soggy