This Buffalo Chicken Crunchwrap is stuffed with spicy chicken, melty cheese, a crunchy tostada, and creamy ranch—it’s so easy to make, too!
I love everything Buffalo chicken, and as the self-proclaimed Crunchwrap Queen, I just had to make a Buffalo version. Trust me, it’s insanely good!
Why you’ll love this recipe
- Better than takeout: Crispy, cheesy, and packed with that buffalo flavour you crave! These homemade crunchwraps taste better than any fast-food version (and they’re lighter, too).
- Easy weeknight or game day meal: Prep the fillings ahead and assemble in minutes for a quick dinner or crowd pleaser for the big game!
Ingredients and substitutions
- Olive oil – avocado oil or any neutral cooking oil.
- Chicken breast – swap for chicken thighs, ground chicken, turkey, or even tofu.
- Buffalo sauce – use your favourite store-bought buffalo sauce.
- Flour tortillas – whole wheat, low-carb, or gluten-free tortillas all work fine.
- Tostadas – replace with tortilla chips or skip if you prefer a softer wrap.
- Romaine lettuce – try iceberg, spinach, or shredded cabbage for crunch.
- Tomato – use diced cherry tomatoes, salsa, or red bell pepper could work.
- Cheddar cheese – mozzarella, Monterey Jack, or a dairy-free cheese substitute are great options.
- Sour cream – swap for Greek yogurt or a dairy-free alternative.
- Quick ranch sauce – use store-bought ranch or blue cheese dip
How to make a buffalo chicken crunchwrap
Step 1: Make my quick ranch sauce.
Mix sour cream, ranch seasoning and lemon juice.
Step 2: Cut the tortillas.
Cut 4 tortillas slightly larger than the tostada.
Step 3: Cook the chicken.
Sauté the chicken until browned then toss with buffalo sauce.
Step 4: Assemble the crunchwrap.
To the centre of a large tortilla add chicken, tostada, quick ranch, tomatoes, lettuce and cheese.
Step 5: Fold the tortillas.
Top the fillings with the smaller tortilla, then fold it up into a hexagon shape.
Step 6: Seal and fry.
Brown the crunchwrap on each side then serve.
Tips for the Perfect Crunchwrap!
Here are a few tips to get the best results when making a crunchwrap:
- Make ’em fresh: The crunch is the best part! Prep the ingredients ahead so they’re ready in minutes.
- Warm your tortillas: This makes them easier to fold without cracking. Just microwave for 10–15 seconds.
- Don’t overfill: Keep your layers thin and even so you can fold the tortilla edges easily.
- Get a good seal: Place the crunchwrap seal side down and press with a heavy skillet or spatula to set.
- Crunchwrap cravings: Try my Crunchwrap Supreme and Breakfast Crunchwap recipes!
Frequently asked questions
How do I keep my crunchwrap from falling apart or leaking while cooking?
Don’t overfill! Keep your ingredients centered and use smaller portions, especially for sauces or wet toppings. Fold the tortilla snugly around the filling, then cook seam-side down first so it seals and holds its shape when flipped.
Can I bake these instead of pan-frying?
Yes, bake at 400°F for 10–15 minutes, flipping once halfway through so both sides get golden and crispy.
What can I use if I can’t find tostada shells?
You can use a layer of tortilla chips to mimic the crunchy center.
What to serve with this dish
These crunchwraps are super filling, but a few tasty sides can really complete the meal.
- Sweet potato fries or nacho fries
- Fresh pico de gallo, salsa or guacamole
- Tortilla chips, cowboy caviar or dense bean salad
Storing and reheating
Best served fresh: Crunchwraps are best eaten right after cooking since the tostada and veggies can get soggy once stored.
Storing: Prep the fillings ahead and keep them in separate airtight containers in the fridge for up to 5 days. This way, you can quickly assemble and cook fresh when you’re ready to eat.
Reheating: If you’ve already cooked them, reheat in a skillet for a few minutes per side until warm. They’ll still be tasty, just not as crisp as freshly made.
More healthy Buffalo chicken recipes
Buffalo Chicken Crunchwrap
Equipment
Ingredients
- 1 tbsp olive oil divided
- 1/2 lb chicken breast diced into 1/2-inch pieces
- Salt & pepper to taste
- 2 tbsp buffalo wing sauce
- 8 large flour tortillas
- 4 tostadas
- 2 cups romaine lettuce finely chopped
- 1 tomato deseeded and diced
- 2 cups cheddar cheese grated
Quick ranch
- 1/2 cup sour cream
- 1 tbsp ranch seasoning
- 2 tsp lemon juice
Instructions
- Heat a medium skillet over med-high heat then add half the oil. Cook chicken, seasoning with salt and pepper, for 4-5 minutes until browned. Add buffalo sauce, cooking another minute til thickened then remove from heat.
- Stack 4 of the flour tortillas together. Place a tostada in the middle of them then cut with scissors, leaving 1/2 an extra inch of room around the tostada. This will leave you with 4 smaller flour tortillas.
- Add a little bit of chicken in the middle of one of the 4 remaining large flour tortillas, leaving a generous amount of room around the sides. Top with a tostada.
- Spread some quick ranch overtop of the tostada, then add a bit of lettuce and tomato. Finished with shredded cheddar cheese and top with the smaller flour tortilla.
- Repeat this process with the 3 remaining crunchwraps. Meanwhile, add remaining oil to a large skillet and heat over medium heat.
- Fold the large flour tortilla edges overtop of the smaller tortilla that is sitting on top of the other fillings. Quickly and carefully flip upside down onto the heated frying pan, then repeat with all other crunchwraps. Depending on the size of pan used, you may be able to cook 2 at once, or you may have to do one at a time.
- Cook for 2-3 minutes each side until lightly browned on both sides. Watch to ensure they don't burn. Cut each crunchwrap in half then serve and enjoy!
Notes
Cook seam-side down first to hold it together. Swap chicken for tofu for a vegetarian version.
Comments & Reviews
Renee Amaral says
I love a crunch wrap and this one is so good!