Buffalo Chicken Crunchwrap

5 from 1 vote

This Buffalo Chicken Crunchwrap is stuffed with spicy chicken, melty cheese, a crunchy tostada, and creamy ranch—it's so easy to make, too!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

Calories: 665kcal

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!

Best eaten right after cooking so the tostada and veggies don't get soggy.

Keep fillings centered and don’t overfill.

Cook seam-side down first to hold it together.

Swap chicken for tofu for a vegetarian version.