Buffalo Chicken Crunch Wraps

My daughter-in-law loves Buffalo Chicken, so I came up with this easy-to-make crunch wrap using all the same flavors and grilled it in a panini press. In less than 30 minutes, you’ll have a hot, crunchy pocket of spicy, cheesy chicken ready for a quick weeknight dinner or weekend lunch. Buffalo Chicken Crunch Wraps are so good!

I submitted this recipe to Taste of Home about a year ago for a ‘Countertop Convenience’ Contest. They wanted recipes that could easily be made with any appliance that sits on your countertop. My family and I use our panini press for so many yummy sandwiches. My recipe for Buffalo Chicken Crunch Wraps was chosen as the First Place winner and was featured in the October/November 2023 issue of Taste of Home Magazine.

The delicious flavors of roasted chicken, cheddar cheese, Monterey Jack cheese, hot sauce, celery and blue cheese dressing get combined and folded into this spicy panini sandwich. The wrap is folded up into a rectangle or a 5-sided star and pressed in the panini maker. It comes out of the press with beautiful grill marks and the cheesy mixture inside gets melted and gooey!

Buffalo Chicken Crunch Wraps

What’s needed?

Most of these are common ingredients that you may already have in your pantry and refrigerator.

• ROTISSERIE CHICKEN– Pre-cooked chicken makes this a quick and easy recipe.
• COLBY-MONTEREY JACK CHEESE– This adds creaminess and flavor to the recipe.
• CHEDDAR CHEESE– Shredded cheddar melts well in this crunch wrap and tastes great.
• CELERY– It adds crunch and freshness to the wrap.
• BLUE CHEESE SALAD DRESSING– This is the perfect complement to the spicy wing sauce. Use Ranch dressing instead of blue cheese dressing, if preferred.
• BUFFALO WING SAUCE– Use any bottled wing sauce or hot sauce, like Frank’s, for the best flavor.
• FLOUR TORTILLAS– Use 10-inch tortillas for this recipe. They are just the right size for folding and grilling.

How to make Buffalo Chicken Crunch Wraps?

• Mix the first 6 ingredients in a large bowl. Remove the flour tortillas from the refrigerator to allow them to warm while you are making the filling. Scoop about 2/3 cup of filling onto the center of each tortilla.
• Fold edges to the middle and place the wraps, two at a time, seam-side down in the panini press. Close the lid and heat for 6-8 minutes until heated through and grill marks are visible.

• Cut the wraps in half and serve them with your favorite dips, including sour cream, blue cheese dressing and extra hot sauce, if desired. We also like chopped lettuce and cucumber slices on the side. These wraps disappear quickly, my family just loves them during any season of the year.

How to fold a crunch wrap?

There are two ways to fold Buffalo Chicken Crunch Wraps.

• Fold 1 side of the flour tortilla over filling. Continue to bring the edges of the flour tortilla toward the center, pleating them on top of each other and covering all filling. This will make a 5-sided star shape.
• OR, fold in opposite sides of the wrap, then fold in the top and bottom to form a rectangle. Place the wraps seam-side down in the panini press. This will seal the sandwiches as they cook.

Photo by Taste of Home

Check out my complete recipe for Buffalo Chicken Crunch Wraps on the printable recipe card below. And remember to leave me a comment here after you try this recipe or leave a review at tasteofhome.com. Thanks to TOH for publishing my recipe and for sharing it with so many other cooks around the world!

For more easy sandwich ideas, look for these recipes:

• Toad in the Hole BLT
• Italian Meatball Subs
• Philly Cheesesteak with Peppers

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Buffalo Chicken Crunch Wraps

5 from 1 vote

Buffalo Chicken Crunch Wraps are a hot, crunchy pocket of spicy, cheesy chicken. They come together in less than 30 minutes for a quick weeknight dinner or weekend lunch.

Servings: 6 wraps

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Ingredients 

• 4 cups rotisserie chicken, cubed or shredded
• 1 cup Colby-Monterey Jack cheese, shredded
• 1 cup cheddar cheese, shredded
• 2/3 cup celery, chopped
• 2/3 cup blue cheese dressing
• 1/3 cup Buffalo Wing Sauce
• 6 flour tortillas, 10 inches, warmed

Instructions 

• Preheat panini maker or indoor electric grill. In a large bowl, combine the first 6 ingredients. On center of each tortilla, divide chicken mixture.
  
• Fold 1 side of the tortilla over filling. Continue to bring the edges of the flour tortilla toward the center, pleating them on top of each other and covering all filling.
  
• In batches, place wraps on panini maker, seam side down. Cook wraps, covered, until tortilla is browned and cheese is melted, 6-8 minutes.
  

Equipment

• 1 panini press or indoor grill

Notes

How to fold a crunch wrap?

There are two ways to fold Buffalo Chicken Crunch Wraps:

• • Fold 1 side of the flour tortilla over filling. Continue to bring the edges of the flour tortilla toward the center, pleating them on top of each other and covering all filling. This will make a 5-sided star shape.

• • OR, fold in opposite sides, then fold in the top and bottom to form a rectangle. After folding, the seam-side of the wrap is placed facing down so that the seams seal the wrap while it is being pressed in the panini.

Nutrition

Calories: 574kcalCarbohydrates: 17gProtein: 57gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 191mgSodium: 1698mgPotassium: 110mgFiber: 1gSugar: 2gVitamin A: 459IUVitamin C: 0.4mgCalcium: 356mgIron: 1mg