This Cheesy Buffalo Chicken Pizza Wrap is what happens when your favorite bar food and your go-to salad wrap transform into one delicious lunch recipe. It’s crispy, creamy, loaded with flavor, and comes together in less than 20 minutes!

a hand holding half of a buffalo chicken pizza wrap after dunking it into ranch dressing.

Why You'll Love It

If you’re like me and you firmly believe ranch dressing should be its own food group, then this Buffalo Chicken Pizza Wrap is about to be your new obsession!

It’s everything you crave in a late-night snack or quick weeknight dinner—melty cheese, buttery buffalo sauce, cool and creamy ranch, and a crisp iceberg salad that balances the heat.

Oh, and did I mention it’s all wrapped up like a pizza meets burrito situation? Shall I say pizzarito? Yeah. We’re doing that!

The base starts with colby jack cheese —shredded and broiled until bubbly and golden on a ranch-slathered tortilla.

Then we pile it high with a ranch-dressed chopped salad (don’t skip the flaky salt and cracked pepper—it makes the whole thing pop!).

Then we've got Buttery buffalo popcorn chicken that gets sautéed in butter for that extra layer of richness and flavor.

It’s spicy, cheesy, crunchy, and creamy all in one ridiculously delicious bite.

Wrap it up and serve it with more ranch for dunking, because we don’t do dry bites around here. You’re going to love this one so let's get to it y'all!

all the ingredients needed to make this buffalo chicken pizza wrap on a white countertop.

Ingredients & Substitutions

Here’s what you’ll need to bring this flavor-packed buffalo chicken pizza wrap to life. Each ingredient plays a role, but feel free to make a few swaps based on what you have on hand and your personal preferences.

Iceberg Lettuce: Classic for crunch and coolness. You could sub in romaine or shredded cabbage if needed. A bagged caesar salad would also work.
Ranch Dressing: Half for the salad, half for the base of the tortilla. Store-bought or homemade both work—just make sure it’s creamy and tangy!
Land O Lakes® Co-Jack® Cheese Chunk: Shred it fresh for the best melt. This cheese has the perfect balance of sharpness and creaminess. A cheddar blend or pepper jack could work if you’re in a pinch.
Flaky Salt: Enhances everything—especially the salad. Don’t skip it!
Fresh Cracked Black Pepper: Adds just the right amount of heat and texture to the cool, creamy salad.
Flour Tortillas: Go for burrito-sized tortillas so you can pack them full without everything falling out.
Popcorn Chicken: Store-bought makes this super easy, but feel free to use any leftover crispy chicken or even shredded rotisserie tossed in flour and air-fried. You could also use my homemade popcorn chicken, too!
Land O Lakes® Olive Oil & Sea Salt Butter: Adds richness and flavor when you sauté the chicken. That savory buttery base takes the buffalo sauce to the next level.
Buffalo Sauce: Any brand you like but Frank's is my personal fav! Go spicy or mild depending on your heat preference.

two halves of a buffalo chicken pizza wrap on a white plate.

How to Make It

You’re just a few steps away from cheesy buffalo bliss. Here’s how to do it babes:

PREP THE SALAD: Roughly chop the iceberg lettuce, rinse it well, and pat it dry. Add to a large bowl with half of the ranch dressing, one-third of the shredded cheese, flaky salt, and cracked black pepper. Toss until well mixed and set aside.
BUILD THE TORTILLAS: Place the tortillas on a lined baking sheet. Spread the remaining ranch dressing evenly across both tortillas, then sprinkle on the remaining shredded cheese.
BROIL UNTIL MELTY: Slide the baking sheet under the broiler for a few minutes, just until the cheese is melted, bubbly, and starting to brown. Keep an eye on it! Remove and let sit for 1 minute to cool slightly.
MAKE THE BUFFALO CHICKEN: While the tortillas are broiling, melt the butter in a skillet over medium heat. Add the popcorn chicken and sauté for 2–3 minutes until hot and a little crisped. Add the buffalo sauce and toss until fully coated. If your buffalo chicken is fresh and crispy, you can skip this part and just toss with buffalo sauce.
ASSEMBLE THE WRAPS: Evenly divide the salad and buffalo chicken between the two tortillas. Carefully roll up each buffalo chicken pizza wrap like a wrap or burrito.
SLICE & SERVE: Cut in half if you’d like, and don’t forget to serve with extra ranch on the side for dipping.
SAVE: Wrap any leftovers in foil and keep them in the fridge for up to 2 days. Reheat in a skillet or air fryer for best results—just avoid the microwave if you want to keep things crispy.

a hand holding two halves of a buffalo chicken pizza wrap on a white plate.

What to Pair It With

Here are some of my favorite simple things to pair with this delicious buffalo chicken pizza wrap lunch recipe.

Crispy French Fries, Potato chips or Tater Tots
Pickle Spears for that tangy crunch
Fresh veggie sticks with more ranch or some hummus

And if you want more delicious related recipes, try these:

Recipe

Cheesy Buffalo Chicken Pizza Wrap

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Prep Time 10

Cook Time 10

Course lunch

Cuisine American

Servings wraps

Equipment

Ingredients

½ head Iceberg Lettuce
⅔ cup Ranch Dressing divided
1 8oz block Land O Lakes® Co-Jack® Cheese Chunk shredded and divided
Flaky Salt
Fresh Cracked Black Pepper
2 large Flour Tortillas
1 cup Store-Bought Popcorn Chicken cooked
1 tablespoon Land O Lakes® Olive Oil & Sea Salt Butter
⅓ cup Buffalo Sauce

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Instructions

Roughly chop the iceberg lettuce, rinse, and pat it dry. Add to a large mixing bowl with half of the ranch dressing, one-third of the shredded cheese, a hefty pinch of flaky salt, and some freshly cracked black pepper. Toss well to combine and set aside.
Place the flour tortillas on a lined baking sheet. Spread the remaining ranch dressing evenly across both tortillas. Sprinkle each with the remaining Land O Lakes® Co-Jack® shredded cheese (or less depending on how large your tortillas are).
Place the baking sheet under the broiler for a few minutes, just until the cheese is melted, bubbly, and starting to brown slightly. Remove from the oven and let rest for 1 minute.
**While the tortillas are broiling, heat the butter in a skillet over medium heat. Once melted, add the popcorn chicken and cook for 2–3 minutes until hot and slightly crisped. Pour in the buffalo sauce and toss to coat evenly. Remove from heat.
Evenly divide the salad mixture and buffalo chicken between the two tortillas. Gently roll each one up like a wrap.
Slice in half if desired and serve immediately with extra ranch dressing on the side for dipping.

Notes

** If your buffalo chicken is freshly made and still hot, you can skip the part about pan frying it to make it crispy - simply toss with buffalo sauce and continue recipe as written.

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