Wraps are my favorite dinnertime option when I want to…assemble dinner. Less cooking! More just putting a masterpiece together!
But some wraps can fall so short and be so bland. The secret? Layers! Not in a complicated, multi-component, clear-your-Sunday-afternoon kind of way. In a I have five ingredients and they are all doing their job kind of way.
Here’s What’s Happening Inside This Wrap:
You’ve got the honey buffalo sauce – equal parts sweet and heat. Then there’s the ranch. Not just any ranch, I made a copycat of the Wingstop ranch, which is herby and tangy and frankly better than it has any right to be. (Wingstop ranch has a cult following for a reason. We are members of that cult now.)
Add a handful of crisp, cold lettuce for crunch and contrast, a shower of sharp cheddar, and you’ve got a wrap that is genuinely, legitimately layered.
Now here’s the part where I tell you we’re using frozen chicken nuggets.
This keeps this meal even more effortless. They cook fast, they stay juicy, they hold up to the sauce. My favorite bag of frozen nuggets is Just Bare. No one is asking anything.
This is the kind of recipe to have in your back pocket for every “what’s for dinner” night that sneaks up on you.
Also, permission to keep it insanely saucy and a little messy. Extra napkins, please!
Honey Buffalo Chicken Wraps with Wingstop Ranch
- Yield: 4-6 1x
Ingredients
For the Buffalo Chicken
Favorite brand of frozen, breaded chicken nuggets (I love Just Bare)
1/2 cup (8 Tbsp) butter
1/2 cup honey
1/2 Frank’s Red Hot sauce
2 garlic cloves, minced
1 tsp arrowroot or cornstarch
For the Wingstop Ranch
1 cup buttermilk (shake it well)
1/2 cup full-fat mayonnaise (Duke’s if you’re serious)
1 Tbsp sour cream
1 packet (or 3 Tbsp) Hidden Valley Ranch seasoning mix (the dry packet!)
1/4 tsp freshly cracked black pepper
For the Wrap
Large flour tortillas
Shredded iceberg lettuce
Shredded cheddar cheese
Optional
Slices of avocado
Blue cheese crumbles
Sliced tomatoes
To Serve
Tortilla chips or favorite bag of chips
Carrots and celery sticks
Instructions
For the Wingstop Ranch
Make this at least a few hours or one day ahead of time!
In a bowl or dressing shaker, whisk together the buttermilk, mayo, and sour cream until completely smooth.
Add the full packet (or 3 Tbsp) of ranch seasoning and black pepper. Stir until well combined.
Cover and refrigerate for at least 2 hours. (This is the non-negotiable step! Wingstop ranch is cold! It thickens, and the flavors deepen while it sits in the refrigerator!)
Will last in the refrigerator for 7-10 days!
For the Chicken
Bake the chicken according to the package directions.
While the chicken bakes, make the sauce. Combine the butter, honey, Frank’s, and garlic in a small saucepan over medium heat. Bring to a boil, then simmer for about 5 minutes until the butter is melted and all the ingredients are combined.
Thicken the sauce (this makes a big difference!) by combining 1 tsp arrowroot or cornstarch with 1 tsp of water. Mix thoroughly. While the sauce is simmering, slowly pour in the arrowroot and water slurry, stirring as you go. Stir to combine and then allow to thicken on low heat for about 2-3 minutes. Remove from heat and cover until ready to use.
When the chicken is done baking, add it to a large bowl. Drizzle about half of the sauce over the chicken, then toss until the chicken is completely coated. (Do this step right before assembling the wraps so the chicken does not get soggy!)
Assemble the Wrap
Warm the tortilla first, about 20-30 seconds in a dry skillet or in the microwave. A warm tortilla is pliable and won’t crack or tear when you roll it.
Ranch first, spread to the edges! This acts as a moisture barrier and flavors every bite. Don’t be shy!
Cheese next, laying it directly on the ranch which helps it cling instead of falling out.
Lettuce next!
Chicken last, in the center!
Pile it in a log shape, down the tortilla. This is the key to a tight roll.
Any fresh add-ins (avocado, tomato, blue cheese crumbles) go on top of or alongside the chicken, keeping them away from the tortilla.
One final drizzle of ranch and the sweet honey sauce over the chicken before wrapping!
How to Wrap It
Don’t overfill; leave about 2 inches of tortilla empty at the bottom and sides.
Fold the sides in first, pressing gently inward.
Fold the bottom up and over the filling, tucking it tightly under the chicken as you roll forward.
Roll away from you firmly, keeping tension as you go. The ranch serves as a light “glue” to hold it together.
Optional! Toast it seam-side down in a dry skillet over medium heat for 1-2 minutes! This seals it shut, adds a little golden crust, and keeps it from unraveling. (This step is completely optional but highly recommended if you’re serving several of them or packing them to go.)
Cut on the bias (diagonal) and serve immediately!
Notes
This makes enough for 6-8 wraps. Plan on about 6 nuggets per wrap.
Here’s a breakdown of how many nuggets to bake per serving:
For 2 Wraps: 12 nuggets
For 4 Wraps: 24 nuggets
For 6 Wraps: 36 nuggets
For 8 Wraps: 48 nuggets
So simple and so much flavor! Was even quick for lunch the next day. We’re obsessed!