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!