Buffalo Shredded Chicken Wraps with Creamy Ranch Slaw

Hi, I’m Sarah Jansen, a traveler and food blogger who loves creating recipes that balance comfort with practicality. When I want something bold, quick, and crowd-pleasing, I turn to Buffalo Shredded Chicken Wraps. Juicy, tender chicken gets tossed in zesty Buffalo sauce and paired with a cool, creamy ranch-dressed slaw, all wrapped in a soft tortilla. It’s the perfect marriage of spicy and refreshing in every bite. These wraps are portable, meal-prep friendly, and endlessly customizable—ideal for lunch, game-day spreads, or an easy weeknight dinner that doesn’t skimp on flavor.

Buffalo chicken is an all-time favorite, known for its spicy tang and addictive kick. By using shredded chicken, this recipe transforms a classic into something more versatile and easy to eat. The slow cooker or Instant Pot does the heavy lifting, cooking the chicken until it’s perfectly tender. Adding ranch-style slaw introduces balance: the crisp cabbage and carrots provide crunch while the creamy ranch dressing cools the heat. Wrapped in warm tortillas, these sandwiches are hearty yet handheld, making them just as perfect for parties as they are for meal prep.

Why This Recipe Works

Flavor Balance: Spicy Buffalo sauce is cooled by creamy ranch slaw.
Tender Chicken: Slow-cooked or pressure-cooked for juicy, shreddable texture.
Portable Meal: Tortilla wraps make it lunchbox and party-friendly.
Customizable: Works with lettuce wraps, whole-wheat tortillas, or even as sliders.
Meal Prep Hero: Chicken and slaw can be made ahead for quick assembly.

Health Benefits

Lean Protein: Chicken breast provides high-quality, low-fat protein.
Vegetable Boost: Slaw adds fiber, vitamins, and minerals.
Portion Control: Wraps make serving sizes consistent and filling.
Balanced Meal: Protein, carbs, and fiber all in one.
Customizable: Options for low-carb tortillas or lettuce wraps fit any diet.

Ingredients

For the Buffalo Shredded Chicken:

2 lbs boneless, skinless chicken breasts (or thighs for juicier meat)
1 cup Buffalo wing sauce (like Frank’s RedHot or homemade)
½ cup chicken broth
2 tablespoons unsalted butter, melted
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and black pepper, to taste

For the Ranch Slaw:

4 cups shredded cabbage (green and purple mix)
1 cup shredded carrots
½ cup thinly sliced celery
½ cup ranch dressing (store-bought or homemade)
2 tablespoons Greek yogurt (optional, for extra creaminess)
Salt and black pepper, to taste

For Serving:

6–8 flour tortillas (whole wheat or low-carb optional)
Extra ranch dressing or blue cheese dressing, for drizzling
Celery and carrot sticks, as garnish

How to Make Buffalo Shredded Chicken Wraps

Add chicken, Buffalo sauce, broth, butter, vinegar, garlic powder, paprika, salt, and pepper to a slow cooker. Cook on low 6–7 hours or high 3–4 hours until tender. Shred chicken with two forks, then return to the sauce. For the slaw, whisk ranch dressing with yogurt, salt, and pepper, then toss with cabbage, carrots, and celery. Warm tortillas and spread with shredded Buffalo chicken. Top with a spoonful of ranch slaw and drizzle with extra ranch or Buffalo sauce if desired. Fold and serve warm with celery sticks for crunch.

Instructions:

Prepare the Chicken:
Place chicken breasts (or thighs) into a slow cooker. Add Buffalo sauce, chicken broth, melted butter, apple cider vinegar, garlic powder, smoked paprika, salt, and pepper. Stir gently so the chicken is well coated in sauce.
Cook the Chicken:
Cover and cook on low for 6–7 hours or high for 3–4 hours, depending on your schedule. If using an Instant Pot, cook on manual high pressure for 12 minutes with natural release. The chicken is done when it shreds easily with two forks.
Shred the Chicken:
Remove the chicken to a cutting board and shred using two forks. Return the shredded chicken to the slow cooker and stir it back into the sauce, letting it soak up all that spicy, tangy flavor. Keep warm until ready to serve.
Make the Ranch Slaw:
In a large bowl, whisk together ranch dressing, Greek yogurt (if using), salt, and pepper. Toss in shredded cabbage, carrots, and celery until evenly coated. Chill the slaw for at least 15 minutes to let the flavors meld.
Warm the Tortillas:
Heat tortillas briefly in a skillet, microwave, or oven until pliable. This makes them easier to fold and enhances their flavor.
Assemble the Wraps:
Lay a tortilla flat on a plate. Spoon a generous portion of shredded Buffalo chicken down the center. Add a mound of ranch slaw on top. Drizzle with extra ranch or Buffalo sauce if desired. Fold the tortilla tightly around the filling, tucking in the sides to create a wrap.
Serve and Enjoy:
Cut wraps in half for easier serving and pair with celery and carrot sticks for a true Buffalo chicken experience.

Cook & Prep Times

Prep Time: 20 minutes
Cook Time: 6 hours (slow cooker) / 3 hours (high) / 12 minutes (Instant Pot)
Total Time: 6 hours 20 minutes (slow cooker)

Nutrition Information (per wrap, 6 servings)

Calories: 360
Protein: 32g
Fat: 13g
Saturated Fat: 4g
Carbohydrates: 29g
Fiber: 4g
Sugar: 5g
Sodium: 820mg

Serving with Buffalo Shredded Chicken Wraps

These Buffalo Shredded Chicken Wraps are best served warm, with the spicy chicken nestled against the cool, creamy slaw. They make an excellent lunch or quick dinner, and they’re perfect for game-day spreads where guests can assemble their own. Pair with celery and carrot sticks for that classic Buffalo chicken experience. Serve wraps whole or cut into halves or thirds for party platters. A side of sweet potato fries or a simple green salad makes the meal complete. Bold, fun, and endlessly satisfying.

Pro Tips & Variations

Make It Low-Carb: Use lettuce leaves or low-carb tortillas instead of flour wraps.
Add Cheese: Sprinkle crumbled blue cheese or shredded mozzarella over the chicken.
Extra Spicy: Stir in hot sauce or sliced jalapeños.
Meal Prep Friendly: Cook chicken ahead and refrigerate for 3 days or freeze for up to 2 months. Assemble wraps fresh for best texture.
Crispy Option: Toast assembled wraps in a skillet or panini press for a crunchy finish.

The Bottom Line

The Buffalo Shredded Chicken Wrap with Ranch Slaw is a recipe that strikes the perfect balance between fiery heat and refreshing creaminess. It’s bold and crave-worthy yet light enough to enjoy any day of the week. For me, it’s the kind of recipe that brings people together—whether it’s family dinner, lunch with friends, or cheering on your favorite team. It’s portable, customizable, and packed with flavor. This wrap proves that shredded chicken doesn’t have to be ordinary—it can be a spicy, satisfying experience in every bite.

Buffalo Shredded Chicken Wraps with Creamy Ranch Slaw – Spicy & Satisfying