Deliciously Easy Crock Pot Buffalo Chicken Wraps
If you’re looking for an easy lunch or dinner that’s packed with flavor, these Crock Pot Buffalo Chicken Wraps are about to become a favorite.
GLUTEN FREE LUNCH RECIPES
Lauren Vasnelis
7/21/2026
Crock Pot Buffalo Chicken Wraps
If you’re looking for an easy lunch or dinner that’s packed with flavor, these Crock Pot Buffalo Chicken Wraps are about to become a favorite. Tender shredded chicken slowly cooks in a creamy buffalo ranch sauce before being wrapped in a soft tortilla with crisp lettuce and juicy tomato. They’re simple enough for meal prep, easy enough for busy weekdays, and loaded with bold buffalo flavor.
This recipe is naturally gluten-free when paired with your favorite gluten-free wraps, and it’s easy to make dairy-free by using a plant-based ranch. Add your favorite toppings and enjoy these wraps fresh or pack them for lunch throughout the week.
Servings: 3
Prep Time: 10 minutes
Cook Time: 3½ hours
Ingredients
Buffalo Chicken
1 pound boneless, skinless chicken breasts (about 2 large chicken breasts but
feel free to double or even triple this recipe)
½ tablespoon smoked paprika
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon dried parsley
½ teaspoon dried dill
Salt and pepper, to taste
1 teaspoon minced garlic
½ cup buffalo sauce
¼ cup ranch dressing (I use Hidden Valley Plant Powered Dairy-Free Ranch, but regular ranch works perfectly too.)
1 teaspoon honey (optional, for a touch of sweetness)
For Serving
Mission Gluten-Free Wraps (or your favorite wraps if gluten isn’t a concern)
Shredded lettuce
Sliced tomato
Optional bacon
Instructions
Place the chicken breasts in the bottom of your crock pot.
Season both sides of the chicken with the smoked paprika, onion powder, garlic powder, parsley, dill, salt, and pepper. Rub the seasonings into the chicken to evenly coat both sides.
Add the minced garlic, then pour the buffalo sauce over the chicken. Gently turn the chicken to coat it in the sauce.
Cover and cook on High for 3½ hours, or until the chicken shreds easily with a fork.
Remove the chicken from the crock pot and shred it using two forks or a meat shredder.
Return the shredded chicken to the crock pot and stir it into the cooking juices.
Mix in the ranch dressing. Adjust the flavor to your preference. Add a little more ranch for a creamier, milder buffalo chicken, a splash of extra buffalo sauce if you’d like more heat, or the optional honey for just a hint of sweetness to balance everything out.
Fill your wrap with the buffalo chicken, shredded lettuce, and sliced tomato (or any toppings you enjoy)
Roll the wrap tightly and enjoy immediately. If you’d like, add crispy bacon or your favorite toppings for even more flavor.
Lauren’s Tips 💛
Let the Chicken Shred Naturally
The chicken is ready when it shreds easily with very little effort. If it feels tough, let it cook a little longer before shredding.
Customize the Heat
Buffalo sauce brands vary in spice level. I used the Frank's Red Hot Mild Buffalo Sauce. Add extra ranch for a creamier, even milder wrap, or stir in a little more buffalo sauce if you love extra heat. The optional honey adds just enough sweetness to balance the buffalo flavor without making the wraps sweet.
Warm Your Wraps
Microwave your wraps for about 10–15 seconds before assembling or toast them briefly on a flat top. They’ll roll much more easily and are less likely to crack, especially gluten-free wraps.
Make It Your Own
These wraps are delicious with lettuce and tomato, but don’t stop there. Crispy bacon, avocado, pickled onions, shredded cheese, or even sliced cucumbers all make fantastic additions.
Notes
Mission Gluten-Free Wraps are my favorite because they’re soft, flexible, and hold together well after warming.
Hidden Valley Plant Powered Ranch keeps this recipe dairy-free, but regular ranch dressing works just as well if dairy isn’t a concern.
Chicken breasts can vary in size. Two large chicken breasts are typically about one pound, but don’t worry if yours are slightly larger or smaller.
This buffalo chicken isn’t just for wraps. Try it over a salad, stuffed into baked potatoes, on a sandwich, or served in lettuce wraps for a lower-carb option.
Please check ingredient labels carefully. While all of my recipes are designed to be gluten-free, not every product I use is certified gluten-free. Always verify ingredient labels to ensure they meet your dietary needs.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully and produce an even richer, juicier filling.
Is this recipe very spicy?
It’s mildly spicy, but it’s easy to adjust. Add more ranch dressing to mellow the heat, more buffalo sauce for extra kick, or the optional honey to add a subtle sweetness that balances the spice.
Can I use regular ranch dressing?
Yes! I use a dairy-free ranch because that’s what works best for my family, but regular ranch dressing is just as delicious.
Do I have to use gluten-free wraps?
Not at all. If you don’t need to eat gluten-free, use your favorite flour tortillas, wraps or sandwich bread.
Can I make this ahead of time?
Definitely! The buffalo chicken reheats beautifully, making it perfect for meal prep. Store the chicken separately from the wraps and toppings, then assemble when you’re ready to eat.
Can I freeze the buffalo chicken?
Yes! Let it cool completely, then freeze it in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
What else can I serve this with?
Besides wraps, this buffalo chicken is delicious on salads, baked potatoes, rice bowls, sandwiches, lettuce wraps, or even as a dip with tortilla chips or fresh vegetables.
