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Stuffed with spicy buffalo chicken, creamy blue cheese, and crunchy celery, these buffalo chicken crunchwraps are a handheld twist on the classic crunchwrap!

We rarely go to Taco Bell, but when we do, my order is always a chicken quesadilla with extra sauce and a crunchwrap supreme, and of course, always ask for extra hot sauce! While the classic taco ingredients for a crunchwrap is a crowd-favorite, I decided to change things up a bit and stuff this with buffalo chicken instead.
You could even make a whole crunchwrap station: Breakfast Crunchwrap, Homemade Crunchwrap Supreme, and finally this buffalo chicken crunchwrap. I mean, who doesn’t love options, right?!
Recipe Tips and Variations
- Pan-frying crunchwraps is the way to go. The mini crunchwraps get the perfect amount of crunch on the outside and gooey on the inside when you pan fry them! I’ve discovered that when baking them, they tend to get pretty dried out.
- Use a rotisserie chicken – so much more flavorful and it’ll help you skip the step of having to cook the chicken breasts!
- Add more texture and crunch by adding in crushed corn tortilla chips into the buffalo chicken mixture. This is my new favorite thing to do with tuna salads and anything that could use more crunch! I mean, this is a crunchwrap after all, right?!
Storage and Reheating Instructions
If you’re serving these for a large gathering and you want them to stay fresh, no biggie! They’ll stay fresh for at least 2 hours before beginning to get stale.
If you want to reheat them, you can either toss them on the stove over medium-high heat on each side for a few minutes, or just pop them in the microwave. However, once microwaved, they might lose their crispiness.
Mini Buffalo Chicken Crunchwraps
Equipment
Ingredients
- 2 boneless, skinless chicken breasts, or shred a rotisserie chicken (about 1 ½ cups)
- 1 cup (240 g) buffalo sauce
- 1 celery stalk, small diced
- 3 tablespoons fresh chopped cilantro
- 3 tablespoons canola oil, divided
- 6 small corn tortillas
- 6: 8-inch flour tortillas
- ¼ cup (61 g) blue cheese dressing
- ½ cup (68 g) crumbled blue cheese
- ½ cup (24 g) finely shredded romaine
Instructions
- Boil the chicken until fully cooked then shred the chicken. Add it to a large bowl and pour in buffalo sauce, diced celery, and cilantro. Stir to combine.
- Heat oil in a saucepan. Using a 3” biscuit cutter or cookie cutter, cut a circle in the corn tortilla. (Save the scraps to make tortilla chips!) Add the corn tortilla circles to the oil and cook for 1 minute to harden. Remove from heat and place on a paper towel to remove excess oil.*To determine the correct temp of the oil, place the end of a wooden spoon into the oil, if it slightly bubbles it is ready. If it doesn't bubble the oil isn't hot enough and will make the tortilla greasy and soggy, turn up the heat and try again. If it overly bubbles turn down the heat and try again. The oil has a sweet spot you do not want to have it too hot or too cold*
- Microwave the flour tortillas for 15 seconds. This is to make them slightly more pliable so they bend easy rather than break for the next steps
- Heat a pan over medium high heat.
- In the center of a flour tortilla, spread a tablespoon of bleu cheese dressing. Next, add a pinch of romaine lettuce and bleu cheese crumbles. Then, top with a corn tortilla. Add a scoop of the buffalo chicken atop the tortilla.
- Fold the tortilla shell over the center of the crunchwrap. Continue with each side.
- Add 1 tbsp oil to the pan. Add crunchwraps to the pan seam side down first to seal, and cook for 2 minutes per side, or until tortillas start to brown.*Depending on the pan you may need to do multiple batches. I recommend putting the completed crunchwraps in the oven and set it to “keep warm” if necessary.
- Serve warm with bleu cheese dip and enjoy!