Description
Busy morning? This Buffalo Chicken Breakfast Wrap delivers bold flavor with minimal effort. Spicy buffalo chicken, soft scrambled eggs, and cool ranch come together in a warm tortilla for a high-protein breakfast you can make in about 10 minutes. It’s filling, customizable, and perfect for grab-and-go days.
Ingredients
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1/2 cup cooked, shredded chicken
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1–1½ tbsp buffalo sauce (adjust to taste)
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2 large eggs (or 3 egg whites)
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1 large tortilla (flour, whole wheat, or high-protein)
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1 tbsp ranch dressing (or Greek yogurt ranch)
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1 tsp oil or butter (for cooking)
Optional Add-Ins
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Shredded cheddar, Monterey Jack, or blue cheese
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Fresh spinach or arugula
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Sliced green onions or chives
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Extra hot sauce
Instructions
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Heat the Chicken
In a small skillet over medium heat, toss the shredded chicken with buffalo sauce. Warm for 2–3 minutes until coated and fragrant. Set aside. -
Scramble the Eggs
Whisk eggs with a pinch of salt and pepper (add 1 tbsp water or milk for fluffiness). Cook in a non-stick pan over medium-low heat with oil or butter, stirring gently until just set and soft. -
Warm the Tortilla
Heat the tortilla in a dry pan for 20–30 seconds per side until flexible. -
Assemble
Layer eggs down the center of the tortilla. Top with buffalo chicken, optional add-ins, and drizzle with ranch. -
Roll & Toast (Optional)
Fold sides in, roll tightly. Toast seam-side down in a pan for 1–2 minutes per side for a crispy finish.
Notes
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Low and slow eggs = fluffy, not rubbery.
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Warm tortillas roll without cracking.
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Balance the sauce to avoid sogginess—don’t overdo it.
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Meal prep smart: Store chicken and eggs separately; assemble fresh.