These Instant Pot Buffalo Chicken Wraps are a flavor-packed, no-fuss meal that delivers bold, tangy buffalo sauce and tender, juicy chicken in every bite. Perfectly balanced with a hint of spice and a creamy finish, they’re ready in just 20 minutes—ideal for busy weeknights or game-day snacks.
Wrapped in a soft tortilla, the shredded chicken pairs beautifully with crisp veggies and a drizzle of cooling ranch, creating a satisfying mix of textures and flavors. With under 220 calories per serving, this dish is as wholesome as it is delicious, making it a guilt-free way to indulge in your favorite buffalo kick.
What You’ll Need
- 1 pound boneless, skinless chicken breasts (thawed for even cooking)
- 1 cup buffalo sauce (store-bought or homemade, adjust spice level to taste)
- 1 packet (1 ounce) Ranch seasoning mix (or substitute with homemade ranch seasoning)
- ½ cup chicken broth (low-sodium recommended)
- 4 flour tortillas (10-inch size works best, or use lettuce wraps for a low-carb option)
- 1 avocado (sliced or mashed, depending on preference)
- ½ cup shredded carrots (pre-shredded or freshly grated)
- 1 cup shredded lettuce (iceberg or romaine work well)
How to Make It
- Prepare the Instant Pot: Place the chicken breasts, buffalo sauce, Ranch seasoning, and chicken broth into the Instant Pot. Stir lightly to combine.
- Set to Cook: Turn the pressure knob to SEALING. Cook on MANUAL or PRESSURE COOK mode for 10 minutes.
- Natural Release: Once the timer ends, allow the pressure to release naturally for 5 minutes. Then, carefully perform a quick release for any remaining pressure.
- Shred the Chicken: Remove the chicken from the Instant Pot and shred it using two forks. Return the shredded chicken to the pot and toss it in the buffalo sauce for a few minutes to soak up the flavor.
- Assemble the Wraps: Lay out a flour tortilla and layer with shredded chicken, avocado slices, shredded carrots, and shredded lettuce. Roll the tortilla tightly and secure with a toothpick if needed. Serve immediately.
Spice It Up: Sauce and Topping Ideas
For an extra kick, try swapping the buffalo sauce for a spicy sriracha mayo or a tangy honey mustard drizzle. If you’re a fan of creamy textures, add a dollop of blue cheese dressing or guacamole alongside the avocado. Crumbled blue cheese, diced celery, or even a sprinkle of crispy bacon bits can take these wraps to the next level!
Perfect Pairings: Serving Suggestions
These wraps are fantastic on their own, but they pair beautifully with crispy sweet potato fries, a cool cucumber salad, or a side of ranch dip for extra flavor. For a lighter option, serve with a simple green salad or fresh veggie sticks. Don’t forget a cold drink—iced tea or a sparkling lemonade complements the spicy buffalo flavor perfectly!
Make It Last: Storage and Reheating Tips
Store leftover shredded chicken in an airtight container in the fridge for up to 3 days. To reheat, warm it in a skillet with a splash of chicken broth to keep it moist. Assemble wraps fresh to avoid soggy tortillas. If you’re meal prepping, keep the ingredients separate and assemble just before eating for the best texture.
Mix It Up: Recipe Variations
Swap the chicken breasts for boneless chicken thighs for a richer flavor, or use cauliflower florets for a vegetarian twist. If you’re gluten-free, try lettuce wraps or gluten-free tortillas. For a low-carb option, skip the tortilla and serve the chicken over a bed of mixed greens or in a bell pepper boat.
Quick Tips: Time-Saving Hacks
Use pre-shredded carrots and lettuce to cut down on prep time. If you’re short on time, skip the natural release and do a quick release after cooking—just be careful of the steam! For even faster assembly, prep the chicken ahead of time and store it in the fridge until you’re ready to make the wraps.
Instant Pot Buffalo Chicken Wraps Recipe
Equipment
- Instant Pot
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup buffalo sauce
- 1 ounce Ranch seasoning mix, 1 packet
- ½ cup chicken broth
- 4 flour tortillas
- 1 avocado
- ½ cup shredded carrots
- 1 cup shredded lettuce
Instructions
- Place chicken breasts, buffalo sauce, ranch seasoning, and chicken broth in the Instant Pot.
- Turn the pressure knob to SEALING.
- Cook on MANUAL or PRESSURE COOK for 10 minutes. After timer runs out, let it naturally release for 5 minutes.
- Remove chicken from Instant Pot, shred, and return to Instant Pot in the buffalo sauce for a few minutes.
- Assemble wrap by layering chicken, avocado, shredded carrots, and shredded lettuce on flour tortilla. Wrap and secure with a toothpick or eat immediately.