Instant Pot Buffalo Chicken Wraps

Reader Favorite: “My 8 year old son exclaimed, “Mom, make these tomorrow please!” He ate all the yummy veggies without a complaint! Thanks so much!!” – Samantha D.

This Buffalo Chicken cooks quickly in the Instant Pot in just ten minutes, with perfectly shreddable chicken every time. It’s great for an easy weeknight dinner or fast lunch prep to enjoy all week long.

With a classic buffalo ranch flavor you know and love, this recipe is also easily customizable to fit your family’s needs! Scale back the buffalo and add more ranch if you need less heat, or pile it on if you really love it.

Buffalo Chicken Wrap Ingredients (Instant Pot)

• Boneless, skinless chicken breasts: a go-to in our house. You can use frozen in a pinch (just add two minutes to the cook time), or if you want a juicier chicken, swap out chicken breasts for boneless, skinless chicken thighs.
• Buffalo sauce: we generally use Frank’s, but you can use your favorite brand. If you have little ones who don’t want spice, you can cut this back or use a very mild flavor.
• Ranch seasoning: a simple 1 ounce packet will do. This is about 2-3 Tablespoons if you make your own ranch seasoning or buy it in bulk.
• Chicken broth: this is the liquid we use to help the Instant Pot come to pressure. It helps add extra flavor to the chicken. If you don’t have it on hand, you can use vegetable broth or water in a pinch, but it will change the flavor slightly.
• Flour tortillas: these are the easiest for rolling, but you can use any type of wrap that fits your dietary needs, like protein-based, carb-friendly, or spinach wraps for added flavor.
• Avocado: another way to sneak in some veggies, but it also helps balance the heat from the buffalo sauce in the best way.
• Shredded carrots and lettuce: added in for a good crunch in your wrap, plus they’re another serving of veggies to add to your day.

What types of leftover chicken can I use for buffalo chicken wraps? 

If you want a quick shortcut to make these, use leftover rotisserie chicken, grilled chicken, shredded chicken, or even chicken tenders instead. Toss the cooked leftover chicken with buffalo sauce and ranch seasoning to taste, and then assemble the wraps as directed.

You will also need these items for this easy chicken recipe (equipment list):

• Instant Pot
• Forks or mixer (I love my KitchenAid for shredding chicken!)
• Toothpicks

Time to start cooking up some easy Instant Pot buffalo chicken wraps!

1. Plug in your Instant pot and get ready to go. Add chicken, buffalo sauce, ranch seasoning and chicken broth to the Instant Pot. You can adjust the spiciness of this recipe by using a milder buffalo sauce, scaling back the buffalo sauce, or adding an additional topping of prepared ranch dressing at the end before serving.

2. Place the lid on the Instant Pot, locking it in place and making sure that the appliance is sealed. The vent should be in “SEALING” position, then manually cook the chicken for 10 minutes (12 if you are using frozen chicken).

3. When the timer is finished, let the Instant Pot naturally release the pressure for 5 minutes, and then switch it over to a quick release. After the pressure is completely released, open up the Instant Pot, remove the chicken and shred it with two forks (or use a hand or stand mixer for easier shredding).

4. Build the wrap by layering chicken, avocado, shredded carrots and shredded lettuce, then roll it up and stick it with a toothpick (if serving later), or serve it immediately.

How should I store leftovers:

Store leftover buffalo chicken in an airtight container in the fridge. Store any leftover wraps according to their specific package direction. Assemble the wraps right before eating to prevent soggy tortillas.

Buffalo Chicken Wrap Recipe FAQs