Instant Pot Buffalo Chicken Wraps Recipe

With a little bit of kick from the buffalo sauce and ranch seasoning, these Instant Pot buffalo chicken wraps are sure to be the next best thing at the dinner table!

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American

Keyword: buffalo chicken wrap, Chicken wrap, easy chicken wrap, instant pot chicken

Servings:

Calories: 220kcal

Equipment

Instant Pot
Forks or Mixer (to shred the chicken)
toothpicks

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.

Notes

To make this into a freezer meal:

Place chicken breasts, buffalo sauce, and packet of ranch dressing mix into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days. When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup of chicken broth in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 25 minutes . Do a 5 minute NATURAL RELEASE when the timer is done. Follow the rest of the instructions as written.

Nutrition