Cheesy Buffalo Chicken Burritos Recipe – Easy Dinner or Meal Prep

Spicy, saucy, and loaded with melty cheese—honestly, these Cheesy Buffalo Chicken Burritos might just be my weeknight dinner MVP. The first time I made them, the kitchen smelled like a football party, and my family basically hovered around the oven until they were cool enough to eat. Picture this: tender shredded chicken tossed in zingy buffalo sauce, wrapped in a soft tortilla, with plenty of gooey cheese and a hint of ranch. It’s the flavor combo you crave when you want that comfort food kick, but with way less mess than wings (and you know, no sticky fingers).

I stumbled onto this recipe during a busy month when meal prep felt like a lifeline. That classic buffalo chicken flavor—mixed with the creaminess of cheese and ranch dressing—turned out to be the perfect solution for both hectic dinners and grab-and-go lunches. If you’re anything like me, you probably want recipes that taste amazing but don’t require a ton of steps or crazy ingredients. Well, this cheesy buffalo chicken burrito checks all those boxes.

These burritos hit the spot for everyone: spicy food fans, cheese lovers, folks who need a protein-packed meal that doesn’t skimp on flavor. After testing different cheese combos and tortilla sizes, I’ve found the sweet spot for taste and convenience. And if you’re prepping ahead, they freeze like a dream. So whether you need an easy weeknight dinner or want to stock the fridge for busy days, Cheesy Buffalo Chicken Burritos are the answer. Trust me—I’ve made these more times than I care to admit, and every batch disappears fast.

Why You’ll Love This Recipe

• Quick & Easy: You can whip up these Cheesy Buffalo Chicken Burritos in under 40 minutes, including prep and cook time. Perfect for when you’re short on time but want a hearty meal.
• Simple Ingredients: Most of what you need is probably already in your fridge or pantry. No need for a special grocery run—just grab some chicken, tortillas, cheese, and buffalo sauce.
• Perfect for Dinner or Meal Prep: Whether you’re feeding a hungry family or stocking up for busy lunches, these burritos are super versatile. I often make a double batch for meal prep, and they reheat beautifully.
• Crowd-Pleaser: I’ve made these for game nights, potlucks, and even picky eaters—they get rave reviews every single time. The combination of spicy buffalo chicken and creamy cheese is always a hit.
• Unbelievably Delicious: The balance of tangy, spicy, and cheesy flavors is pure comfort food. It’s the kind of meal that makes you close your eyes after the first bite and just sigh with happiness.

What really sets these Cheesy Buffalo Chicken Burritos apart is the technique. By mixing the chicken with both buffalo sauce and ranch, you get a creamy, bold filling that doesn’t dry out. I blend two types of cheese—sharp cheddar for flavor, mozzarella for stretch—and use large flour tortillas for the perfect wrap. You get that satisfying bite every time, with no bland spots or soggy bottoms.

If you love classic buffalo chicken, this burrito version is a game-changer. You get all the goodness of wings in a portable, mess-free package. It’s comfort food, but smart enough for meal prep and flexible enough for your busy schedule. I promise—after you try this recipe, you’ll be making it on repeat.

Ingredients Needed

This recipe uses simple, reliable ingredients to deliver maximum flavor and a seriously satisfying texture. Most are pantry staples or easy-to-find at any grocery store—no fancy stuff, just the good stuff you want in a cheesy burrito. Here’s what you need:

• For the chicken filling:
  • 2 cups cooked chicken, shredded (about 300g; rotisserie chicken works great)
  • 1/2 cup buffalo wing sauce (120ml; I love Frank’s RedHot for that classic flavor)
  • 1/4 cup ranch dressing (60ml; use your favorite brand or homemade)
  • 1/2 tsp garlic powder (for a little depth)
  • 1/4 tsp smoked paprika (optional, but it adds a smoky kick)
• For the burritos:
  • 4 large flour tortillas (10-inch; about 80g each; whole wheat works for extra fiber)
  • 1 cup shredded cheddar cheese (115g; sharpness makes a difference)
  • 1 cup shredded mozzarella cheese (115g; for that perfect melt)
  • 1/2 cup chopped green onions (optional, but adds a fresh crunch)
  • 1/2 cup chopped celery (for crunch and that classic buffalo pairing)
  • 1/4 cup crumbled blue cheese (optional; for the true buffalo wing lovers)
• Optional extras for serving:
  • Extra buffalo sauce (for drizzling)
  • Extra ranch or blue cheese dressing
  • Fresh cilantro or parsley (for garnish)

Ingredient tips: I often use leftover roast chicken or shredded rotisserie chicken for convenience. If you want a lighter version, swap in low-fat cheese or Greek yogurt ranch. Tortillas can be gluten-free—just pick sturdy ones that won’t tear. If you’re not a fan of blue cheese, just leave it out. And for a veggie boost, add some chopped spinach or bell peppers right into the filling. You really can make these Cheesy Buffalo Chicken Burritos your own with easy swaps.

Equipment Needed

• Baking sheet: For crisping the burritos in the oven. Any sturdy, rimmed pan works—just line it with parchment for easy cleanup.
• Mixing bowls: You’ll need one big bowl for the chicken mixture, and maybe a small one for combining cheeses.
• Measuring cups and spoons: For sauce, cheese, and seasonings. I use basic plastic ones, but metal is nice if you want them to last.
• Knife and cutting board: For chopping veggies and slicing burritos.
• Cheese grater: If you’re grating your own cheese (it melts better, trust me). Pre-shredded is fine in a pinch.
• Oven or air fryer: Both work for crisping the burritos. I’ve tried both—air fryer gives an extra-crispy shell, while oven is great for bigger batches.
• Aluminum foil or parchment paper: For wrapping or lining your pan. Foil is handy for freezing, too.

If you’re cooking for one or two, a toaster oven or air fryer is more energy efficient. For batch cooking, stick with a full-size oven. I’ve used every cheese grater in the book—box graters are easiest to clean, but microplane gives super-fine texture. Don’t stress if you don’t have fancy gear; these burritos are super forgiving.

Preparation Method

1. Prep the chicken filling: In a large bowl, combine 2 cups (300g) shredded cooked chicken, 1/2 cup (120ml) buffalo wing sauce, 1/4 cup (60ml) ranch dressing, 1/2 tsp garlic powder, and 1/4 tsp smoked paprika. Mix until the chicken is completely coated and saucy. The filling should be moist but not runny—add a little extra sauce if it’s too dry.
2. Prepare the cheese blend: In a small bowl, mix 1 cup (115g) shredded cheddar and 1 cup (115g) shredded mozzarella. If using blue cheese, fold in 1/4 cup crumbled blue cheese. This combo gives you big flavor and that classic buffalo cheese pull.
3. Warm the tortillas: Microwave tortillas for 15 seconds or wrap in foil and heat in a 350°F (175°C) oven for 2-3 minutes. Warm tortillas are less likely to tear when rolling.
4. Fill the burritos: Lay out a tortilla on your cutting board. Spoon about 1/2 cup (about 90g) chicken filling into the center. Sprinkle with a generous handful of cheese blend, a tablespoon of green onions, and a tablespoon of chopped celery. Don’t over-fill or you’ll struggle to close it—trust me, I’ve had filling everywhere before!
5. Roll up the burritos: Fold in the sides, then roll tightly from the bottom up. Place seam-side down on a lined baking sheet. Repeat for all tortillas.
6. Oven bake for crispness: Mist or brush burritos lightly with oil (optional for extra crunch). Bake at 400°F (200°C) for 12-15 minutes, until the tortillas are golden and cheese is melted. If using an air fryer, set to 380°F (193°C) and cook for 8-10 minutes. Burritos should be crisp and slightly bubbling at the edges.
7. Cool slightly before serving: Let the burritos sit for 2-3 minutes after baking—this helps the cheese settle and makes them easier to slice. Slice in half for serving or leave whole for meal prep.
8. Troubleshooting tips: If a burrito cracks while rolling, patch with a piece of tortilla or wrap in foil before baking. If the filling leaks, try using a little less sauce next time or chill the mixture before assembling.

Personal tip: I always make a few extra and freeze them individually wrapped in foil. Reheat straight from the freezer in the oven at 375°F (190°C) for 20-25 minutes or microwave for 2-3 minutes for a quick lunch. Don’t skip warming the tortillas—it’s the difference between a perfect wrap and a kitchen disaster!

Cooking Tips & Techniques

After making Cheesy Buffalo Chicken Burritos more times than I can count, I’ve picked up some tricks (and survived a few disasters). Here’s what I’ve learned:

• Shred your own cheese: Pre-shredded is fine, but freshly grated melts smoother and tastes richer. I always grab a block when I want that super-gooey, stretchy melt.
• Don’t over-sauce: Too much buffalo sauce makes the filling soggy and the burritos hard to roll. If you love heat, add more sauce on the side after baking.
• Warm tortillas make all the difference: Cold tortillas crack and split—always give them a quick zap in the microwave or oven. If you skip this, you’ll regret it (I learned the hard way!).
• Seal the burritos tight: Tuck the sides, roll firmly, and place seam-side down on the pan. If you’re meal prepping, wrap in foil for extra insurance against leaks.
• Don’t skip the oven (or air fryer) bake: This step turns a regular burrito into a crunchy, melty masterpiece. I’ve tried just microwaving, but you miss out on that golden, crispy shell.
• Multitasking strategy: Prep the chicken filling while the oven preheats and grate cheese during microwave time. You’ll be surprised how quickly it all comes together.
• Consistency for meal prep: Let burritos cool fully before wrapping for storage. This keeps the tortillas from getting soggy in the fridge or freezer.

Common mistakes? Overstuffing (they burst), skipping the cheese blend (not as melty), and forgetting to let them cool before slicing (cheese everywhere!). Learn from my kitchen chaos—it’s worth the extra minute to do it right.

Variations & Adaptations

Cheesy Buffalo Chicken Burritos are super customizable. Here are some tasty twists I’ve tried (and loved):

• Low-carb or gluten-free: Use low-carb tortillas or gluten-free wraps. Just watch for ones that hold up to rolling and baking.
• Vegetarian version: Swap the chicken for roasted cauliflower or chickpeas tossed in buffalo sauce. Add extra cheese or a sprinkle of smoked paprika for depth.
• Mild flavor adaptation: Use less buffalo sauce or switch to a milder wing sauce. Add more ranch to tone down the heat—great for kids or spice-sensitive folks.
• Seasonal twist: Add roasted bell peppers or zucchini in summer, or stir in a handful of spinach for extra greens.
• Dairy-free: Use plant-based cheese and dairy-free ranch. I’ve tried Violife and Daiya—both melt well enough for this recipe.

Personal favorite? I mix in chopped pickles for a tangy crunch—sounds weird, but it works! You can also grill the burritos instead of baking for a smoky, charred shell. If you’re feeding a crowd, make mini versions with small tortillas for easy party snacks. Whatever your dietary needs or flavor cravings, Cheesy Buffalo Chicken Burritos are ready to adapt.

Serving & Storage Suggestions

These burritos are best served hot, fresh from the oven. Slice in half and plate with extra buffalo sauce, ranch, or blue cheese dressing for dipping. For a full meal, pair with a simple green salad or celery sticks (classic buffalo style) and maybe some oven fries or sweet potato wedges.

For meal prep, let burritos cool completely, then wrap each in foil or parchment. Store in the fridge for up to 4 days or freeze for up to 2 months. When reheating, remove foil and bake at 375°F (190°C) for 15-20 minutes (from fridge) or 20-25 minutes (from frozen). Microwave works too—2-3 minutes from fridge, 4-5 from freezer—but oven gives you back that crispy shell.

Honestly, the flavors get even better after a day in the fridge—the spices mellow, the cheese and chicken meld together, and you get that “second day magic.” If you’re entertaining, serve burritos on a platter with colorful garnishes like chopped cilantro, sliced jalapeños, and lime wedges. It’s a visual treat and totally Pinterest-worthy.

Nutritional Information & Benefits

Each Cheesy Buffalo Chicken Burrito (using standard ingredients) has about 420 calories, 32g protein, 16g fat, and 38g carbs. You get a solid dose of protein from the chicken and cheese, plus calcium for strong bones. Buffalo sauce adds a little vitamin C, and celery sneaks in some fiber.

If you use whole wheat tortillas, you’ll get more fiber and a slower carb release—nice for energy. For gluten-free or low-carb diets, swap in suitable wraps. Watch the sodium if you’re using store-bought buffalo sauce and ranch; homemade versions let you control the salt. Allergens to watch: wheat (tortillas), dairy (cheese, ranch), and egg (some ranch brands).

I love that these burritos keep me full and satisfied without feeling heavy. They’re great for post-workout meals or busy days when you need real fuel, not just a snack. If you’re watching calories, use light cheese and skip extra dressing—still tastes amazing!

Conclusion

Cheesy Buffalo Chicken Burritos are the kind of recipe that makes dinner exciting again. You get bold flavor, melty cheese, and that spicy kick—all wrapped up in a portable package perfect for busy nights or meal prep. It’s easy, flexible, and always delivers comfort food satisfaction.

Don’t be afraid to make these your own—switch up the fillings, try different cheeses, or adjust the spice for your family’s taste. I keep coming back to this recipe because it’s reliable, delicious, and always gets smiles around the table. If you’re craving something hearty and fun, this is your answer.

Go ahead—give these Cheesy Buffalo Chicken Burritos a try! Let me know in the comments how you customize yours, or share your meal prep tips. I’d love to hear about your favorite tweaks. Here’s to delicious, stress-free dinners and lunches—happy cooking!

FAQs

Can I use store-bought rotisserie chicken for these burritos?

Absolutely! It saves time and tastes great. Just shred the meat and mix with buffalo sauce and ranch as directed.

How spicy are these Cheesy Buffalo Chicken Burritos?

They’re medium spicy with classic buffalo flavor. For less heat, use mild sauce or add extra ranch. You can always drizzle more hot sauce after baking if you love the kick!

What’s the best way to freeze and reheat these burritos?

Wrap cooled burritos in foil, freeze up to 2 months. Bake frozen at 375°F (190°C) for 20-25 minutes or microwave for 4-5 minutes. The oven gives you a crispier shell.

Can I make these burritos vegetarian?

Yep! Swap the chicken for roasted cauliflower or chickpeas tossed in buffalo sauce. Add extra cheese for protein and flavor.

Which tortillas work best for meal prep?

Large, sturdy flour tortillas hold the filling and freeze well. Whole wheat or gluten-free wraps work too—just make sure they’re flexible so they don’t crack during rolling.

Cheesy Buffalo Chicken Burritos

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• Author: Ananya Patel
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Spicy, saucy, and loaded with melty cheese, these Cheesy Buffalo Chicken Burritos are a quick and comforting dinner or meal prep option. Tender shredded chicken tossed in buffalo sauce and ranch, wrapped in a soft tortilla with gooey cheese, makes for a crowd-pleasing, protein-packed meal.

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Ingredients

Scale 1x2x3x

• 2 cups cooked chicken, shredded (about 300g; rotisserie chicken works great)
• 1/2 cup buffalo wing sauce (120ml)
• 1/4 cup ranch dressing (60ml)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika (optional)
• 4 large flour tortillas (10-inch; about 80g each)
• 1 cup shredded cheddar cheese (115g)
• 1 cup shredded mozzarella cheese (115g)
• 1/2 cup chopped green onions (optional)
• 1/2 cup chopped celery
• 1/4 cup crumbled blue cheese (optional)
• Extra buffalo sauce (for drizzling, optional)
• Extra ranch or blue cheese dressing (optional)
• Fresh cilantro or parsley (for garnish, optional)

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Instructions

1. In a large bowl, combine shredded cooked chicken, buffalo wing sauce, ranch dressing, garlic powder, and smoked paprika. Mix until chicken is fully coated and saucy.
2. In a small bowl, mix shredded cheddar and mozzarella cheeses. If using, fold in crumbled blue cheese.
3. Warm tortillas in the microwave for 15 seconds or wrap in foil and heat in a 350°F oven for 2-3 minutes.
4. Lay out a tortilla. Spoon about 1/2 cup chicken filling into the center. Sprinkle with cheese blend, green onions, and celery.
5. Fold in the sides of the tortilla, then roll tightly from the bottom up. Place seam-side down on a lined baking sheet. Repeat for all tortillas.
6. Mist or brush burritos lightly with oil (optional). Bake at 400°F for 12-15 minutes, until tortillas are golden and cheese is melted. For air fryer, cook at 380°F for 8-10 minutes.
7. Let burritos cool for 2-3 minutes before serving. Slice in half or leave whole for meal prep.
8. If a burrito cracks while rolling, patch with a piece of tortilla or wrap in foil before baking. If filling leaks, use less sauce or chill mixture before assembling.

Notes

For a lighter version, use low-fat cheese or Greek yogurt ranch. Tortillas can be gluten-free; just pick sturdy ones. Burritos freeze well—wrap individually in foil and reheat in oven or microwave. Don’t overfill tortillas to avoid bursting. Shred your own cheese for best melt. Vegetarian option: swap chicken for roasted cauliflower or chickpeas.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1 burrito
• Calories: 420
• Sugar: 3
• Sodium: 1100
• Fat: 16
• Saturated Fat: 8
• Carbohydrates: 38
• Fiber: 2
• Protein: 32

Keywords: buffalo chicken, burritos, cheesy, easy dinner, meal prep, spicy, comfort food, oven baked, air fryer, protein