It is 6pm. You are tired. Dinner needs to happen fast.
These Chicken Ranch Wraps are your new secret weapon for stress-free evenings. They are fresh, filling, and so simple to assemble. You can have a wholesome meal on the table before the kids even get restless.
Why You’ll Love This Recipe
This recipe is perfect for busy summer nights when it is too hot to cook. You get a meal that is ready in 20 minutes without heating up the whole kitchen. It feels light and refreshing but still keeps everyone full.
It is a total crowd-pleaser for both kids and adults. The combination of creamy ranch and savory chicken is always a winner. You can easily customize each wrap to fit your family’s picky eaters.
Easy Cooking Steps
Making these wraps is as easy as layering and rolling. You can use pre-cooked chicken to save even more time. Anyone can master this simple folding technique with a little practice. It is a great way to use up leftover chicken from last night.
Simple Ingredients
Most of these items are likely already in your fridge. Fresh produce makes every bite crisp and delicious for your family.
- 4 large flour tortillas
- 2 cups cooked chicken breast, cubed
- 1/2 cup ranch dressing
- 1 cup shredded iceberg lettuce
- 1/2 cup shredded cheddar cheese
- 1/2 cup diced roma tomatoes
- 1/4 cup finely diced red onion
Step-by-Step
- Warm the flour tortillas in a dry skillet or microwave for 15 seconds until pliable.
- Lay the tortillas flat on a clean surface and spread 2 tablespoons of ranch dressing over the center of each.
- Distribute the cooked chicken, shredded lettuce, cheddar cheese, tomatoes, and red onion evenly among the four tortillas.
- Fold the left and right sides of the tortilla towards the center over the filling.
- Starting from the bottom, roll the tortilla tightly upward to form a cylinder.
- Secure with a toothpick if necessary or place seam-side down on a plate.
- Slice diagonally in half and serve immediately.
Best Ways to Enjoy It
Slice these wraps diagonally for a beautiful presentation. Serve them with a side of fresh fruit or crunchy chips. Enjoy them outdoors on a sunny afternoon for the perfect summer vibe. They are also great for a quick picnic at the park.
Storage & Reheating
These wraps stay fresh in the fridge for up to two days. Keep them tightly wrapped in foil to prevent the tortilla from drying out. Eat them cold for the best texture and flavor experience. If you make them ahead, keep the dressing on the side until serving.
Recipe Tips
- Don’t skip warming the tortillas or they might crack while rolling.
- Use a rotisserie chicken from the store for an even faster meal.
- Pat the diced tomatoes dry with a paper towel to avoid a soggy wrap.
- Roll the tortilla as tightly as possible to keep the fillings inside.
- For a summer picnic, wrap them tightly in parchment paper before packing.
- Add a sprinkle of black pepper for a tiny flavor boost.
Ways to Switch It Up
- Add a splash of buffalo sauce for a spicy kick.
- Swap the cheddar cheese for pepper jack to add more flavor.
- Use whole wheat tortillas for a boost of fiber.
- Add crispy bacon bits for a classic club sandwich taste.
Common Questions
Can I make these ahead of time?
Yes, you can make them a few hours early. Just wrap them tightly in plastic wrap to keep them fresh in the fridge.
Will kids actually eat these?
Absolutely, kids usually love the mild ranch flavor. You can leave out the red onions if they prefer a milder taste.
I hope these wraps make your busy evenings a little easier. They are a true family favorite in my house. Happy cooking!
— Lidia
Chicken Ranch Wraps
Ingredients
- 4 large flour tortillas
- 2 cups cooked chicken breast, cubed
- 1/2 cup ranch dressing
- 1 cup shredded iceberg lettuce
- 1/2 cup shredded cheddar cheese
- 1/2 cup diced roma tomatoes
- 1/4 cup finely diced red onion
Instructions
- Warm the flour tortillas in a dry skillet or microwave for 15 seconds until pliable.
- Lay the tortillas flat on a clean surface and spread 2 tablespoons of ranch dressing over the center of each.
- Distribute the cooked chicken, shredded lettuce, cheddar cheese, tomatoes, and red onion evenly among the four tortillas.
- Fold the left and right sides of the tortilla towards the center over the filling.
- Starting from the bottom, roll the tortilla tightly upward to form a cylinder.
- Secure with a toothpick if necessary or place seam-side down on a plate.
- Slice diagonally in half and serve immediately.
