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Two Chicken Ranch Wraps stacked on a wooden board, cut in half to show creamy filling with chicken, vegetables, and greens.
Maryam

Chicken Ranch Wraps

Crispy seasoned chicken tucked into warm tortillas with cool ranch, fresh veggies, and melty cheese for the ultimate handheld dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, lunch
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lb boneless skinless chicken breasts cut into 1/2-inch strips
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
For Assembly
  • 4 large flour tortillas burrito size
  • 1/2 cup ranch dressing homemade or quality store-bought
  • 1 cup shredded cheddar cheese
  • 2 cups romaine lettuce shredded
  • 1 tomato diced

Equipment

  • Large skillet
  • Tongs
  • Cutting board

Method
 

Prep
  1. Pat the chicken strips completely dry with paper towels. In a small bowl, mix together the garlic powder, smoked paprika, salt, and pepper. Sprinkle evenly over all sides of the chicken and toss to coat.
Cook the Chicken
  1. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer without crowding - work in batches if needed. Cook undisturbed for 4 minutes until the bottom is deeply golden, then flip and cook 3-4 minutes more until cooked through and no pink remains. Transfer to a plate and tent loosely with foil.
  2. Wipe out the skillet and return to medium heat. Warm each tortilla for 20-30 seconds per side until soft and pliable with light brown spots. Stack on a plate and cover with a clean kitchen towel to keep warm.
Assemble
  1. Spread 2 tablespoons of ranch dressing down the center of each warm tortilla. Top with a quarter of the chicken, 1/4 cup cheese, 1/2 cup lettuce, and a spoonful of diced tomato. Fold the bottom up over the filling, then fold in the sides and roll tightly away from you to close.
  2. Cut each wrap in half on a diagonal and serve immediately, with extra ranch on the side for dipping if desired.

Notes

For extra crunch, add crushed tortilla chips or crispy bacon bits inside the wrap. Swap cheddar for pepper jack if you want some heat. These are best eaten fresh, but you can prep the seasoned raw chicken and chop all vegetables up to 24 hours ahead for lightning-fast assembly.