Description
A quick, kid-approved chicken ranch wrap recipe perfect for busy school mornings, using simple ingredients and easy assembly.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced (about 300g)
- 4 large flour tortillas (10-inch or 25 cm)
- ½ cup ranch dressing (120ml)
- 1 cup shredded cheddar cheese (100g)
- 1 cup shredded lettuce (about 30g)
- 1 medium tomato, diced (about 120g)
- Optional add-ins: avocado slices, bacon bits, pickles, carrot shreds
Instructions
- Prep your ingredients: Dice the tomato, shred the lettuce if needed, and chop any optional add-ins like avocado or pickles. Have your cooked chicken ready—shredded or diced works best.
- Mix the filling: In a large bowl, combine the chicken, ranch dressing, shredded cheese, and any add-ins you’re using. Stir until everything is evenly coated.
- Assemble the wraps: Lay out a tortilla flat. Add a handful of shredded lettuce and a scoop of the chicken mixture in the center. Top with diced tomatoes. Don’t overfill.
- Roll it up: Fold one side over the filling, then fold in the edges and roll tightly. Wrap in parchment paper to keep everything snug.
- Pack or serve immediately: These wraps are perfect for lunchboxes or quick dinners. Refrigerate wrapped tightly and eat within 24 hours for best freshness.
Notes
Use refrigerated ranch dressing for best flavor and creaminess. Dry lettuce and tomatoes well to avoid soggy wraps. Wrap tightly in parchment paper to keep fresh. Make filling the night before to save time in the morning. Can substitute turkey or add bacon bits for variation. Best eaten within 24 hours; not recommended to freeze.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Carbohydrates: 28
- Fiber: 2
- Protein: 25
Keywords: chicken ranch wraps, lunchbox recipe, easy chicken wraps, kid-friendly lunch, quick lunch, back to school lunch