These Chicken Ranch Wraps are packed with tender chicken, fresh veggies, and creamy ranch dressing, all wrapped up in a soft tortilla. They’re perfect for lunch or a quick snack!
Wrapping these up is a fun project, and the best part? You can customize them just the way you like! I usually toss in extra lettuce for that crunch. Yum!
Key Ingredients & Substitutions
Whole Wheat Tortillas: These are great for a healthier option. You can use regular flour tortillas if that’s what you have. For a gluten-free version, corn tortillas or gluten-free wraps work well too!
Cooked Chicken: Shredded rotisserie chicken is a favorite of mine for ease! You can substitute with leftover roasted chicken or even canned chicken for quick prep. For a vegetarian option, try using canned chickpeas or tofu.
Brown Rice: Brown rice adds texture and nutrients, but white rice or quinoa can also be great substitutes. If you’re short on time, instant rice works perfectly too!
Broccoli: Steamed broccoli is nutritious and adds color, but you can use other veggies like bell peppers, spinach, or zucchini. Just make sure they’re cooked a bit for easy wrapping!
Ranch Dressing: If you want to lighten things up, Greek yogurt mixed with herbs makes a refreshing substitute. You could also swap it for a homemade dressing or another favorite sauce.
Sliced Almonds: They add a nice crunch, but you can easily switch to walnuts, pecans, or even sunflower seeds. If you’re not into nuts, just skip them!
How Do I Get My Wraps Crispy Without Burning Them?
To achieve golden, crispy wraps, the key is to control your heat. Start with a medium heat, and don’t rush the grilling process.
- Heat your skillet before adding oil to prevent sticking, then add just enough olive oil to coat the bottom.
- Place the wraps seam-side down to hold them closed while cooking.
- Cook for about 3-4 minutes per side. Keep an eye on them to avoid burning!
- If you find they’re browning too fast, reduce the heat slightly. This ensures the filling gets warmed through without the outside burning.
Let them cool for a minute before slicing—this also makes the wraps hold their shape better!
How to Make Chicken Ranch Wraps
Ingredients You’ll Need:
For the Wraps:
- 2 large whole wheat tortillas
- 1 cup cooked chicken breast, shredded
- 1/2 cup cooked rice (preferably brown rice)
- 1 cup broccoli florets, steamed
- 1/4 cup ranch dressing
- 1/4 cup shredded cheese (cheddar or mozzarella)
- 1/4 cup sliced almonds (optional, for crunch)
- Salt and pepper, to taste
- Olive oil, for grilling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus an additional 10 minutes for grilling the wraps. In total, you’ll need about 25 minutes from start to finish. It’s a quick and tasty meal that’s perfect for lunch or dinner!
Step-by-Step Instructions:
1. Prepare the Filling:
In a mixing bowl, combine the shredded chicken, cooked rice, steamed broccoli, ranch dressing, and shredded cheese. Mix everything well so that all the ingredients are evenly coated with the ranch dressing. This will be your delicious filling!
2. Season the Mixture:
Add salt and pepper to the chicken mixture to taste. This step ensures your filling has just the right amount of flavor.
3. Assemble the Wraps:
Take one tortilla and lay it flat on a clean surface. Spoon half of the chicken mixture into the center of the tortilla. If you like a bit of crunch, sprinkle the sliced almonds over the top of the filling.
4. Roll It Up:
Now, fold in the sides of the tortilla over the filling, and then roll it up tightly from the bottom to form a neat wrap. Try to keep everything inside as you roll!
5. Repeat for the Second Wrap:
Do the same with the second tortilla and the remaining chicken mixture, creating a second wrap.
6. Grill the Wraps:
Heat a skillet or grill pan over medium heat and drizzle a little olive oil into the pan. Once it’s hot, place the wraps seam-side down in the pan. Grill them for about 3-4 minutes on each side until they are golden and crispy. This gives them a nice texture and flavor!
7. Slice and Serve:
Carefully remove the wraps from the skillet and let them cool for a minute. Then, slice each wrap in half for easy eating. You can serve these with extra ranch dressing or your favorite dipping sauce on the side. Enjoy your tasty Chicken Ranch Wraps!
Can I Use Leftover Chicken in This Recipe?
Absolutely! Leftover cooked chicken works perfectly. Just shred or chop it into bite-sized pieces and follow the recipe as directed. It’s a great way to use up extra chicken from a previous meal!
What Can I Substitute for Brown Rice?
If you don’t have brown rice, feel free to use white rice, quinoa, or even cauliflower rice for a lower carb option. Just make sure the substitute is cooked before adding it to the mixture!
How to Store Leftover Chicken Ranch Wraps?
Store any leftover wraps in an airtight container in the refrigerator for up to 2 days. To keep them from getting soggy, it’s best to store the ranch dressing separately and drizzle it on just before eating.
Can I Make This Wrap Vegetarian?
Definitely! You can easily make this wrap vegetarian by omitting the chicken and adding more vegetables like bell peppers, avocado, or even beans for protein. Adjust the ranch dressing amount to your taste!
