Quick and Easy Chicken Ranch Wrap: A Delicious Lunch in Minutes!
For extra crunch, add a handful of tortilla chips inside the wrap before rolling. If prepping ahead, store the wraps in the refrigerator for up to two days and keep the dressing on the side until ready to eat to prevent sogginess.
Ingredients
Scale
- 2 cupscooked chicken breast, sliced or shredded
- 4large flour tortillas
- 1 cuplettuce, chopped
- 1tomato, diced
- 1 cupshredded cheddar cheese
- ½ cupranch dressing
- 4slices turkey bacon, cooked and crumbled (optional)
- ¼ cupred onion, thinly sliced
Instructions
- Lay out the tortillas on a clean surface.
- Evenly divide the chicken among the tortillas, placing it in the center of each.
- Top the chicken with lettuce, tomato, cheddar cheese, and red onion.
- Drizzle ranch dressing over the fillings.
- Sprinkle crumbled turkey bacon on top if using.
- Fold in the sides of each tortilla and roll it up tightly.
- Slice the wraps in half and serve immediately or wrap them up for later.
Notes
For extra crunch, add a handful of tortilla chips inside the wrap before rolling. If prepping ahead, store the wraps in the refrigerator for up to two days and keep the dressing on the side until ready to eat to prevent sogginess.
Nutrition
- Calories: 350 kcal
- Sugar: 2g
- Fat: 18g
- Carbohydrates: 30g
- Protein: 20g