Chicken Ranch Wraps Recipe

These chicken ranch wraps are one of those simple, no-fuss recipes that you can pull together in a pinch. Whether you’re looking for a quick lunch or a light dinner, these wraps check all the boxes. Plus, they’re totally customizable—you can load them up with whatever extras you love, or keep them simple for a quick bite. What’s not to love about a crispy, cheesy, ranch-flavored wrap?

I still remember the first time I whipped these up. It was one of those “what’s in the fridge?” moments, and somehow, these chicken wraps became an instant favorite. I had leftover grilled chicken from the night before, some tortillas hanging around, and just enough ranch dressing to make things interesting. In less than 10 minutes, I had crispy, cheesy, ranch-filled wraps on the table. They were so good that I’ve made them countless times since, tweaking the recipe here and there, but always loving that unbeatable crispy tortilla and savory chicken combo.

this RECIPE

A simple, crowd-pleasing meal

This recipe is all about convenience and flavor. It’s quick, it’s easy, and it hits that perfect balance of cheesy, crunchy, and creamy. You only need five ingredients, and most of them you probably already have in your fridge. What makes these chicken ranch wraps special is the contrast between the warm, crisp tortilla and the cool, creamy ranch inside. That, plus the melty mozzarella cheese—it’s a match made in heaven.

These wraps are great for busy weeknights, lazy weekend lunches, or even as a snack you can take on the go. It’s a meal that everyone can agree on, and with a few tweaks, you can easily cater to different tastes or dietary preferences.

Let’s talk ingredients: what makes these wraps irresistible

• Cooked grilled chicken: This is the star of the wrap, providing a savory, protein-packed filling. You can use leftover chicken, rotisserie chicken, or even store-bought grilled chicken strips if you’re short on time. If you don’t have grilled chicken on hand, I’ve used baked or poached chicken before, and it works just as well!
• Hidden Valley® Simply Ranch dressing: The creamy ranch is what ties all the flavors together. While Hidden Valley is a classic, feel free to use your favorite ranch brand, or make your own if you’re feeling fancy! Greek yogurt ranch can also be a lighter option.
• Mozzarella cheese: This gives the wraps their melty, gooey texture. Mozzarella is mild, which lets the ranch and chicken flavors shine, but if you like a sharper taste, swap it out for cheddar or pepper jack.
• Cilantro (optional): Fresh cilantro adds a burst of color and a pop of freshness to each bite. If you’re not a fan of cilantro, feel free to leave it out or replace it with fresh parsley for a milder flavor.
• Tortillas: The tortilla is what wraps everything up (literally!). A medium flour tortilla works best here, but you could also use whole wheat or a gluten-free option. Just make sure it’s sturdy enough to hold all the delicious fillings.

Kitchen gear: what you need (and what you can totally skip)

To make these wraps, you don’t need a ton of fancy tools. In fact, the kitchen basics will do just fine:

• A good non-stick pan or grill pan: This is key for getting that crispy, golden tortilla. I’ve also made these on an outdoor grill in the summer, which gives them a smoky edge that’s amazing!
• Tongs or a spatula: You’ll need these to flip the wraps and make sure they get evenly browned on both sides. A spatula works great if your pan is large enough, but tongs give you a bit more control when flipping.
• Sharp knife: To slice your wraps in half before serving. You want a clean cut so the cheese doesn’t ooze out too much!

Other than that, a cutting board and a bowl for mixing your filling is all you need. No need to break out the blender or food processor for this one!

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Assemble your wraps: Start by laying your tortillas flat on a clean surface. Spread about 1/2 cup of the cooked chicken onto each tortilla. I like to chop the chicken into bite-sized pieces for easier eating. Drizzle 1 tablespoon of ranch dressing over the chicken, and then sprinkle on about 2 tablespoons of mozzarella cheese. Add 1 tablespoon of cilantro if you’re using it.Tip: Don’t overload your tortilla with too much filling, or you’ll have a hard time folding it into a burrito shape without it spilling everywhere. Trust me, I’ve made that mistake before!
2. Fold them up: Fold the sides of the tortilla over the filling, then roll it up from the bottom to form a tight burrito shape. Make sure to tuck in the sides as you roll to keep everything secure.Lesson learned: I’ve found that a looser wrap tends to fall apart during cooking, so make sure to roll it nice and tight!
3. Crisp them up: Heat a non-stick pan over medium heat and lightly coat it with oil or cooking spray. Place the wraps seam-side down in the pan and cook for 1-2 minutes per side, until the tortilla is crispy and golden. Keep an eye on them so they don’t burn!Quick tip: If you’re in a hurry, you can microwave the wraps for 30 seconds to melt the cheese before browning them in the pan. This speeds up the process and ensures that the inside gets hot and gooey.
4. Serve and enjoy: Once the wraps are crispy on all sides, remove them from the pan and let them cool for a minute before slicing in half. Serve immediately and enjoy!

Variations and adaptations: make it your own!

One of the best things about these wraps is how adaptable they are. Here are a few ways I’ve played around with the recipe:

• Spicy chicken ranch wraps: If you like a little heat, add some hot sauce to the ranch dressing or sprinkle in some crushed red pepper flakes. You can also swap out the mozzarella for pepper jack cheese for extra kick.
• Vegetarian version: Swap the chicken for black beans or grilled veggies like bell peppers and zucchini. I’ve tried this with roasted sweet potatoes too, and the sweetness pairs surprisingly well with the ranch.
• Low-carb option: If you’re looking to cut back on carbs, you can skip the tortilla and turn this into a chicken ranch salad. Just toss the ingredients together in a bowl and enjoy!
• Gluten-free version: Use gluten-free tortillas for a gluten-free wrap. I’ve also tried using lettuce wraps for a lighter, carb-free alternative. The crisp lettuce adds a nice crunch, but be sure to use large leaves so you can fold everything up!
• Seasonal twists: In the summer, I love adding some fresh tomatoes or avocado slices for extra flavor. In the fall, roasted butternut squash adds a cozy, comforting vibe.

How to serve your chicken ranch wraps

These wraps are perfect as-is, but if you want to make a full meal out of them, here are a few serving suggestions:

• Serve them with a side of crunchy coleslaw or a simple green salad for some extra freshness.
• Pair them with sweet potato fries or homemade chips for a more indulgent option.
• Add a bowl of salsa or guacamole on the side for dipping—trust me, the extra flavor is worth it!

To plate these wraps, slice them in half diagonally for a prettier presentation and arrange them on a platter. A sprinkle of fresh cilantro or a few lime wedges on the side will add a pop of color.

What to drink

These chicken ranch wraps pair wonderfully with a variety of drinks. Here are a few of my go-to options:

• Iced tea with lemon: The slight bitterness of the tea balances out the creamy ranch, while the lemon adds a nice, fresh contrast.
• Lemonade: If you want something a little sweeter, a cold glass of lemonade is the perfect pairing for these wraps. The tanginess works great with the savory chicken and cheese.
• Sparkling water with a splash of lime or cucumber: For a lighter option, I love a refreshing sparkling water. The bubbles cleanse your palate, and the hint of lime or cucumber adds a subtle freshness.
• Arnold Palmer: Can’t decide between iced tea and lemonade? Go for an Arnold Palmer (half tea, half lemonade) for the best of both worlds.

Storing and reheating tips

If you have leftovers (which is rare in my house!), these wraps store pretty well. Wrap each one tightly in foil or plastic wrap and store them in the fridge for up to 2 days. When you’re ready to eat, reheat them in a pan over medium heat for a few minutes on each side to crisp them up again. You can also microwave them for 30-45 seconds if you’re in a hurry, but the tortilla won’t be as crispy.

Tip: Avoid freezing these wraps, as the texture of the tortilla tends to get a bit soggy when thawed and reheated.

Scaling the recipe: whether you’re feeding one or a crowd

This recipe is super easy to scale up or down depending on how many people you’re feeding. If you’re making wraps just for yourself, you can halve the ingredients and make a single wrap. For a larger crowd, simply double or triple the ingredients.

One thing I’ve noticed when scaling up is that you might need to cook the wraps in batches if your pan doesn’t fit them all at once. If that’s the case, keep the finished wraps warm in a low oven (about 200°F) while you cook the rest.

FAQ

Can I use a different type of cheese?
Absolutely! Cheddar, pepper jack, or even a Mexican blend would work great in these wraps.

Can I make these wraps ahead of time?
You can assemble the wraps ahead of time and store them in the fridge until you’re ready to cook. Just don’t leave them too long, as the tortillas can get soggy.

Can I bake these wraps instead of pan-frying?
Yes! You can bake them at 400°F for about 10 minutes, flipping halfway through, for a crisp, golden wrap without the need for oil.

How do I keep the wraps from falling apart while cooking?
Make sure to roll them tightly and cook seam-side down first. This helps seal the wrap so it stays together.

What can I use instead of ranch dressing?
If you’re not a fan of ranch, you can use Caesar dressing, avocado dressing, or even hummus for a different flavor twist.

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