Description
These homemade Chicken Ranch Snack Wraps are the ultimate portable meal, combining crispy, perfectly seasoned chicken strips with fresh, crunchy vegetables and a creamy buttermilk ranch dressing in a warm flour tortilla. By searing the chicken fresh and using high-quality ingredients, you create a lunch or dinner option that is far superior to drive-thru versions, delivering a sophisticated contrast in texture and flavor that is both satisfying and simple to prepare.
Ingredients
1 lb chicken breast, cut into thin strips
2 tbsp olive oil
2 cloves garlic, minced
1/2 cup red onion, sliced
4 large flour or whole wheat tortillas
1 cup shredded cheddar or Monterey Jack cheese
2 cups iceberg or Romaine lettuce, shredded
1/2 cup buttermilk ranch dressing
1 tsp paprika
1 tsp salt
1 tsp black pepper
Instructions
Season the chicken strips thoroughly with salt, pepper, and paprika.
Heat olive oil in a large pan over medium-high heat until it shimmers.
Add the chicken strips to the pan and cook until golden brown on all sides and fully cooked through.
Stir in the minced garlic during the final minute of cooking until fragrant.
Warm the tortillas in a dry pan for 30 seconds per side until pliable.
Lay out the tortillas and spread a thin layer of ranch dressing across the center of each.
Top with a portion of the cooked chicken, shredded cheese, lettuce, and red onion.
Fold in the sides of the tortilla, then roll tightly away from you to form a secure wrap.
Serve immediately while the chicken is warm.
Notes
To keep wraps from getting soggy, place the lettuce down first as a barrier between the warm chicken and the dressing. For extra flavor, you can toast the assembled wraps in a pan for 1 minute per side to create a crisp exterior.
- Prep Time: 15
- Cook Time: 15
- Category: Lunch
- Method: Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 420
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg