2 Easy Chicken Wraps
These tasty, delicious and healthy wraps are loaded with chicken, cheese and crunchy fresh veggies and topped with creamy ranch dressing and wrapped tightly in a tortilla wraps, really a quick and easy to prepare perfect for packed lunches and small gatherings with family and friends.
Stop spending money on store-bought chicken wraps while you can make your own restaurant style wraps at home, they’re so easy and inexpensive to make, and the flavors are incredible! The whole family will surely love! You must try these two easy flavors, these recipe is so cool and you can customize the toppings with your favorites veggies and dressings.
If you're using a store - bought tortillas and some left over chicken, then it takes you less than 30 minutes to prepare these wraps.
Buffalo Chicken Wrap
For the chicken, you can use rotisserie chicken, leftover chicken, fresh grilled chicken or any type of cooked chicken you have on hand to make the buffalo wraps and you can add some more hot sauce if you them spicier and you can load them up with your favorite veggies. The best thing about this wrap how easy the are to make just under 20 minutes and you've got a tasty lunch or dinner, ready to go!
Chicken Bacon Ranch Wrap
This is another quick and easy wrap that doesn't require a lot of effort. That's why I'm loving these delicious and healthy wrap filled with tasty grilled chicken and crispy bacon and topped with crunchy veggies and spread with homemade creamy ranch dressing over the tortilla.
Can I make Chicken Wrap ahead of time?
Yes! You can make these wraps a few hours in advance (like making it in the morning for lunch later), wrap them tightly in plastic wrap so they hold their shape and keep chilled until ready to enjoy but if you want to prep ahead more than a few hours, I recommend making all the individual elements—mixing up the chicken, cutting the lettuce, etc.—and assembling right before you eat.
How long will these Chicken Wraps keep?
A chicken wrap will last up to 4 days when stored in the fridge. Use a plastic wrap or foil to tightly wrap the chicken wrap before storing it in the fridge. When ready to serve place on the kitchen counter for 10 minutes so it's less chilled and then enjoy. However, the individual elements will last 5-7 days in the fridge.
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Delicious and healthy wraps are loaded with chicken, cheese and crunchy fresh veggies and topped with creamy ranch dressing and wrapped tightly in a tortilla wraps.
- 6 tortillas (large)
- 2 cups lettuce (shredded)
- 2 tomatoes (large)
- 1 1/2 cup shredded chicken
- 1/4 cup hot sauce
- 2 tablespoons melted butter
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 large chicken breast (butterfly cut)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon olive oil
- salt and pepper (to taste)
- 1/3 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon milk (add more if needed)
- 1 teaspoon lemon
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon dill (finely chopped)
- 1 tablespoon parsley (finely chopped)
- salt & pepper (to taste)
- Homemade Dressing
First, In a bowl combined sour cream, mayonnaise, milk, lemon, onion powder, garlic powder, dill, parsley, salt & pepper. Set aside until ready to use.
In a plate, drizzle chicken with olive oil. Season with salt, black pepper, garlic powder and paprika rub until chicken seasoned well. Let it rest 30 minutes before cooking.
In a large bowl. Combine shredded chicken, hot sauce, melted butter, salt and black pepper. Mix until combined.
Using a grill pan, cook chicken 5-7 minutes on each side until slightly charred.
Remove the chicken and cut into strips.
- To assemble Buffalo Wrap
Place tortilla on a flat surface, spread ranch sauce on the tortilla. Arrange shredded chicken, lettuce and tomato. Spread the dressing on top and add shredded Parmesan cheese.
Fold tightly to form a burrito shape. Pull the top flap down and tuck tightly under the filling. Fold the edges in tightly and roll to seal with the bottom flap.
- To asemble Chicken Bacon Ranch Wrap
Lay tortilla on a flat surface and spread with ranch dressing, arrange chicken strips, bacon and layer with lettuce, tomato, ranch sauce and sprinkle with shredded cheese.
Fold and roll it tightly to seal.
Place the wrap on the grill pan. Cook for a minute or 2 -3 minutes on each sides, then remove and slice the wraps in half and serve.
Tomatoes can cause the wraps to become a little soggy if made too far in advance. I recommend not using the soft one.
If you want to prep ahead more than a few hours, I recommend making all the individual elements—mixing up the chicken, cutting the lettuce, etc.—and assembling right before you eat.
