Chicken Ranch Wrap

Name: Chicken Ranch Wrap
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: american
Ingredients: 500 g chicken breast (boneless, skinless); 1 tbsp olive oil; 0.5 tsp garlic powder; 1 pinch smoked paprika; 1 pinch black pepper (freshly ground); 0.25 tsp salt; 4 pcs flour tortilla (large, 10-inch); 2 cup romaine lettuce (shredded); 2 pcs tomato (medium, diced); 0.5 pcs red onion (small, thinly sliced); 0.5 cup yogurt (thick, plain); 2 tbsp mayonnaise; 1 tbsp lemon juice (freshly squeezed); 2 pcs garlic (cloves, minced); 1 tsp dried dill; 0.5 tsp onion powder; 0.5 cup cheddar cheese (shredded)

RATING

0.0/5

TASTE SCORE

9/10

A warm, soft tortilla loaded with juicy grilled chicken, crisp lettuce, fresh tomato, and a generous drizzle of creamy homemade ranch dressing. This quick and satisfying wrap comes together in under 30 minutes and tastes like your favorite deli-style lunch right at home.

PREP

15m

COOK

12m

SERVES

1 PIECE

545 cal

SERVINGS

METHOD · 7 STEPS

prep · ~5 min
Season the chicken breasts.
1.Pat chicken breasts dry with paper towels.
2.Drizzle with olive oil and rub all over.
3.Combine garlic powder, smoked paprika, black pepper, and salt in a small bowl.
4.Sprinkle seasoning mix evenly on both sides of each chicken breast.
grill · ~15 min
Grill the chicken until golden and cooked through.
1.Heat a grill pan over medium-high heat until hot.
2.Place seasoned chicken breasts on the pan.
3.Cook 5-6 minutes per side, until internal temperature reaches 165°F.
4.Transfer to a plate, cover loosely with foil, and rest 3 minutes.
5.Slice into thin strips against the grain.
TIPLet the chicken rest before slicing to keep the juices locked in.
mix · ~5 min
Whisk together the homemade ranch dressing.
1.In a mixing bowl, combine yogurt, mayonnaise, and lemon juice.
2.Add minced garlic, dried dill, garlic powder, and onion powder.
3.Season with a pinch of salt and black pepper.
4.Whisk until smooth and creamy. Set aside.
TIPMake the dressing ahead and chill for an hour — the flavors meld beautifully.
prep · ~2 min
Warm the tortillas.
1.Heat a dry skillet over medium heat.
2.Warm each tortilla 15-20 seconds per side until pliable and lightly speckled.
assemble · ~5 min
Assemble the wraps.
1.Lay a warm tortilla flat on a clean work surface.
2.Spread 2 tablespoons of ranch dressing in the center.
3.Layer shredded lettuce, diced tomato, and sliced red onion.
4.Add a generous portion of sliced grilled chicken.
5.Sprinkle shredded cheddar cheese on top.
TIPKeep fillings in a line down the center — it makes rolling much cleaner.
assemble · ~2 min
Fold and roll the wraps tightly.
1.Fold the left and right sides of the tortilla inward over the filling.
2.While holding the sides, use your thumbs to roll the tortilla from bottom to top.
3.Tuck firmly as you roll to seal the wrap.
4.Slice each wrap in half diagonally.
TIPDon't overstuff or the tortilla may tear — a tight roll holds everything in place.
serve
Serve immediately while warm.
Arrange wrap halves on plates with extra ranch on the side for dipping.