You’re going to love this super-simple yet super-delicious recipe! It’s ideal for lunch or dinner with a couple of sides. You don’t need many ingredients to make it – just chicken, tortillas, ranch dressing, mozzarella, and fresh herbs.
Of course, there are plenty more add-ins you can use if you want to. The neutral flavor of chicken, creaminess of mozzarella and tang of ranch taste so good together. Not a fan of flour wraps? You can use regular bread slices and cook them like grilled cheese instead.
If you’re not a ranch dressing lover you can try something else – honey mustard, blue cheese, something spicy – anything goes! And you can also swap the mozzarella for your favorite. Mexican blend cheese is always tasty.
Why You’ll Love the Recipe:
Crunchy and delicious, this easy 5-minute recipe is perfect for lunch in a hurry if you want something warm and satisfying but not time-consuming to make.
How to Serve It:
Enjoy this chicken ranch wrap as it is or pair with chips, potato salad or a salad.
Can You Make It Ahead?
You can assemble them ahead and keep them refrigerated, then cook them later.
Storage Instructions:
Leftovers will keep for up to 2 days in an airtight container in the refrigerator but they’ll get less crispy. You can microwave them to warm them back up or cook them in a pan on the stove which will crisp them up a bit more.
Variations and Substitutions:
You can change any of the ingredients in these chicken ranch wraps – swap the chicken for turkey or pork, the mozzarella for another cheese, the ranch dressing for another dressing, the fresh herbs for a sprinkle of dried herbs or even pickle slices, or the wraps for sandwich bread. They’re very versatile!
Chicken Ranch Wraps
Ingredients
- 4 large flour tortillas
- ½ cup shredded mozzarella
- 2 cups shredded cooked chicken
- ¼ cup chopped parsley or cilantro
- ¼ cup ranch dressing or another kind if preferred
- Nonstick cooking spray as needed
- Optional add-ins: sliced jalapenos sliced black olives, capers, spinach leaves and/or tomato slices
Instructions
- Grease a griddle pan or skillet and heat it up.
- Meanwhile, spread a tablespoon of dressing over each tortilla
- Then divide the chicken between them.
- Divide the mozzarella
- chopped herbs and any optional add-ins between the tortillas, keeping all fillings ½ inch from the edges.
- Roll them up and press them down a bit.
- Cook for 1 or 2 minutes per side or until golden and crispy.
- Cut in half diagonally and serve. If your skillet isn’t big enough to hold the wraps whole, you can cut them before cooking.
