Keep it light and easy with this delicious Chicken Wrap recipe filled with fresh lettuce, grated cheese, juicy chicken, tomato, red onion, optional cilantro and more!
This Chicken Wrap is one of my favorite summer lunches. Wraps feel more substantial than a salad, lighter than a sandwich, but just as fulfilling!
I eat a lot of chicken wraps during the summer, especially poolside. I love that they’re easy on the hips and there’s something so satisfying about picking it up and eating it like a giant cheeseburger. They’re so craveable!
There are so many ways you can mix up this easy Chicken Wrap – you can even make a batch Sunday and wrap it with a touch of sour cream or your favorite salad dressing the day of to enjoy all week!
Enjoy a delicious mix of fresh lettuce, freshly grated Monterey Jack cheese, juicy chicken, tomato, red onion, optional cilantro in a light fiesta ranch. Let’s talk about cilantro – do you love or hate it? I really like integrating it into salads and sandwiches in small doses for added flavor, but it seems to be divisive. Anyways, if it’s not for you, skip it, but I promise you it’s delicious!
You can make this a gluten free chicken wrap recipe by using a corn tortilla and dairy free by using dressing rather than fiesta sour cream and dairy free cheese or eliminating the cheese.
How to Make a Chicken Wrap:
- Combine and toss ingredients.
- Place tortilla on a plate and scoop ingredients into the center leaving 1-2″ on each side. You can cube the chicken and toss or add on top.
- Fold the 1-2″ sides in and roll. Secure using sandwich picks.
How Many Calories are in a Chicken Wrap?
The Easy Chicken Wrap Recipe:
Chicken Wrap
Ingredients
- 2 chicken breasts
- 1 Tbsp olive oil
- 2 Tbsp fajita seasoning
- 4 c lettuce chopped
- 1 tomato diced
- 1/2 c red pepper chopped
- 1/2 c red onion
- 1/4 c cilantro {optional}
- 1/2 c sour cream
- 1 Tbsp Hidden Valley Fiesta Ranch Dip
Instructions
- Preheat oven to 400 degrees.
- Lightly coat chicken in olive oil. Sprinkle both sides with fajita seasoning.
- Bake 20 minutes. Remove from oven and allow to rest 10 minutes {it will continue cooking}. Slice or dice.
- Combine sour cream and fiesta ranch. Toss all ingredients.
- Scoop into the center of a tortilla. Fold both sides in and roll. Secure with sandwich picks.
Recipe Notes
You can use a rotisserie chicken for a shortcut.
Use corn tortillas to make it gluten free.
This will be awesome this summer! I am definitely going to make these..sometimes you just want something cool this time of year. I will probably use the low carb tortilla shells though. My husband and I trying a low glycemic diet. 😊They sure look good!
is the fiesta ranch the dry packet or regular ranch salad dressing? thanks 🙂 looks yummy
Great question – dry packet! Enjoy!