Ranch Chicken Wraps
Crispy toasted wraps filled with grilled chicken, ranch dressing, mozzarella cheese, and cilantro for a quick lunch or easy snack.
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Servings: 4
Ingredients
- 2 c cooked grilled chicken breasts chopped
- ¼ c ranch dressing
- ½ c mozzarella cheese shredded
- ¼ c cilantro minced, optional
- 4 8- inch tortillas
- Oil or cooking spray for the pan
Instructions
Step 1: Prepare the Tortillas
- Place the tortillas on a clean, flat work surface.
- Ensure the tortillas are soft and flexible before filling.
Step 2: Add the Chicken
- Place approximately ½ c chopped grilled chicken in the center of each tortilla.
- Spread the chicken evenly to allow for proper folding.
Step 3: Add the Ranch Dressing
- Add approximately 1 tbsp ranch dressing over the chicken on each tortilla.
- Distribute the dressing evenly over the filling.
Step 4: Add the Cheese and Cilantro
- Sprinkle approximately 2 tbsp shredded mozzarella cheese over each tortilla.
- Add approximately 1 tbsp minced cilantro, if using.
Step 5: Fold the Wraps
- Fold the sides of each tortilla inward.
- Roll tightly into a burrito-style wrap, ensuring the filling is enclosed.
Step 6: Heat the Pan
- Heat a heavy-duty pan or grill over medium heat.
- Lightly coat the surface with oil or cooking spray.
Step 7: Toast the Wraps
- Place the wraps in the heated pan, seam-side down.
- Cook for 1 to 2 minutes per side, or until the tortillas are crisp and golden brown.
- Turn carefully to prevent the wraps from opening.
Step 8: Slice and Serve
- Remove the wraps from the pan.
- Slice each wrap in half.
- Serve immediately while warm.
Notes
To make these Ranch Chicken Wraps gluten-free, replace the regular flour tortillas with certified gluten-free tortillas. Confirm that the ranch dressing, mozzarella cheese, cooked grilled chicken, seasonings used on the chicken, cilantro, oil, and cooking spray are labeled gluten-free and free from gluten-containing additives. If using store-bought or leftover grilled chicken, check that no wheat-based marinades, sauces, or seasoning blends were used. Prepare the wraps on clean cutting boards, pans, utensils, and prep surfaces to prevent gluten cross-contact.