Crunchy Cucumber Ranch Chicken Wraps
These Crunchy Cucumber Ranch Chicken Wraps are fresh, flavorful, and ready in minutes for a perfect quick lunch or light dinner!
Servings: 4 servings
Ingredients
- 2 cups cooked chicken shredded
- 1 cup cucumber diced
- 0.5 cup cherry tomatoes halved
- 0.25 cup red onion finely chopped
- 0.5 cup ranch dressing
- 4 large whole wheat tortillas
- 1 cup shredded lettuce
- 0.5 cup shredded cheese cheddar or mozzarella
- salt and pepper to taste
Instructions
Step 1: Prep the Chicken and Veggies
- Shred cooked chicken into bite-sized pieces. Dice the cucumber, halve the cherry tomatoes, and finely chop the red onion.
Step 2: Combine the Filling Ingredients
- In a large bowl, mix shredded chicken, cucumber, cherry tomatoes, and red onion. Add ranch dressing and toss to coat. Season with salt and pepper to taste.
Step 3: Prepare the Tortillas
- Lay out whole wheat tortillas on a clean surface. Warm briefly in microwave or on hot skillet for 10-15 seconds each to make rolling easier.
Step 4: Assemble the Wraps
- Divide shredded lettuce evenly among tortillas. Spoon chicken and veggie mixture over lettuce. Top each with shredded cheese.
Step 5: Roll and Serve
- Fold in sides of each tortilla and roll tightly from bottom to create wrap. Slice in half diagonally if desired and serve immediately.
Notes
- Use rotisserie chicken to save time and add extra flavor.
- Mix Greek yogurt with ranch dressing for a creamier texture.
- Warm tortillas slightly before rolling to prevent cracking.
- Add thinly sliced radishes or shredded carrots for extra crunch.
- Store wraps tightly wrapped in fridge for up to 2 days; assemble just before eating to avoid sogginess.