Name: Grilled Chicken Ranch Wrap Recipe
Total time: 15 min
Yield: 6
Ingredients: Greek Yogurt; Lemon Juice; Garlic Cloves; Scallions (Green Onion); Fresh Dill; Parsley; Salt; Ground Black Pepper; Boneless Chicken Breast; Soft Tortillas; Cheddar Cheese; Parmesan Cheese; Bacon; Romaine Lettuce; Tomato; Avocado

Grilled Chicken Ranch Wrap Recipe

These grilled chicken ranch wraps are a total lifesaver, perfect for a quick lunch or a hearty stress-free dinner. Using our scratch-made ranch as both a marinade and a dressing keeps the chicken incredibly juicy and flavorful. Just load them with your favorite toppings, give the tortilla a quick toast, and you've got a meal that hits the spot every single time.

Servings

Ingredients:

Greek Yogurt Ranch Ingredients

1 cup greek yogurt, plain, full or reduced fat

2 teaspoons lemon juice

2 garlic cloves

2 tablespoons scallions (green onion)

1 tablespoon fresh dill, finely chopped

1 tablespoon parsley, cilantro or basil, finely chopped

1 teaspoon salt, or to taste

1 teaspoon ground black pepper, or to taste

Wrap Ingredients

1 pound boneless chicken breast, skinless

6 large soft tortillas, flour

1/4 cup cheddar cheese, shredded

1/4 cup parmesan cheese, shredded

Bacon

Romaine lettuce, or leaf lettuce

Tomato

Avocado, sliced

Directions:

Prepare ranch:

Combine all ingredients in a food processor and chop until smooth and fully combined. Taste and adjust seasoning with additional salt and pepper if needed. Divide the mixture into two batches.
Cover one batch and chill in the refrigerator for at least 30 minutes before serving.

Marinate chicken breasts:

Place the chicken breasts in a gallon-size zip-top bag (or container with lid) and add the second batch of ranch dressing mix. Toss chicken in the ranch mixture until fully coated.
Seal the container and place the chicken in the refrigerator for at least 30 minutes or up to 24 hours.

Grill chicken:

Preheat a grill pan over medium heat.
Remove marinated chicken from bag and shake off excess ranch mixture. Place chicken breasts in preheated grill pan and cook until chicken is golden and has deep char marks on each side and internal temperature reaches 165°F.
Transfer cooked chicken to a plate and allow to rest for 5 minutes before slicing.

Assemble wraps:

Clean the grill pan and toast each tortilla until char marks begin to form and the tortillas are soft and pliable.
Layer lettuce, sliced chicken, bacon, cheddar, parmesan, tomato, and avocado into a tortilla. Drizzle with reserved ranch dressing.
To form a wrap, fold the bottom quarter of the tortilla up and tuck in the sides of the wrap. Wrap the bottom portion with a piece of wax paper or aluminum foil to secure. Repeat with remaining ingredients and enjoy!

Tips for Success

Don't skip the marinating time. Thirty minutes is the minimum, but leaving the chicken in the ranch mixture overnight gives you noticeably more flavor.
Shake off excess ranch before grilling. Too much left on the chicken can burn in the pan before the inside is cooked through.
Let the chicken rest for five minutes before slicing so juices redistribute and the meat stays moist.
Toast the tortillas in the same grill pan after the chicken. It only takes one minute per side and makes a real difference in texture.
These wraps are good cold, which makes them a practical option for packed lunches. Store assembled wraps in aluminum foil or an airtight container in the refrigerator for up to three days.

Frequently Asked Questions

Is a grilled chicken wrap healthy?

It can be a well-balanced meal. This recipe uses a Greek yogurt-based ranch instead of a store-bought dressing, which may keep the added fat lower while delivering a creamy, flavorful result. Pair that with lean grilled chicken and fresh vegetable toppings, and you've got a wrap that's filling without being heavy.

What pairs well with chicken ranch wraps?

Chips and fresh fruit are the easiest options if you're packing a lunch. For a more complete dinner, a simple green salad or roasted potatoes work well on the side.

What is the best chicken for this recipe?

Boneless, skinless chicken breasts are what this recipe calls for, and they work great here since they grill quickly and slice cleanly into strips. If you're short on time, rotisserie chicken or any leftover cooked chicken is a good substitute, just skip the marinating step and go straight to assembling.

What vegetables are good in chicken wraps?

This recipe includes romaine or leaf lettuce, tomatoes, and sliced avocado as topping options. Beyond those, thinly sliced red onion, bell pepper, cucumber, or spinach all work well and add extra crunch and freshness.

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