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Stacked grilled chicken wraps filled with lettuce, shredded cheese, and creamy ranch sauce on a white plate.

Chicken Wraps

Ella
Make chicken wraps with crispy tortillas, tender chicken, and ranch sauce. Try this easy recipe for lunch or dinner today
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Course
Cuisine American
Servings 4 wraps
Calories 618 kcal

Ingredients
  

Seasoned Chicken

  • 2 boneless skinless chicken breasts sliced into thin cutlets (about 650g total)
  • 1 teaspoon smoked paprika
  • ¼ teaspoon chili powder
  • ½ teaspoon garlic granules
  • ½ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1 tablespoon olive oil for pan cooking

Wrap Assembly

  • 4 large flour tortillas burrito-size
  • 4 large iceberg lettuce leaves washed and dried
  • 1 cup shredded cheddar or mozzarella cheese
  • ½ cup ranch dressing

Optional Add-Ins

  • sliced tomatoes optional
  • thinly sliced red onions optional
  • sweetcorn optional
  • jalapeños optional

Instructions
 

  • Season both sides of the chicken cutlets with smoked paprika, chili powder, garlic granules, salt, and black pepper until fully coated.
  • Heat a large skillet, grill pan, or outdoor grill over medium-high heat. Add olive oil if using a skillet.
  • Cook the chicken for 4 to 5 minutes per side until golden brown and fully cooked. Ensure the internal temperature reaches 75°C (165°F).
  • Transfer the chicken to a plate and let it rest for 5 minutes to keep it juicy.
  • Slice the rested chicken into strips or bite-sized pieces.
  • Wrap the tortillas in a damp paper towel and microwave for 20 to 30 seconds until soft and flexible.
  • Lay each tortilla flat and add a lettuce leaf first, followed by chicken, shredded cheese, ranch dressing, and any optional toppings.
  • Fold the bottom edge over the filling, tuck in both sides, and roll tightly burrito-style.
  • Toast each wrap in a skillet or grill pan for 1 to 2 minutes per side until crispy and golden while the cheese melts.
  • Let the wraps rest for 1 minute, slice in half, and serve warm.

Notes

Use lettuce as a barrier between the tortilla and wet ingredients to prevent sogginess. Let chicken cool slightly before assembling to avoid trapped steam. For meal prep, store ingredients separately and assemble fresh for the best texture. You can swap ranch for BBQ sauce, buffalo sauce, garlic sauce, or spicy mayo for different flavor variations.

Nutrition Facts (Per Serving)

  • Calories: 618 kcal
  • Carbohydrates: 41g
  • Protein: 41g
  • Fat: 34g
  • Saturated Fat: 10g
  • Cholesterol: 112mg
  • Sodium: 1209mg
  • Potassium: 1586mg
  • Fiber: 10g
  • Sugar: 17g
  • Vitamin A: 4390 IU
  • Vitamin C: 24mg
  • Calcium: 386mg
  • Iron: 5mg
Keyword chicken wraps, crispy chicken wraps, easy lunch wraps, grilled chicken wraps, ranch chicken wraps