Description
These grilled chicken ranch wraps come together in about 20 minutes, giving you a tasty lunch or dinner that’s perfect for busy weeknights. Tender chicken breast gets seasoned and grilled, then you wrap it up with crisp lettuce, creamy ranch dressing, and fresh toppings in a soft tortilla for something satisfying and easy to eat on the go.
Ingredients
Scale
Protein and Seasonings:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- to taste salt and pepper
Wraps and Base:
- 4 whole wheat tortillas
- 1 cup romaine lettuce, chopped
Vegetables and Toppings:
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded carrots
- 1/2 cup cucumber, sliced
- 1/2 cup Greek yogurt ranch dressing
- to taste fresh parsley, chopped
Instructions
- Heat your grill to medium-high heat until it reaches about 400°F (204°C).
- Combine 1 tablespoon olive oil with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and salt and pepper to taste in a small bowl.
- Coat both of your 2 chicken breasts thoroughly with this seasoning mixture on all sides.
- Place your chicken on the grill and cook for 6 to 7 minutes per side until the internal temperature reads 165°F (74°C) with a meat thermometer.
- Remove your chicken from the grill and let it sit for 3 to 5 minutes before slicing it into strips.
- Spread 2 tablespoons of Greek yogurt ranch dressing across each of your 4 whole wheat tortillas.
- Layer 1/4 cup chopped romaine lettuce on your first tortilla, followed by 1/4 cup halved cherry tomatoes.
- Add 2 tablespoons shredded carrots and 2 tablespoons sliced cucumber to your tortilla.
- Top with your sliced grilled chicken strips and distribute the remaining fillings evenly across all 4 wraps.
- Roll each tortilla tightly from the bottom up, folding the sides inward as you go to seal them.
- Cut your wraps diagonally and sprinkle with fresh parsley if you like before serving.
Notes
- Pat your chicken breasts dry before seasoning so the spice mixture sticks better and creates a nice crust on the grill.
- Check that your chicken reaches 165°F inside for food safety, and letting it rest those few minutes keeps the meat juicy and easier to slice into neat strips.
- If Greek yogurt ranch feels too thick, thin it out with a splash of milk so it spreads smoothly across your tortillas without tearing them.
- Assemble your wraps just before eating since the tortillas soften as they sit with the wet lettuce and tomatoes, though you can prep all your fillings ahead and store them separately in containers.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Grilled Chicken
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg