Cheesy Chicken Wrap
A warm, cheesy wrap filled with grilled chicken and fresh vegetables, perfect for family dinners.
Ingredients
Main Ingredients
- 2 cups cooked chicken Shredded or diced; rotisserie chicken works perfectly.
- 1 cup shredded cheese Cheddar, Monterey Jack, or your favorite blend.
- 4 large tortillas Flour or whole wheat; gluten-free options can be used.
- 1 cup fresh vegetables Crisp romaine lettuce, ripe avocado slices, diced tomatoes, and bell peppers.
- 1/4 cup ranch dressing Or any favorite sauce.
- salt and pepper To taste.
Instructions
Preparation
- If using leftover chicken, shred it finely. If cooking fresh chicken, sauté it in a skillet over medium heat until fully cooked through and no longer pink, about 6-8 minutes. Season with salt and pepper.
- In a dry skillet or microwave, warm the tortillas gently until pliable.
Assembly
- Lay a tortilla flat and spread a generous dollop of ranch dressing down the center.
- Place a portion of chicken, a sprinkle of cheese, and a handful of vegetables on top.
- Fold in the sides of the tortilla, then roll it from the bottom up, tucking it tightly to secure all the fillings inside.
Cooking
- If desired, place the wraps seam-side down in a skillet over medium heat. Grill until golden brown and the cheese is melted, about 2-3 minutes on each side.
- Slice in half and serve immediately, perhaps with extra sauce for dipping!
Notes
Leftover cheesy chicken wraps can be stored in an airtight container for up to three days. They also freeze well when wrapped individually in plastic wrap and placed in a freezer-safe bag.