Cucumber Ranch Chicken Crunch Wraps
These Cucumber Ranch Chicken Crunch Wraps are fresh, flavorful, and super easy! Creamy chicken, crisp veggies, and melty cheddar wrapped in whole wheat tortillas.
Servings: 4 servings
Ingredients
- 2 cups cooked chicken shredded
- 1/2 cup plain Greek yogurt
- 1/4 cup ranch dressing choose your favorite brand or homemade
- 1 cup cucumber diced
- 1 cup shredded lettuce romaine or iceberg work well
- 1/2 cup cherry tomatoes halved
- 1/4 cup shredded cheddar cheese
- 4 large whole wheat tortillas
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
Prepare the Chicken Mixture
- In a medium-sized bowl, combine the shredded cooked chicken with the plain Greek yogurt, ranch dressing, garlic powder, and onion powder. Mix well until the chicken is evenly coated.
Prepare the Vegetables
- Dice the cucumber into small pieces and halve the cherry tomatoes. Shred the lettuce finely.
Assemble the Wraps
- Lay one whole wheat tortilla flat on a clean surface. Spread about a quarter of the chicken mixture in the center of the tortilla. Add a layer of diced cucumber, shredded lettuce, and cherry tomatoes on top of the chicken. Sprinkle with shredded cheddar cheese.
Wrap It Up
- Fold the edges of the tortilla inward toward the center, overlapping the sides to encase the filling. Press gently to seal the wrap.
Toast the Wraps
- Heat a non-stick skillet over medium heat. Place the wrap seam-side down onto the skillet and cook for 2-3 minutes until the tortilla is golden brown and crispy. Carefully flip and cook the other side for another 2-3 minutes.
Serve and Enjoy
- Remove the wrap from the skillet and let it cool for a minute or two before slicing in half. Serve immediately for best texture and flavor.
Equipment
- Medium-sized bowl
- Non-Stick Skillet
Notes
- Be careful not to overfill the wraps to avoid them falling apart.
- Toast the wraps to create a crispy outer layer and melt the cheese inside.
- Drain diced cucumbers well to prevent soggy wraps.
- Use large whole wheat tortillas to comfortably hold the filling.
- Store leftovers wrapped tightly in foil and refrigerate up to 2 days; reheat in a skillet or oven for best texture.