Cheesy Chicken Wrap
A comforting wrap filled with shredded chicken, cheese, fresh veggies, and zesty sauce, perfect for family dinners or quick weeknight meals.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Rotisserie chicken works beautifully!
- 1 cup shredded cheese Cheddar, mozzarella, or a blend of your favorites
- 1 cup mixed veggies Bell peppers, onions, spinach — whatever you have on hand
- 4 large tortillas Whole wheat, flour, or gluten-free
- ½ cup ranch dressing or your favorite sauce Substitute with a dairy-free option if needed
- Olive oil For cooking
- Salt and pepper To taste
Optional Add-Ins
- sliced avocado For creaminess
- jalapeños For a spicy kick
- black beans For extra protein
Instructions
Preparation
- If using fresh veggies, chop them into bite-sized pieces. In a large bowl, combine the shredded chicken, cheese, and veggies. Drizzle with the ranch dressing and toss to coat everything evenly.
Cooking the Tortillas
- In a skillet over medium heat, add a splash of olive oil. Warm each tortilla for about 30 seconds on each side, just until they are pliable.
Filling the Tortillas
- Spoon a generous portion of your cheesy chicken mixture onto the center of each tortilla.
Wrapping Up
- Fold in the sides of the tortilla, then roll it tightly from the bottom to the top.
Cooking the Wraps
- Place seam-side down in the same skillet over medium heat, cooking for about 2-3 minutes, until the edges turn golden brown and the cheese begins to ooze out.
Serving
- Let them cool for a minute before slicing in half.
Notes
Feel free to customize with different ingredients. Leftover wraps can be stored in an airtight container for up to 2-3 days, and make-ahead options are available by preparing ungrilled wraps.