Weeknight recipe · about 20 minutes
Chicken Ranch Wraps
20 minNo cook-downEasy win
Seared chicken with crisp lettuce, tomato, cheese, and ranch in a wrap.
Ingredients
Chicken breast1 lb
Romaine lettuce1 head
Tomato1
Shredded cheese1 cup
Ranch dressing1/3 cup
Flour tortillas8-pack
Steps
- Pat the chicken dry and slice each breast horizontally into thin cutlets; season with ½ tsp salt and a few grinds of pepper.
- Sear in a hot nonstick skillet over medium-high, 4–5 minutes per side, until no longer pink in the center (165°F).
- Rest the chicken 3 minutes so the juices stay put, then slice it against the grain into thin strips.
- While the chicken cooks, chop the romaine and dice the tomato, scooping out the seeds so the wraps don't go soggy.
- Warm the tortillas 15–20 seconds per side in the empty skillet so they roll without cracking.
- Layer chicken, lettuce, tomato, and cheese down the center of each tortilla and drizzle with the ranch.
- Fold in the sides, roll tight, and slice in half to serve.
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