Avocado Ranch Chicken Wrap
Creamy avocado, tangy ranch, and juicy seasoned chicken all tucked into a soft tortilla with crisp veggies. This wrap is bright, satisfying, and quick enough for weeknights but flavorful enough to impress guests. Perfect for meal-prep, lunchboxes, or a relaxed dinner at home.
Ingredients
- 2 skinless, boneless chicken breasts, cooked and shredded
- 1 medium ripe avocado
- 1/2 cup ranch dressing
- 1/4 cup plain Greek yogurt
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup finely chopped red onion
- 1 whole-wheat tortillas
- 1 pinch salt
- 1 pinch black pepper
- 1 teaspoon lime juice
- 1 tablespoon fresh cilantro, chopped
Instructions
- In a bowl, stir together the ranch dressing, Greek yogurt, and lime juice until smooth. This creates a creamy, zesty base for the wrap.
- In a separate bowl, mash the avocado with a fork until mostly smooth but still slightly chunky. A touch of lime juice sprinkled over the top helps prevent browning and adds brightness.
- Combine the shredded chicken with half of the avocado mixture and half of the dressing. Mix gently so you keep the chicken juicy and coated but not mushy.
- Lay out the tortillas on a clean surface. Spread a thin layer of the remaining avocado over each tortilla to create a creamy foundation.
- Top with the dressed chicken, then add shredded lettuce, diced tomatoes, red onion, cilantro, and a pinch of salt and pepper. If you like extra zing, a thin slice of jalapeño can be added.
- Drizzle a little more ranch dressing over the fillings if desired, then fold in the sides and roll tightly to enclose the filling.
- Slice the wraps in half diagonally for easier eating and a visually appealing presentation.
- Serve immediately for the best texture, or wrap tightly and refrigerate up to 24 hours for meal prep.