Ingredients
Scale
- Chicken tenders: 6-8 pieces (pre-cooked or raw)
- Ranch dressing: 1/4 cup
- Shredded lettuce: 1 cup
- Shredded cheddar cheese: 1/2 cup
- Flour tortillas (small, burrito-size): 4
- Cooking oil: 2 tablespoons (if cooking chicken)
- Paprika: 1 teaspoon (if cooking chicken)
Instructions
- Step 1: If using raw chicken tenders, season them with paprika. Heat cooking oil in a skillet over medium heat. Cook chicken tenders until golden brown and cooked through (internal temperature of 165°F). If using pre-cooked chicken, heat according to package instructions. Let cool slightly and cut into smaller pieces.
- Step 2: Warm the tortillas slightly in a dry skillet or microwave for a few seconds to make them more pliable.
- Step 3: Spread a thin layer of ranch dressing on each tortilla.
- Step 4: Sprinkle shredded lettuce and cheddar cheese evenly over the ranch dressing on each tortilla.
- Step 5: Distribute the cooked chicken pieces evenly over the lettuce and cheese.
- Step 6: Carefully wrap each tortilla by folding in the sides and rolling it up tightly. Serve immediately.
Notes
- To avoid soggy wraps, store leftover components separately (chicken, lettuce/cheese mix, tortillas) in airtight containers and assemble just before serving.
- For a quick warm-up, wrap the assembled snack wrap in foil and bake at 350°F for 10-15 minutes, or until heated through.
- Serve these wraps with a side of extra ranch or a spicy dipping sauce for a flavor boost!
- Don't overfill the tortillas; a moderate amount of each ingredient will prevent tearing and make rolling easier.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American