Chicken Ranch Wraps
(serving size 4)

• 2 chicken breasts
• 1 teaspoon smoked paprika
• ¼ teaspoon chili powder
• ¼ teaspoon garlic powder
• ½ teaspoon salt
• ½ tsp black pepper
• 1 tablespoon olive oil
• 4 flour tortillas
• 4 large romaine lettuce leaves
• 1 cup shredded cheddar or mozzarella cheese
• ½ cup ranch dressing

Recipe adapted from ‘Little Sunny Kitchen.’

Directions

  1. Season the chicken breasts with smoked paprika, chili powder, garlic powder, salt, and pepper.
  2. Heat the olive oil in a pan on medium heat.
  3. Place the seasoned chicken breasts on the pan and cook on both sides until the chicken is cooked through. The internal temperature of the center of the chicken must reach at least 165°F.
  4. Remove the chicken from the pan and allow it to rest for 5 minutes.
  5. Cut the chicken up into roughly 1-inch cubes and begin to assemble the wrap.
  6. To assemble, on the flour tortilla, layer romaine lettuce, followed by chicken, shredded cheese, and a drizzle of ranch dressing.

Notes

  • Feel free to customize this recipe by adding more vegetables or changing the type of cheese.

These wraps can be premade and stored in the fridge in a sealed container for up to three days.