Method
Amounts in the steps are for the original 2 servings. Use the ingredient list for your amounts.
Stir the chicken with the ranch dressing until evenly coated.
Lay out the tortillas and spread half the chicken across the lower third of each. Top with the cheddar and lettuce.
Fold in the sides and roll up tightly from the bottom. Cut each wrap in half on a slight angle.
Wrap each half in foil or parchment, or pack snugly in a lunch box with an ice pack.
Tips
- Make them the night before; keep the lettuce dry and they stay crisp until lunch.
- Warm the tortillas for 10 seconds in the microwave before rolling so they do not crack.
- Leftover grilled chicken or deli turkey works in place of rotisserie chicken.
Nutrition per serving
- Calories
- 540
- Protein
- 33 g
- Carbs
- 38 g
- Fat
- 28 g
- Saturated fat
- 9 g
- Fiber
- 3 g
- Sugar
- 4 g
- Sodium
- 930 mg
Estimated from USDA data for 1 of 2 servings. Doesn't include salt to taste or anything listed “to serve”.
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Gear that helps
- Box grater Freshly grated cheese melts better than bagged.
- Salad spinner Dry greens so dressing actually sticks.
- Silicone spatula set Folds, scrapes and stirs without scratching pans.
- Parchment paper sheets Nothing sticks and cleanup is a wipe.
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