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Rotisserie Chicken Ranch Wraps
with carrot sticks

Active: 30 minTotal: 30 min

The epitome of a quick weeknight meal, these salad-filled wraps are elevated with a homemade ranch dressing. All of the elements can be prepped ahead for a meal that can come together super fast.
Smarts: Be sure to season the salad mixture with salt and pepper before folding it into the wraps - the right amount of seasoning will give these the most flavor.

Tags

Ingredients

Servings:
4
Metric
Rotisserie Chicken Ranch Wraps with Carrot Sticks:
  • Rotisserie chicken - 1/2, shredded
  • Carrots - 8 oz, sliced into sticks for dipping
  • Lettuce - 5 oz, chopped (any crisp variety like romaine)
  • Cucumbers - 10 oz, diced
  • Cheese, shredded Italian blend - 4 oz
  • Wraps, large - 4 (like burrito-sized tortillas)
Greek Yogurt Ranch Dressing:
  • Cilantro - 1 tsp, finely chopped
  • Chives (opt) - 1 tsp, finely chopped
  • Mayonnaise - 2 Tbsp
  • Yogurt, plain or Greek - 1/4 cup
  • Vinegar, white wine - 1 tsp
  • Lemon juice - 1 tsp
  • Oil, cooking - 3 Tbsp
  • Dill, dried - 1/4 tsp
  • Garlic powder - 1/4 tsp
  • Sugar - 1/8 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Rotisserie chicken - (Shred meat for Thursday at the same time.) Take meat off the bone and shred. Use a knife and fork or your hands. (Can be done up to 5 days ahead)
  2. Carrots - Slice carrots into sticks for dipping. (Can be done up to 5 days ahead)
  3. Make ranch dressing - Finely chop cilantro and chives. Whisk together mayonnaise and yogurt. Add vinegar, lemon juice, and oil one at a time while whisking. Stir cilantro, chives, dill, garlic powder, and sugar into dressing. Season with some salt and pepper. (Can be done up to 5 days ahead)
  4. Lettuce / Cucumbers - Prep as directed. Store separately. (Can be done 1 day ahead)

Make

  1. In a large mixing bowl, toss together chicken (reserve Thursday’s portion if you shredded it at the same time), lettuce, cucumbers, and cheese. Add half the ranch dressing (reserve other half) and toss until well combined. (Note: If made ahead, the dressing may have thickened. You can thin it out with a tiny splash of water if it is too thick to easily toss with the salad.) Season salad with some salt and pepper.
  2. Divide salad between wraps. Fold / roll wraps to tightly enclose filling.
  3. Serve wraps with carrot sticks and remaining ranch dressing for dipping. Enjoy!

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Reviews

This meal has 24 reviews

Great egg salad recipe! Doubled the eggs. Added capers. Added zucchini to carrots to dip and pickles on the side to bulk. Dressing was great, though a little runny since I only used coconut yogurt instead of any mayo. I added some of my vegan ranch to it to make it creamier and used diced celery instead of chives. Delicious!

By: Shawn
Posted: Sep 14, 2019
Diet: Vegetarian

I was not a fan of these. The texture was too mushy overall and it was more like 3 small servings than 4 regular servings. I ended up adding a can of tuna and some miracle whip to finish it off. The homemade ranch was delicious though a little watery for my taste. I'll just make a tzatziki sauce next time.

By: Christian
Posted: Sep 13, 2019
Diet: Vegetarian

I liked this. It was super quick to make, didn't require too many dishes, and it was tasty.

By: Chelsea
Posted: Sep 13, 2019
Diet: Original

Appreciated the quick and easy recipe but it didn’t blow me away and didn’t quite fill me up. I will be keeping the ranch recipe though!

By: Erin
Posted: Sep 07, 2019
Diet: Original

The greek yogurt style dressing was great! This is also a fairly simple and easy to assemble meal.

By: Caitlin
Posted: Sep 07, 2019
Diet: Original

Quick and easy. Everyone liked it. I even got to take leftovers for lunch. The best part was the dressing. Yum! And I’m not a ranch dressing person.

By: Erin
Posted: Sep 06, 2019
Diet: Original