Rotisserie Chicken Ranch Wraps
with carrot sticks

Name: Rotisserie Chicken Ranch Wraps
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 Rotisserie chicken, shredded; 8 oz Carrots, sliced into sticks for dipping; 5 oz Lettuce, chopped (any crisp variety like romaine); 10 oz Cucumbers, diced; 4 oz Cheese, shredded Italian blend; 4 Wraps, gluten-free and large (like burrito-sized gluten-free tortillas); 1 tsp Cilantro, finely chopped; 1 tsp Chives (opt), finely chopped; 2 Tbsp Mayonnaise; 1/4 cup Yogurt, plain or Greek; 1 tsp Vinegar, white wine; 1 tsp Lemon juice; 3 Tbsp Oil, cooking; 1/4 tsp Dill, dried; 1/4 tsp Garlic powder; 1/8 tsp Sugar

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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, gluten-free and large - 4 (like burrito-sized gluten-free 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

Prep

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)
Carrots - Slice carrots into sticks for dipping. (Can be done up to 5 days ahead)
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)
Lettuce / Cucumbers - Prep as directed. Store separately. (Can be done 1 day ahead)

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Make

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.
Divide salad between wraps. Fold / roll wraps to tightly enclose filling.
Serve wraps with carrot sticks and remaining ranch dressing for dipping. Enjoy!

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