Rotisserie Chicken Ranch Wraps
with carrot sticks
Smarts: If you like your salads with extra dressing (or just want some more to serve with carrots for dipping on the side), this ranch dressing is a great one to double.
Ingredients
- 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
- Rotisserie chicken - 1/2, shredded
- Lettuce, romaine - 8 oz, finely chopped
- Cucumbers - 10 oz, diced
- Cheese, shredded cheddar - 4 oz
- Wraps, large and gluten-free - 4 (like gluten-free burrito-sized tortillas)
- Carrots - 8 oz, sliced into sticks
Nutrition Facts
Prep
- Rotisserie chicken - (Skip if meat was already shredded.) 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, 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 needed.) 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!
Nutrition Facts
Reviews
Ratings
24 reviews
Meal prep this weekend meant this was quick and easy. And a nice, healthy twist on egg salad. Added extra sliced veggies and a salad on the side because I was nervous it wouldn't be enough.
0 HelpfulI never knew that I could love egg salad. Like it? Sure. But this dressing and the crisp lettuce and cucumbers made it much more interesting to me. My sometimes egg-cautious kid also gobbled his up gleefully.
0 HelpfulNot a fan of homemade ranch in general but really happy with this! Balsamic vinegar turned it an unfortunate color.
0 HelpfulLike others have said, this came together quickly and was perfect for a Friday night, when we’re all tired! For the ranch dressing, I was generous with the cilantro and chives (prob about 1T of each for a 3 person serving size) and had a good result. I don’t love bottled ranch and this fresh ranch made me think that this is how ranch should taste! Forgot to add the sugar, but didn’t feel it was needed. I grilled chicken and chopped it up - rather than shred rotisserie chicken. I actually had leftover cilantro sauce from the recent Peruvian chicken that I used as a marinade. After reading the reviews, I added some sliced grape tomatoes and diced red onion to the wrap filling. Also used extra sharp cheddar cheese and cut it in small cubes rather than shred it. I gave all the ingredients to my toddler without sauce in a deconstructed version, with the ranch for him to dip on the side. He didn’t go for the ranch but was also tired and grumpy when we were eating.
0 Helpful