Description

There’s something so satisfying about a perfectly made wrap. It’s the kind of meal that feels indulgent yet wholesome, quick yet bursting with fresh flavors. This Healthy Grilled Chicken Ranch Wrap has everything you could ask for—tender, juicy grilled chicken, crisp veggies, a zesty ranch dressing, and a warm, soft tortilla to hold it all together. Whether you’re preparing a quick lunch, packing a picnic, or looking for an easy weeknight dinner, this recipe is a keeper.

Growing up, wraps like these always brought a little joy to the table. They’re customizable, portable, and somehow always taste better when eaten on the go—perfect for busy families or anyone craving a healthy yet satisfying meal. The beauty of this dish lies in its simplicity, yet it never fails to impress. Let’s dive in and create this crowd-pleaser together.

Ingredients

Scale

2 boneless, skinless chicken breasts
1 teaspoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and pepper to taste
4 large whole-grain tortillas
1 cup romaine lettuce, chopped
1 cup cherry tomatoes, halved
½ cup cucumber, thinly sliced
¼ cup shredded carrots
½ cup ranch dressing (use a light or Greek yogurt-based option for a healthier twist)

Instructions

Prep the Chicken: Start by patting your chicken breasts dry with a paper towel. This ensures they’ll cook evenly. Rub them with olive oil, then season generously with garlic powder, onion powder, smoked paprika, salt, and pepper. Let the flavors soak in for about 5–10 minutes while you heat your grill.
Grill to Perfection: Preheat your grill (or grill pan) to medium-high heat. Place the chicken breasts on the grill and cook for 5–7 minutes per side or until the internal temperature reaches 165°F. The smokiness from the paprika will give the chicken an irresistible flavor. Once cooked, let the chicken rest for a few minutes before slicing into thin strips.
Prepare the Vegetables: While the chicken cools, chop your romaine lettuce, halve the cherry tomatoes, slice the cucumber, and shred the carrots. Arrange these colorful veggies in small bowls for easy assembly.
Warm the Tortillas: Gently warm each tortilla in a dry skillet over low heat for about 30 seconds per side. This makes them pliable and ready for rolling.
Assemble the Wraps: Lay a warm tortilla flat and spread about 2 tablespoons of ranch dressing in the center. Layer with a handful of lettuce, tomatoes, cucumber slices, and shredded carrots. Add a few strips of grilled chicken on top.
Wrap It Up: Fold in the sides of the tortilla, then roll it tightly from the bottom. Slice the wrap diagonally for that professional touch, and serve immediately.

Notes

- If you don’t have a grill, a stovetop grill pan or even a standard skillet works just as well.

- For a gluten-free option, use gluten-free tortillas.