Cheesy Chicken Ranch Wraps

posted by Andrea | 07/5/2018

Our kids LOVE wraps — I can throw almost anything in a wrap and they’ll eat it!

They also love Ranch Dressing… so a couple months ago, when I had some leftover grilled chicken, leftover corn on the cob, and leftover black beans, I decided to throw it all in a wrap (with Ranch) and serve it as a really fantastic “leftover” meal.

Everyone loved it, and I’ve made these wraps several times since then!

If you’re looking for a ridiculously simple, make-ahead, no-bake meal for hot summer days, these Cheesy Chicken Ranch Wraps are what you want (say that 5 times fast!)

Recipe for Cheesy Chicken Ranch Wraps

Makes 8 wraps

{print recipe}

INGREDIENTS**:

  • 8 tortillas (I use 8″ or 9″)
  • 1/2 c. Ranch Dressing; divided
  • 1 c. grilled chicken; shredded or diced
  • 1/2 c. black beans
  • 1/2 c. corn
  • 1/4 c. red onion; diced
  • 1/4 c. fresh cilantro; chopped
  • 1 T. minced garlic
  • 1/2 c. cheese; divided (we’ve had excellent results with pepper jack, fresh mozzarella, and cheddar)

**NOTE: None of theses measurements are exact — feel free to use more or less of anything (or omit at item completely) based on what you have in the house. As long as you have some cheese, chicken, and Ranch, these wraps are sure to be a hit!

Also, you could sub guacamole for the Ranch… or use BBQ sauce and omit the cilantro for a Cheesy Chicken BBQ wrap. YUM!

DIRECTIONS:

  • Squeeze roughly 1 T. Ranch dressing onto each tortilla
  • In a small bowl, mix chicken, beans, corn, onion, cilantro, and garlic
  • Scoop roughly 3-4 T. chicken filling into each tortilla
  • Sprinkle with 1 T. cheese
  • Tightly roll up each wrap and grill until outside is crispy and cheese is melted (5-7 minutes)
  • Serve with additional Ranch Dressing, salsa, guacamole, or any of your favorite dipping sauces

Like I mentioned above, I usually mix up the chicken filling ahead of time, and then simply layer it with the Ranch and cheese when we’re almost ready to grill. I like to add the Ranch and cheese separately (personal preference) so I can control the amount, but you could easily mix the Ranch and cheese in with the chicken mixture so everything is all in one bowl.

I often make up the wraps whenever I have time during the day (usually while the kids are finishing lunch), and then put them in a zip top bag until we’re ready to grill them for dinner.

Oh, and I say “grill” but as you can see by the pictures above, we do these on our George Foreman grill or in our cast iron skillet. We don’t actually put them on our big BBQ grill (but you could). You could also bake them in the oven if you’re doing a really big batch.

As long as the outside gets crispy and the inside gets melty, they will taste fantastic! 🙂

I usually serve this meal with chips, salsa, guacamole, and our favorite Chicken Fiesta Salad.

What are your favorite summer salads?

As always, visit my virtual recipe box for more simple, delicious, family friendly recipes!

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14 comments

  1. Tj

    08/27/2018

    I just made these tonight and like another poster said, I’d never though to grill a stuffed tortilla on the Foreman, but that simple step is truly a game changer. Not only was this a big hit, but super simple for me (I kept things separate so teen could build her own) and everyone was chiming in on what else we could add or riff on the future. Thx for posting what may seem like an obvious recipe but is just the kind of thing busy families need.

    [Reply]

    Andrea Reply:

    sounds like a winning meal at your house! And yes, we let our kiddos customize the toppings as well!

    [Reply]

  2. Amy

    07/09/2018

    When I’m really on the ball, I’ll assemble versions of this as I’m putting away the leftovers of a Mexican meal. Then put them in a zip lock in the fridge or freezer for a future meal!

    [Reply]

  3. Rhonda

    07/06/2018

    I have a “black bean, corn, and red pepper with chili-lime dressing” salad that I like to make. The leftovers would be easy to fill into tortillas with the chicken and cheese like you have here. I have a panini/grilled sandwich maker that would work well, like your GF grill (in fact, after you posted on here that you make your quesadillas in the GF grill, I started mostly making my quesadillas on my press – so much less to clean up!)

    [Reply]

    Andrea Reply:

    yum, that salad dressing sounds amazing! And yes, using the GF for quesadillas and other grilled sandwiches is SO easy!

    [Reply]

  4. Mara

    07/06/2018

    Thank you!!!!

    [Reply]

  5. Rose | Rose Bakes

    07/05/2018

    I made these for supper tonight and they were a HUGE hit with my family! Thanks!

    [Reply]

    Andrea Reply:

    yay!! Thanks for sharing! I’m thinking of making them for lunch tomorrow with leftover chicken from our chicken and steak fajitas tonight!

    [Reply]

  6. Olivia

    07/05/2018

    These look so good, and so simple! I have leftover chicken from making enchiladas that would be perfect for this. Somehow I’ve never thought to put wraps on my George Foreman – how have I never done that????

    [Reply]

    Andrea Reply:

    yes, the GF really is a great way to “grill” foods inside — less mess, less heat, less chance of things falling through the grates, etc.

    [Reply]

  7. JJ

    07/05/2018

    Those look amazing!!! Walmart sells JUST Ranch for those who are dairy and gluten free!!!

    [Reply]

    Andrea Reply:

    good to know — thanks for sharing!

    [Reply]

  8. Karyn

    07/05/2018

    These look delicious!! Thanks for sharing such great recipes with us!!

    [Reply]

    Andrea Reply:

    you’re welcome Karyn!! And they ARE delicious 🙂

    [Reply]