Chicken Ranch Wrap Recipe
These cheesy chicken ranch wraps are the perfect balance of tasty and healthy. They make for an easy lunch that is fully satisfying!
Servings: 4 wraps
Equipment
- Indoor Grill Pan
Ingredients
- 2 cups cooked white rice or brown rice (still hot)
- 2 cups cooked broccoli
- 1 pound shredded cooked chicken or rotisserie chicken
- ½ ounce ranch seasoning store-bought or homemade (½ packet)
- 8 ounces canned water chestnuts drained and chopped (1 can)
- 1 cup freshly shredded cheddar cheese divided
- 4 whole wheat tortillas
Instructions
- In a large bowl, combine the rice (while still hot), broccoli, chicken, ranch seasoning, water chestnuts, and ¾ cup cheese. Stir to combine.2 cups cooked white rice, 2 cups cooked broccoli, 1 pound shredded cooked chicken, ½ ounce ranch seasoning, 8 ounces canned water chestnuts, 1 cup freshly shredded cheddar cheese
- Sprinkle the middle of each tortilla will the remaining cheese. Scoop ¼ of the chicken filling onto each tortilla and wrap, tucking in the ends.4 whole wheat tortillas
- Grill each burrito (I used a Foreman Grill) for about 8 minutes, or 4 minutes on each side if using a grill/stovetop.
- Serve hot, enjoy!
Notes
Storage: Store chicken ranch wraps tightly wrapped in aluminum foil in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition
Serving: 1wrap | Calories: 610kcal | Carbohydrates: 61g | Protein: 43g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 113mg | Sodium: 841mg | Potassium: 557mg | Fiber: 7g | Sugar: 5g | Vitamin A: 613IU | Vitamin C: 42mg | Calcium: 328mg | Iron: 4mg