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Chicken Ranch Wrap Recipe
Course:
Lunch, Sandwiches
Cuisine:
American
Prep Time:
10
minutes
minutes
Cook Time:
8
minutes
minutes
Total Time:
18
minutes
minutes
Servings:
4
wraps
Calories:
610
kcal
Author:
Becky Hardin - The Cookie Rookie
These cheesy chicken ranch wraps are the perfect balance of tasty and healthy. They make for an easy lunch that is fully satisfying!
Print Recipe
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:
1
wrap
|
Calories:
610
kcal
|
Carbohydrates:
61
g
|
Protein:
43
g
|
Fat:
21
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
113
mg
|
Sodium:
841
mg
|
Potassium:
557
mg
|
Fiber:
7
g
|
Sugar:
5
g
|
Vitamin A:
613
IU
|
Vitamin C:
42
mg
|
Calcium:
328
mg
|
Iron:
4
mg