Ingredients
Chicken Breasts, 1 lb diced
Dill Pickles, 1 cup chopped
Ranch Dressing, ½ cup (homemade or store-bought)
Flour Tortillas, 4 large
Lettuce, 2 cups shredded
Cheddar Cheese, ½ cup shredded
Olive Oil, 1 tablespoon
Garlic Powder, 1 teaspoon (optional)
Instructions
Marinate chicken in 2 tablespoons pickle juice (from chopped pickles) with garlic powder for 10 minutes
Heat olive oil in a skillet over medium-high heat
Cook chicken until golden and internal temperature reaches 165°F
Place a tortilla on a work surface and layer with ¼ cup ranch, ¼ cup lettuce, ¼ cup cooked chicken, ¼ cup pickles, and 2 tablespoons cheese
Fold tortilla edges inward, tuck sides in, and roll tightly to form a wrap
Repeat with remaining ingredients
Notes
For rich flavor, substitute chicken thighs
Use whole wheat tortillas for added fiber
Pepper jack cheese adds a spicy kick
Store leftovers in an airtight container for up to 2 hours
- Prep Time: 15
- Cook Time: 10
- Category: Quick Chicken
- Method: Sautéing
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 wrap
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg