Salsa Ranch Chicken Wraps Recipe

5 3 8
Salsa Ranch Chicken Wraps Recipe
Salsa Ranch Chicken Wraps Recipe photo by Taste of Home
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Salsa Ranch Chicken Wraps Recipe

Read Reviews
5 3 8
Publisher Photo
I came up with this easy wrap while working at a deli during college. The combination of salsa and ranch adds a unique twist, and the chicken pieces are nice and tender.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 4 tablespoons salsa
  • 4 tablespoons ranch salad dressing
  • 4 tomato basil tortillas (10 inches)
  • 2 boneless skinless chicken breast halves (4 ounces each), grilled and cut into strips
  • 12 slices cucumber
  • 8 slices tomato
  • 1/2 cup julienned green pepper
  • 6 slices Swiss cheese
  • 2 tablespoons butter, divided

Directions

Spread 1 tablespoon of salsa and 1 tablespoon of ranch dressing over each tortilla. Place the chicken, cucumber, tomato and green pepper down each center; top with 1-1/2 slices of cheese. Fold ends of each tortilla over filling.
In a large skillet, melt 1 tablespoon butter. Place two wraps folded side down in skillet. Cook over medium heat for 3-4 minutes on each side or until lightly browned and cheese is melted. Repeat with remaining wraps and butter. Yield: 4 servings.
Originally published as Salsa Ranch Chicken Wraps in Taste of Home June/July 2006, p41

Nutritional Facts

1 each: 480 calories, 28g fat (12g saturated fat), 71mg cholesterol, 536mg sodium, 38g carbohydrate (4g sugars, 2g fiber), 20g protein.

  • 4 tablespoons salsa
  • 4 tablespoons ranch salad dressing
  • 4 tomato basil tortillas (10 inches)
  • 2 boneless skinless chicken breast halves (4 ounces each), grilled and cut into strips
  • 12 slices cucumber
  • 8 slices tomato
  • 1/2 cup julienned green pepper
  • 6 slices Swiss cheese
  • 2 tablespoons butter, divided
  1. Spread 1 tablespoon of salsa and 1 tablespoon of ranch dressing over each tortilla. Place the chicken, cucumber, tomato and green pepper down each center; top with 1-1/2 slices of cheese. Fold ends of each tortilla over filling.
  2. In a large skillet, melt 1 tablespoon butter. Place two wraps folded side down in skillet. Cook over medium heat for 3-4 minutes on each side or until lightly browned and cheese is melted. Repeat with remaining wraps and butter. Yield: 4 servings.
Originally published as Salsa Ranch Chicken Wraps in Taste of Home June/July 2006, p41

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Reviews forSalsa Ranch Chicken Wraps

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takeataste User ID: 7506074 119085
Reviewed Jul. 8, 2014

"This is the greatest recipe especially for spring and summer! It has the most refreshing and flavorfull taste! Everytime I serve them I get compliments. They are delicious!"

MY REVIEW
katlaydee3 User ID: 3741999 62045
Reviewed Oct. 8, 2013

"Delicious! I loved these simple wraps that I served with potato salad and pasta salad from the deli."

MY REVIEW
justmbeth User ID: 1196484 62044
Reviewed Jan. 31, 2012

"This was a great wrap that the family enjoyed. Only thing I changed was that I used provolone and garlic pesto wraps, because that is what I had on hand."

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