My handheld cajun chicken ranch wraps are preeetty awesome. I mean, can anything dipped in ranch be bad? I drew inspiration from a Chick Fil A chicken wrap that I used to like. I’ve added a few things, though, that I think spice up what otherwise was a fairly “blah” entree. Cajun seasoning adds the right amount of heat, mellowed out by crisp vegetables, and creamy ranch. Additionally, with compliant ranch, these chicken ranch wraps can be considered paleo!
Now, as you’ll see in the picture, I don’t like my wraps too full. I want to be able to roll it neatly, and not be overwhelmed by too many flavors. If you’re feeling it, though, some great additions would be strips of bacon, avocado, or even some rice or beans. We love a customizable meal!
You can use any brand of tortilla you prefer, as long as it’s burrito sized. One thing that is imperative, though is that the best way to keep these guys together, and add some extra texture is to grill them at the end. It seals everything in, and creates a really crispy exterior on the Siete tortilla. A light fry in the pan elevates this humble wrap to a crunchy, tasty treat.
This would be a great prep-ahead lunch meal. Cajun chicken ranch wraps are delicious fresh out of the pan, but can also be enjoyed cold. A perfect lunch for me would be one of these wraps, with a little bit of ranch to dip, and a side of fruit. Talk about a party in your lunch box!
Looking for other chicken recipes? Check out my recipe archives, here.
Cajun Chicken Ranch Wrap
Ingredients
- 1 lb boneless, skinless chicken breast tenders
- ½ cucumber large
- 2 carrots small/medium
- 2 tsp cajun seasoning
- ¼ c ranch dressing + extra for dipping
- 4 Siete Foods Heat & Wrap Burrito Size Tortillas
- olive oil as needed
Instructions
- Heat one tsp olive oil in a medium skillet over medium high heat.
- Toss chicken breast tenders in cajun seasoning, and add to heated skillet. Cook 4-5 minutes on each side, or until cooked through. Set aside.
- As chicken cooks, prep your vegetables. Slice cucumber into ¼ inch match sticks. Peel carrots and then shave thin slices with your vegetable peeler. Set aside.
- In a dry pan, lightly heat your tortillas till pliable. Set aside.
Assemble Your Wraps
- Heat a tsp of oil in your tortilla pan over medium heat.
- Add 1-2 chicken tenders to each tortilla along with a few cucumber sticks, small handful of carrot strips, and small handful of mixed greens. Top with a tablespoon of ranch. Roll like a burrito- fold one side over your filling, then fold in the sides, and roll tight.
- Place burrito seam side down and grill until browned and crispy (about 2 minutes). Flip and do the same on the other side.
- Cut on a bias and serve with a side of ranch.
