The Best Chicken Ranch Wraps: Flavorful, Quick, and Easy to Make

Chicken ranch wraps deliver the perfect balance of crispy, juicy chicken and creamy ranch flavor, all wrapped up in a soft flour tortilla.

These wraps are satisfying, packed with tender chicken strips, cooked rice, fresh veggies, and a touch of homemade ranch sauce for that signature zesty kick. Easy to prepare and endlessly customizable, they’re perfect for busy weeknights or laid-back weekend lunches.

What makes these wraps truly special is the versatility—you can choose between grilled or crispy fried chicken for unique textures and flavors.

Whether you’re craving a lighter option or indulging in a crispy fix, this recipe has options for everyone. Plus, it’s wholesome, portable, and sure to be a hit with the whole family!

My Story Behind This Chicken Ranch Wraps

The first time I made easy chicken ranch wrap recipe, it was a game-changer for my weeknight dinners. I needed something quick that wouldn’t feel like a shortcut meal, and wraps felt like the perfect answer.

I combined techniques I learned in culinary school, like frying chicken to its golden crispy perfection, with fresh, wholesome ingredients to lighten it up. The result? A recipe that’s now an absolute staple in my kitchen.

Over time, I experimented with variations like a grilled chicken wrap with ranch when I wanted something lighter, or crispy chicken tortilla wraps for extra crunch.

They make mealtime fun, and you can easily tailor them with your favorite sides or fillings. That’s why I’m sharing this recipe with you—it’s a deliciously foolproof crowd-pleaser!

Chicken Ranch Wraps Ingredients

• 8 skinless, boneless chicken breasts
• 1 cup water
• 1 cup cooked rice
• ½ cup ranch-style salad dressing
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 1 cup vegetable oil (for frying)
• 8 (10-inch) flour tortillas
• 2 cups shredded lettuce
• 2 tomatoes, chopped

How to Make Chicken Ranch Wraps

1. Begin by prepping your chicken—cut the chicken breasts into strips about 1 inch wide for easy cooking and even distribution in the wraps.
2. To Grill the Chicken: Lightly spray a skillet with nonstick cooking spray and heat it over medium-high. Add the chicken strips to the skillet, and cook them for 12-15 minutes, turning occasionally, until golden brown and fully cooked (juices should run clear).
3. Add the water to the skillet with the cooked chicken, bringing it to a boil. Then, stir in the cooked rice, cover, and remove it from the heat to let it rest for 5 minutes.
4. Blend in the ranch-style salad dressing, stirring evenly to coat the chicken and rice mixture.
5. To Make Crispy Fried Chicken: Pour buttermilk into a shallow dish, and mix flour, salt, and black pepper in another dish. Dip chicken strips into the buttermilk, then dredge in the flour mixture until fully coated.
6. Heat vegetable oil in a skillet over medium heat (350°F/175°C). Fry the chicken strips for about 3 minutes on each side until golden and crispy. Place them on a paper towel-lined plate to drain excess oil.
7. Combine the fried chicken strips with the cooked rice pilaf, tossing to coat them in the ranch dressing mixture.
8. Warm the tortillas in the microwave or skillet to make them pliable. Then, start assembling: place shredded lettuce, chicken and rice mixture, and diced tomatoes into the center of each tortilla.
9. Fold in both sides of the tortilla, and roll tightly from bottom to top to secure the filling. Slice each wrap diagonally and serve warm.

My Chef Tips for the Best Chicken Ranch Wraps

• Get crispy results: For extra crispy chicken, double dredge it in the buttermilk and flour mixture.
• Prep ahead: Cook the chicken and rice mixture ahead of time and store it in an airtight container. Warm it just before assembling the wraps for a quick meal.
• Customizable toppings: Don’t stop at lettuce and tomatoes—try adding shredded cheese, avocado slices, or grilled onions to mix things up.
• Lighten it up: Use a whole-grain tortilla and grilled chicken for a healthier twist.
• Storage: Wrap leftover chicken and filling separately in airtight containers. Keep refrigerated for up to 3 days.
• Freezing: Fully assembled wraps can be wrapped in foil and frozen for up to a month. Reheat in the oven at 350°F until warmed through.
• Perfect wrap rolling: Don’t overfill the tortilla, and pack the ingredients tightly as you roll to keep everything in place.

Chicken Ranch Wraps FAQs

Can I use store-bought ranch dressing?

Absolutely! Store-bought dressing works in this homemade ranch chicken wraps recipe, but if you have the time, homemade ranch adds a fresh, tangy punch.

What’s the best way to reheat these wraps?

You can reheat wraps in a skillet over medium heat for a crispy tortilla, or wrap them in foil and warm them in the oven at 325°F for 10 minutes.

What can I serve with these wraps?

Pair these quick chicken wraps with rice with sides like a green salad, roasted vegetables, or even sweet potato fries for a complete meal.

Are chicken ranch wraps healthy?

They can be! Opt for grilled chicken, a whole-grain tortilla, and cut back on oil to make these easy chicken ranch wrap recipe a lighter option.

Can I make this recipe gluten-free?

Yes! Use gluten-free tortillas and swap the all-purpose flour for a gluten-free alternative in the breading.

Ready to Make These Chicken Ranch Wraps?

These chicken ranch wraps are a winning combination of bold flavors, easy prep, and endless customization. Whether you’re grilling chicken for a lighter bite or frying it until crispy, this recipe is a guaranteed favorite. Perfect for meal prep, family dinners, or any time you’re craving something hearty yet fresh.

What’s your favorite way to make wraps—crispy or grilled? Let me know in the comments, and don’t forget to share your creations. Tag me on social media so I can see your delicious results!