20m$8.09Ranch Chicken Wraps
Easy chicken wraps with romaine lettuce, shredded carrots, cheddar cheese, and ranch dressing. A quick, family-friendly lunch with simple grocery-store ingredients.
- Energy
- 469 calories per serving
- Protein
- 33.8 g per serving
- Carbs
- 13.7 g per serving
- Fat
- 29.2 g per serving
- Sodium
- 854 mg per serving
Shopping options
ranch dressing
0.5 Cup
Hidden Valley Original Ranch Salad Dressing
25%
garlic powder
0.5 Teaspoon
Kroger® Garlic Powder Shaker
1%
10-inch flour tortillas
4 Count
Mission Super Soft Flour Tortillas, Burrito Size, 8 Count
6%
kosher salt
0.5 Teaspoon
Kroger® Coarse Kosher Salt
0%
vegetable oil
1 Tablespoon
Kroger® 100% Pure Vegetable Oil
2%
boneless skinless chicken breasts
1 Pound
Heritage Farm® Boneless Skinless Chicken Breasts
22%
black pepper
0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
romaine lettuce, chopped
4 Cup
Romaine Lettuce
67%
shredded carrots
1 Cup
Kroger® Shredded Carrots
38%
shredded cheddar cheese
1 Cup
Kroger® Medium Cheddar Shredded Cheese
50%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
2 common items not selected — staples start unchecked; select them above to include them.
Cook this recipe
- boneless skinless chicken breasts-1 lb
- romaine lettuce-4 cups
- shredded carrots-1 cup
- shredded cheddar cheese-1 cup
- ranch dressing-0.5 cups
- 10-inch flour tortillas-4 tortilla
- vegetable oil-1 tbsp
- kosher salt-0.5 tsp
- garlic powder-0.5 tsp
- black pepper-0.25 tsp
Chop the romaine, pat the chicken dry, cut it into 1/2-inch strips, and season evenly with salt, pepper, and garlic powder.
Keep raw chicken and its juices away from the chopped romaine and other ready-to-eat ingredients.
Wash hands, cutting board, knife, and counter surfaces after handling raw chicken.
Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 6 to 8 minutes, turning occasionally, until 165°F in the thickest pieces.
Use tongs carefully when turning chicken in the hot skillet to avoid burns.
Cook chicken to an internal temperature of 165°F.
Transfer the chicken to a plate and let it rest 2 minutes. Warm the tortillas in the dry skillet for 15 to 20 seconds per side until flexible.
Handle the hot skillet and warmed tortillas carefully to avoid burns.
Lay the tortillas flat and spread 2 tablespoons ranch dressing down the center of each. Top each with chicken, romaine, carrots, and cheddar.
Fold in the sides, roll each tortilla tightly into a wrap, and slice in half if desired. Serve immediately.
If slicing the wraps, keep fingers clear of the knife blade.
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