Ranch Chicken Wraps

Ingredients

• 1 Pound boneless skinless chicken breasts - 1 (pound), Cut into 1/2-inch strips before cooking.
• 1 Tablespoon vegetable oil - 1 (tablespoon)
• 0.5 Teaspoon kosher salt - 1/2 (teaspoon)
• 0.25 Teaspoon black pepper - 1/4 (teaspoon)
• 0.5 Teaspoon garlic powder - 1/2 (teaspoon)
• 4 Count 10-inch flour tortillas - 4 (tortillas), Large wrap-size tortillas.
• 4 Cup romaine lettuce, chopped - 4 (cups), chopped
• 1 Cup shredded carrots - 1 (cup), shredded
• 1 Cup shredded cheddar cheese - 1 (cup), shredded
• 0.5 Cup ranch dressing - 1/2 (cup)

Instructions

1. Prep and season

   1. *Chop the romaine*, pat the chicken dry, cut it into 1/2-inch strips, and *season evenly* with salt, pepper, and garlic powder.

2. Cook chicken

   2. 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*.

3. Rest chicken and warm tortillas

   3. 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.

4. Fill wraps

   4. Lay the tortillas flat and *spread 2 tablespoons ranch dressing* down the center of each. Top each with *chicken, romaine, carrots, and cheddar*.

5. Roll and serve

   5. *Fold in the sides*, roll each tortilla tightly into a wrap, and *slice in half* if desired. Serve immediately.