Name: Chicken Salsa Ranch Wraps
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Ingredients: 1 pound (450 g) boneless, skinless chicken breasts, cut into thin strips; Salt and black pepper, to taste; 1 tablespoon vegetable or olive oil; 1/2 cup (120 g) salsa; 1/4 cup (60 ml) ranch dressing; 4 large (10-inch) flour tortillas; 1 cup (115 g) shredded cheddar or Monterey Jack cheese; 2 cups shredded lettuce; 1 red bell pepper, thinly sliced

This is a busy-night dinner built from a few staples. Strips of chicken breast brown in a hot skillet, then get stirred together with salsa and ranch dressing, which bubble down into a tangy, creamy coating. Everything goes into warm tortillas with shredded cheese, lettuce and sliced red pepper. It is a family-friendly classic from the KitchenSimplicity archive.

Serve the wraps for a weeknight dinner, a casual lunch or a build-your-own night where everyone fills their own tortilla. With leftover cooked chicken, you can skip the stove entirely and simply use the salsa and ranch as a dressing.

Tips

For a packed lunch or picnic, use cold cooked chicken and stir the salsa and ranch together as a dressing to drizzle on just before rolling, so the wraps do not get soggy.
Leftover chicken filling keeps covered in the refrigerator for up to 3 days; reheat it before assembling fresh wraps.
Swap in sliced rotisserie chicken, add black beans or corn, or use a spicier salsa to change things up.
To make crisp wraps, toast the rolled wraps seam-side down in a dry skillet for 1 to 2 minutes per side.

Chicken Salsa Ranch Wraps

Prep

15 min

Cook

12 min

Total

27 min

Yield

4 servings

Ingredients

For the chicken:
1 pound (450 g) boneless, skinless chicken breasts, cut into thin strips
Salt and black pepper, to taste
1 tablespoon vegetable or olive oil
1/2 cup (120 g) salsa
1/4 cup (60 ml) ranch dressing
To assemble:
4 large (10-inch) flour tortillas
1 cup (115 g) shredded cheddar or Monterey Jack cheese
2 cups shredded lettuce
1 red bell pepper, thinly sliced

Steps

Pat the chicken strips dry and season them with salt and pepper.
Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook, turning occasionally, for 6 to 8 minutes, until browned and cooked through (165°F inside).
Pour in the salsa and ranch dressing and stir to coat the chicken. Let the sauce bubble for 1 to 2 minutes, until it thickens slightly and clings to the strips. Remove the pan from the heat.
Warm the tortillas for a few seconds in a dry skillet or wrapped in a damp paper towel in the microwave so they fold without cracking.
Lay a tortilla flat, spoon a quarter of the chicken down the center, then add cheese, lettuce and red pepper. Fold in the sides, roll up tightly and cut in half to serve.