Short Description
Healthy Grilled Chicken Ranch Wraps are a delicious and nutritious meal option, featuring tender grilled chicken, fresh vegetables, and a creamy ranch dressing wrapped in a whole wheat tortilla. Perfect for a quick lunch or light dinner!
Why You’ll Love This Recipe
- Quick and easy to make
- Packed with protein and fresh veggies
- Customizable with your favorite ingredients
- Perfect for meal prep and on-the-go meals
- A healthier alternative to fast food wraps
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts
- Olive oil
- Garlic powder
- Onion powder
- Paprika
- Salt and pepper
- Whole wheat tortillas
- Romaine lettuce, chopped
- Cherry tomatoes, halved
- Cucumber, sliced
- Shredded cheddar cheese
- Ranch dressing (light or homemade for a healthier option)
Directions
- Prepare the Chicken: Season chicken breasts with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
- Grill the Chicken: Heat a grill pan or outdoor grill over medium-high heat. Cook chicken for about 6-7 minutes per side, or until fully cooked. Let it rest before slicing.
- Assemble the Wraps: Lay a whole wheat tortilla flat. Add lettuce, cherry tomatoes, cucumber slices, shredded cheddar cheese, and sliced grilled chicken.
- Drizzle with Ranch: Add a drizzle of ranch dressing over the fillings.
- Wrap and Serve: Fold in the sides of the tortilla and roll tightly. Slice in half and enjoy!
Servings and Timing
- Servings: 4 wraps
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Spicy Version: Add sliced jalapeños or a dash of hot sauce.
- Low-Carb Option: Use a lettuce wrap instead of a tortilla.
- Dairy-Free: Use a dairy-free ranch and omit the cheese.
- Extra Protein: Add cooked quinoa or black beans.
- Vegetarian Alternative: Substitute grilled tofu or chickpeas for the chicken.
Storage/Reheating
- Refrigerator: Store assembled wraps in an airtight container for up to 2 days.
- Meal Prep: Store the ingredients separately and assemble fresh when ready to eat.
- Reheating: Warm the grilled chicken before assembling if desired.
FAQs
Can I use pre-cooked chicken?
Yes! Rotisserie chicken or leftover grilled chicken works great.
What’s the best way to grill the chicken indoors?
Use a grill pan on medium-high heat and cook until the chicken reaches 165°F internally.
Can I make these ahead of time?
Yes! Keep the ingredients separate and assemble just before eating to avoid sogginess.
What type of tortillas work best?
Whole wheat tortillas add fiber, but any variety works based on preference.
Can I use bottled ranch dressing?
Absolutely! However, a homemade or lighter version is a healthier choice.
How do I keep the wrap from falling apart?
Warm the tortilla slightly before wrapping and ensure it’s tightly rolled.
Can I add more vegetables?
Yes! Bell peppers, avocados, or red onions make great additions.
What cheese works best?
Cheddar is classic, but Monterey Jack, feta, or mozzarella also work well.
Are these wraps good for kids?
Yes! They’re easy to hold, and the creamy ranch makes them appealing to kids.
Can I make this gluten-free?
Yes! Use gluten-free tortillas or lettuce wraps.
Conclusion
Healthy Grilled Chicken Ranch Wraps are a flavorful, easy-to-make meal perfect for lunch or dinner. With fresh ingredients and customizable options, this wrap is a satisfying and nutritious choice that the whole family will love!
Print
Chicken Fried Steak (Pioneer Woman Style)
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner, Comfort Food
- Method: Fried
- Cuisine: Southern
Description
Crispy, tender cube steak coated in a seasoned breading, fried to perfection, and topped with homemade country gravy.
Ingredients
For the Steak:
- 4 cube steaks (about 1/2-inch thick)
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 large egg
- 1 cup buttermilk
- 1 cup vegetable oil (for frying)
For the Gravy:
- 3 tablespoons pan drippings (from frying)
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
1. Prep the Breading Station:
- In a shallow dish, mix flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne.
- In another bowl, whisk together the egg and buttermilk.
2. Bread the Steaks:
- Dredge each cube steak in the flour mixture, shaking off excess.
- Dip into the buttermilk-egg mixture, ensuring full coverage.
- Coat again in the flour mixture, pressing lightly to adhere.
3. Fry the Steaks:
- Heat vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F).
- Fry the steaks in batches for 3-4 minutes per side, until golden brown and crispy.
- Drain on a paper towel-lined plate and keep warm.
4. Make the Gravy:
- Pour off most of the oil, leaving about 3 tablespoons of drippings in the pan.
- Whisk in flour and cook for 1-2 minutes until golden brown.
- Gradually add milk, whisking constantly, until smooth.
- Simmer for 3-4 minutes until thickened. Season with salt and pepper to taste.
5. Serve & Enjoy:
- Place the chicken fried steak on a plate and pour the creamy gravy over the top.
- Serve with mashed potatoes or biscuits for the ultimate comfort meal!
Notes
- No buttermilk? Mix 1 cup milk + 1 tablespoon vinegar and let sit for 5 minutes.
- Extra crispy? Double dip in the flour and let the coated steaks rest for 10 minutes before frying.
- Want spice? Add more cayenne or a dash of hot sauce to the buttermilk mixture.
Nutrition
- Calories: 650
- Sugar: 4g
- Sodium: 850mg
- Fat: 40g
- Saturated Fat: 12g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
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