Chicken & Ranch Wrap
5min
0min
1
640
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Chef's Note
Wrapping a tortilla tightly in parchment paper before slicing creates a structural barrier that keeps your wrap compact and prevents sogginess.
Tags
Ingredients
6 oz leftover rotisserie chicken, shredded
1 piece flour tortilla (10-inch)
2 tbsp ranch dressing
Instructions
- 1
Lay 1 flour tortilla flat on a clean cutting board or plate.
- 2
Place 6 oz of cold leftover rotisserie chicken (reserved from the Day 1 dinner) in a neat line down the center of the tortilla, leaving about 1 inch of space at the top and bottom edges.
- 3
Drizzle 2 tbsp of ranch dressing evenly over the shredded chicken.
- 4
Fold the bottom and top edges of the tortilla inward over the chicken filling, then roll the tortilla tightly from one side to the other to fully enclose the wrap.
- 5
To pack for travel, wrap the assembled wrap tightly in parchment paper or aluminum foil, then slice it in half diagonally directly through the wrapping to keep it compressed and prevent it from unfolding in your lunchbox.
Nutrition Information (per serving)
640
41g
34g
34g
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