Want an easy and quick meal for lunch or even dinner? What about some delicious Chicken wraps that have been pan seared to deliver a crisp outside and a tasty inside? These wraps are perfect for if you’re running late or if you simply have some leftovers in the fridge that you need to use up. This is a recipe that you put in the amounts that you prefer, because no matter what it will turn out great!
Chicken Ranch Crunch Wraps
First cook up some chicken to however you like it best. Grab your tortilla, add all your ingredients, roll it together, secure the wrap and then pan sear in a cast iron frying pan (on medium heat) that was prepared by wiping oil in the bottom of the pan with a paper towel. It will take about 2 minutes on each side or until it has a light brown crisp outside.
They look and taste amazing!!
For mine, I did about 1 – 1 1/2 tablespoons of ranch and then layered on the spinach, quinoa, and tomatoes. I don’t believe that I added onions into this batch, but they make a wonderful addition.
You can cook up your chicken however you like it best or just use leftover chicken! For mine, I created a rub of salt, fresh cracked peppercorn, paprika, sage, onion powder, garlic powder, and just a hint of cayenne pepper (just enough to deliver the taste but not the heat) then I pan seared the chicken until it had a nice crispy outside with tender insides. It was mouthwatering! Mmmmm 🙂
Just another close up because gosh it looks good!
I actually didn’t add any oil to the pan, but instead just relied on my pan being extremely well seasoned. They turned out beautiful with a perfect crispy outside.
As you can see, I added in a small chef’s salad to go with the wraps. Unpictured is the blueberry lemonade (<– Recipe!) that I also made to go with the meal. It was a perfect summer lunch for a nice sunny day.
Make it and enjoy it!