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Grilled Chicken Ranch Wrap Recipe

Dinner
05/28/2026
Dinner
Total time: 15 min
Cook time: 15 min
Servings: 6
A finished grilled chicken wrap served on a blue plate with side sauce.
Cheese Yogurt

These grilled chicken ranch wraps are a total lifesaver, perfect for a quick lunch or a hearty stress-free dinner. Using our scratch-made ranch as both a marinade and a dressing keeps the chicken incredibly juicy and flavorful. Just load them with your favorite toppings, give the tortilla a quick toast, and you've got a meal that hits the spot every single time. 

5 people made this

Ingredients:

Greek Yogurt Ranch Ingredients

  • 1 Cup Greek Yogurt , plain, full or reduced fat
  • 2 Teaspoons Lemon Juice
  • 2 Garlic Cloves
  • 2 Tablespoons Scallions (Green Onion)
  • 1 Tablespoon Fresh Dill , finely chopped
  • 1 Tablespoon Parsley , cilantro or basil, finely chopped
  • 1 Teaspoon Salt , or to taste
  • 1 Teaspoon Ground Black Pepper , or to taste
See preparation

Wrap Ingredients

  • 1 Pound Boneless Chicken Breast , skinless
  • 6 Large Soft Tortillas , flour
  • 1/4 Cup Cheddar Cheese , shredded
  • 1/4 Cup Parmesan Cheese , shredded
  • Slice Bacon
  • Romaine Lettuce , or leaf lettuce
  • Tomato
  • Avocado , sliced

Directions:

  1. Combine all ingredients in a food processor and chop until smooth and fully combined. Taste and adjust seasoning with additional salt and pepper if needed. Divide the mixture into two batches.Inside view of a food processor with herbs, garlic, and seasoning being prepared for the wrap sauce.
  2. Cover one batch and chill in the refrigerator for at least 30 minutes before serving.

Ingredients for grilled chicken wrap including raw chicken breasts, sour cream, herbs, garlic, and lemon.

Prepare ranch:

 

Marinate chicken breasts:  

  1. Place the chicken breasts in a gallon-size zip-top bag (or container with lid) and add the second batch of ranch dressing mix. Toss chicken in the ranch mixture until fully coated.Chicken breasts marinated in sauce, placed in a plastic bag.
  2. Seal the container and place the chicken in the refrigerator for at least 30 minutes or up to 24 hours.  

 

Grill chicken:  

  1. Preheat a grill pan over medium heat.  
  2. Remove marinated chicken from bag and shake off excess ranch mixture. Place chicken breasts in preheated grill pan and cook until chicken is golden and has deep char marks on each side and internal temperature reaches 165°F.  Grilled chicken breasts cooking in a skillet.
  3. Transfer cooked chicken to a plate and allow to rest for 5 minutes before slicing.

 

Assemble wraps:  

  1. Clean the grill pan and toast each tortilla until char marks begin to form and the tortillas are soft and pliable.  
  2. Layer lettuce, sliced chicken, bacon, cheddar, parmesan, tomato, and avocado into a tortilla. Drizzle with reserved ranch dressing. Grilled chicken wrap assembly with avocado, cheese, and sauce on a wooden board.
  3. To form a wrap, fold the bottom quarter of the tortilla up and tuck in the sides of the wrap. Wrap the bottom portion with a piece of wax paper or aluminum foil to secure. Repeat with remaining ingredients and enjoy!

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