I remember the first time I tossed together this cheesy chicken wrap on a busy weeknight: a few minutes of prep, a quick roll, and dinner was on the table—hot, melty, and completely satisfying. This is a simple handheld made from shredded chicken, gooey cheese, crisp lettuce, fresh tomato, and a tangy ranch dressing wrapped in a warm tortilla. It’s the kind of recipe people reach for when they want something fast, customizable, and reliably crowd-pleasing—great for lunchboxes, quick dinners, and impromptu gatherings. If you like portable comfort food with minimal fuss, this one delivers every time. For another crowd-pleasing chicken idea, try this buffalo chicken dip recipe as an appetizer before the wraps.
Why you’ll love this dish
This wrap hits all the practical and flavor notes: it’s quick, budget-friendly, and endlessly adaptable. The shredded chicken keeps costs low and makes the wrap easy to assemble. Cheese adds melt and richness while lettuce and tomato bring freshness and crunch. Ranch dressing ties everything together with tang and creaminess without requiring extra cooking. It’s especially perfect for weeknight dinners, game-day finger food, or taking on picnics. If you’re feeding kids or picky eaters, you can adjust the fillings easily—swap cheddar for mozzarella, leave out tomatoes, or add crunchy carrots. For a creamy dip to pair alongside, consider checking out our our buffalo chicken dip guide.
Step-by-step overview
- Cook and shred the chicken if not already done.
- Toss shredded chicken with cheese, lettuce, tomato, and ranch to create the filling.
- Lay tortillas flat, distribute the filling, then fold and roll tightly.
- Serve immediately, or sear the rolled wraps in a hot pan for a crisp exterior and melty interior.
What you’ll need
- 2 chicken breasts, cooked and shredded (rotisserie chicken is a great shortcut).
- 1 cup shredded cheese (cheddar or mozzarella).
- 1 cup lettuce, chopped.
- 1 tomato, diced.
- 4 large tortillas.
- 1/2 cup ranch dressing or your favorite sauce (Caesar, chipotle mayo, or Greek yogurt work too).
- Salt and pepper to taste.
Notes: Use leftover roast chicken or quickly poach breasts in simmering water with salt and a bay leaf for 12–15 minutes. For a lighter wrap, swap ranch for plain Greek yogurt mixed with a squeeze of lemon. Gluten-free tortillas and dairy-free cheese make this vegan-friendly with a meat substitute like chickpeas or shredded jackfruit.
Step-by-step instructions
- In a medium bowl, combine the shredded chicken, shredded cheese, chopped lettuce, diced tomato, and ranch dressing. Mix until everything is evenly coated.
- Taste and season with salt and pepper as needed. Adjust ranch or add a splash of hot sauce if you want more zip.
- Lay the tortillas flat on a clean surface. Warm them briefly in a microwave or skillet to make them pliable.
- Spoon an even portion of the chicken mixture down the center of each tortilla. Keep the filling in a line so the wrap folds neatly.
- Fold the short sides of the tortilla toward the center, then roll the tortilla tightly from one long edge to the other, sealing the filling inside.
- Serve the wraps immediately, or place them seam-side down in a hot, lightly oiled skillet or panini press for 2–3 minutes per side until the exterior is golden and the cheese melts.
Best ways to enjoy it
These wraps are perfect as-is or dressed up. Cut on the diagonal and stack on a platter for parties. Pair with crunchy sides like sweet potato fries, a simple coleslaw, or a crisp green salad. For dipping, ranch, honey mustard, or chipotle mayo work beautifully. If you want a Tex‑Mex twist, serve with salsa and guacamole. To pack for lunch, wrap tightly in foil—place the grilled side down to keep the crisp edge intact. For another handheld chicken option that travels well, see this buffalo chicken twist.
Storage and reheating tips
- Refrigerate leftover wraps in an airtight container for up to 3 days. If already grilled, consume within 48 hours for best texture.
- To reheat, unwrap and warm in a skillet over medium heat for 2–3 minutes per side or in a 350°F (175°C) oven for about 8–10 minutes. Avoid microwaving for too long or the tortilla will get soggy.
- To freeze: wrap individual ungrilled wraps tightly in plastic wrap and place in a freezer bag. Freeze up to 2 months. Thaw overnight in the fridge and reheat in a skillet or oven.
- Food safety: refrigerate cooked chicken within two hours of cooking and reheat to 165°F (74°C) before eating.
Pro chef tips
- Shred hot chicken with two forks or by pulsing briefly in a stand mixer for easy, uniform shredding.
- Toss the cheese with the warm shredded chicken briefly so it starts to melt into the filling—this helps it bind.
- Keep wet ingredients like tomatoes to a minimum or pat them dry to avoid a soggy wrap. Diced cucumber or pickled jalapeños add crunch without excess moisture.
- For crispier results, press the wrapped seam side down in the skillet first to seal it. A weighted grill press or another pan helps make even contact.
Creative twists
- Buffalo: stir in some hot sauce and swap ranch for blue cheese dressing.
- BBQ: mix in a few tablespoons of barbecue sauce and add thinly sliced red onion.
- Mediterranean: use tzatziki, add cucumber, olives, and feta in place of cheddar.
- Low-carb: replace tortillas with large lettuce leaves or low-carb tortillas.
- Veggie-forward: substitute shredded jackfruit or crumbled firm tofu for chicken and increase the veggies.
Common questions
Q: How long does it take to make this wrap from start to finish?
A: If chicken is pre-cooked, assembly takes about 10 minutes. If you need to cook and shred chicken, add 20–25 minutes.
Q: Can I use rotisserie chicken?
A: Absolutely. Rotisserie chicken is ideal for speed and flavor—just shred and go.
Q: Will the wrap get soggy if I pack it for lunch?
A: To prevent sogginess, keep wet ingredients (like tomatoes) minimal, pat them dry, or pack them separately. Wrap tightly in foil and refrigerate until serving.
Q: Are these safe to freeze?
A: Yes, you can freeze ungrilled wraps for up to 2 months. Thaw overnight in the fridge and reheat until steaming hot, 165°F (74°C).
Q: What’s a good low-calorie swap?
A: Use low-fat cheese, Greek yogurt instead of ranch, and whole-wheat or low-carb tortillas—or swap tortillas for large romaine leaves.
Q: Can I make these ahead for a party?
A: Assemble and grill them shortly before serving for the best texture. If you must assemble early, keep ungrilled wraps chilled and grill just before guests arrive.
Conclusion
If you want variations or inspiration for stuffed, cheesy chicken rolls, check out this take on Cheesy Chicken Wraps | Spicedblog and a garlicky option at Cheesy Garlic Chicken Wraps. Both offer new flavor ideas to riff on the simple, satisfying recipe above.
Print
Cheesy Chicken Wrap
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten-Free, Dairy-Free (when using substitutes)
Description
A quick and customizable cheesy chicken wrap perfect for weeknight dinners and gatherings, filled with shredded chicken, gooey cheese, fresh veggies, and ranch dressing wrapped in a tortilla.
Ingredients
- 2 chicken breasts, cooked and shredded
- 1 cup shredded cheese (cheddar or mozzarella)
- 1 cup lettuce, chopped
- 1 tomato, diced
- 4 large tortillas
- 1/2 cup ranch dressing
- Salt and pepper to taste
Instructions
- In a medium bowl, combine the shredded chicken, shredded cheese, chopped lettuce, diced tomato, and ranch dressing. Mix until everything is evenly coated.
- Taste and season with salt and pepper as needed. Adjust ranch or add a splash of hot sauce if you want more zip.
- Lay the tortillas flat on a clean surface. Warm them briefly in a microwave or skillet to make them pliable.
- Spoon an even portion of the chicken mixture down the center of each tortilla. Keep the filling in a line so the wrap folds neatly.
- Fold the short sides of the tortilla toward the center, then roll the tortilla tightly from one long edge to the other, sealing the filling inside.
- Serve the wraps immediately, or place them seam-side down in a hot, lightly oiled skillet or panini press for 2–3 minutes per side until the exterior is golden and the cheese melts.
Notes
Use leftover roast chicken or quickly poach breasts in simmering water for 12–15 minutes. For a lighter wrap, swap ranch for plain Greek yogurt mixed with a squeeze of lemon. Gluten-free tortillas and dairy-free cheese can be used for a vegan-friendly option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Assembly
- Cuisine: American