Easy Creamy Ranch Chicken Roll-Ups
Fast, easy, and delicious Creamy Ranch Chicken Roll-Ups perfect for a quick lunch, simple dinner, or fun snack. Made with minimal ingredients and almost no cooking.
Equipment
- Mixing bowl
- Cutting board
- Sharp knife
Ingredients
- 1 cup chopped lettuce romaine or iceberg recommended
- 1 cup shredded cheddar cheese
- 4 large flour tortillas soft and pliable
- 1/2 cup diced tomatoes
- 1 cup cooked and shredded chicken breast leftover, rotisserie, or canned
- 1/2 cup ranch dressing
Instructions
- Step 1: In a mixing bowl, combine the cooked and shredded chicken with the ranch dressing. Stir until the chicken is completely coated.
- Step 2: Lay out the four large flour tortillas flat. Evenly divide the creamy ranch chicken mixture among the tortillas, spreading it out but leaving space around the edges.
- Step 3: Sprinkle the shredded cheddar cheese over the chicken layer on each tortilla. Then, add the chopped lettuce and diced tomatoes on top.
- Step 4: Starting from one edge, tightly roll each tortilla. Use a sharp knife to slice each roll in half diagonally for larger wraps or into 1-inch pinwheels.
- Step 5: Arrange the roll-ups or pinwheels on a serving platter. Serve immediately.
Notes
This recipe is customizable: try different proteins like turkey or ham, swap cheddar for other cheeses, or add finely diced bell peppers, red onion, or olives. Don't overfill the tortillas, pat wet veggies dry, and roll tightly for best results. Use room temperature tortillas to prevent cracking. For storage, wrap unsliced rolls tightly in plastic wrap and refrigerate for 1-2 days; sliced pinwheels are best eaten the same day. For meal prep, store filling and tortillas separately and assemble just before eating.