Wild Roasted Chicken Wraps

Twelve wraps. Fifteen minutes. Zero cooking.

Roasted chicken breast gets tossed with cooked long grain and wild rice and creamy ranch dressing, then rolled up in flour tortillas with crunchy shredded lettuce.

They’re the kind of grab-and-go lunch you can batch-prep on Sunday and eat all week, or line up on a platter for a party spread that takes almost no effort.

Variations

• Swap ranch for chipotle mayo to add a smoky kick.
• Add diced avocado and tomato for extra freshness and color.
• Use whole wheat or spinach tortillas for a fiber boost and a more interesting look on the plate.

Pro Tips

• Use leftover rotisserie chicken to keep this truly zero-effort. Shred it right off the bone.
• Warm the tortillas briefly in a dry skillet or microwave before rolling. They’ll be more pliable and less likely to crack.
• Wrap tightly in foil for meal prep. They hold in the fridge for up to three days without getting soggy if you keep the lettuce crisp and dry.