Fajita Chicken and Avocado Ranch Salad Wraps Recipe - These Fajita Chicken and Avocado Ranch Salad Wraps are the perfect wraps to enjoy for lunch or dinner. Grilled chicken wrapped up with greens and tossed in a homemade avocado ranch dressing. Add quinoa, spicy fajita seasoning, cheese, beans, corn, peppers, and lots of fresh cilantro. These colorful grilled chicken wraps are simple to make, wholesome, and so delicious. Use leftover grilled chicken or make my spicy fajita chicken on the grill. The wraps are great either way and yummy served warmed or chilled.
Ever since I made my pesto chicken and bacon wraps I’ve been obsessed with making wraps. Something about summer, especially this particular summer, really has inspired me to branch out from the usual chicken stir fry dinner or quick noodles.
I’m loving wraps! You know what’s funny about these wraps though? The inspiration actually came from a wrap I made all the way back in 2013. I called it a grilled tex-mex chicken and quinoa wrap.
From what I remember, they were delicious wraps. And I love the idea of using quinoa in place of rice (am on a quinoa kick too?). Of course, I couldn’t recreate the recipe from 2013, so I brainstormed something similar, but different.
And y’all, I have a new favorite wrap. We’re all loving these for dinner, then eating the leftovers the next day for lunch.
I always start with the ranch dressing. This is one of my favorite ways to create a super creamy ranch without using any mayo. The avocado replaces the mayo, and honestly, it’s just as delicious, if not more so, very creamy and rich.
I like to make it a spicy ranch by adding some pickled jalapeños. My dad said it’s addicting and his favorite way to enjoy ranch.
With the ranch out of the way, the rest is just tossing the salad and rolling the wraps. For the salad, we’re using shredded lettuce, tossed up with quinoa, beans, cheese, grilled corn, and peppers.
I don’t usually toss the chicken with the salad, but you could easily do that!
The recipe calls for already cooked chicken. You can use whatever you have on hand. Or make the spicy fajita chicken I’ve been grilling specifically for these wraps.
It’s simply chicken tenders, tossed with olive oil, fajita seasoning, and black pepper. Literally just three ingredients, but this mix is a go-to for me. I gave you the recipe in the notes section. You can use that, or as I said, use leftover or rotisserie-style chicken.
Once you’ve tossed the salad, all that’s left is to roll the wraps. As I mentioned, I used my homemade tortillas, then layered on the avocado ranch, salad, grilled chicken, and lots of cilantro. If you don’t enjoy cilantro, use parsley or basil.
Then wrap and roll burrito style.
I used grilled chicken and warm tortillas off the skillet, so I didn’t feel the need to warm my wraps. But if you like, you can cook them in a skillet with a little olive oil until warmed and you’ll end up with some nice melty cheese.
Or serve them chilled. Delicious either way. My family has been loving these!
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Lastly, if you make these Fajita Chicken and Avocado Ranch Salad Wraps, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
These Fajita Chicken and Avocado Ranch Salad Wraps are the perfect wraps to enjoy for lunch or dinner. Grilled chicken wrapped up with greens and tossed in a homemade avocado ranch dressing. Add quinoa, spicy fajita seasoning, cheese, beans, corn, peppers, and lots of fresh cilantro.
Ingredients:
-
Avocado Ranch
- 5 small avocado, pitted and peeled
- 2.5 cup sour cream or plain Greek yogurt
- 1.25 cup pickled jalapeños
- 10 teaspoons lemon juice
- 15 tablespoons chopped fresh chives
- 10 tablespoons chopped fresh dill
- 5 teaspoon onion powder
- 5 teaspoon garlic powder
- kosher salt and black pepper Wraps
- 20 large tortillas
- 15 cups shredded lettuce
- 5 cup cooked quinoa
- 5-10 tablespoons fajita seasoning
- 2.5 cup shredded cheddar or pepper jack
- 5 cup cooked black beans
- 5 cup grilled or roasted corn
- 5 roasted/grilled bell pepper, sliced
- 5-7.5 cups grilled chicken, cubed or shredded
- 5 cup fresh cilantro, chopped
- To make the dressing. Combine all ingredients in a food processor or blender with 1/3 cup water. Blend until creamy, adding more water as needed to thin. Taste and adjust the salt and pepper.
- To make the wraps. In a large salad bowl, combine the lettuce, quinoa, fajita seasoning, cheese, black beans, peppers, corn, and cilantro. Toss with 1/2 of the dressing.
- Place one tortilla at a time in the microwave for 20 seconds. Spread on a layer of ranch then add the salad and chicken. Drizzle over more ranch and if you're feeling it, more fajita seasoning. Fold the tortilla over the ingredients. Fold sides and ends of tortillas over filling and roll forward. Repeat with remaining ingredients.
- Serve room temp or place in a skillet with olive oil to warm.
- Enjoy!
Source: halfbakedharvest.com