Buttermilk Ranch Chicken Wraps Finished with Ranch Olive Oil Blend

Juicy chicken, crisp romaine, ripe tomatoes, shredded cheddar, and cool buttermilk ranch tuck into soft tortillas for a wrap that feels fresh, satisfying, and easy to love. A finish of Ranch Infused Olive Oil Blend brings creamy, herbaceous ranch flavor right to the surface, making each bite taste bright, savory, and complete.

Garden Infuzions

Buttermilk Ranch Chicken Wraps Finished with Ranch Olive Oil Blend

Juicy chicken, crisp lettuce, ripe tomatoes, sharp cheddar, and cool buttermilk ranch come together in these easy wraps, finished with Ranch Infused Olive Oil Blend for a savory, herb-packed layer that ties every bite together.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4 wraps

Course: Dinner, Lunch

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 cups cooked chicken breast shredded or chopped
• 1/2 cup buttermilk ranch dressing
• 1 tablespoon Ranch Infused Olive Oil Blend
• 4 large flour tortillas
• 2 cups romaine lettuce shredded
• 1 cup cherry tomatoes halved
• 1 cup shredded cheddar cheese
• 1/2 cup cucumber diced
• 1/4 cup red onion thinly sliced
• 1 tablespoon fresh parsley chopped
• 1/4 teaspoon black pepper
• 1/4 teaspoon kosher salt

Equipment

• 1 Mixing bowl For combining the chicken and dressing
• 1 skillet or microwave For warming the tortillas
• 1 Cutting board For slicing vegetables and wraps
• 1 Sharp knife For chopping and halving ingredients

Method

 

Instructions

1. 1. In a medium bowl, toss the cooked chicken with the buttermilk ranch dressing, Ranch Infused Olive Oil Blend, black pepper, and kosher salt until well coated.
2. 2. Warm the tortillas in a dry skillet or microwave until soft and pliable.
3. 3. Lay each tortilla flat and divide the romaine, chicken mixture, cherry tomatoes, cheddar, cucumber, red onion, and parsley evenly among them.
4. 4. Drizzle any remaining ranch mixture over the filling, then fold in the sides and roll each tortilla into a tight wrap.
5. 5. Slice the wraps in half on the diagonal and serve right away with extra ranch on the side if you like.

Notes

These wraps are best assembled close to serving so the lettuce stays crisp and the tortillas keep their texture. For a stronger ranch finish, drizzle a little extra Ranch Infused Olive Oil Blend over the filling just before rolling. The recipe works well with leftover cooked chicken or simple roasted chicken breasts.

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Recipe Tips

• Warm the tortillas for a few seconds so they fold without cracking.
• Let the chicken cool slightly before assembling so the lettuce stays crisp.
• Drizzle the Ranch Infused Olive Oil Blend lightly over the filling before rolling for the biggest flavor payoff.

Serving Suggestions

• Serve the wraps whole with extra ranch for dipping.
• Slice them in half for a lunch plate or casual party tray.
• Pair with kettle chips, fresh fruit, or a simple crunchy slaw.

Storage

• Wrap tightly and refrigerate for up to 24 hours for the best texture.
• Keep the lettuce and tomato as dry as possible before assembling.
• For make-ahead lunches, store the dressing separately and assemble just before eating.

Variations

• Swap the chicken for sliced turkey or crispy tofu for a different take.
• Add avocado, cucumber, or red onion for extra crunch and richness.
• Use spinach tortillas or whole wheat tortillas for a different wrap style.

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