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Healthy Ranch Chicken Salad Lunchbox Wraps

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Creamy, protein-packed chicken salad wraps with a tangy ranch dressing made from Greek yogurt, loaded with crunchy veggies and wrapped in a soft tortilla. Perfect for school lunches, meal prep, or a quick healthy meal.

Ingredients

Scale
  • 2 cups cooked chicken breast, shredded or diced
  • ½ cup plain Greek yogurt (full-fat or 2%)
  • 1 tablespoon ranch seasoning mix
  • 1 tablespoon fresh lemon juice
  • ½ cup finely diced celery
  • ½ cup finely diced red bell pepper
  • 3–4 green onions, thinly sliced
  • 1 tablespoon chopped fresh dill (optional)
  • Salt and black pepper to taste
  • 4–6 large flour tortillas (burrito-sized)
  • Handful of lettuce or spinach leaves per wrap

Instructions

  1. Prep the chicken: If using rotisserie chicken, remove skin and shred meat into a mixing bowl to get about 2 cups. If using leftover cooked chicken, dice into small bite-sized pieces.
  2. Make the ranch dressing: In a small bowl, combine ½ cup Greek yogurt, 1 tablespoon ranch seasoning mix, and 1 tablespoon fresh lemon juice. Stir until smooth. Taste and adjust with more lemon or herbs if desired. Set aside.
  3. Dice the veggies: Finely dice ½ cup celery, ½ cup red bell pepper, and slice 3-4 green onions. Chop 1 tablespoon fresh dill if using.
  4. Combine everything: Pour the ranch dressing over the shredded chicken. Add diced celery, bell pepper, green onions, and fresh dill. Mix until chicken is evenly coated. Season with salt and pepper to taste. Stir and adjust seasoning if needed.
  5. Chill the filling (optional but recommended): Refrigerate the bowl for 15-20 minutes to let flavors meld. Can be made a day ahead.
  6. Warm the tortillas: If tortillas are cold, microwave for 10 seconds or warm in a dry skillet for 30 seconds until pliable.
  7. Assemble the wraps: Lay a tortilla flat. Place a handful of lettuce or spinach in the center, leaving 2 inches of space on the sides. Spoon about ½ cup of chicken salad mixture onto the lettuce and spread into a log shape.
  8. Roll the wrap: Fold the sides inward over the filling. Holding sides in place, fold the bottom edge up and over the filling, tucking tightly. Roll away from you, keeping snug but not too tight. Place seam-side down.
  9. Slice and serve (or pack): For immediate serving, slice in half on a diagonal. For lunchbox packing, wrap each whole wrap tightly in plastic wrap or parchment paper, then slice just before serving.

Notes

For best results, pat veggies dry after dicing to prevent sogginess. Use room temperature yogurt for easier mixing. The filling tastes even better the next day. To toast wraps, cook in a dry skillet for 1-2 minutes per side.

Nutrition

Keywords: healthy chicken salad wraps, ranch chicken salad, lunchbox wraps, meal prep chicken wraps, Greek yogurt chicken salad

Find it online: https://cookluma.com/healthy-ranch-chicken-salad-lunchbox-wraps/