Chipotle Ranch Chicken Wraps

5.0 from 3 votes

Smoky, spicy Chipotle Ranch Chicken Wraps are filled with the usual suspects (lettuce and tomato) plus some creamy avocado, black beans, and cheddar cheese. Topped with crunchy tortilla chips and drizzled with a spectacular chipotle ranch dressing, these wraps make for a light but filling lunch or dinner that comes together in mere minutes!

two halves of wrap stacked one on top of the other, on a white plate with a side of potato chips.

Ingredient FYI
- Substitutions and Variations
- Can’t Get Marie’s Creamy Chipotle Ranch?
How to Make the Best Chipotle Ranch Chicken Wrap
Serving & Storage
FAQ
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I love a good wrap! They’re probably my fave type of food for lunch because they’re light but still filling. They’re not as carb-heavy as sandwiches but feel more substantial than a salad.

And, an easy wrap like this one makes a fantastic dinner because it’s quick to make and can be eaten on the go. Perfect for those busy weeknights filled with extracurriculars!

These Chipotle Ranch Chicken Wraps are delightfully smoky, spicy, and delicious.

Ingredient FYI

The ingredients for these chicken wraps are fairly basic, with the star of the show being the Chipotle Ranch dressing. I use a store-bought version because I’m in love with it and it makes these wraps even more convenient to make!

Flour tortilla – flour tortillas are typically the most pliable and come in a large burrito size, perfect for making wraps that don’t fall apart. However, you can use any other type you like!
Cooked chicken – just about any kind of chicken will work and I’ve used multiple different types myself! Shredded store-bought rotisserie chicken or homemade; sliced deli chicken; frozen chicken tenders, patties, or nuggets; or grilled chicken breast.
Lettuce – any kind of crunchy, mild lettuce. I prefer iceberg or romaine.
Avocado
Tomato
Black beans – Plain or Seasoned is fine, however, if you go with a can of Seasoned, you don’t want to use the liquid.
Shredded cheddar cheese – feel free to use Colby jack, cheddar jack, monterey jack, or Mexican blend.
Tortilla chips – I usually just crunch up a few chips or use up the broken ones at the bottom of the bag. You can also use Tortilla strip salad toppers, Fritos, or Doritos.
Marie’s Creamy Chipotle Ranch Dressing – This dressing/dip is commonly found in the produce section. (I’m a tad obsessed with both this one and their Creamy Italian Garlic!) Of course, you can substitute any other brand you like or make your own! See the section below about making your own chipotle ranch dressing.

Substitutions and Variations

white plate with a chipotle ranch chicken wrap cut in half, side of potato chips, napkin.

Want ideas for switching up this chipotle chicken wrap recipe? Here’s a few:

Instead of chicken, try steak, shrimp, or even quinoa for a delicious meatless version!
Instead of avocado, you can use guacamole.
Instead of diced tomato, you can use pico de gallo or salsa (I don’t suggest this if making the wraps the night before though.)
Consider fresh cilantro or green onions to add more bright flavor.
You can also add corn or red peppers for even more crunch!
And lastly, you can make these lower carb by skipping the tortillas and using large leaf lettuce to make lettuce wraps. I make this version quite often and they’re soooo good. Just make 2-4 of them with less filling in each one.

Can’t Get Marie’s Creamy Chipotle Ranch?

If your grocery store doesn’t sell Marie’s Creamy Chipotle Ranch, you have a few options. Of course, you can get any other brand you like. Or, you can make your own spicy chipotle sauce.

Make a quick version or go all out and make it from scratch. Here’s how to:

Quick Version
Mix 1 cup ranch dressing with 1 finely diced chipotle in adobo and 1 spoon of the adobo sauce – teaspoon or tablespoon, depending on how spicy you want it!

From Scratch
If you prefer to make a chipotle ranch sauce from scratch, simply mix the following ingredients in a blender or food processor:

1/2 cup mayonnaise
1/2 cup sour cream (or greek yogurt)
1 chipotle pepper in adobo + 1 tablespoon of sauce
2 teaspoons garlic powder
2 teaspoons dried parsley
1 teaspoon onion powder
1 teaspoon dried dill
1/2 teaspoon salt
1/2 teaspoon smoked paprika
¼ teaspoon ground (dry) mustard

How to Make the Best Chipotle Ranch Chicken Wrap

open tortilla laying on a cutting board with fillings on it.

This easy recipe couldn’t be simpler to make! You can either layer your ingredients on a tortilla OR put everything into a bowl, mix with your dressing and then pour it onto your tortilla.

Though I personally love having everything mixed together, it creates two extra dishes I don’t always care for lol!

Also, if you plan to make wraps the night before, I don’t recommend mixing everything together as it’ll make the tortilla soggy.

When assembling your chipotle chicken wraps, place all ingredients on the bottom third (or half if yours are loaded like mine) of your tortilla. TIP – smear a little dressing at the top of the tortilla to help it “stick” when rolling.

To roll it, start by folding in the sides of the tortilla. Then roll from the bottom up tucking the ingredients in tightly as you roll.

two white plates with wraps and potato chips. Side bowl of grapes. Napkins.

Serving & Storage

Though these Chipotle Ranch Chicken Wraps are best fresh, you can also make them the night before if you want to have them ready to go for lunch the next day.

Alternatively, prepare containers with all your diced ingredients so you just need to quickly assemble them the morning of.

Store chipotle chicken wraps rolled in aluminum foil.

FAQ

What goes good with chicken wraps?

Fruit or fruit salad, Chips or pretzels, Fries, Potato salad.

Can I make a wrap the night before?

Absolutely! The only thing to be concerned about making a wrap the night before is it becoming soggy the next day. Try to keep wet ingredients minimal (scoop out juicy seeds from tomato, don’t use a lot of vinegar that will soak right into a tortilla) and layer them strategically. For example, use lettuce, grains, or meat as the bottom layer to create a barrier against the tortilla so it doesn’t get soggy. Some ingredients, like avocados, may brown just a tad. But overall, wraps can be made the night before!

How do you make a wrap that doesn’t fall apart?

The keys to making a wrap that doesn’t fall apart are not to overstuff, use a pliable tortilla (warm it up for about 10 seconds in the microwave if needed), and wrap properly!

Keep your ingredients on the bottom of the tortilla rather than the middle. Start with folding the sides, then roll from the bottom up tucking the ingredients in tightly as you roll. It helps to use a little “sealant” (such as your dressing, mayo, sour cream, etc.) smeared at the top of the tortilla to help it stick at the end.

How do you make a wrap not soggy?

I don’t recommend making wraps more than 1 day in advance. Keep “wet” ingredients minimal. Scoop out watery seeds from a tomato; don’t use a lot of vinegar; pat lettuce dry if it’s just been rinsed. Create a barrier using a lettuce leaf, deli meat, rice, etc. on the tortilla before layering your wet ingredients and dressings.

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