Chicken Ranch Wrap (Broccoli and Cheese!)
A warm, cheesy chicken and broccoli wrap seasoned with ranch for a quick and satisfying meal.
Equipment
- Large Mixing Bowl
- Measuring spoons & cups
- Spoon or spatula
- Indoor grill pan or grill/Griddle or skillet
Ingredients
- 2 cups cooked white or brown rice still hot
- 2 cups cooked broccoli
- 1 pound shredded cooked chicken rotisserie chicken can be used
- 0.5 ounce ranch seasoning store-bought or homemade (about 1/2 packet)
- 8 ounces canned water chestnuts drained and chopped (1 can)
- 1 cup freshly shredded cheddar cheese divided (¾ cup for filling, ¼ cup for sprinkling)
- 4 whole wheat tortillas
Instructions
- In a large bowl, combine 2 cups hot cooked rice, 2 cups cooked broccoli, 1 pound shredded cooked chicken, 0.5 ounce ranch seasoning, 8 ounces drained chopped water chestnuts, and 3/4 cup shredded cheddar cheese; stir until evenly mixed.
- Lay a whole wheat tortilla flat and sprinkle about 1 tablespoon (¼ cup total divided among 4) shredded cheddar in the center of each tortilla.
- Scoop about one quarter of the chicken and rice mixture onto each tortilla on top of the cheese, then fold in the sides and roll tightly to form a wrap.
- Preheat an indoor grill pan, grill, or skillet over medium heat. Place wraps seam-side down and grill for about 4 minutes per side, or approximately 8 minutes total, until golden and heated through.
- Remove from the heat, let rest 1 minute, then cut in half if desired and serve hot.
Notes
- Use rotisserie chicken to save time.
- Keep the rice hot so it helps bind the filling.
- Drain water chestnuts well to avoid excess moisture.
- Grill until wraps are golden and cheese is melted.