Blackened Chicken Salad Wraps with Smoky Ranch Dressing

These blackened chicken salad wraps are the ultimate quick dinner solution. With pre-chopped chicken and a smoky ranch salad kit, you can have a flavorful meal on the table in just 20 minutes. The blackening spice adds a warm kick that pairs perfectly with the cool, creamy dressing.

Each wrap is packed with crunchy salad, sharp cheddar and fresh cilantro, then rolled in a soft flour tortilla. Serve with blue corn tortilla chips and guacamole for a complete, satisfying meal that feels like a treat any night of the week.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 piece Smoky Ranch Salad KitView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

3 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

8 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Open the package of chopped chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken and blackening spice; season with salt. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
2. While the chicken cooks, wash and dry the cilantro. Roughly chop it. Empty the contents of the smoky ranch salad kit into a large bowl. Add the chopped cilantro and shredded cheddar. Once the chicken is done, transfer it to the bowl with the salad mixture; toss until evenly combined. Taste and season with salt and pepper.
3. Wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds. Place the tortillas on a clean work surface. Fill the bottom half of each tortilla with the blackened chicken salad. Fold up the bottom side over the filling, then fold over the left and right sides toward the filling; roll up to form wraps. (Don’t worry if you have trouble fitting all the salad-it’s just as tasty on the side!)
4. Halve the wraps on a diagonal. Divide between plates. Serve with tortilla chips and guacamole on the side.

Recipe Tips

FAQ

Can I use a different type of tortilla?

Yes, whole wheat or gluten-free tortillas work well. Just adjust the warming time as needed.

What can I substitute for the smoky ranch salad kit?

Use a bag of coleslaw mix and toss with 1/4 cup ranch dressing and 1/2 teaspoon smoked paprika.

Can I make this recipe dairy-free?

Yes, use dairy-free cheese and a dairy-free ranch dressing. Check the salad kit ingredients to ensure it’s dairy-free.