Ever since I made my pesto chicken and bacon wraps I’ve been obsessed with making wraps. Something about summer, especially this particular summer, really has inspired me to branch out from the usual chicken stir fry dinner or quick noodles. I’m loving wraps! You know what’s funny about these wraps though? The inspiration actually came from a wrap I made all the way back in 2013. I called it a grilled tex-mex chicken and quinoa wrap. From what I remember, they were delicious wraps. And I love the idea of using quinoa in place of rice (am on a quinoa kick too?). Of course, I couldn’t recreate the recipe from 2013, so I brainstormed something similar, but different. And y’all, I have a new favorite wrap. We’re all loving these for dinner, then eating the leftovers the next day for lunch.
Details – The dressing
I always start with the ranch dressing. This is one of my favorite ways to create a super creamy ranch without using any mayo. The avocado replaces the mayo, and honestly, it’s just as delicious, if not more so, very creamy and rich. I like to make it a spicy ranch by adding some pickled jalapeños. My dad said it’s addicting and his favorite way to enjoy ranch.
The salad
With the ranch out of the way, the rest is just tossing the salad and rolling the wraps. For the salad, we’re using shredded lettuce, tossed up with quinoa, beans, cheese, grilled corn, and peppers. I don’t usually toss the chicken with the salad, but you could easily do that! The recipe calls for already cooked chicken. You can use whatever you have on hand. Or make the spicy fajita chicken I’ve been grilling specifically for these wraps. It’s simply chicken tenders, tossed with olive oil, fajita seasoning, and black pepper. Literally just three ingredients, but this mix is a go-to for me. I gave you the recipe in the notes section. You can use that, or as I said, use leftover or rotisserie-style chicken.
The wraps
Once you’ve tossed the salad, all that’s left is to roll the wraps. As I mentioned, I used my homemade tortillas, then layered on the avocado ranch, salad, grilled chicken, and lots of cilantro. If you don’t enjoy cilantro, use parsley or basil. Then wrap and roll burrito style. I used grilled chicken and warm tortillas off the skillet, so I didn’t feel the need to warm my wraps. But if you like, you can cook them in a skillet with a little olive oil until warmed and you’ll end up with some nice melty cheese. Or serve them chilled. Delicious either way. My family has been loving these! Looking for other picnic-style recipes? Here are a few ideas: Grilled Jalapeño Peach Quinoa Salad Pesto Chicken and Avocado Bacon Salad Wraps Honey Mustard Chicken Avocado Sandwich with Tahini Ranch Picnic Style Brie and Prosciutto Sandwich Grilled Vegetable Burrata Sandwich Lastly, if you make these Fajita Chicken and Avocado Ranch Salad Wraps, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
