Spicy Cajun Garlic Parmesan Ranch Chicken Wraps
Ridiculously flavorful and surprisingly quick chicken wraps with a blend of Cajun spices, creamy ranch, and salty Parmesan. Perfect for busy weeknights!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 wraps
- : Lara
Ingredients
Scale
For the Chicken
- 2 large chicken breasts (cut into strips)
- 2 tbsp olive oil
- 1 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1 tsp garlic powder
- to taste salt
- to taste black pepper
For the Ranch Mixture
- 0.5 cup ranch dressing
- 0.5 cup grated Parmesan cheese
- 2 tbsp fresh parsley (chopped)
For Assembly
- 4 large flour tortillas (10-inch)
- 1 cup shredded lettuce
- 1 medium tomato (diced)
- 0.5 cup shredded mozzarella cheese
Instructions
- Prep the Chicken: Toss chicken strips with olive oil, Cajun seasoning, smoked paprika, garlic powder, salt, and pepper in a medium bowl. Let sit for a few minutes.
- Cook the Chicken: Heat a large skillet over medium-high heat. Cook seasoned chicken strips in a single layer for 5-7 minutes per side, until browned and cooked through. Remove from skillet and set aside.
- Whip Up the Sauce: In a clean bowl, combine ranch dressing, grated Parmesan cheese, and chopped parsley. Stir until creamy.
- Combine & Coat: Add cooked chicken to the ranch and Parmesan mixture. Toss until chicken is well coated.
- Warm the Tortillas: Quickly warm tortillas in a dry skillet (20-30 seconds per side) or microwave (a few seconds wrapped in a damp paper towel) until soft and pliable.
- Assemble Your Wraps: Lay out warm tortillas. Spoon a generous portion of chicken mixture down the center of each.
- Add the Toppings: Sprinkle shredded lettuce, diced tomato, and shredded mozzarella cheese over the chicken.
- Fold and Serve: Fold in the sides of the tortilla, then roll up from the bottom. Serve immediately.
Notes
The seasoned chicken mixture can be made a day in advance and stored separately. Leftovers of the chicken mixture will keep for up to 3 days in the refrigerator.