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- 2 large chicken breasts, cooked and shredded - ½ cup ranch dressing - 1 cup dill pickles, chopped - 1 ripe avocado, sliced - 4 large tortillas (spinach or whole wheat) - 1 cup mixed greens (arugula, spinach, or romaine) - ¼ cup shredded cheddar cheese - Salt and pepper to taste - Paprika Gathering the right ingredients is key for making Pickle Ranch Chicken and Avocado Wraps. Start with chicken. You want cooked chicken breasts, shredded fine for easy mixing. Ranch dressing adds a creamy, tangy flavor. Chopped dill pickles give that crunch and zing. Avocado brings rich creaminess, adding depth to each bite. Next, choose your tortillas. Spinach or whole wheat both work well. They hold the filling nicely. For added freshness, grab some mixed greens. They add color and nutrition. Shredded cheddar cheese gives a cheesy bite. Finally, don’t forget salt and pepper for seasoning. If you want to boost flavor, paprika makes a great garnish. It adds a pop of color and taste. Each ingredient plays a part in making these wraps a delight. For the full recipe, check out the details above. - Shredding the chicken Begin by taking your cooked chicken breasts. Use two forks to shred the meat into small pieces. This makes it easy to mix with the ranch dressing. - Chopping the pickles Next, grab your dill pickles. Slice them into small chunks. The pickles add a nice crunch and tang to the wraps. - Laying the tortilla Take a large tortilla and lay it flat on a clean surface. This is your base for the wrap. - Adding mixed greens and filling Put a handful of mixed greens in the center of the tortilla. Then, add a scoop of the chicken mixture on top. Follow with a few slices of avocado. Lastly, sprinkle some shredded cheddar cheese on the filling. - Seasoning Sprinkle salt and pepper over the filling to taste. If you like, add a dash of paprika for some extra flavor. - Rolling up the wraps Fold the sides of the tortilla inward. Then, roll it tightly from the bottom to the top. This keeps all the tasty filling inside. Once you finish, slice each wrap in half for easy eating. Enjoy your Pickle Ranch Chicken and Avocado Wraps! For more details, check out the Full Recipe. For the best chicken, you can use different cooking methods. Grilling gives a nice char, while baking keeps it juicy. I prefer grilling for a smoky flavor. To shred the chicken, use two forks. Hold one fork steady, and pull the chicken apart with the other. This method makes quick work of it. You can make your wraps even tastier with extra flavors. Try different dressings like buffalo or honey mustard. These add a fun twist to the ranch. Spices and herbs can also boost the taste. Consider adding garlic powder, onion powder, or fresh herbs like cilantro. A little paprika brings warmth and color, too. Pair your wraps with simple sides. A fresh salad works well, or you can serve chips for crunch. Dips like guacamole or salsa add extra flavor and fun. These wraps are also great for lunch boxes. Wrap them tight in foil, and they stay fresh. Enjoying your meal on the go is easy with these tasty wraps. {{image_2}} You can switch up the protein in your wraps. If you want a lighter option, try turkey. It pairs well with the ranch dressing and pickles. Just shred the cooked turkey like you would chicken. For a plant-based choice, use tofu. Press and cube the tofu, then sauté it until golden. This gives it a nice texture and flavor. Tortillas come in many styles. Whole wheat tortillas add fiber and taste. Spinach tortillas bring a fun color and extra nutrients. If you need a gluten-free option, look for corn tortillas. They work well and keep the wraps tasty. To make your wraps even better, add spices or herbs. A dash of garlic powder or onion powder can enhance the flavor. Fresh herbs like cilantro or parsley add brightness. If you want a kick, sprinkle in some cayenne pepper or chili flakes. You can also try toppings like sliced jalapeños or crunchy lettuce for extra texture. For more details on making these delicious wraps, check out the Full Recipe. Store your leftover wraps in the fridge. Wrap them tightly in foil or plastic wrap. This keeps them fresh. You can also use an airtight container. They last for about 3 days in the fridge. Freezing is a great option for meal prep. Wrap each one tightly in foil. Place them in a freezer bag to avoid freezer burn. They can last up to 2 months in the freezer. To reheat, unwrap the foil and place the wrap in the microwave. Heat for 1 to 2 minutes until warm. You can also use an oven at 350°F for about 10-15 minutes. You can prepare the filling ahead of time. This makes assembling quick and easy. Store the filling in the fridge for up to 2 days. When you're ready to eat, simply lay out a tortilla. Add mixed greens and the filling. Then, roll it up, and enjoy a fresh meal in minutes. Yes, you can use pre-cooked chicken. It saves time and effort. Pre-cooked chicken is also easy to shred. This gives you a quick way to enjoy your wraps. Just ensure it's well-seasoned. You can use rotisserie chicken for great flavor. It makes meal prep faster, letting you enjoy more time with family. To keep your wraps fresh, use these tips: - Use fresh tortillas. - Spread ranch dressing thinly. - Add greens last, right before serving. - Keep wraps wrapped in parchment paper until you eat. These small steps help keep your tortillas crisp and tasty. Great side dishes include: - Crispy potato chips - Fresh fruit salad - Veggie sticks with dip - Coleslaw These sides pair well with the wraps’ flavors. They add texture and color to your meal. Yes, you can prep the wraps ahead of time. Here’s how: - Assemble your wraps but don’t cut them. - Wrap each one tightly in foil or plastic wrap. - Store them in the fridge for up to two days. This way, they stay fresh and tasty until you’re ready to eat. You can easily modify the recipe for different diets: - For gluten-free, use corn tortillas. - For dairy-free, skip the cheese or use a plant-based version. - For vegetarian options, substitute chicken with grilled veggies or tofu. These changes make the wraps fit for everyone at the table. In this blog post, we explored how to make Pickle Ranch Chicken and Avocado Wraps. We discussed the main and additional ingredients, along with tips for cooking and seasoning. I shared various ways to customize your wraps and guidelines for storing leftovers. Wraps are a simple, tasty meal option. Try mixing flavors and ingredients to find what you love. Enjoy making these wraps for your next meal or snack, and don't hesitate to experiment!

Pickle Ranch Chicken and Avocado Wraps

Enjoy a delicious and easy meal with these Pickle Ranch Chicken and Avocado Wraps! Perfect for lunch or a quick dinner, these wraps combine shredded chicken, tangy ranch dressing, crunchy dill pickles, and creamy avocado rolled in a tortilla. Ready in just 15 minutes, they’re not only tasty but also healthy with mixed greens and cheddar cheese.
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Ingredients
  

2 large chicken breasts, cooked and shredded

½ cup ranch dressing

1 cup dill pickles, chopped

1 ripe avocado, sliced

4 large tortillas (spinach or whole wheat)

1 cup mixed greens (arugula, spinach, or romaine)

¼ cup shredded cheddar cheese

Salt and pepper to taste

Optional: paprika for garnish

Instructions
 

In a large mixing bowl, combine the shredded chicken, ranch dressing, and chopped dill pickles. Mix until the chicken is evenly coated.

    Lay out a tortilla on a flat surface. Begin by adding a handful of mixed greens in the center of the tortilla.

      On top of the greens, add a generous scoop of the chicken mixture, followed by a few slices of avocado and a sprinkle of shredded cheese.

        Season with salt and pepper to taste. If desired, sprinkle a pinch of paprika for an added flavor boost.

          Carefully fold in the sides of the tortilla and then roll it up tightly from the bottom to the top.

            Repeat steps 2-5 for the remaining tortillas and filling.

              Once all wraps are assembled, slice them in half diagonally for easy eating.

                Serve immediately, or wrap in foil or parchment paper for a portable meal.

                  Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 4