Fajita Chicken and Avocado Ranch Salad Wraps

Emma

Food Blogger | Recipe Enthusiast🍲
Fajita-Chicken-and-Avocado-Ranch-Salad-Wraps

Introducing our mouthwatering Fajita Chicken and Avocado Ranch Salad Wraps! These wraps are a delightful blend of zesty fajita flavors, creamy avocado ranch, and a medley of fresh ingredients. 

Let me share with you the inspiration behind this recipe and how it became an instant hit among our friends and family.

Fajita Chicken and Avocado Ranch Salad Wraps Ingredients: 

For Avocado Ranch:

  • 1 small avocado, pitted and peeled
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/4 cup pickled jalapeños
  • 2 teaspoons lemon juice
  • 3 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Kosher salt and black pepper to taste

For Wraps:

  • 4 large tortillas (or gluten-free tortillas if preferred)
  • 3 cups shredded lettuce
  • 1 cup cooked quinoa
  • 1-2 tablespoons fajita seasoning
  • 1/2 cup shredded cheddar or pepper jack cheese
  • 1 cup cooked black beans
  • 1 cup grilled or roasted corn
  • 1 roasted/grilled bell pepper, sliced
  • 1-1 1/2 cups grilled chicken, cubed or shredded
  • 1 cup fresh cilantro, chopped
Fajita-Chicken-and-Avocado-Ranch-Salad-Wraps1

Instructions:

  1. Avocado Ranch Dressing: In a food processor or blender, combine the avocado, sour cream or Greek yogurt, pickled jalapeños, lemon juice, chives, dill, onion powder, garlic powder, salt, and pepper. Blend until creamy, adding water as needed to achieve the desired consistency. Taste and adjust the seasoning.
  2. Salad Wraps: In a large salad bowl, toss together the shredded lettuce, cooked quinoa, fajita seasoning, shredded cheese, black beans, grilled corn, bell pepper slices, and fresh cilantro. Mix with half of the avocado ranch dressing.
  3. Assemble the Wraps: Warm one tortilla at a time in the microwave for 20 seconds. Spread a layer of avocado ranch on each tortilla. Add the salad mixture and grilled chicken. Drizzle extra ranch and fajita seasoning if desired. Fold the tortilla over the ingredients, then fold the sides and ends over the filling, and roll it forward. Repeat with the remaining tortillas and ingredients.
  4. Serving: Enjoy the wraps at room temperature or warm them in a skillet with a drizzle of olive oil. Serve with extra avocado ranch dressing for dipping.

Notes or Tips:

  • For a spicier kick, add more cayenne pepper to the homemade fajita seasoning.
  • Customize your wraps with additional toppings like sliced avocado or diced tomatoes for extra freshness.

Serving Suggestions: 

Pair these Fajita Chicken and Avocado Ranch Salad Wraps with a side of sweet potato fries or a refreshing mango salsa for a complete and satisfying meal.

Storage and Reheating: 

Store any leftovers in an airtight container in the refrigerator for up to two days. To reheat, warm the wraps in a skillet or microwave until heated through.

Print
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Fajita-Chicken-and-Avocado-Ranch-Salad-Wraps

Fajita Chicken and Avocado Ranch Salad Wraps

Savor bursts of flavor in our Fajita Chicken and Avocado Ranch Salad Wraps! Zesty chicken meets creamy avocado ranch, all in a soft tortilla. Ideal for quick meals or picnics! 🌯🥑✨

  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

For Avocado Ranch:

  • 1 small avocado, pitted and peeled
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/4 cup pickled jalapeños
  • 2 teaspoons lemon juice
  • 3 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Kosher salt and black pepper to taste

For Wraps:

  • 4 large tortillas (gluten-free if preferred)
  • 3 cups shredded lettuce
  • 1 cup cooked quinoa
  • 12 tablespoons fajita seasoning
  • 1/2 cup shredded cheddar or pepper jack cheese
  • 1 cup cooked black beans
  • 1 cup grilled or roasted corn
  • 1 roasted/grilled bell pepper, sliced
  • 11 1/2 cups grilled chicken, cubed or shredded
  • 1 cup fresh cilantro, chopped

Instructions

  1. Avocado Ranch Dressing: Blend avocado, sour cream or Greek yogurt, jalapeños, lemon juice, chives, dill, onion powder, garlic powder, salt, and pepper until creamy. Adjust consistency with water and season to taste.
  2. Salad Wraps: Toss lettuce, quinoa, fajita seasoning, cheese, black beans, corn, bell pepper, and cilantro with half of the avocado ranch.
  3. Assemble Wraps: Warm tortillas, spread with ranch, add salad mixture and chicken. Drizzle extra ranch and seasoning. Roll up the wraps.
  4. Serving: Enjoy at room temperature or warm in a skillet. Serve with extra avocado ranch for dipping.

Notes

  • Add more cayenne pepper for extra heat.
  • Customize with toppings like sliced avocado or diced tomatoes.
  • Serve with sweet potato fries or mango salsa for a complete meal.
  • Store leftovers in the fridge for up to two days. Reheat in a skillet or microwave.
  • Author: Emma
  • Prep Time: 20 minutes
  • Category: Wraps
  • Method: No-Cook
  • Cuisine: Fusion

Nutrition

  • Serving Size: 1 wrap
  • Calories: 587 kcal
  • Fat: 25g
  • Trans Fat: 0g
  • Carbohydrates: 64g
  • Fiber: 15g
  • Protein: 31g

Keywords: Fajita Chicken, Avocado Ranch, Salad Wraps, Healthy Lunch

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