Ranch Chicken Wraps

(Image credit: Jerrelle Guy)

Need a dinner recipe that’s sure to get everyone to the table? We’re calling on a homemade ranch to get the job done. In 15 minutes you’ll have a fresh home-cooked meal so good you might even call it a miracle.

Ditch the Bottled Ranch in Favor of DIY

What makes this recipe stand out from the crowd is that it bypasses the bottles of store-bought ranch dressing for a super-quick homemade version. Greek yogurt, mayonnaise, garlic, and chopped fresh herbs come together to form a ranch dressing that’s fresher than the bottled stuff and also extra creamy and tangy. Tossed with the cooked chicken while it’s still warm (and then drizzled over the wraps before digging in — just for good measure), it lends that ranch flavor we all know and love to a dinner everyone will request again and again.

Ranch Chicken Wraps

1/4 cup plain Greek yogurt

1/4 cup mayonnaise

1 tablespoon finely chopped fresh chives

1 tablespoon finely chopped fresh parsley leaves

2 cloves garlic, minced

Kosher salt
Freshly ground black pepper

2 tablespoons olive oil

1 pound boneless, skinless chicken breasts, cut into 1/2-inch-thick strips

4 pocketless pitas, flatbreads, or naan

4 large romaine lettuce leaves

1 large tomato, cut into 8 slices

Combine the yogurt, mayonnaise, chives, parsley, and garlic in a small bowl. Season with salt and pepper as needed; set aside.

Heat the oil in a large skillet over medium heat until shimmering. Add the chicken, season with salt and pepper, and sauté until cooked through, 5 to 7 minutes. Remove from the heat and toss with 2 tablespoons of the ranch dressing.

Lay 1 lettuce leaf and 2 slices of tomato on one half of each pita. Evenly divide the chicken among the 4 pitas. Drizzle with more ranch dressing, fold in half, and serve. These sandwiches are best made and eaten immediately.

Recipe Notes

  • Make ahead: The ranch dressing can be made up to 1 day ahead and stored, covered, in the refrigerator until ready to use.

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