Crispy chicken ranch salad wrap
A filling lunch wrap with balanced protein, carbs, and fats.
Prep
Cut bell peppers into slices. Chop up salad mix if needed.
Airfry the cooked chicken strips at 370 for 5-8 minutes. Or crisp up the chicken on a pan with medium-high heat.
Heat the tortilla on a pan with medium-high heat for 30-60 seconds on each side. Or microwave the tortilla for 10-15 seconds.
Assemble
Lay the tortilla flat on a plate. Layer on lettuce, bell pepper slices, crispy chicken strips, and then drizzle with light ranch sauce and optional hot sauce, salt & pepper.
Tuck in the left & right sides slightly and roll tightly into a wrap-shape. Enjoy!
Ingredients
Directions
Prep
Cut bell peppers into slices. Chop up salad mix if needed.
Airfry the cooked chicken strips at 370 for 5-8 minutes. Or crisp up the chicken on a pan with medium-high heat.
Heat the tortilla on a pan with medium-high heat for 30-60 seconds on each side. Or microwave the tortilla for 10-15 seconds.
Assemble
Lay the tortilla flat on a plate. Layer on lettuce, bell pepper slices, crispy chicken strips, and then drizzle with light ranch sauce and optional hot sauce, salt & pepper.
Tuck in the left & right sides slightly and roll tightly into a wrap-shape. Enjoy!
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Portion size depends on your muscle-mass and the intensity of the workout.
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