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Buttermilk Ranch Chicken Wrap

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  • 2 lb skinless boneless chicken thighs
  • kosher salt
  • fresh cracked pepper
  • seasoning of choice such as Old Bay or garlic and herb seasoning
  • Buttermilk Ranch Dressing
  • 5 oz pkg arugula leaves
  • 2 large tomatoes seeded and chopped
  • 5 large sandwich wraps with spinach


  • Heat oven to 400F.
  • Season the chicken with salt, pepper, and Old Bay (or garlic and herb seasoning - just something to give it more flavor). Put the chicken on a rack in a rimmed bake sheet so any fat drips off while baking. Bake 25 minutes or until internal temperature is 165F. Set aside to cool.
  • To assemble the wrap: lay a tortilla/wrap on the plate. Separately, warm the chicken (~3-4 oz per wrap) quickly in the microwave. Chop and put on the tortilla. Top with arugula, tomato, and dressing. Wrap it up and enjoy. Yields 5 servings.


Complete the meal with some fruit, baby carrots (also great dipped in this ranch!), and a cup of green tea. I make my tea iced or hot with a little lemon and honey.
Once cooled, I keep the chicken in a ziploc bag in the fridge if I know it will be consumed within a couple days. Otherwise, I wrap them individually and freeze. Then, the night before, I move one to the fridge to thaw overnight.
Also, the day I bought the chicken for this post, the store had only boneless chicken thighs. I actually prefer bone-in thighs because they are more affordable and they turn out juicier and tastier. Preparation is the same as described above.

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Tried this recipe?Leave a comment below and let me know!