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Buttermilk Ranch Chicken Wrap

Erica's Recipes


  • 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.