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These Fajita Chicken and Avocado Ranch Salad Wraps are the perfect wraps to enjoy for lunch or dinner. Grilled chicken wrapped up with greens and tossed in a homemade avocado ranch dressing. Add quinoa, spicy fajita seasoning, cheese, beans, corn, peppers, and lots of fresh cilantro. These colorful grilled chicken wraps are simple to make, wholesome, and so delicious. Use leftover grilled chicken or make my spicy fajita chicken on the grill. The wraps are great either way and yummy served warmed or chilled.

Fajita Chicken and Avocado Ranch Salad Wraps | halfbakedharvest.com

Ever since I made my pesto chicken and bacon wraps I’ve been obsessed with making wraps. Something about summer, especially this particular summer, really has inspired me to branch out from the usual chicken stir fry dinner or quick noodles.

I’m loving wraps! You know what’s funny about these wraps though? The inspiration actually came from a wrap I made all the way back in 2013. I called it a grilled tex-mex chicken and quinoa wrap.

From what I remember, they were delicious wraps. And I love the idea of using quinoa in place of rice (am on a quinoa kick too?). Of course, I couldn’t recreate the recipe from 2013, so I brainstormed something similar, but different.

And y’all, I have a new favorite wrap. We’re all loving these for dinner, then eating the leftovers the next day for lunch.

Fajita Chicken and Avocado Ranch Salad Wraps | halfbakedharvest.com

Details – The dressing

I always start with the ranch dressing. This is one of my favorite ways to create a super creamy ranch without using any mayo. The avocado replaces the mayo, and honestly, it’s just as delicious, if not more so, very creamy and rich.

I like to make it a spicy ranch by adding some pickled jalapeños. My dad said it’s addicting and his favorite way to enjoy ranch.

Fajita Chicken and Avocado Ranch Salad Wraps | halfbakedharvest.com

The salad

With the ranch out of the way, the rest is just tossing the salad and rolling the wraps. For the salad, we’re using shredded lettuce, tossed up with quinoa, beans, cheese, grilled corn, and peppers.

I don’t usually toss the chicken with the salad, but you could easily do that!

The recipe calls for already cooked chicken. You can use whatever you have on hand. Or make the spicy fajita chicken I’ve been grilling specifically for these wraps.

It’s simply chicken tenders, tossed with olive oil, fajita seasoning, and black pepper. Literally just three ingredients, but this mix is a go-to for me. I gave you the recipe in the notes section. You can use that, or as I said, use leftover or rotisserie-style chicken.

Fajita Chicken and Avocado Ranch Salad Wraps | halfbakedharvest.com

The wraps

Once you’ve tossed the salad, all that’s left is to roll the wraps. As I mentioned, I used my homemade tortillas, then layered on the avocado ranch, salad, grilled chicken, and lots of cilantro. If you don’t enjoy cilantro, use parsley or basil.

Then wrap and roll burrito style.

Fajita Chicken and Avocado Ranch Salad Wraps | halfbakedharvest.com

I used grilled chicken and warm tortillas off the skillet, so I didn’t feel the need to warm my wraps. But if you like, you can cook them in a skillet with a little olive oil until warmed and you’ll end up with some nice melty cheese.

Or serve them chilled. Delicious either way. My family has been loving these!

Fajita Chicken and Avocado Ranch Salad Wraps | halfbakedharvest.com

Looking for other picnic-style recipes? Here are a few ideas:

Grilled Jalapeño Peach Quinoa Salad

Pesto Chicken and Avocado Bacon Salad Wraps

Honey Mustard Chicken Avocado Sandwich with Tahini Ranch

Picnic Style Brie and Prosciutto Sandwich

Grilled Vegetable Burrata Sandwich

Lastly, if you make these Fajita Chicken and Avocado Ranch Salad Wraps, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Fajita Chicken and Avocado Ranch Salad Wraps

Prep Time 25 minutes
Total Time 25 minutes
Servings: 4
Calories Per Serving: 599 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Avocado Ranch

Wraps

Instructions

  • 1. To make the dressing. Combine all ingredients in a food processor or blender with 1/3 cup water. Blend until creamy, adding more water as needed to thin. Taste and adjust the salt and pepper.
    2. To make the wraps. In a large salad bowl, combine the lettuce, quinoa, fajita seasoning, cheese, black beans, peppers, corn, and cilantro. Toss with 1/2 of the dressing.
    3. Place one tortilla at a time in the microwave for 20 seconds. Spread on a layer of ranch then add the salad and chicken. Drizzle over more ranch and if you're feeling it, more fajita seasoning. Fold the tortilla over the ingredients. Fold sides and ends of tortillas over filling and roll forward. Repeat with remaining ingredients.
    4. Serve room temp or place in a skillet with olive oil to warm. Enjoy with extra dressing!

Notes

Spicy Fajita Chicken: In a bowl, toss 1 pound of chicken tenders with 2 tablespoons olive oil, 1-2 tablespoons cajun or fajita seasoning, and a good pinch of black pepper. Grill the chicken until lightly charred and cooked through, turning halfway through cooking, about 10 to 12 minutes.
Homemade Fajita Seasoning: mix 2 tablespoons chili powder, 1 tablespoon smoked paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons ground cumin, 2 teaspoons dried oregano, 1-2 teaspoons cayenne pepper, 1 teaspoon kosher salt and black pepper. Makes 1/2 cup. 
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Fajita Chicken and Avocado Ranch Salad Wraps | halfbakedharvest.com

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Comments

  1. 5 stars
    We LOVED this recipe, with a couple mods for an exhausted mom of a one year old in 90 degree heat with no AC, after working all day. Taco seasoning instead of fajita (I’m dealing with a wide variety of spice lovers and haters in this house, but your recipes made as-is are typically my jam). I used microwave brown rice and quinoa blend. I “roasted” the bell pepper and corn in the air fryer. We mixed store bought ranch (I know, I KNOW, homemade is way better, but again…. not the season of life I’m in currently) with the avocado, set half aside, then added pickled jalapenos to our liking for the rest.

    My husband: “Why haven’t we made these before?! So good!” Because this was published 2 weeks ago man. There is no before.

    The baby: ate the deconstructed developmentally-appropriate version. Did not throw his plate on the floor (5 stars for toddlers).

    1. Hey Katie,
      Wonderful!! Thanks a bunch for trying this recipe out, I am so glad it was enjoyed! LOL so great that even the kids enjoyed:) xTieghan

  2. 5 stars
    I made this recipe tonight. It was delicious. The perfect recipe if your HVAC just went out. Had the hubby grill the chicken. Everything else came together. The only tweak I made was using a fresh pepper vs using pickled because of my family’s preference. Was able to make extras, and I have no doubt that it will make great leftovers. I will definitely make this again.

    1. Hey Jen,
      Happy Wednesday!! Thanks a bunch for making this recipe and sharing your review, I love to hear that it was tasty!🌼

    1. Hey Eliza,
      Are you referring to the avocado ranch? Did you make sure to use pickled jalapeños? Otherwise, there’s not a single spicy ingredient in that dressing:) Let me know how I can help! xx

    1. Hey Hannah,
      Wonderful! I am so excited to hear that this recipe was a hit, thanks for trying it out! xx

    2. AWESOME recipe, turned out great!! If you plan on having leftovers, I recommend keeping the lettuce separate until each use (mine got a bit soggy overnight)

      One of my faves, will definitely make again!

      1. Hi Megan,
        Happy Friday!!🌟 Thanks for giving this recipe a try and sharing your review, I am so glad it was a hit! xT

  3. 5 stars
    Made this last week and it was awesome – my tortilla making game needs some work though! My family of 4 all loved it, which never happens.

    1. Hi Donna,
      Amazing!! I am thrilled to hear that this recipe was enjoyed, thanks for making it and sharing your review! xxT

  4. 5 stars
    This recipe will now forever hold a special place in my heart. Out of the blue my son announced that HE was making this meal for our dinner. I thought it might be a bit too complicated for him but encouraged him because I needed a break from cooking. We ended up spending a few hours in the kitchen together, and he was very proud of himself. I was able to use the recipe for several teaching moments, and I do think he could handle it on his own the next time. We made it as a bowl instead of the wraps. The dressing was delicious and plentiful, and SO healthy! The chicken was super easy and so tender. And of course, it was crazy healthy. We had enough dressing leftover so the next day we just cooked up more chicken and my daughter and I made your flour tortillas and we had it as wraps the next day. This recipe is one that can be made ahead (dressing, chicken, quinoa) and then assembled when it’s time to eat. Easy to double or triple for healthy lunches, too! THANK YOU, Tieghan – you continue to inspire me and my family and we love testing out your recipes. Keep ’em coming!

    1. Hey Shelley,
      Happy Sunday!! Awe I love this story, thanks so much for sharing and making this recipe, I am so glad it was a hit! xTieghan