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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.
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.
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.
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.
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.
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!
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
Servings: 4
Calories Per Serving: 587 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Avocado Ranch
- 1 small avocado, pitted and peeled
- 1/2 cup sour cream or plain Greek yogurt
- 1/4 cup pickled jalapeños
- 2 teaspoons lemon juice
- 3 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh dill
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- kosher salt and black pepper
Wraps
- 4 large tortillas
- gluten free tortillas (optional)
- 3 cups shredded lettuce
- 1 cup cooked quinoa
- 1-2 tablespoons fajita seasoning
- 1/2 cup shredded cheddar or pepper jack
- 1 cup cooked black beans
- 1 cup grilled or roasted corn
- 1 roasted/grilled bell pepper, sliced
- 1-1 1/2 cups grilled chicken, cubed or shredded
- 1 cup fresh cilantro, chopped
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.Â
We love this recipe! We made the wraps initially but had leftovers and it was easily made into a salad! So fresh and colorful. It will become a staple in our home.
Hey Aliza,
Thanks a lot for trying this recipe out, I love to hear that it was a winner! xTieghan
This was fantastic, we enjoyed it very much. Nice bit of kick. Will be making it again for sure!
Hey Mare!
Amazing! Thanks for sharing your feedback and making this recipe, I am so glad it was enjoyed:)
You’ve got a winner with this one.
Switched it up for taco Tuesday and it was so nice and light for this warm weather.
Hey Shiree,
Awesome!! Thanks so much for making this recipe, so glad to hear it was enjoyed!! xTieghan
Really good! I decided to make pickled jalapeños – very simple and flavorful! I didn’t can them and they will keep in the fridge for two months. Dressing was amazing! Will make again!
Hey Jennifer,
Happy Wednesday!? Thanks so much for making this recipe, I am so glad it was a tasty one! xxT
Made this tonight. So delicious for a summer dinner! Didn’t have pickled jalapeños so used some siracha instead. Dressing was still yummy! Thanks for the great recipes!
Hey Karen,
Fantastic!! So glad you enjoyed this salad, thanks for trying it out! Hope you’re off to a great day! xT
Delicious! I used couscous instead of quinoa because it’s what I had and my whole family gobbled these up (the extra avocado ranch made the whole thing totally EXTRA!). Now, got any suggestions for what to do with a half a can of leftover pickled jalapeños? 🙂
Hi Jill,
Happy Wednesday!? Thanks so much for making this recipe, I am so glad it was a tasty one! Here’s some ideas for the jalapenos:
https://www.halfbakedharvest.com/white-corn-pizza/
https://www.halfbakedharvest.com/crispy-chicken-tinga-tacos/
xxT
So delicious! We added sliced avocado to it as well and was so so good. Definitely will be making this again.
Hi Shelby,
Happy Wednesday!? Thanks so much for making this recipe, I am so glad it was a tasty one! xxT
These were incredible ! My husband ate 3 wraps in one sitting. Easily one of our top favorite recipes!
Hi Rachel,
Happy Wednesday!? Thanks so much for making this recipe, I am so glad it was a tasty one! xxT
Loved this with leftover chicken. The whole fam loved even my picky 10 year old! Thanks for sharing ?
Hey Tricia,
Happy Wednesday!? Thanks so much for making this recipe, I am so glad it was a tasty one! xxT
Avocado Ranch Sauce was so easy to make and so delicious! Will definitely make again for wraps and as a veggie dip! Thanks for sharing!
Hi Lauryn,
Thanks for your comment! So glad to hear that this dish was a winner, thanks a lot for giving it a go! ?xTieghan
Veggie dip! Awesome idea!
These wraps were so good! We’re not big on peppers, so I swapped them out with some mushrooms and WOW! As always, amazing flavors. I loved the avocado ranch so much, that I added some to the plate to dip in as well. So so good
Hey Erin,
Thanks for your comment! So glad to hear that this recipe was a winner, thanks a lot for giving it a go! ?xTieghan
Excellent recipe!
Hi Teri,
Awesome!! Thanks a bunch for making this recipe:) I am so glad it was enjoyed! Hope you’re off to a great Monday! xxT
How long does the dressing last? Love it so much!
Mine separated a bit after a few days in the fridge.
Hi Sarah,
The dressing is good for up to 1 week in the fridge! xTieghan
OMG! I love this recipe. The dressing is to die for….will have to double it in the future. Thank you!
Hi Stacy,
Happy Sunday! Thanks a bunch for making this recipe, I love to hear that it was a winner:)
Another delicious recipe! The fajita seasoned chicken really adds to the flavor of this wrap. The avocado ranch dressing was really yummy and added a kick to the overall flavor!
Hey Nadine,
Amazing!! I am so glad this recipe was enjoyed, thanks so much for making it! xTieghan