15 Minute Crispy Tex-Mex Chicken Wraps
Alright, ladies and gentlemen, I am about to introduce you to the new superstar of your weekly meal plan…. (drumroll please)… Fifteen Minute Crispy Tex-Mex Chicken Wraps!!
Sorry, I tend to get a little over-excited when we’re talking about food, especially if it’s good, easy-to-make food that can be made in just 15 minutes.
We started making 15 minute meals for every single dinner when we reduced our spending by over $23,000 a year and then paid off all our debt so I can stay home with the kids. We went through the 90 Day Budget Bootcamp and it was absolutely life changing. It stepped out the only meal plan I've ever been able to stick to consistently. You can get instant access to the program for free here (and the meal planning was just a small part of it!)
Seriously, these wraps have it all — protein & veggies to keep Mom happy, and chicken tenders for the kids (because I am yet to meet a child who doesn’t go crazy for chicken tenders, no matter how you serve them). Plus they’re very versatile — you can add ingredients you love (avocado, anyone?) or leave out ones your kids won’t touch.
While the chicken tenders help make these wraps so easy and kid-friendly, it’s the sauce that makes them so out-of-this-world-good.
This Tex-Mex Ranch Sauce is just three easy ingredients: ranch dressing, salsa (I prefer the Picante style rather than the chunky variety, but either will work) and a nice big spoonful of taco seasoning (make your own or buy it pre-made). This stuff is liquid gold — I like to make a little extra and then dip my wrap in it, too.
So let’s walk through the preparation process really quickly:
- First, prepare your Tex-Mex Ranch Sauce (AKA liquid gold) by whisking together your ranch, salsa, and taco seasoning:
- Next, prepare your chicken tenders according to package instructions (I always make mine in the oven, though that takes a little longer than the microwave), and chop into bite-sized pieces once they’re finished cooking.
The wrap assembly only takes a few minutes, but sometimes I’m guilty of sloppily throwing my ingredients inside or overstuffing my wraps.
To keep this easy, be careful with how much of each ingredient you put into the wrap. To keep the wrap from being messy, make sure you don’t spread the ranch all over the entire wrap.
- Just spread about 1 Tablespoon on the bottom half, like so:
- Then neatly stack the remainder of your ingredients on top of the dressing (staying in the lower half of the wrap — trust me it’ll make things easier at the end). Make sure you drizzle everything with a little extra dressing at the end.
It took me a long time to learn how to correctly close a wrap, I used to just roll it and make a mess everywhere.
To bring everything together neatly, first pinch the left and right side of the wrap, like so:
Then, use your thumbs to flip up the bottom half and roll it upwards over the folded sides, rolling the ingredients with the wrap as you go:
If needed, use your fingers to trap any ingredients that are trying to escape and keep them contained within the wrap, while at the same time holding the sides in place.
Then, tuck the bottom of the wrap into and under the top:
And roll it just a little bit further….
And that’s it! Secure with a toothpick if you over-stuffed (as I tend to do… whoops), cut in half, and serve alongside a big bowl of rice (or your family favorite side dish).
RECIPE: Crispy Tex-Mex Chicken Wraps (serve 6)
Tex-Mex Ranch Sauce:
1/3 cup ranch dressing
1/3 cup mild or medium salsa
1 Tablespoon reduced sodium taco seasoning
6 Flour tortillas (10-inch)
6 Romaine lettuce leaves
2 medium-large tomatoes, sliced into 12 slices
1/2 cup frozen sweet corn kernels – thawed
1/2 cup black beans — rinsed and drained
1 lb crispy chicken tenders — cooked according to package directions and chopped
1 cup shredded cheddar cheese
Prepare your Tex-Mex Ranch Sauce by whisking together ranch dressing, salsa, and taco seasoning in a small bowl until completely combined. Set aside.
Warm your wraps in the microwave briefly (about 15-20 seconds) and lay each out on a clean work surface.
Spread about 1 Tablespoon of Tex-Mex Ranch Sauce in the bottom center of the tortilla (leaving about 2 inches of space around the edges of the tortilla).
Top with 1 leaf of lettuce, then two slices of tomato.
Sprinkle about 1 Tablespoon of corn and 1 Tablespoon of beans over the tomatoes (try to keep everything building up on top of the lettuce — it will make it easier to wrap the finished product) and then top with a handful of chicken (about 1/3 cup).
Sprinkle shredded cheddar cheese on top (about 2-3 Tablespoons) and evenly drizzle remaining ranch sauce on top of chicken /cheese.
Fold the left and right side of each wrap inwards and then roll into a wrap. Secure with toothpicks, if needed.
Cut in half and serve.
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