Description
These Fajita Chicken and Avocado Ranch Salad Wraps are a flavorful and fresh meal perfect for a quick lunch or dinner. Combining creamy avocado ranch dressing with spicy fajita-seasoned chicken, fresh vegetables, and protein-rich quinoa and black beans, these wraps deliver a satisfying, nutritious, and colorful bite with minimal prep time. Easily customizable with gluten-free tortillas and perfect for serving room temperature or lightly warmed.
Ingredients
Dressing
- 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, to taste
- 1/3 cup water (plus more as needed)
Wrap Filling
- 4 large tortillas (or 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 cheese
- 1 cup cooked black beans
- 1 cup grilled or roasted corn
- 1 roasted or grilled bell pepper, sliced
- 1 to 1 1/2 cups grilled chicken, cubed or shredded
- 1 cup fresh cilantro, chopped
- Olive oil (for optional skillet warming)
Instructions
- Make the dressing: Combine avocado, sour cream or Greek yogurt, pickled jalapeños, lemon juice, fresh chives, dill, onion powder, garlic powder, kosher salt, black pepper, and 1/3 cup water in a food processor or blender. Blend until creamy, adding more water as needed to reach your desired consistency. Taste and adjust seasoning as necessary.
- Prepare the salad filling: In a large salad bowl, combine shredded lettuce, cooked quinoa, fajita seasoning, shredded cheese, black beans, grilled or roasted corn, sliced roasted/grilled bell pepper, and chopped fresh cilantro. Toss gently with half of the prepared avocado ranch dressing to evenly coat the mixture.
- Warm tortillas: Place one tortilla at a time in the microwave for about 20 seconds to soften and make them pliable.
- Assemble the wraps: Spread a layer of the avocado ranch dressing onto each warmed tortilla. Add a generous scoop of the salad mixture and top with cubed or shredded grilled chicken. Drizzle more ranch dressing on top and sprinkle with extra fajita seasoning if desired.
- Roll and fold: Fold the sides and ends of the tortilla over the fillings, then roll forward to fully encase the ingredients. Repeat with the remaining tortillas and filling.
- Optional warming: You can serve the wraps at room temperature, or warm them briefly in a skillet with a little olive oil over medium heat. Heat until the tortilla is golden and slightly crisp, about 1-2 minutes per side.
- Serve: Serve the wraps with extra avocado ranch dressing on the side for dipping. Enjoy immediately!
Notes
- You can substitute sour cream with plain Greek yogurt for a healthier option.
- Gluten-free tortillas can be used to make the wraps suitable for gluten-sensitive diets.
- The wraps can be prepared ahead and refrigerated; warm tortillas before assembling for best texture.
- Adjust cilantro and jalapeños to your taste for more or less heat and herbaceousness.
- Perfect for meal prep as fillings can be stored separately from tortillas and assembled later.
