Crispy Chicken Wraps made with shredded chicken, ranch, salsa, and cheese, pan-fried until golden and melty.

Scale

4 flour tortillas (9–10 inch)

1 1/3 cups cooked shredded chicken

4 Tbsp. Ranch dressing

4 Tbsp. salsa

1/3 cups shredded cheese

dried basil

garlic powder or granulated garlic

butter (about 2 Tbsp.)

1. Spread 1/3 cup shredded chicken down the center of each tortilla.

2. Top with Ranch dressing and salsa, 1 Tbsp. per tortilla.

3. Sprinkle with shredded cheese, dried basil and garlic powder.

4. Fold sides inward, roll tightly from bottom to top, seam side down.

5. Melt butter in skillet over medium heat.

6. Cook wraps 3–4 minutes per side until golden and cheese melts.

Use canned chicken if needed.

Cook seam side down first to seal.

Reheat in skillet for best crisp texture.

Keywords: Crispy Chicken Wraps, shredded chicken wraps, easy fried wraps, 15 minute salsa ranch wraps