Make-Ahead Lunch Wraps Recipe

Tortillas: Soft, round flatbreads that serve as the base for the wraps.

Shredded chicken: Cooked and shredded chicken breast or thigh meat, providing protein and flavor.

Lettuce: Fresh, shredded lettuce adds a crisp texture and freshness to the wraps.

Cheddar cheese: Shredded cheddar cheese offers a rich, savory taste and creamy texture.

Diced tomatoes: Fresh tomatoes, diced into small pieces, add juiciness and a burst of flavor.

Ranch dressing: A creamy dressing that ties all the ingredients together with its tangy and herby flavor.

When preparing these make-ahead lunch wraps, ensure that the tortillas are fresh and pliable. If they are a bit stiff, warm them slightly in the microwave for about 10-15 seconds. This will make them easier to roll without cracking. Additionally, when spreading the ranch dressing on the tortillas, leave a small border around the edges to prevent the filling from spilling out when you roll them up. For added flavor, consider seasoning the shredded chicken with a bit of salt, pepper, and your favorite herbs before assembling the wraps.

• tortillas - Substitute with whole wheat wraps: Whole wheat wraps offer more fiber and nutrients compared to regular tortillas.

• tortillas - Substitute with lettuce leaves: Lettuce leaves can be used for a low-carb and gluten-free option.

• cooked chicken, shredded - Substitute with cooked turkey, shredded: Turkey provides a similar texture and flavor profile to chicken.

• cooked chicken, shredded - Substitute with tofu, crumbled: Tofu is a great plant-based protein alternative for vegetarians.

• lettuce, shredded - Substitute with spinach, chopped: Spinach adds more vitamins and minerals compared to lettuce.

• lettuce, shredded - Substitute with kale, finely chopped: Kale is a nutrient-dense leafy green that adds a different texture and flavor.

• cheddar cheese, shredded - Substitute with mozzarella cheese, shredded: Mozzarella has a milder flavor and melts well, making it a good alternative.

• cheddar cheese, shredded - Substitute with vegan cheese, shredded: Vegan cheese is a dairy-free option for those who are lactose intolerant or vegan.

• tomatoes, diced - Substitute with red bell peppers, diced: Red bell peppers add a sweet crunch and are rich in vitamins.

• tomatoes, diced - Substitute with cucumbers, diced: Cucumbers provide a refreshing crunch and are low in calories.

• ranch dressing - Substitute with Greek yogurt dressing: Greek yogurt dressing is a healthier option with more protein and less fat.

• ranch dressing - Substitute with hummus: Hummus adds a creamy texture and is a good source of plant-based protein.

• Ensure the tortillas are tightly rolled to prevent any ingredients from spilling out. This will help maintain the integrity of the wrap during storage.

• Wrap each lunch wrap individually in plastic wrap. This will keep them fresh and prevent them from drying out in the fridge.

• Place the wrapped lunch wraps in an airtight container or a resealable plastic bag. This extra layer of protection helps to keep the wraps fresh and prevents any fridge odors from seeping in.

• Store the wraps in the fridge for up to 3 days. The lettuce and tomatoes will stay crisp, and the chicken will remain flavorful.

• For longer storage, consider freezing the wraps. Wrap each lunch wrap in a layer of aluminum foil over the plastic wrap. This will help prevent freezer burn.

• Place the wrapped lunch wraps in a single layer on a baking sheet and freeze for about 2 hours. This initial freezing step ensures that the wraps maintain their shape.

• Once the wraps are frozen solid, transfer them to a resealable freezer bag or an airtight container. Label the bag with the date to keep track of freshness.

• To thaw, remove the desired number of lunch wraps from the freezer and place them in the fridge overnight. This slow thawing process helps maintain the texture and flavor of the ingredients.

• If you're in a hurry, you can also thaw the wraps in the microwave. Remove the plastic wrap and aluminum foil, then microwave on a low setting for a few minutes until thawed. Be cautious not to overheat, as this can make the tortillas soggy.

• For a warm option, after thawing, you can heat the wraps in a skillet over medium heat for a few minutes on each side. This will give the tortillas a nice, crispy texture and warm up the chicken and cheese perfectly.

• For a warm and toasty wrap, preheat your oven to 350°F (175°C). Wrap each lunch wrap in aluminum foil and place them on a baking sheet. Bake for about 10-15 minutes or until heated through. This method will keep the tortilla crispy and the cheddar cheese melty.
• If you're in a hurry, use a microwave. Unwrap the plastic and place the wrap on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Heat on high for 1-2 minutes, checking halfway through to ensure even heating.
• For a slightly crispy texture, use a skillet. Heat a non-stick skillet over medium heat. Place the wrap seam-side down and cook for 2-3 minutes on each side until golden brown and heated through. This method adds a delightful crunch to the tortilla.
• If you have a panini press, preheat it and place the wrap inside. Press down gently and heat for about 3-5 minutes until the cheddar cheese is melted and the tortilla is crispy.
• For an air fryer, preheat to 350°F (175°C). Place the wrap in the basket and cook for 5-7 minutes, flipping halfway through. This method ensures a crispy exterior while keeping the inside warm and delicious.

• Cutting board: A flat surface to safely chop and dice the tomatoes.

• Chef's knife: Essential for shredding the lettuce and dicing the tomatoes.

• Mixing bowl: Useful for combining the shredded chicken, lettuce, cheese, and tomatoes if you prefer to mix them before adding to the tortillas.

• Measuring cups: To accurately measure out the chicken, lettuce, cheese, tomatoes, and ranch dressing.

• Spoon: For spreading the ranch dressing evenly on each tortilla.

• Plastic wrap: To wrap each tortilla roll securely for storage.

• Refrigerator: To store the wrapped tortillas until ready to eat.

Prepare ingredients in advance: Cook and shred the chicken ahead of time and store it in the fridge.

Use pre-shredded items: Buy pre-shredded lettuce and cheddar cheese to save on prep time.

Batch prep: Make multiple wraps at once and store them in the fridge for the week.

Use a food processor: Quickly dice tomatoes using a food processor.

Assemble assembly line style: Lay out all tortillas and add ingredients to each one in an assembly line to speed up the process.