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Chicken Taco Wraps with Creamy Salsa Ranch is one of those dinners you can make for a quick dinner recipe with a few ingredients and still have a delicious dinner on the table in about 15 minutes or less.
By using rotisserie chicken (I like to get mine from Sam’s Club or Costco to get the best bang for my buck), I can speed up the process of making the taco filling, without having to worry about undercooking the chicken, and saving on time, but not lacking in flavor.
This will also make for a great lunch to serve during the summer for a quick and easy recipe to whip up without having to even turn on the oven or stovetop.
When you make this chicken recipe, you can enjoy all the delicious flavors of chicken tacos, without the extra work!
Why you’ll love this family favorite recipe!
I love this recipe because I can enjoy a healthier dinner without all the extra work. Plus, you can throw this easy dinner together in no time. Just be sure to have your favorite taco toppings, and you are good to go!
Ingredients for Chicken Taco Wraps with Creamy Salsa Ranch
For the Creamy Salsa Ranch:
- Dressing: Use whatever your favorite brand of ranch dressing is or that you already have
- Cream: I like to use sour cream but you can also use plain Greek yogurt for a healthier and higher protein option
- Seasoning: I will add some of a taco seasoning packet as a way to easily season the ranch dressing
- Salsa: Pick your spice level for your salsa, but we love to use a mild chunky salsa
For the Tacos:
- Chicken: To keep this a no cook meal, I will get a store-bought rotisserie chicken and shred it
- Seasoning: Keep it simple by using the taco seasoning package from before
- Tortillas: Get your favorite brand of corn tortillas
- Beans: For the best results, use a can of black beans that have been drained and rinsed
- Toppings: I like to top these taco wraps with shredded lettuce, chopped tomato, sliced green onions, and shredded Colby-Monterey Jack cheese
How to make Chicken Taco Wraps with Creamy Salsa Ranch
Make the Dressing:
- In a small bowl, combine the ranch dressing, sour cream, 1 teaspoon of taco seasoning, and salsa. Stir until well blended.
- Cover the bowl with aluminum foil and refrigerate until ready to serve.
Season the Chicken:
- To a microwave-safe bowl, add the shredded rotisserie chicken, 1 tbsp taco seasoning, and prepared beans.
- Cover the bowl with plastic wrap and microwave for 2-3 minutes to heat through.
Warm the Tortillas:
- Heat tortillas in a dry skillet over medium heat for about 30–60 seconds per side until warm and pliable. (This isn’t 100% necessary, but I love using warm tortillas.)
Assemble the Tacos:
- Spoon the seasoned chicken and bean mixture onto each tortilla.
- Top the chicken mixture with lettuce, tomato, green onions, cheese, and a dollop of the creamy salsa ranch.
Serve:
- Serve immediately with extra dressing on the side if desired.
Chicken Taco Wraps with Creamy Salsa Ranch
Equipment
- Small bowl
- Microwave-safe bowl
- Plastic wrap
Ingredients
For the Creamy Salsa Ranch:
- ½ cup ranch dressing, any brand
- ¼ cup sour cream
- 1 teaspoon taco seasoning
- 2 tablespoons mild chunky salsa
For the Tacos:
- 2 cups shredded rotisserie chicken
- 1 tbsp taco seasoning
- 8 6-inch corn tortillas
- 1 cup shredded lettuce
- 1 tomato, chopped
- 4 green onions, sliced
- 15 oz black beans, drained and rinsed
- 1 cup shredded Colby-Monterey Jack cheese
Instructions
Make the Dressing:
- In a small bowl, combine the ranch dressing, sour cream, 1 teaspoon of taco seasoning, and salsa. Stir until well blended.
- Cover the bowl with aluminum foil and refrigerate until ready to serve.
Season the Chicken:
- To a microwave-safe bowl, add the shredded rotisserie chicken, 1 tbsp taco seasoning, and prepared beans.
- Cover the bowl with plastic wrap and microwave for 2-3 minutes to heat through.
Warm the Tortillas:
- Heat tortillas in a dry skillet over medium heat for about 30–60 seconds per side until warm and pliable. (This isn’t 100% necessary, but I love using warm tortillas.)
Assemble the Tacos:
- Spoon the seasoned chicken and bean mixture onto each tortilla.
- Top the chicken mixture with lettuce, tomato, green onions, cheese, and a dollop of the creamy salsa ranch.
Serve:
- Serve immediately with extra dressing on the side if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to store leftover ranch chicken wraps:
Fridge: Store any leftover chicken and bean mixture in one airtight container and put the remaining toppings in either plastic bags or in smaller containers. Then store everything in the fridge for 4-5 days.
Tips and tricks for making tacos with creamy salsa:
Favorite toppings for chicken tacos:
- Sour cream
- Black beans
- Pico de Gallo
- Lime juice
- Nacho cheese
- Shredded cheese
- Shredded lettuce
- Diced tomatoes
Why use a rotisserie chicken?
I can get a rotisserie chicken from a club for under $7 ahead of time, shred it, and mix it with the other ingredients.
The time saved not cooking the chicken is well worth the extra dollar or two, especially when I know I will have a busy day or night ahead. Otherwise, I may just end up grabbing dinner at the drive-thru, and that is not budget-friendly. So I try to plan ahead for those busy weeknights.
Other beans to use:
If you aren’t a huge fan of black beans, you could also use pinto beans that have been drained and rinsed in their place.
Dishes to serve with Chicken Taco Wraps:
Quick links for making dinner easy:
- Family meal plans
- Tools for the kitchen and more
- The best cookbook for family dinner recipes
- FREE budget meal plan
- Cooking videos to watch
If you give these recipes a try, make sure to tag us on Instagram @julia.pacheco.cooking and let us know how much you liked the recipes!
