Chicken Taco Wraps with Creamy Salsa Ranch
With chicken taco wraps with creamy salsa ranch you can enjoy all the delicious flavors of chicken tacos, without the extra work!
Servings: 4
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
This should make about 8 tacos.
Nutrition
Calories: 750kcal | Carbohydrates: 55g | Protein: 53g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Cholesterol: 155mg | Sodium: 989mg | Potassium: 686mg | Fiber: 14g | Sugar: 4g | Vitamin A: 891IU | Vitamin C: 8mg | Calcium: 322mg | Iron: 4mg
