WrapsAmericanEasy

Weeknight Rotisserie Chicken Wrap

Name: Weeknight Rotisserie Chicken Wrap
Prep time: 8 min
Cook time: 2 min
Total time: 10 min
Yield: 2 servings
Cuisine: American
Ingredients: 1½ cups (280 g) rotisserie chicken, skin and bones removed, shredded into bite-size pieces; 2 tortillas (120 g) large flour tortillas (10-inch); ⅓ cup (80 ml) ranch dressing (bottled or homemade); 2 cups (90 g) romaine lettuce, chopped into bite-size pieces; 1 whole (150 g) medium tomato, diced into ¼-inch pieces, excess moisture squeezed out; ½ cup (60 g) sharp cheddar cheese, sliced or shredded; to taste kosher salt; to taste freshly ground black pepper; ½ tablespoon (7 g) unsalted butter, softened (optional)

From the MyKitchenBank Kitchen

A quick, satisfying wrap built with shredded rotisserie chicken, crisp lettuce, fresh tomato, melted cheese, and creamy ranch dressing in a warm tortilla. Ready in under 10 minutes, it's perfect for busy weeknights when you want something homemade-tasting with minimal effort.

Prep: 8 min
Cook: 2 min
Total: 10 min
Makes: 2 wraps

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Steps

Before you start

Have your rotisserie chicken at cool room temperature or chilled so it's easy to shred.
Wash and pat dry the lettuce and tomato to prevent soggy wraps.
Choose a 10-inch tortilla that's pliable enough to roll without cracking.

1
Prepare the filling
- On a cutting board, shred the rotisserie chicken into bite-size pieces, discarding any cartilage or large pieces of skin.
- Roughly chop the romaine lettuce, then dice the tomato into ¼-inch pieces.
- Place the diced tomato in a small bowl and gently squeeze out excess moisture with a paper towel—this prevents soggy wraps.
- Season the chicken lightly with salt and black pepper.
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Ready when: Chicken is in shreds, tomato is diced and excess moisture removed
Tip: Squeezing moisture from the tomato keeps the wrap from becoming soggy and falling apart when you eat it.
2
Warm the tortillas
- Heat a large skillet or griddle over medium heat.
- If using butter, rub a thin layer of softened butter on both sides of each tortilla.
- Place one tortilla in the warm skillet for 30 seconds per side until it's flexible and lightly marked but not crisp.
- Transfer to a plate and repeat with the second tortilla.
- If not using butter, warm the tortillas dry for about 20 seconds per side, until pliable.
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Ready when: Tortillas are warm and flexible, lightly softened but not browned
Tip: Warming makes tortillas pliable and less likely to crack or tear when rolling. Don't overheat—they'll become brittle.
3
Build the wraps
- Lay a warm tortilla flat on a clean surface.
- Spread 2.5 tablespoons (about 40 ml) of ranch dressing in a horizontal band across the center of the tortilla, leaving 1 inch of space at each edge.
- Layer half the shredded chicken on top of the dressing, then half the lettuce, then half the diced tomato.
- Top with ¼ cup (30 g) of shredded cheddar cheese.
- Repeat with the second tortilla.
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Tip: Don't overfill—a single layer of each ingredient prevents the wrap from bursting and makes it easier to roll and eat.
4
Roll and serve
- Starting from the side closest to you, fold the bottom third of the tortilla up over the filling, then tuck in the left and right edges tightly.
- Continue rolling toward the far edge, pressing gently as you go to keep everything snug.
- The wrap should be sealed at the seam side down.
- If desired, wrap the bottom half in parchment paper to hold it together as you eat.
- Serve immediately.
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Ready when: Wrap is rolled tightly with the seam tucked underneath and all edges sealed
Tip: A tight roll keeps everything from spilling out. If the tortilla tears, use a second tortilla as a backup by placing it perpendicular underneath.

Good to know

Tips

If your rotisserie chicken is still warm, let it cool to room temperature first so it's easier to shred and the cheese won't melt unevenly.
For extra crunch and flavor, add crispy bacon pieces, sliced avocado, sliced red onion, or crispy tortilla strips to the filling.
To prevent a soggy wrap, pat all vegetables dry with a paper towel and place tomato pieces in the center of the filling, not on the outside where they'll make the tortilla damp.
Make a spread instead of individual wraps: shred the chicken, arrange all ingredients on a platter, and let people build their own wraps while the tortillas are still warm.

Storage & reheating

Best eaten fresh. If you must store, wrap in parchment paper and refrigerate for up to 1 day in an airtight container. Reheat gently in a skillet over low heat for 1–2 minutes per side, or unwrap and microwave for 30 seconds to warm the tortilla without drying the filling.

Substitutions

romaine lettuce → spinach, arugula, or mixed greens. Use the same quantity. Spinach or arugula adds a peppery note; mixed greens keep it mild.
sharp cheddar cheese, sliced or shredded → Monterey Jack, pepper jack, or Swiss cheese. Use the same quantity. Pepper jack adds heat; Swiss adds mild, nutty flavor.
ranch dressing (bottled or homemade) → chipotle mayo, cilantro-lime crema, or garlic aioli. Use the same quantity. Each adds a different flavor profile—chipotle for smoky heat, cilantro-lime for brightness, aioli for garlicky richness.
large flour tortillas (10-inch) → large whole-wheat or spinach tortillas. Use the same amount. Whole-wheat adds fiber; spinach tortillas add color and a slight earthiness.