Description
Crispy, savory, and creamy all in one bite – this wrap is what lunch dreams are made of. Skip the drive-thru and treat yourself to the ultimate homemade handheld meal!
Ingredients
Scale
- 2 large flour tortillas (10-inch diameter)
- 8 oz boneless chicken breast, thinly sliced
- 8 oz lean ground beef (90/10)
- 1/2 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 1 large egg, beaten
- 3 tbsp ranch dressing (plus more for serving)
- 1 cup romaine lettuce, shredded
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup cheddar cheese, shredded
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- Salt and black pepper to taste
Instructions
- Season chicken slices with salt, pepper, garlic powder, and half the smoked paprika. Dredge in flour, dip in beaten egg, then coat with seasoned panko.
- Heat olive oil in a skillet over medium-high heat. Cook chicken 3-4 minutes per side until golden and cooked through. Set aside.
- In the same skillet, brown ground beef with remaining spices until no longer pink, about 5-6 minutes. Drain excess fat if needed.
- Warm tortillas in a dry skillet for 10-15 seconds per side to make them pliable.
- Spread ranch dressing on each tortilla, leaving a one-inch border. Layer cheese, beef, and chicken on the lower third.
- Add lettuce, tomatoes, and red onion on top of the meats.
- Fold in the sides of the tortilla, then tightly roll from the bottom up, keeping filling tucked in.
- Optional: Return wrapped tortilla to a dry skillet and cook 1-2 minutes per side until golden and sealed.
- Slice in half diagonally and serve immediately with additional ranch for dipping.