Chicken Avocado Ranch Wraps


  • 6 Mission® Carb Balance® Super Soft Tortillas, warmed
  • 2 Chicken breasts, boneless and skinless
  • 1 tbsp. Olive oil, divided
  • 1 tsp. Salt, divided
  • ½ tsp. Paprika
  • ½ cup Greek yogurt, fat-free plain
  • 2 tbsp. Water
  • 1 ½ tsp. White vinegar
  • 1 tbsp. Chives, freshly chopped
  • 1 tbsp. Dill, freshly chopped
  • ¾ tsp. Garlic powder
  • ¼ tsp. Black pepper
  • 4 Romaine lettuce leaves
  • 1 Avocado, medium ripe, pitted and sliced
  • 1 Tomato, large ripe, sliced


  1. Preheat oven to 400˚F.
  2. Place chicken in a baking dish, coat with 1 teaspoon olive oil, ¾ teaspoon salt and paprika. Bake for 25-30 minutes, or until juices run clear, and chicken registers 165℉ on an instant-read thermometer. Transfer to cutting board, rest for 5 minutes and slice.
  3. In a medium bowl, combine yogurt, water, 2 teaspoons oil, vinegar, chives, dill, garlic powder, ¼ teaspoon salt and pepper until smooth.
  4. Lay out tortillas on a clean work surface and layer each with lettuce, chicken, avocado and tomato. Top each with ranch then fold in one end and roll tightly to create wrap.

Makes 6 Wraps

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