Grilled Shrimp & Chicken Ranch Wrap

Ingredients (Makes 4 Wraps)

For the Protein

• 250 g (8 oz) shrimp, peeled and deveined

• 250 g (8 oz) chicken breast, diced

• 1 tbsp olive oil

• 1 tsp paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt and black pepper, to taste

For the Wrap

• 4 large flour tortillas

• 2 cups romaine lettuce, chopped

• 1 cup shredded carrots

• 1 cucumber, sliced into thin strips

• ½ cup shredded cheese (optional)

Creamy Ranch Sauce

• ½ cup mayonnaise

• ¼ cup sour cream or Greek yogurt

• 1 tbsp lemon juice

• 1 tsp garlic powder

• 1 tsp dried parsley

• Salt and pepper, to taste

Instructions

Step 1: Cook the Shrimp and Chicken

1. Toss shrimp and chicken with olive oil, paprika, garlic powder, onion powder, salt, and pepper.

2. Heat a skillet over medium-high heat.

3. Cook chicken for 5–6 minutes until golden and fully cooked.

4. Add shrimp and cook for 2–3 minutes per side until pink and opaque.

5. Remove from heat and let cool slightly.

Step 2: Make the Ranch Sauce

1. In a small bowl, whisk together mayonnaise, sour cream, lemon juice, garlic powder, parsley, salt, and pepper.

2. Refrigerate until ready to use.

Step 3: Assemble the Wraps

1. Lay tortillas flat.

2. Add lettuce, carrots, cucumber, and cheese.

3. Top with cooked shrimp and chicken.

4. Drizzle generously with ranch sauce.

5. Fold in the sides and roll tightly.

Step 4: Serve

1. Slice each wrap in half diagonally.

2. Serve immediately or chill for 15 minutes before serving.

Prep Time

• Prep: 15 minutes

• Cook: 10 minutes

• Total: 25 minutes

Nutrition (Approx. per wrap)

• Calories: 420

• Protein: 32 g

• Carbohydrates: 28 g

• Fat: 18 g

Tips

✔ Add avocado for extra creaminess.
✔ Use whole wheat tortillas for a healthier version.
✔ Swap ranch for spicy chipotle sauce if you prefer more heat.
✔ Perfect for meal prep—store wrapped in foil for up to 2 days.

Fresh, crunchy, and packed with protein, this Shrimp & Chicken Ranch Wrap makes an excellent lunch or light dinner. 🦐🌯🥗