Ranch Chicken Fajita Salad Wrap

On the rare occasion that we head out to a restaurant to eat you can find me ordering one of my two favorite kinds of meals; some kind of wrap, or a fun dish that’s been transformed into a salad. These dishes seem to be all the rave right now; the simple wrap takes on gourmet spins and the boring salad becomes a fun and exciting new take on classic dishes.

Unfortunately, as these dishes become chock full of fun ingredients their calorie count begins to climb through the roof! You’d think a BBQ chicken salad would be better for you than a plate of BBQ chicken and a couple of sides, but once they add the deep fried cornbread croutons, cheese, crispy strips, and the creamy sugar filled dressing you are in for a calorie overload!

Steaming the charred Poblano Steaming the charred Poblano Pepper


I’ve decided to take matters into my own hands by coming up with a dish that not only gives me what I love to eat while dining out but that also keeps me feeling guilt free about what I’m ingesting. Fresh and delicious Chicken Fajita fixings are stuffed into a warm flour tortilla along with plenty of Litehouse’s OPA Greek Yogurt Ranch Dressing and fresh lettuce creating the Ranch Chicken Fajita Salad Wrap. The OPA Greek Yogurt Ranch Dressing is so low in calories I can add a couple of spoonfuls to each wrap giving it a creamy indulgent taste and nixing the need for any high calorie cheeses. You won’t miss the cheese, I swear!

The perfect snack while you cook opportunity! The perfect snack while you cook opportunity!


Without a good fajita seasoning mix all you have is bland chicken and vegetables wrapped in a tortilla. There is nothing fun about that. Premade seasoning mixes give the sweet and smoky flavor I’m looking for but they also provide insane amounts of sodium, sugar, and unwanted chemicals. Yuck! What’s the point of cooking at home if you’re just going to riddle your food with all of that terrible stuff? Instead try making your own. It is super easy, even more delicious than anything you can buy at the store, and happens to be cheaper to make at home too! Slicing your meat thin and marinating it in my fajita seasoning mix insures maximum flavor that will leave you feeling satisfied and happy to dine in.

Building the wrap Building the wrap


The next time you get a craving for your favorite restaurant food think about everything that goes into that plate of food. Do they really make everything from scratch back there in that kitchen? How many sodium and sugar filled sauces make it into your food? Wouldn’t you like to know that your daily calorie intake isn’t being blown in a single meal? Do you really want to spend the money on eating out? Take control of your food and try eating in instead! Start with my Ranch Chicken Fajita Salad Wrap and get inspired by your own favorite restaurant dishes!

Ranch Chicken Fajita Salad Wrap

Serves 8 | Finish in 40 minutes

Take control of what you’re putting into your body by making your restaurant favorites at home! Start with this wrap that is good enough to be on any menu and healthy enough to be eaten guilt free! This recipe combines the wrap with the popular bar salads that are usually high in calories, sodium, and sugar.


3-4 boneless skinless chicken breasts sliced thin,
2 tsp sugar,
1 ½ tsp salt,
1 tsp cumin,
1 tsp chili powder,
1 tsp garlic powder,
1 tsp onion powder,
½ tsp smoked paprika,
½ tsp pepper,
¼ c. olive oil,
1 Tbsp vinegar or lime juice,
1 Poblano pepper optional,
1 onion sliced thin,
3 bell peppers in any color combination sliced thin,
1 head shredded lettuce,
Litehouse OPA Greek Yogurt Ranch Dressing,
8 flour tortillas,


1. Combine the first 11 ingredients in a plastic resealable bag. Mush together with your hands to coat the chicken in the marinade. Allow to marinate 30 minutes.

2. Meanwhile charr the poblano pepper by placing it directly on the flame of a gas burner. Turn until all sides are charred and blistered. (This can also be done under the broiler in the oven.) Immediately place the charred pepper in a paper bag and close. Allow pepper to sit in the bag for 10 minutes. (This allows the steam to naturally peel the pepper.)

3. Heat a pan over medium high heat. Add the chicken and cook stirring often until no longer pink. Transfer chicken to a plate and add the onion and bell peppers to the hot pan. Cook stirring minimally so the vegetables can charr a bit.

4. Remove the poblano from the paper bag and use your fingers to easily slip the charred skin off of the pepper. Cut the poblano in half and discard seeds. Slice the poblano thin.

5. Toss the lettuce in enough OPA Greek Yogurt Ranch Dressing to coat well.

6. Build your wrap! Place a little of the dressed lettuce, poblano strips, chicken, and vegetables on a warmed flour tortilla. Roll up and dig in!

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