These easy chicken wraps are a delicious lunch option you can make ahead of time. Customize to suit your tastes and enjoy on the go, at work, or at home!
Add oil to a large skillet. Heat to medium high heat. Season the top of the chicken breasts with garlic powder, salt, and pepper. Once oil is hot, add the seasoned chicken to the skillet. You should hear a sizzle. Sauté until each side has some browning and chicken is cooked through (juices should run clear), about 3 to 5 minutes per side, depending on the thickness of your chicken.
Remove from heat and allow the chicken to cool. Then slice each breast into strips.
Spread the flour tortillas onto a cutting board or baking sheet. Divide the ranch dressing and spread down the center of each tortilla. Divide the shredded cheddar down the center of each tortilla. Top with the sliced tomatoes and then with the cooked sliced chicken.
To wrap the tortillas: Carefully fold the bottom of the wrap up. Then fold in the sides over the filling.
To grill the tortillas: You should have some oil remaining in the skillet. If not, add more or use a cooking spray on the outside of the wraps so we can get them beautifully browned. Add the wraps seam side down to the same skillet you used to cook your chicken. Press down on them as they cook. Cook on medium heat for about 3 to 4 minutes, flipping once, until the wrap is a golden brown and cheese is melted. Serve immediately. If using for meal prep, wrap each wrap in aluminum foil or store in an airtight container and keep in the refrigerator until ready to serve.