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Low FODMAP Quinoa Chicken Ranch Wraps

Enjoy these flavorful, low FODMAP chicken wraps packed with quinoa, fresh lettuce, and a creamy ranch dressing.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4 wraps
Calories 450 kcal

Ingredients
  

Protein

  • 2 pieces boneless, skinless chicken breasts
  • 0.5 teaspoon salt & pepper each

Carbohydrates

  • 4 pieces 8 inch gluten free tortillas
  • 0.5 cup low FODMAP ranch dressing
  • 0.5 cup low lactose cheese, grated
  • 1 cup cooked quinoa
  • 2 cups chopped lettuce
  • 0.25 cup fresh cilantro, chopped or small handful

Instructions
 

  • Season chicken with salt & pepper, pound to flatten, then cook in a skillet for 5-7 minutes per side. Rest and chop.
  • Lay tortillas flat, fill with lettuce, quinoa, ranch, cheese, cilantro, and chopped chicken. Roll into wraps.
  • Optional: lightly toast wraps in a skillet for 1-2 minutes per side. Secure with toothpicks if needed.
  • Cut wraps in half and serve with extra ranch for dipping.

Notes

Use fresh ingredients for best flavor. Adjust toppings to taste.
Keyword chicken, Gluten-Free, Low FODMAP