If you love a wrap that’s creamy, bright, and packed with flavor, these Ranch Pesto Chicken Wraps are about to be one of your new go-tos. They’re the perfect mix of crispy air-fried chicken, crunchy veggies, and a cool, herby ranch-pesto dressing—all tucked inside a warm, lightly toasted tortilla.
Everything comes together fast, making this an ideal lunch, weeknight dinner, or meal-prep option. The ranch adds creaminess, the pesto brings freshness, and the air-fried chicken gives you protein-packed bite without needing a stovetop. Simple ingredients, big flavor, minimal mess.
Ingredients
- 1.25 lb chicken thighs, cubed
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Salt & pepper, to taste
- Avocado oil (for coating)
- 2 tbsp store-bought pesto
- 3 tbsp light ranch dressing
- 1 bag salad lettuce
- 1 orange bell pepper, thinly sliced
- 1 can corn, drained
- Shredded Parmesan cheese
- Low-carb burrito tortillas
Instructions
1. Season the chicken
Cube the chicken thighs and place them in a mixing bowl.
Drizzle with a little avocado oil, then season with garlic powder, onion powder, salt, and pepper. Toss to coat evenly.
2. Air fry
Preheat your air fryer to 400°F.
Air fry the chicken for 10–15 minutes, shaking halfway, until fully cooked and lightly golden on the edges.
3. Build the filling
In a large salad bowl, combine:
- Cooked chicken
- Salad lettuce
- Sliced orange bell pepper
- Corn
- Shredded Parmesan
In a separate small bowl, whisk together the pesto and light ranch dressing, then pour it over the mixture. Toss until everything is well coated.
4. Assemble the wraps
Spoon the salad mixture into low-carb tortillas and roll tightly into burritos.
5. Toast
Lightly toast the filled wraps in a skillet or air fryer until the outside gets a bit of color and crispness.
Serve
Slice in half and enjoy warm or chilled. These wraps hold up well, making them perfect for lunches, meal prep, or a quick grab-and-go dinner.
Make It Count Kitchen 
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