Copycat Chick-fil-A Cool Wrap With Avocado Lime Ranch

Quick Recipe Version (TL;DR)

• Yield: 4 wraps (serves 4)
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 55 minutes

Quick Ingredients

• 4 (10-inch) flaxseed-style tortillas
• 1 lb boneless, skinless chicken breasts
• 2 tbsp dill pickle juice (for quick brine)
• 1 tbsp olive oil
• 1 tsp kosher salt, plus more to taste
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 4 cups crunchy greens (romaine + cabbage + carrots)
• 1 cup shredded Monterey Jack–cheddar blend
• Avocado-Lime Ranch: 1 ripe avocado, 1/2 cup mayonnaise, 1/2 cup plain Greek yogurt, 3 tbsp buttermilk, 2 tbsp lime juice, 1 tsp lime zest, 1 tsp dried dill, 1 tsp dried parsley, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp kosher salt

Do This

• 1. Brine chicken with pickle juice + 2 tbsp water for 15 minutes; pat dry.
• 2. Season chicken with oil, salt, paprika, onion powder, garlic powder, and pepper.
• 3. Grill on a grill pan or outdoor grill over medium-high heat (about 425°F) until 165°F inside, 10–12 minutes total.
• 4. Cool, then refrigerate chicken until fully chilled, about 20 minutes; slice into thin strips.
• 5. Blend avocado-lime ranch until smooth; chill.
• 6. Layer greens + cheese + chilled chicken on each tortilla; roll tightly and slice in half.
• 7. Serve cold with avocado-lime ranch for dunking.

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Why You’ll Love This Recipe

• It nails that cool, crisp, satisfying fast-food wrap vibe, but with fresher ingredients.
• The flaxseed-style tortillas add a hearty, slightly nutty flavor that pairs perfectly with grilled chicken.
• The avocado-lime ranch is creamy, tangy, and made for dunking.
• Great for meal prep: wrap, chill, and grab-and-go for lunch.

Grocery List

• Produce: 1 ripe avocado, 1 lime, romaine hearts (or crunchy lettuce mix), shredded red cabbage, shredded carrots (or a bag of broccoli slaw), optional fresh herbs (cilantro)
• Dairy: shredded Monterey Jack–cheddar blend, plain Greek yogurt, buttermilk (or milk + a little extra lime juice)
• Meat: boneless, skinless chicken breasts
• Pantry: flaxseed-style tortillas, mayonnaise, dill pickle juice, olive oil, kosher salt, smoked paprika, onion powder, garlic powder, black pepper, dried dill, dried parsley

Full Ingredients

Grilled Chicken Strips

• 1 lb (454 g) boneless, skinless chicken breasts
• 2 tbsp dill pickle juice
• 2 tbsp water
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Crunchy Greens + Cheese

• 3 cups (90 g) chopped romaine lettuce, washed and very well dried
• 1 cup (70 g) shredded red cabbage
• 1/2 cup (55 g) shredded carrots
• 1 cup (112 g) shredded Monterey Jack–cheddar blend

Wraps

• 4 (10-inch) flaxseed-style tortillas (flax wraps)

Creamy Avocado-Lime Ranch (for dunking)

• 1 ripe avocado (about 5 oz / 140 g peeled and pitted)
• 1/2 cup (120 g) mayonnaise
• 1/2 cup (120 g) plain Greek yogurt (or sour cream)
• 3 tbsp (45 ml) buttermilk (plus 1–2 tbsp more to thin, if desired)
• 2 tbsp (30 ml) fresh lime juice (about 1 lime)
• 1 tsp lime zest
• 1 tsp dried dill
• 1 tsp dried parsley
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt, plus more to taste
• 1 tbsp chopped fresh cilantro (optional, for a brighter “avocado ranch” feel)

Optional for Serving

• Lime wedges
• Extra greens for the plate
• Extra ranch for dunking

Step-by-Step Instructions

Step 1: Quick-brine the chicken for that signature savory bite

In a medium bowl or shallow dish, stir together 2 tbsp dill pickle juice and 2 tbsp water. Add the chicken breasts and turn to coat. Let sit at room temperature for 15 minutes.

When time is up, remove chicken and pat very dry with paper towels. (Dry chicken browns and grills better.)

Step 2: Season the chicken for grilled-strip flavor

Drizzle the chicken with 1 tbsp olive oil and rub to coat. In a small bowl, mix 1 tsp kosher salt, 1 tsp smoked paprika, 1 tsp onion powder, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Sprinkle all over the chicken and rub it in evenly.

Step 3: Grill until juicy and safely cooked

Preheat an outdoor grill or a grill pan to medium-high heat (about 425°F). Lightly oil the grates/pan.

Grill the chicken for 5–6 minutes per side (timing varies by thickness), until the internal temperature reaches 165°F at the thickest part.

Transfer to a plate and rest for 5 minutes to keep the juices inside.

Step 4: Chill and slice into “cool wrap” strips

After resting, let the chicken cool at room temperature for about 10 minutes, then refrigerate until fully chilled, about 20 minutes.

Slice into thin strips, about 1/2-inch wide. For the most “restaurant-style” bite, aim for long, even strips.

Step 5: Blend the creamy avocado-lime ranch

In a blender or food processor, combine the avocado, mayonnaise, Greek yogurt, buttermilk, lime juice, lime zest, dried dill, dried parsley, garlic powder, onion powder, kosher salt, and optional cilantro.

Blend until very smooth, scraping down once or twice as needed. If you want it more “dunkable,” blend in 1–2 tbsp additional buttermilk until it reaches your favorite consistency.

Taste and adjust salt and lime. Refrigerate until serving (it thickens slightly as it chills).

Step 6: Prep the crunchy greens and cheese

Make sure the romaine is very dry (excess water makes wraps soggy). Combine romaine, cabbage, and carrots in a bowl. Keep chilled until you’re ready to assemble.

Measure out the shredded Monterey Jack–cheddar so assembly goes quickly.

Step 7: Assemble and roll the wraps tightly

Lay out one flaxseed-style tortilla. For easier rolling, warm it for 10 seconds in the microwave (or 15 seconds in a dry skillet), then let it cool for a minute so the wrap stays “cool” when served.

Down the center, layer:

• About 1 cup crunchy greens
• 1/4 cup shredded Monterey Jack–cheddar blend
• 1/4 of the chilled chicken strips

Fold in the sides, then roll tightly from the bottom up, keeping tension so the wrap holds together.

Step 8: Chill briefly, slice, and serve with ranch for dunking

For the cleanest slices (and the most “cool wrap” feel), wrap each roll in parchment or foil and refrigerate for 10 minutes.

Slice each wrap in half on a diagonal. Serve immediately while cold, with a generous side cup of avocado-lime ranch for dunking.

Pro Tips

• Use a thermometer: Pull chicken at 165°F so it stays juicy (overcooked chicken turns dry once chilled).
• Dry greens = non-soggy wraps: Spin or pat lettuce dry thoroughly before assembling.
• Roll like a burrito: Fold in the sides first, then roll tightly to keep the filling from spilling out.
• Chill before slicing: Even 10 minutes in the fridge helps the wrap set so you get neat halves.
• Sauce control: Keep ranch on the side for dunking (most like the original), or spread 1 tbsp inside each tortilla if you want it creamier.

Variations

• Spicy version: Add 1/2 tsp cayenne to the chicken seasoning and blend 1–2 tsp pickled jalapeño brine into the ranch.
• Extra-crunch slaw style: Swap the cabbage + carrots for 2 cups (about 6 oz) broccoli slaw mix.
• Lower-fat sauce: Use all Greek yogurt (replace mayo with more yogurt) and add an extra pinch of salt plus another squeeze of lime to keep it punchy.

Storage & Make-Ahead

Make-ahead chicken: Grill the chicken up to 3 days ahead. Cool, slice, and store in an airtight container in the refrigerator.

Make-ahead ranch: Store avocado-lime ranch in an airtight container in the refrigerator for up to 2 days. For best color, press plastic wrap directly onto the surface before sealing. Stir before serving.

Assembled wraps: For the freshest texture, assemble the day you plan to eat. If you need to assemble ahead, wrap tightly in parchment/foil and refrigerate up to 24 hours. Keep sauce separate to prevent sogginess.

Nutrition (per serving)

Approximate, per 1 wrap plus about 3 tbsp ranch (values vary by tortilla brand): 560 calories; 36 g protein; 35 g carbohydrates; 32 g fat; 6 g fiber; 980 mg sodium.