New recipes

Chipotle Ranch Chicken Wraps

Chipotle Ranch Chicken Wraps


Chicken and bacon wrapped in a tortilla? Sign me up!

This recipe wraps everything good in the world — chicken, bacon, cheese, avocado and more — up in a tortilla with ranch dressing.

Recipe courtesy of McCormick

Ingredients

  • 1/2 Cup ranch dressing
  • 1 package of chipotle taco seasoning mix, divided
  • 1 Tablespoon vegetable oil
  • 1 1/2 Pound boneless skinless chicken breasts, cut into 1/2-inch strips
  • 1/4 Cup water
  • 8 flour tortillas, 8-inch
  • 8 green leaf lettuce leaves
  • 4 plum tomatoes, thinly sliced (16 slices)
  • 1/2 Cup shredded cheddar cheese
  • 8 slices bacon, crisply cooked
  • 1 medium ripe avocado, seeded and cut into 8 slices

Chipotle chicken crunch wraps (low FODMAP)

30 minutes • Gluten-free • Low FODMAP • Serves 4 • Rich and flavorful chipotle chicken, with rice, cheese, and a spicy ranch dressing all wrapped up in a crunchy tortilla. It’s delicious. My son says this is one of his top five favorites and I agree!

2 tablespoons Sigona’s garlic-infused olive oil (Sigona’s is the best flavor garlic-infused olive oil I have find and I really recommend it—but you can use other low FODMAP brands as well)

1 pound boneless skinless chicken, cut into bite-size pieces

6 green onions (green part only), chopped

Or: 1 teaspoon Gourmend garlic scape powder and 1 teaspoon kosher salt

6 large (burrito size) brown rice tortillas (or other low FODMAP tortillas)

1/4 cup fresh cilantro chopped (or substitute chives if you are not a cilantro fan)

2 cups shredded extra-sharp cheddar cheese

1 jalapeno pepper, seeded and chopped (for serving)

1 cup lactose-free sour cream

3/4 cup fresh cilantro, finely chopped (or substitute chives if you are not a cilantro fan)

1 jalapeño seeded and chopped

Cook the rice per package instructions.

Prepare your ingredients by chopping the chicken and the green onions, grating the cheese, and measuring the spices into a small bowl.

In a large skillet, heat the olive oil over medium-high heat. When the oil shimmers, add the chicken and green onions. Cook until the chicken is browned, about 5 minutes. Add the spices and 3/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Remove from the heat.

Meanwhile, make the ranch dressing. Combine all ingredients in a small bowl and stir until well combined.

To assemble, cut down from the center of the tortilla to the edge (click “print recipe” to see the PDF with photos to show technique). Spread some ranch on the top right corner, and put some cheese on the bottom right corner. Put a spoon of rice in the top left corner and spread some chicken on the rice. Fold the bottom left corner of the tortilla over the chicken and rice. Then, working clockwise, fold that quarter over the ranch. And finally, fold that quarter down over the cheese until you have a triangle shape with all the ingredients nicely captured inside.

Heat a drizzle of olive oil in a skillet, add 1 or two wraps and cook 2-3 minutes per side until crisp and golden brown.

Serve warm with additional ranch and chopped jalapenos.

Check out this video for a quick “how-to” on doing the wrap. It’s easy. And fun. And delicious!

Regarding seasoning: I have provided substitutions, but I really recommend the Smoke n’ Sanity essence of garlic salt and the Smoke n’ Sanity low FODMAP Supper Club Ranch seasonings in this recipe as they add complexity and intensify the flavor in a wonderful way. Get 10% off when you order your own bottle and use the code “IBSGC10”

This post may contain affiliate links so you can easily purchase items listed on the page. There is no increased cost to you for purchasing items through these links so feel free to use them!


Chipotle chicken crunch wraps (low FODMAP)

30 minutes • Gluten-free • Low FODMAP • Serves 4 • Rich and flavorful chipotle chicken, with rice, cheese, and a spicy ranch dressing all wrapped up in a crunchy tortilla. It’s delicious. My son says this is one of his top five favorites and I agree!

2 tablespoons Sigona’s garlic-infused olive oil (Sigona’s is the best flavor garlic-infused olive oil I have find and I really recommend it—but you can use other low FODMAP brands as well)

1 pound boneless skinless chicken, cut into bite-size pieces

6 green onions (green part only), chopped

Or: 1 teaspoon Gourmend garlic scape powder and 1 teaspoon kosher salt

6 large (burrito size) brown rice tortillas (or other low FODMAP tortillas)

1/4 cup fresh cilantro chopped (or substitute chives if you are not a cilantro fan)

2 cups shredded extra-sharp cheddar cheese

1 jalapeno pepper, seeded and chopped (for serving)

1 cup lactose-free sour cream

3/4 cup fresh cilantro, finely chopped (or substitute chives if you are not a cilantro fan)

1 jalapeño seeded and chopped

Cook the rice per package instructions.

Prepare your ingredients by chopping the chicken and the green onions, grating the cheese, and measuring the spices into a small bowl.

In a large skillet, heat the olive oil over medium-high heat. When the oil shimmers, add the chicken and green onions. Cook until the chicken is browned, about 5 minutes. Add the spices and 3/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Remove from the heat.

Meanwhile, make the ranch dressing. Combine all ingredients in a small bowl and stir until well combined.

To assemble, cut down from the center of the tortilla to the edge (click “print recipe” to see the PDF with photos to show technique). Spread some ranch on the top right corner, and put some cheese on the bottom right corner. Put a spoon of rice in the top left corner and spread some chicken on the rice. Fold the bottom left corner of the tortilla over the chicken and rice. Then, working clockwise, fold that quarter over the ranch. And finally, fold that quarter down over the cheese until you have a triangle shape with all the ingredients nicely captured inside.

Heat a drizzle of olive oil in a skillet, add 1 or two wraps and cook 2-3 minutes per side until crisp and golden brown.

Serve warm with additional ranch and chopped jalapenos.

Check out this video for a quick “how-to” on doing the wrap. It’s easy. And fun. And delicious!

Regarding seasoning: I have provided substitutions, but I really recommend the Smoke n’ Sanity essence of garlic salt and the Smoke n’ Sanity low FODMAP Supper Club Ranch seasonings in this recipe as they add complexity and intensify the flavor in a wonderful way. Get 10% off when you order your own bottle and use the code “IBSGC10”

This post may contain affiliate links so you can easily purchase items listed on the page. There is no increased cost to you for purchasing items through these links so feel free to use them!


Chipotle chicken crunch wraps (low FODMAP)

30 minutes • Gluten-free • Low FODMAP • Serves 4 • Rich and flavorful chipotle chicken, with rice, cheese, and a spicy ranch dressing all wrapped up in a crunchy tortilla. It’s delicious. My son says this is one of his top five favorites and I agree!

2 tablespoons Sigona’s garlic-infused olive oil (Sigona’s is the best flavor garlic-infused olive oil I have find and I really recommend it—but you can use other low FODMAP brands as well)

1 pound boneless skinless chicken, cut into bite-size pieces

6 green onions (green part only), chopped

Or: 1 teaspoon Gourmend garlic scape powder and 1 teaspoon kosher salt

6 large (burrito size) brown rice tortillas (or other low FODMAP tortillas)

1/4 cup fresh cilantro chopped (or substitute chives if you are not a cilantro fan)

2 cups shredded extra-sharp cheddar cheese

1 jalapeno pepper, seeded and chopped (for serving)

1 cup lactose-free sour cream

3/4 cup fresh cilantro, finely chopped (or substitute chives if you are not a cilantro fan)

1 jalapeño seeded and chopped

Cook the rice per package instructions.

Prepare your ingredients by chopping the chicken and the green onions, grating the cheese, and measuring the spices into a small bowl.

In a large skillet, heat the olive oil over medium-high heat. When the oil shimmers, add the chicken and green onions. Cook until the chicken is browned, about 5 minutes. Add the spices and 3/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Remove from the heat.

Meanwhile, make the ranch dressing. Combine all ingredients in a small bowl and stir until well combined.

To assemble, cut down from the center of the tortilla to the edge (click “print recipe” to see the PDF with photos to show technique). Spread some ranch on the top right corner, and put some cheese on the bottom right corner. Put a spoon of rice in the top left corner and spread some chicken on the rice. Fold the bottom left corner of the tortilla over the chicken and rice. Then, working clockwise, fold that quarter over the ranch. And finally, fold that quarter down over the cheese until you have a triangle shape with all the ingredients nicely captured inside.

Heat a drizzle of olive oil in a skillet, add 1 or two wraps and cook 2-3 minutes per side until crisp and golden brown.

Serve warm with additional ranch and chopped jalapenos.

Check out this video for a quick “how-to” on doing the wrap. It’s easy. And fun. And delicious!

Regarding seasoning: I have provided substitutions, but I really recommend the Smoke n’ Sanity essence of garlic salt and the Smoke n’ Sanity low FODMAP Supper Club Ranch seasonings in this recipe as they add complexity and intensify the flavor in a wonderful way. Get 10% off when you order your own bottle and use the code “IBSGC10”

This post may contain affiliate links so you can easily purchase items listed on the page. There is no increased cost to you for purchasing items through these links so feel free to use them!


Chipotle chicken crunch wraps (low FODMAP)

30 minutes • Gluten-free • Low FODMAP • Serves 4 • Rich and flavorful chipotle chicken, with rice, cheese, and a spicy ranch dressing all wrapped up in a crunchy tortilla. It’s delicious. My son says this is one of his top five favorites and I agree!

2 tablespoons Sigona’s garlic-infused olive oil (Sigona’s is the best flavor garlic-infused olive oil I have find and I really recommend it—but you can use other low FODMAP brands as well)

1 pound boneless skinless chicken, cut into bite-size pieces

6 green onions (green part only), chopped

Or: 1 teaspoon Gourmend garlic scape powder and 1 teaspoon kosher salt

6 large (burrito size) brown rice tortillas (or other low FODMAP tortillas)

1/4 cup fresh cilantro chopped (or substitute chives if you are not a cilantro fan)

2 cups shredded extra-sharp cheddar cheese

1 jalapeno pepper, seeded and chopped (for serving)

1 cup lactose-free sour cream

3/4 cup fresh cilantro, finely chopped (or substitute chives if you are not a cilantro fan)

1 jalapeño seeded and chopped

Cook the rice per package instructions.

Prepare your ingredients by chopping the chicken and the green onions, grating the cheese, and measuring the spices into a small bowl.

In a large skillet, heat the olive oil over medium-high heat. When the oil shimmers, add the chicken and green onions. Cook until the chicken is browned, about 5 minutes. Add the spices and 3/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Remove from the heat.

Meanwhile, make the ranch dressing. Combine all ingredients in a small bowl and stir until well combined.

To assemble, cut down from the center of the tortilla to the edge (click “print recipe” to see the PDF with photos to show technique). Spread some ranch on the top right corner, and put some cheese on the bottom right corner. Put a spoon of rice in the top left corner and spread some chicken on the rice. Fold the bottom left corner of the tortilla over the chicken and rice. Then, working clockwise, fold that quarter over the ranch. And finally, fold that quarter down over the cheese until you have a triangle shape with all the ingredients nicely captured inside.

Heat a drizzle of olive oil in a skillet, add 1 or two wraps and cook 2-3 minutes per side until crisp and golden brown.

Serve warm with additional ranch and chopped jalapenos.

Check out this video for a quick “how-to” on doing the wrap. It’s easy. And fun. And delicious!

Regarding seasoning: I have provided substitutions, but I really recommend the Smoke n’ Sanity essence of garlic salt and the Smoke n’ Sanity low FODMAP Supper Club Ranch seasonings in this recipe as they add complexity and intensify the flavor in a wonderful way. Get 10% off when you order your own bottle and use the code “IBSGC10”

This post may contain affiliate links so you can easily purchase items listed on the page. There is no increased cost to you for purchasing items through these links so feel free to use them!


Chipotle chicken crunch wraps (low FODMAP)

30 minutes • Gluten-free • Low FODMAP • Serves 4 • Rich and flavorful chipotle chicken, with rice, cheese, and a spicy ranch dressing all wrapped up in a crunchy tortilla. It’s delicious. My son says this is one of his top five favorites and I agree!

2 tablespoons Sigona’s garlic-infused olive oil (Sigona’s is the best flavor garlic-infused olive oil I have find and I really recommend it—but you can use other low FODMAP brands as well)

1 pound boneless skinless chicken, cut into bite-size pieces

6 green onions (green part only), chopped

Or: 1 teaspoon Gourmend garlic scape powder and 1 teaspoon kosher salt

6 large (burrito size) brown rice tortillas (or other low FODMAP tortillas)

1/4 cup fresh cilantro chopped (or substitute chives if you are not a cilantro fan)

2 cups shredded extra-sharp cheddar cheese

1 jalapeno pepper, seeded and chopped (for serving)

1 cup lactose-free sour cream

3/4 cup fresh cilantro, finely chopped (or substitute chives if you are not a cilantro fan)

1 jalapeño seeded and chopped

Cook the rice per package instructions.

Prepare your ingredients by chopping the chicken and the green onions, grating the cheese, and measuring the spices into a small bowl.

In a large skillet, heat the olive oil over medium-high heat. When the oil shimmers, add the chicken and green onions. Cook until the chicken is browned, about 5 minutes. Add the spices and 3/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Remove from the heat.

Meanwhile, make the ranch dressing. Combine all ingredients in a small bowl and stir until well combined.

To assemble, cut down from the center of the tortilla to the edge (click “print recipe” to see the PDF with photos to show technique). Spread some ranch on the top right corner, and put some cheese on the bottom right corner. Put a spoon of rice in the top left corner and spread some chicken on the rice. Fold the bottom left corner of the tortilla over the chicken and rice. Then, working clockwise, fold that quarter over the ranch. And finally, fold that quarter down over the cheese until you have a triangle shape with all the ingredients nicely captured inside.

Heat a drizzle of olive oil in a skillet, add 1 or two wraps and cook 2-3 minutes per side until crisp and golden brown.

Serve warm with additional ranch and chopped jalapenos.

Check out this video for a quick “how-to” on doing the wrap. It’s easy. And fun. And delicious!

Regarding seasoning: I have provided substitutions, but I really recommend the Smoke n’ Sanity essence of garlic salt and the Smoke n’ Sanity low FODMAP Supper Club Ranch seasonings in this recipe as they add complexity and intensify the flavor in a wonderful way. Get 10% off when you order your own bottle and use the code “IBSGC10”

This post may contain affiliate links so you can easily purchase items listed on the page. There is no increased cost to you for purchasing items through these links so feel free to use them!


Chipotle chicken crunch wraps (low FODMAP)

30 minutes • Gluten-free • Low FODMAP • Serves 4 • Rich and flavorful chipotle chicken, with rice, cheese, and a spicy ranch dressing all wrapped up in a crunchy tortilla. It’s delicious. My son says this is one of his top five favorites and I agree!

2 tablespoons Sigona’s garlic-infused olive oil (Sigona’s is the best flavor garlic-infused olive oil I have find and I really recommend it—but you can use other low FODMAP brands as well)

1 pound boneless skinless chicken, cut into bite-size pieces

6 green onions (green part only), chopped

Or: 1 teaspoon Gourmend garlic scape powder and 1 teaspoon kosher salt

6 large (burrito size) brown rice tortillas (or other low FODMAP tortillas)

1/4 cup fresh cilantro chopped (or substitute chives if you are not a cilantro fan)

2 cups shredded extra-sharp cheddar cheese

1 jalapeno pepper, seeded and chopped (for serving)

1 cup lactose-free sour cream

3/4 cup fresh cilantro, finely chopped (or substitute chives if you are not a cilantro fan)

1 jalapeño seeded and chopped

Cook the rice per package instructions.

Prepare your ingredients by chopping the chicken and the green onions, grating the cheese, and measuring the spices into a small bowl.

In a large skillet, heat the olive oil over medium-high heat. When the oil shimmers, add the chicken and green onions. Cook until the chicken is browned, about 5 minutes. Add the spices and 3/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Remove from the heat.

Meanwhile, make the ranch dressing. Combine all ingredients in a small bowl and stir until well combined.

To assemble, cut down from the center of the tortilla to the edge (click “print recipe” to see the PDF with photos to show technique). Spread some ranch on the top right corner, and put some cheese on the bottom right corner. Put a spoon of rice in the top left corner and spread some chicken on the rice. Fold the bottom left corner of the tortilla over the chicken and rice. Then, working clockwise, fold that quarter over the ranch. And finally, fold that quarter down over the cheese until you have a triangle shape with all the ingredients nicely captured inside.

Heat a drizzle of olive oil in a skillet, add 1 or two wraps and cook 2-3 minutes per side until crisp and golden brown.

Serve warm with additional ranch and chopped jalapenos.

Check out this video for a quick “how-to” on doing the wrap. It’s easy. And fun. And delicious!

Regarding seasoning: I have provided substitutions, but I really recommend the Smoke n’ Sanity essence of garlic salt and the Smoke n’ Sanity low FODMAP Supper Club Ranch seasonings in this recipe as they add complexity and intensify the flavor in a wonderful way. Get 10% off when you order your own bottle and use the code “IBSGC10”

This post may contain affiliate links so you can easily purchase items listed on the page. There is no increased cost to you for purchasing items through these links so feel free to use them!


Chipotle chicken crunch wraps (low FODMAP)

30 minutes • Gluten-free • Low FODMAP • Serves 4 • Rich and flavorful chipotle chicken, with rice, cheese, and a spicy ranch dressing all wrapped up in a crunchy tortilla. It’s delicious. My son says this is one of his top five favorites and I agree!

2 tablespoons Sigona’s garlic-infused olive oil (Sigona’s is the best flavor garlic-infused olive oil I have find and I really recommend it—but you can use other low FODMAP brands as well)

1 pound boneless skinless chicken, cut into bite-size pieces

6 green onions (green part only), chopped

Or: 1 teaspoon Gourmend garlic scape powder and 1 teaspoon kosher salt

6 large (burrito size) brown rice tortillas (or other low FODMAP tortillas)

1/4 cup fresh cilantro chopped (or substitute chives if you are not a cilantro fan)

2 cups shredded extra-sharp cheddar cheese

1 jalapeno pepper, seeded and chopped (for serving)

1 cup lactose-free sour cream

3/4 cup fresh cilantro, finely chopped (or substitute chives if you are not a cilantro fan)

1 jalapeño seeded and chopped

Cook the rice per package instructions.

Prepare your ingredients by chopping the chicken and the green onions, grating the cheese, and measuring the spices into a small bowl.

In a large skillet, heat the olive oil over medium-high heat. When the oil shimmers, add the chicken and green onions. Cook until the chicken is browned, about 5 minutes. Add the spices and 3/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Remove from the heat.

Meanwhile, make the ranch dressing. Combine all ingredients in a small bowl and stir until well combined.

To assemble, cut down from the center of the tortilla to the edge (click “print recipe” to see the PDF with photos to show technique). Spread some ranch on the top right corner, and put some cheese on the bottom right corner. Put a spoon of rice in the top left corner and spread some chicken on the rice. Fold the bottom left corner of the tortilla over the chicken and rice. Then, working clockwise, fold that quarter over the ranch. And finally, fold that quarter down over the cheese until you have a triangle shape with all the ingredients nicely captured inside.

Heat a drizzle of olive oil in a skillet, add 1 or two wraps and cook 2-3 minutes per side until crisp and golden brown.

Serve warm with additional ranch and chopped jalapenos.

Check out this video for a quick “how-to” on doing the wrap. It’s easy. And fun. And delicious!

Regarding seasoning: I have provided substitutions, but I really recommend the Smoke n’ Sanity essence of garlic salt and the Smoke n’ Sanity low FODMAP Supper Club Ranch seasonings in this recipe as they add complexity and intensify the flavor in a wonderful way. Get 10% off when you order your own bottle and use the code “IBSGC10”

This post may contain affiliate links so you can easily purchase items listed on the page. There is no increased cost to you for purchasing items through these links so feel free to use them!


Chipotle chicken crunch wraps (low FODMAP)

30 minutes • Gluten-free • Low FODMAP • Serves 4 • Rich and flavorful chipotle chicken, with rice, cheese, and a spicy ranch dressing all wrapped up in a crunchy tortilla. It’s delicious. My son says this is one of his top five favorites and I agree!

2 tablespoons Sigona’s garlic-infused olive oil (Sigona’s is the best flavor garlic-infused olive oil I have find and I really recommend it—but you can use other low FODMAP brands as well)

1 pound boneless skinless chicken, cut into bite-size pieces

6 green onions (green part only), chopped

Or: 1 teaspoon Gourmend garlic scape powder and 1 teaspoon kosher salt

6 large (burrito size) brown rice tortillas (or other low FODMAP tortillas)

1/4 cup fresh cilantro chopped (or substitute chives if you are not a cilantro fan)

2 cups shredded extra-sharp cheddar cheese

1 jalapeno pepper, seeded and chopped (for serving)

1 cup lactose-free sour cream

3/4 cup fresh cilantro, finely chopped (or substitute chives if you are not a cilantro fan)

1 jalapeño seeded and chopped

Cook the rice per package instructions.

Prepare your ingredients by chopping the chicken and the green onions, grating the cheese, and measuring the spices into a small bowl.

In a large skillet, heat the olive oil over medium-high heat. When the oil shimmers, add the chicken and green onions. Cook until the chicken is browned, about 5 minutes. Add the spices and 3/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Remove from the heat.

Meanwhile, make the ranch dressing. Combine all ingredients in a small bowl and stir until well combined.

To assemble, cut down from the center of the tortilla to the edge (click “print recipe” to see the PDF with photos to show technique). Spread some ranch on the top right corner, and put some cheese on the bottom right corner. Put a spoon of rice in the top left corner and spread some chicken on the rice. Fold the bottom left corner of the tortilla over the chicken and rice. Then, working clockwise, fold that quarter over the ranch. And finally, fold that quarter down over the cheese until you have a triangle shape with all the ingredients nicely captured inside.

Heat a drizzle of olive oil in a skillet, add 1 or two wraps and cook 2-3 minutes per side until crisp and golden brown.

Serve warm with additional ranch and chopped jalapenos.

Check out this video for a quick “how-to” on doing the wrap. It’s easy. And fun. And delicious!

Regarding seasoning: I have provided substitutions, but I really recommend the Smoke n’ Sanity essence of garlic salt and the Smoke n’ Sanity low FODMAP Supper Club Ranch seasonings in this recipe as they add complexity and intensify the flavor in a wonderful way. Get 10% off when you order your own bottle and use the code “IBSGC10”

This post may contain affiliate links so you can easily purchase items listed on the page. There is no increased cost to you for purchasing items through these links so feel free to use them!


Chipotle chicken crunch wraps (low FODMAP)

30 minutes • Gluten-free • Low FODMAP • Serves 4 • Rich and flavorful chipotle chicken, with rice, cheese, and a spicy ranch dressing all wrapped up in a crunchy tortilla. It’s delicious. My son says this is one of his top five favorites and I agree!

2 tablespoons Sigona’s garlic-infused olive oil (Sigona’s is the best flavor garlic-infused olive oil I have find and I really recommend it—but you can use other low FODMAP brands as well)

1 pound boneless skinless chicken, cut into bite-size pieces

6 green onions (green part only), chopped

Or: 1 teaspoon Gourmend garlic scape powder and 1 teaspoon kosher salt

6 large (burrito size) brown rice tortillas (or other low FODMAP tortillas)

1/4 cup fresh cilantro chopped (or substitute chives if you are not a cilantro fan)

2 cups shredded extra-sharp cheddar cheese

1 jalapeno pepper, seeded and chopped (for serving)

1 cup lactose-free sour cream

3/4 cup fresh cilantro, finely chopped (or substitute chives if you are not a cilantro fan)

1 jalapeño seeded and chopped

Cook the rice per package instructions.

Prepare your ingredients by chopping the chicken and the green onions, grating the cheese, and measuring the spices into a small bowl.

In a large skillet, heat the olive oil over medium-high heat. When the oil shimmers, add the chicken and green onions. Cook until the chicken is browned, about 5 minutes. Add the spices and 3/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Remove from the heat.

Meanwhile, make the ranch dressing. Combine all ingredients in a small bowl and stir until well combined.

To assemble, cut down from the center of the tortilla to the edge (click “print recipe” to see the PDF with photos to show technique). Spread some ranch on the top right corner, and put some cheese on the bottom right corner. Put a spoon of rice in the top left corner and spread some chicken on the rice. Fold the bottom left corner of the tortilla over the chicken and rice. Then, working clockwise, fold that quarter over the ranch. And finally, fold that quarter down over the cheese until you have a triangle shape with all the ingredients nicely captured inside.

Heat a drizzle of olive oil in a skillet, add 1 or two wraps and cook 2-3 minutes per side until crisp and golden brown.

Serve warm with additional ranch and chopped jalapenos.

Check out this video for a quick “how-to” on doing the wrap. It’s easy. And fun. And delicious!

Regarding seasoning: I have provided substitutions, but I really recommend the Smoke n’ Sanity essence of garlic salt and the Smoke n’ Sanity low FODMAP Supper Club Ranch seasonings in this recipe as they add complexity and intensify the flavor in a wonderful way. Get 10% off when you order your own bottle and use the code “IBSGC10”

This post may contain affiliate links so you can easily purchase items listed on the page. There is no increased cost to you for purchasing items through these links so feel free to use them!


Chipotle chicken crunch wraps (low FODMAP)

30 minutes • Gluten-free • Low FODMAP • Serves 4 • Rich and flavorful chipotle chicken, with rice, cheese, and a spicy ranch dressing all wrapped up in a crunchy tortilla. It’s delicious. My son says this is one of his top five favorites and I agree!

2 tablespoons Sigona’s garlic-infused olive oil (Sigona’s is the best flavor garlic-infused olive oil I have find and I really recommend it—but you can use other low FODMAP brands as well)

1 pound boneless skinless chicken, cut into bite-size pieces

6 green onions (green part only), chopped

Or: 1 teaspoon Gourmend garlic scape powder and 1 teaspoon kosher salt

6 large (burrito size) brown rice tortillas (or other low FODMAP tortillas)

1/4 cup fresh cilantro chopped (or substitute chives if you are not a cilantro fan)

2 cups shredded extra-sharp cheddar cheese

1 jalapeno pepper, seeded and chopped (for serving)

1 cup lactose-free sour cream

3/4 cup fresh cilantro, finely chopped (or substitute chives if you are not a cilantro fan)

1 jalapeño seeded and chopped

Cook the rice per package instructions.

Prepare your ingredients by chopping the chicken and the green onions, grating the cheese, and measuring the spices into a small bowl.

In a large skillet, heat the olive oil over medium-high heat. When the oil shimmers, add the chicken and green onions. Cook until the chicken is browned, about 5 minutes. Add the spices and 3/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Remove from the heat.

Meanwhile, make the ranch dressing. Combine all ingredients in a small bowl and stir until well combined.

To assemble, cut down from the center of the tortilla to the edge (click “print recipe” to see the PDF with photos to show technique). Spread some ranch on the top right corner, and put some cheese on the bottom right corner. Put a spoon of rice in the top left corner and spread some chicken on the rice. Fold the bottom left corner of the tortilla over the chicken and rice. Then, working clockwise, fold that quarter over the ranch. And finally, fold that quarter down over the cheese until you have a triangle shape with all the ingredients nicely captured inside.

Heat a drizzle of olive oil in a skillet, add 1 or two wraps and cook 2-3 minutes per side until crisp and golden brown.

Serve warm with additional ranch and chopped jalapenos.

Check out this video for a quick “how-to” on doing the wrap. It’s easy. And fun. And delicious!

Regarding seasoning: I have provided substitutions, but I really recommend the Smoke n’ Sanity essence of garlic salt and the Smoke n’ Sanity low FODMAP Supper Club Ranch seasonings in this recipe as they add complexity and intensify the flavor in a wonderful way. Get 10% off when you order your own bottle and use the code “IBSGC10”

This post may contain affiliate links so you can easily purchase items listed on the page. There is no increased cost to you for purchasing items through these links so feel free to use them!