Chick Fil A Cool Wrap
This Chick-fil-A Cool Wrap copycat features tender chicken, romaine lettuce, Colby Jack cheese, and homemade avocado lime ranch dressing wrapped in soft flour tortillas. Perfect for meal prep lunches, light dinners, or when you’re craving Chick-fil-A but want to save money and eat at home. Ready in 20 minutes with simple ingredients, it makes 4 wraps and costs under $12.
This Chick-fil-A cool wrap copycat tastes just like the real thing but costs a lot less than hitting the drive-thru! Tender grilled chicken, with crisp romaine, shredded Colby Jack cheese, and homemade avocado lime ranch dressing, all wrapped in soft flour tortillas.
The whole thing takes 20 minutes if you have cooked chicken ready. Or grab a rotisserie chicken from the store and prep is even easier!
The avocado lime ranch is what makes this just like the original. The avocado makes the dressing extra creamy, and the lime juice cuts through the richness. It tastes way better than plain ranch and turns a basic chicken wrap into something way better. Plus the dressing is great on salads too!
These wraps are perfect for meal prep. Make four at once and you have lunch for most of the week. Serve them with some fruit, potato chips, or fries and pretend you got take out:)
Love Chick-fil-A copycats? Try my Chick-fil-A Sauce and Chick-fil-A Mac and Cheese too!”
Wraps & Light Lunches
- Chicken Salad – Classic, creamy with celery, pecans
- Shrimp Lettuce Wraps – Low-carb with Asian-inspired sauce
- Veggie Pinwheels – Cream cheese with colorful vegetables
- Club Sliders – Triple-decker with ham, turkey, and bacon
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Flour tortillas – Large burrito-sized flour or whole wheat tortillas work best. You can also use flax wraps. They need to be soft enough to roll without cracking.
- Grilled chicken – Grill or pan-sear chicken breasts until cooked through, then slice thin. Rotisserie chicken works great for quick prep!
- Cheese – Use thick-shredded Colby Jack cheese, not finely shredded. Monterey Jack and cheddar mixed work too.
- Lettuce – Use romaine lettuce for crunch. Be sure to chop it into bite-sized pieces. Iceberg lettuce and mixed greens tend to wilt too fast and won’t hold up well in the wrap.
- Avocado – Use a ripe avocado that’s soft but not mushy or brown. Mash to make the base of the sauce.
- Ranch dressing – Use your favorite bottled ranch or make homemade.
- Sour cream – Use low fat or regular or swap it out for plain Greek yogurt.
- Lime juice – Fresh lime juice tastes much better than bottled but use what you have.
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How To Make Chick Fil A Cool Wrap
- In a small bowl, combine avocado, ranch dressing, sour cream, lime juice, chopped cilantro, and salt in a blender or food processor until smooth and creamy.
- Slice grilled chicken breasts very thin. Lay the large flour tortillas flat on your work surface. Arrange sliced chicken evenly down the center of each wrap, leaving about 2 inches on each side. Sprinkle with lettuce and cheese.
- Drizzle a light amount of avocado lime ranch dressing over the filling. Fold in the sides of the tortilla, then roll tightly from the bottom up, tucking as you go. Slice each wrap in half diagonally and serve with extra dressing on the side for dipping.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Meal Prep
Refrigerator: Wrap tightly in plastic wrap and refrigerate for up to 2 days. The wraps soften slightly after the first day but still taste good.
Best Practice: Store dressing separately and assemble wraps right before eating for the crispiest lettuce and freshest texture.
Meal Prep Strategy: Prep all components (cook chicken, make dressing, chop lettuce, shred cheese) and store separately in containers. Assemble wraps each morning for lunch.
Dressing Storage: Store avocado lime ranch in an airtight container for up to 3 days. Press plastic wrap directly on the surface to prevent browning.
Variations
- Add Bacon: Include crispy bacon strips for a heartier wrap with a smoky flavor. Like a BLT with chicken.
- Spicy Version: Use spicy grilled chicken or add a dash of hot sauce to the dressing.
- Add Tomatoes: Include sliced tomatoes for extra freshness and color.
- Salad Bowl: Skip the wrap and turn this into a chopped salad bowl with all the same ingredients.
- Mini Wraps: Use small tortillas and make bite-sized wraps perfect for party trays.
- Greek Yogurt Dressing: Replace sour cream with Greek yogurt for higher protein and tangier flavor.
- Spinach Wraps: Use spinach or herb tortillas for different flavor and color.
Frequently Asked Questions
Rotisserie chicken is a huge time-saver and tastes great. Just remove the skin and slice the meat thin. You can also use crispy, fried chicken for more crunch!
Don’t use too much dressing inside the wrap. Drizzle lightly and serve extra on the side for dipping. Store dressing separately if making the wraps for meal prep later on.
Yes! Make it up to 3 days ahead and store in an airtight container. Press plastic wrap directly on the surface to prevent the avocado from browning.
They’re too cold or stiff. Warm them in the microwave for 10-15 seconds before rolling to make them pliable.
I don’t recommend it. The lettuce gets mushy and the avocado dressing turns brown and watery when thawed. These are best made fresh.
Store covered in the refrigerator for up to 3 days. The avocado may brown slightly on top but it’s still safe to eat. It’s best to cover with plastic wrap and press the plastic right on top of the dressing, pressing out any air bubbles. This will keep it from browning. Even if it does brown a bit, it’s still good to eat. Just give it a quick stir.
Recipe Tips & Tricks
- Slice chicken very thin for pieces that are easy to bite through. Thick chunks make the wrap hard to eat and the chunks can fall out after each bite.
- Warm tortillas slightly before rolling to prevent cracking. Just 10-15 seconds in the microwave under a slightly damp paper towel makes them soft and easy to roll.
- Don’t overfill the wraps or they won’t close properly and will fall apart when you bite into them.
- Drizzle dressing lightly inside the wrap. Too much makes it soggy. Serve extra on the side for dipping.
- Press plastic wrap directly on the dressing surface when storing to prevent browning from air exposure.
- Roll tightly and tuck as you go. Loose wraps fall apart when you slice and eat them.
- Slice wraps diagonally for prettier presentation and easier handling.
This copycat Chick-Fil-A Cool Wrap recipe is just like the restaurant! Make all the components separately, wrap when ready to enjoy! Great for prepping lunches earlier in the week.
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Chick Fil A Cool Wrap Recipe
Ingredients
Chicken Wrap
- 2 large chicken breasts grilled, sliced thin
- 4 large flour tortilla wraps
- 2 cups Colby Jack cheese thick shredded
- 2 cups Romaine lettuce chopped
Avocado Lime Ranch
- 1 large avocado
- ½ cup Ranch dressing
- 2 tablespoons sour cream
- 2 tablespoons lime juice juice of 1 lime
- 1 tablespoon cilantro chopped
- ¼ teaspoon salt
Instructions
- In a blender or food processor, combine avocado, ranch dressing, sour cream, lime juice, cilantro, and salt. Blend until smooth.
- Thinly slice the chicken breasts.
- Lay wraps flat.
- Divide the chicken and spread evenly over the 4 wraps.
- Sprinkle the cheese over the chicken.
- Add the chopped romaine.
- Drizzle with the avocado ranch dressing.
- Fold in the sides and roll tightly.
- Slice in half and serve with extra sauce.
Notes
- Slice chicken very thin for authentic texture that’s easy to bite through. Thick chunks make the wrap hard to eat and the chunks can fall out after each bite.
- Warm tortillas slightly before rolling to prevent cracking. Just 10-15 seconds in the microwave under a slightly damp paper towel makes them soft and easy to roll.
- Don’t overfill the wraps or they won’t close properly and will fall apart when you bite into them.
- Drizzle dressing lightly inside the wrap. Too much makes it soggy. Serve extra on the side for dipping.
- Press plastic wrap directly on the dressing surface when storing to prevent browning from air exposure.
- Roll tightly and tuck as you go. Loose wraps fall apart when you slice and eat them.
- Slice wraps diagonally for prettier presentation and easier handling.
Nutrition
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