Chicken Taco Salad Wrap

In a large bowl, combine the ground chicken, olive oil, salt, cumin, paprika, garlic powder, and onion powder. Mix thoroughly with your hands until the chicken is evenly seasoned.

Heat a large pan or skillet over medium-high heat. Add the seasoned chicken and cook, breaking it apart with a spatula, until it's fully cooked through and browned.

In a separate large mixing bowl, combine the shredded lettuce, some of the cooked chicken, shredded cheese, halved cherry tomatoes, and crushed tortilla chips.

Pour the spicy chipotle ranch dressing over the salad ingredients and toss everything together until well combined.

Warm a large flour tortilla on a griddle or in a dry pan for a few seconds on each side to make it soft and pliable.

Lay the warm tortilla on a cutting board and spoon a generous amount of the chicken taco salad mixture into the center.

To fold the wrap, pull the back edge over the filling, fold in the two sides, and then roll it forward into a tight burrito.

Place the wrap seam-side down on the hot griddle for about a minute to toast and seal the edge.

Remove the wrap from the griddle, slice it in half diagonally, and serve immediately.