5-Ingredient Chicken Nugget Wraps
These easy 5-ingredient chicken nugget wraps are kid-friendly and picky eater approved! They’re perfect for school lunchboxes or as a quick work lunch. Ready in under 20 minutes or less!
⏰ TIME: 20 mins
🤑TOTAL COST: $7.68 ($1.92/serving)
🌯 5 INGREDIENTS
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Chicken nuggets are undeniably one of my favorite foods in the world. I could probably eat them every day and never get bored 🤣
As I was getting ready to plan my school lunch series, I decided to use some leftover chicken nuggets to make these chicken nugget wraps as a dupe for the uber yummy McDonald’s snack wraps.
And let me tell you – I’ve been making this wrap for lunch on repeat for the past 2 weeks. It’s so insanely quick & easy to put together right before you head out the door for work or when you’re packing lunch for kids on a busy morning.
🥙 Looking for more easy lunch ideas? Here are 30 school lunch ideas made with 5 ingredients or less!
They’re perfect to pack inside the kids’ school lunchbox, eat as a quick work lunch, or as an after school snack. Even picky eaters won’t mind eating these!
You can literally make these chicken nugget wraps in 20 minutes or less depending on how you cook the nuggets. If you’re pressed for time, you can also make these wraps as part of your weekly meal prep!
Make sure to save this quick lunch recipe for later, and happy back to school season!
🥪 More 5-Ingredient Lunch Recipes
- 30 Easy School Lunch Ideas
- Chicken Caesar Salad Wraps
- Chicken Nugget Wraps
- Hard Boiled Egg Bento Box
- Southwest Turkey Wraps
- Spinach Turkey Cream Cheese Rollups
Why You’ll Love This Recipe
🌯 These chicken nugget wraps are:
- Made with just 5 ingredients
- Ready in under 20 minutes
- High protein
- Kid-friendly
- Great for picky eaters!
Ingredients & Substitutions
- Tortillas: Make sure to use 10-inch burrito sized tortillas, which work the best for folding and wrapping. You can use any type of tortilla you want – flour, whole wheat, spinach, tomato, etc
- Chicken nuggets: You can use frozen or homemade chicken nuggets for these wraps. I used my favorite Tyson’s chicken nuggets!
- Baby spinach: Feel free to use any leafy green for these wraps. If you don’t like spinach, you can also use lettuce, kale, or arugula.
- Ranch dressing: Makes the wrap creamy and delicious! I sometimes use honey mustard instead of ranch for a more tangy wrap.
- Shredded cheddar cheese: Cheese just makes everything better 💕 I used sharp cheddar cheese but you can use any cheese you have in the fridge.
📌 OPTIONAL INGREDIENTS: You can add other toppings to these wraps like diced tomatoes, bacon crumbles, sliced onions, etc. Just make sure you don’t overload your wrap to prevent it from falling apart as you’re folding.
Equipment You’ll Need
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The equipment you’re going to need to make these wraps depends on how you cook the nuggets. If you plan on baking your chicken nuggets, you’ll need a large baking sheet. When I feel lazy, I typically just microwave them but I recommend baking or air frying your nuggets for a nice, crispy touch when you can.
How To Make the Chicken Nugget Wraps
Storage Instructions
- Meal Prep: I recommend assembling the wraps right before you eat when possible. However, if you plan on making these wraps ahead of time, then assemble the wraps and let them cool before storing.
- Fridge: Wrap assembled chicken nugget wraps tightly in plastic wrap or foil and refrigerate for up to 2 days. Note that the spinach may become a little wilted and soggy, but the wraps still taste good!
- Freezer: Not recommended.
- Reheating: You can enjoy these wraps cold or reheat them for about 20-30 seconds before digging in to warm up the chicken nuggets and melt the cheese a bit.
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5-Ingredient Chicken Nugget Wraps
Ingredients
- 4 large flour tortillas (10-inch)
- 16 chicken nuggets
- 2 cups baby spinach (or any leafy green)
- 8 tbsp ranch dressing
- 1 cup shredded cheddar cheese
Instructions
- Cook the chicken nuggets according to the package directions. I recommend air frying or baking them so the wraps are crispy.
- Assemble the wraps. Lay one tortilla on a flat surface. Spread 2 tablespoons of ranch dressing over the tortilla, leaving about a 1-inch border around the edges.
- Place about 1/2 cup of baby spinach down the center of the tortilla as shown in the picture.
- Arrange 4 cooked nuggets on top of the spinach.
- Sprinkle about 1/4 cup of shredded cheddar cheese on top of the chicken nuggets.
- Roll the wrap. Fold in the left and right edge of the tortilla towards the center. Then, starting at the bottom edge, roll the wrap upwards. Cut the wrap in half. See the step by step instructions above for photos.
- Repeat with the remaining tortillas and filling ingredients to make 4 wraps.
- Serve and enjoy!
Notes
- Total cooking time will vary depending on how you cook the chicken nuggets.
- Warm the tortillas for 10–15 seconds in the microwave if they’re stiff. This helps prevent cracking when rolling.
- Don’t overfill the wraps! I know it’s super tempting to add a bunch of spinach or extra nuggets and fillings to these wraps, but try to resist the urge! Otherwise, your wraps will be difficult to roll and may rip as you’re folding.
- Switch things by swapping the ranch for honey mustard, barbecue sauce, buffalo ranch, or Caesar dressing.
- Put these in your kiddos’ school lunchbox! Let the chicken nuggets cool for a few minutes before assembling, then wrap each tortilla tightly in foil or plastic wrap.
Did you make this recipe? Let me know how it went!
I’m always open to suggestions, comments, or feedback on tweaking my recipes. If something wasn’t clear or if you think a step could be done better, or you added your own edits to this recipe, send me a message!
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