Prepare the smash chicken

Place the chicken breasts between two sheets of parchment paper and pound them thin using a rolling pin or meat mallet. Season both sides with ranch seasoning, garlic powder, black pepper, and press the finely chopped dill pickles directly onto the surface of the chicken so they stick.

Heat a skillet over medium heat. Lightly grease it with oil. Cook the chicken for about 4 to 5 minutes per side until golden brown and fully cooked through. Once done, remove from heat and let rest for 5 minutes. Slice thinly or roughly chop.

Assemble the wraps

Lay each tortilla flat. Spread a spoonful of ranch dressing in the center. Add shredded lettuce, tomatoes, red onion, cheese, extra pickles, and a generous portion of the chopped smash chicken.

Create the crispy tortilla crunch

Fold the sides of the tortilla inward, then roll tightly into a wrap.

Heat a clean skillet over medium heat and brush lightly with butter or olive oil. Place the wraps seam-side down and toast for 2 to 3 minutes per side until golden brown and crispy. Press gently with a spatula while cooking to create that signature crunchy smash effect.

Slice in half and serve immediately while warm and crispy.

These wraps are juicy, tangy, cheesy, and packed with that bold dill pickle ranch flavor with an irresistible crispy tortilla crunch. Perfect for lunch, dinner, or meal prep.