Chicken Salad Ranch Wraps with Homemade Paleo Tortillas

By Jess

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I’ve lost count of how many times I’ve told my family and friends that switching over to the paleo diet doesn’t have to mean giving up your favorite foods. There are tons of creative ways to make paleo-friendly versions of just about anything. Take this recipe for chicken salad ranch wraps with homemade paleo tortillas for example. Sure, making a good paleo chicken salad is easy enough (we’ve got plenty of recipes to get you started), but the real star of this recipe is undoubtedly the homemade tortillas. They’re low carb while still being an excellent source of fiber and quality fat. And the best part of all? They taste fantastic without all the excess carbs and sugars.

Paleo Chicken Salad Ranch Wraps

Paleo Chicken Salad Ranch Wraps

Paleo Chicken Salad Ranch Wraps

Paleo Chicken Salad Ranch Wraps

Paleo Chicken Salad Ranch Wraps

Paleo Chicken Salad Ranch Wraps

Paleo Chicken Salad Ranch Wraps

Paleo Chicken Salad Ranch Wraps

Paleo Chicken Salad Ranch Wraps

More Paleo Chicken Salad Recipes:

Classic Waldorf Paleo Chicken Salad
Bacon and Green Onion Paleo Chicken Salad
Low Carb Chicken Salad Stuffed Avocado
6-Ingredient Avocado Chicken Salad
Paleo Curry Chicken Salad


  • For chicken salad:
    • 2 cups chopped cooked chicken
    • 3 slices sugar free, nitrite free bacon, cooked and crumbled
    • 1 cup diced celery
    • 1 medium bell pepper, diced
    • ½ medium onion, chopped
    • ½ cup homemade or Paleo friendly store-bought mayonnaise
    • 2 tsp apple cider vinegar
    • ½ tsp garlic powder
    • ½ tsp dried dill
    • ½ tsp onion powder
    • ½ tsp dried chives
    • 1 tsp dried parsley
    • salt black pepper to taste
  • For tortillas:
    • ¼ cup coconut flour
    • ½ tsp psyllium husk powder
    • ½ tsp garlic powder
    • ½ tsp onion powder
    • ½ tsp paprika
    • 3 large eggs
    • ½ cup plus 2 tbsp unsweetened almond milk
    • olive oil or coconut oil for greasing
    • salt, black pepper to taste
  • For serving (optional):
    • lettuce leaves


  1. To make the salad, place the mayonnaise, apple cider vinegar, garlic powder, dried dill, onion powder, dried chives and dried parsley in a bowl and mix to combine.
  2. Add the chicken, bacon, celery, bell pepper and onion and toss to combine.
  3. Season to taste with salt and black pepper.
  4. Refrigerate for minimum one hour or until ready to serve.
  5. To make the tortillas, place the eggs and milk in a bowl and whisk to combine.
  6. In another bowl place the coconut flour, psyllium husk, garlic powder, onion powder and paprika and mix to combine.
  7. Slowly add the dry ingredients to the wet ingredients and whisk to combine.
  8. Let the batter sit for 5 minutes so it can thicken.
  9. Grease a small pan with oil.
  10. Heat the pan over medium heat.
  11. Pour ¼ cup of batter onto the pan and spread out into a 6 ½ -7 inch round with the back of your measuring cup.
  12. When the edges are golden and bubbles begin to appear on the surface, flip with a spatula and cook until browned on the other side.
  13. Repeat with remaining batter.
  14. Serve the tortillas immediately with chicken salad.


Serving Size





Total Time

35 minutes

Prep Time

15 minutes

Cook Time

20 minutes

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