Start by gathering your ingredients and prepping the filling for the Crunchy Cucumber Ranch Chicken Wraps. Use two cups of cooked chicken, and shred it into bite-sized pieces. Next, dice one cup of cucumber, halve half a cup of cherry tomatoes, and finely chop a quarter cup of red onion.

In a large mixing bowl, combine the shredded chicken, diced cucumber, halved cherry tomatoes, and red onion. Pour in half a cup of ranch dressing and season with salt and pepper to taste. Toss everything together well for about a minute until every ingredient is coated with the dressing.

To make rolling your wraps easier, warm four large whole wheat tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 10-15 seconds, or heating them briefly in a skillet over medium heat until they are pliable.

Lay your warm tortilla flat and place a generous handful of shredded lettuce in the center. Spoon a portion of the chicken mixture on top of the lettuce, making sure to leave some space around the edges for a clean wrap. Sprinkle half a cup of shredded cheese over the chicken filling.

To form the wraps, start by folding in the sides of the tortilla and then roll tightly from the bottom. Make sure to tuck in the filling as you go for a compact wrap. Once rolled, slice each wrap diagonally in half and serve immediately.