Reheat the chicken nuggets if you’re going to eat the wrap right away. In the microwave for about a minute, in the oven at 350F for 8-10 minutes, or the air fryer at 350F for 6 minutes. This will give you crispy nuggets to use in the wrap. Skip this step if you’re making this wrap for school, they’ll be enjoyed at room temperature.

Place the tortilla on a flat surface. Place the lettuce leaves in the center of the tortilla and the tomato slices on top. Arrange the cooked chicken nuggets on top of the tomatoes (or the lettuce) and drizzle with a little Ranch dressing.

Tip: go light on the dressing if you're packing this for school to prevent a soggy wrap. You can always pack a little extra dressing in a small lidded container for later.

Fold the sides in, fold the back over the filling, and roll tightly. Slice it in half and serve.

Place the chicken wrap inside the main compartment of a lunchbox. Add healthy sides, like fresh fruit and veggies in separate compartments to complete the lunch.

Cover with the lid and refrigerate until ready to pack inside a lunch bag with or without an ice pack.