Ingredients:
1& 1/2lbs of boneless skinless chicken breast tenderloins
Avocado Oil or oil of your choice
1 tsp Salt & Pepper
2 tsp Garlic & Onion Powder
1 Sazon Seasoning packet
2 tsp paprika
1 tsp complete seasoning
1/2 tsp dried thyme
Street Taco Tortilla Shells
Shredded Cheddar or Colby Jack Cheese
Shredded Lettuce
Ranch Dressing or sauce of your choice
Ranch Dressing:
1/4 cup of mayo and sour cream
ranch seasoning packet
1 tsp of garlic powder
Cayenne to taste
Recipe Notes:
– Make Ranch according to packet instructions(if using a ranch packet)
– Coat chicken in about 1 or 2 tsp of oil of your choice. Season then set aside. You can use the seasonings I’ve listed above or do your own thing. Whatever you do, DO NOT leave out the paprika. That’s what will help blacken the chicken.
– Preheat your skillet with a drizzle of oil over medium high heat. Add the chicken when your pan is nice and hot. Sear for 4 minutes on the first side then flip and add 2 tbsp of water to your skillet and cover the pan. Cook for another 2 minutes then remove lid. This trick helps your chicken breast stay tender and juicy. After removing the lid, allow the remaining liquid to evaporate for another minute or so. Chicken should be cooked through at this point.
– Heat tortillas for about 15-20 seconds in the microwave then assemble.
Enjoy!!
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Hello everyone. Welcome back to Avery’s Apron. My name is Avery and today we are making these copycat blacken chicken snack wraps. Okay, I’m so excited to share this recipe with you all. So, we are going to jump right into it by making our sauce first. So, I went with like a spicy ranch situation for this wrap. And we are just going in with equal parts mayo and sour cream. We’re going to do a little bit of ranch seasoning as well as cayenne pepper. Give it a mix and pop it in the fridge. And it’s just that simple. Okay, you can taste it and adjust the seasonings accordingly, but this was all I did for the sauce. Okay, next up, we are going to prep our chicken. So, this part is totally optional. Okay, I personally had some um chicken breast, some whole chicken breast in my freezer that I needed to use up. So, I decided to just cut these up and make my own little tenderloins. But you can by all means purchase the chicken breast tenderloins from the grocery store to save yourself a step, okay? But this is just what I did to get my chicken the right size for my wraps. But once everything was all nice and cut up, I went ahead and seasoned my meat. So, these are all the seasonings that I’m using. And here’s my chicken. And we are just going to go ahead and drizzle this with some avocado oil. And then go in with all of our seasonings. Okay. So, we did salt, pepper, garlic, and onion powder, um, paprika, a saone seasoning packet, as well as a little bit of thyme. Okay, dry thyme. Uh, the paprika is the most important seasoning in all of this. You can kind of do whatever you want as far as seasonings, but do not leave out the paprika. That’s what’s going to give it that nice dark color when we sear it in the pan. Okay? So, any seasonings you like, but just make sure paprika is on the list. Okay? But I am going to have um a list of all the ingredients and measurements of the things that I used in my recipe today in the description box down below. So, be sure to stop by there um so that you can know exactly what I use to achieve this meal today. And now that we’ve added all of our seasonings, we’re going to give this a good mix to make sure everything is nicely coated. And we are going to go ahead and cook these. Okay. So, I am going to set my skillet to about a medium high heat. I’m going to add a little more avocado oil and we are going to get these seared and charred and blackened and delicious. Okay. And as you may or may not know, chicken breasts cook up pretty quickly. So, we’re really just going to cook these on like 3 minutes per side. Um, I’m just lining my chicken in the pan here. This is a heated pan. You want to make sure your pan is nice and hot again because you want that nice char on the outside. Um, but we are just going to line these. Make sure that there’s space in between. You don’t want them to steam. You want them to really get a nice char. So, space them out well. Um, cook them on three minutes on one side. We’re going to flip them. Add a little water to the bottom of the pan. Cover them and allow them to cook for another 2 3 minutes on the other side. So, I decided to make these today because I have a very severe seafood allergy. Like, it’s deadly. And so, restaurants like Popeyes and McDonald’s, I can’t eat there because they have seafood products on their menu. And just out of precaution, uh just in case there’s like crosscontamination, I just don’t bother eating there. So, I’ve never tried the restaurant snack wraps and I wanted to try them. So, I decided to make them myself. And that’s actually where a lot of the inspiration for a lot of the things I cook comes from. I make things at home because, you know, I just am concerned about crosscontamination at different restaurants. Not Not to say that I don’t eat out, but I’m just cautious about where I eat out because of my severe allergies. So, these were delicious. I’m sure they tasted better than the restaurant. I I can’t compare them, but I’m sure that they did. Okay, but anyways, um we are just about to start assembling our snack wraps. As you saw, I finished up my chicken and it is cooked perfectly. We have all our ingredients here that we are lining up to get this going. And I am using these mini street taco tortilla shells today. Um, some of the reviews that I saw about the real snack wraps from the restaurant is that the wrap to chicken ratio is off, okay? Like there’s too much wrap, not enough chicken. So, I figured these mini tortilla shells would be perfect. Okay, so I just nuked those for like 15 seconds in the microwave. And then I am going in with my spread that I made earlier, that spicy ranch. And then I have some sharp cheddar cheese here that I did shred myself. I bought a whole block and I just went ahead and shredded that. You could use bag cheese. That’s totally fine. Even for the dressing, you can use like bottled ranch. It’s up to you. Okay, make this how you want to make it. Okay, but we uh went in with our ranch. We went in with our cheese. And now we’re going in with our shredded lettuce. And then, of course, we’re going to top it off with our chicken. I just served these up with some French fries that I threw in my air fryer. And this was like the perfect little afternoon snack, you guys. They were so so good. That chicken was so flavorful. That spicy ranch was perfect. It was so good. And I really love the taste of the freshly shredded cheese. I don’t know. It just has more of a I don’t know. It just tastes better to me. But this whole thing was so delicious. And I hope you guys give it a try. This would be perfect on like, you know, a game day if you watch football. You can make them on a Sunday evening. You can make them on for like Monday night football or whatever. It’s a really, really good snack to have. Or if you’re having people over, you can make this like a bar, right? So, you don’t have to assemble them. Assemble them. You can have the tortillas in one tray, the chicken tenders in another tray, the shredded cheese, the lettuce, and the sauce, and just kind of let people build their own. Guys, these were so good. Okay, and there’s so many possibilities. Um, I will definitely be making these again. I really hope you guys have enjoyed this recipe. Don’t forget to like, comment, and subscribe. And coming up is my little brother giving them a taste test as always. Thanks for watching you guys. Bye. All right. I brought a batch. There they go. a little to- go order. And what was the verdict? 10 out of 10. What? He requested a batch for his birthday, which is coming up soon. So there goes his birthday gift. Period. Oh, it’s not going to focus, but still. It was focused on you. 10 out of 10. Thank you.
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