Meal Prep Chicken Avocado Wraps

These chicken & avocado wraps are the tastiest treats. They’re really easy to make and take no time at all. Chuck the chicken in the oven and whilst it’s cooking the rest of the recipe can be prepared and the kitchen can also be cleaned during this time. All up, this recipe takes no more than 30 minutes from start to finish to set you up for the whole week with lunch and dinner or breakfast if you’re game enough.

Special Thanks To All Patreon Members

Ed
Angelo D
Alpha Leonis
Robbie M
M Odeh
CJE
David Taylor
Jane M Joukovsky
Trip
Michael H
Mic Hendo
Hei Di
Brett
George Crossman
Featheredindian
Auntie Trev
Gricelda Gomez
Tucker Lutz
Zac Lochhead
Colin Ackerman
Chris
Scorpion Zevs
Bozo
Will Stanton
Aljo Cammo
Ken Ontko
Lei Nagata
Saul Pineda
PrimeBrit
Josh
Al Philp
Adrian Keevill
Patrick Enman
Jonathan Sanchez
Naz

Become a Patron – http://patreon.com/chefjackovens

My Knives – www.koiknives.com

My Luvele Meal Prep Containers – https://www.luvele.com.au/?ref=qNAC7JWq6gdhha

My Seasonings – https://centuriesahead.com.au

My Equipment – https://chefjackovens.com/affiliate-links/

My Save It For A Stock Apron – https://shopcjo.myspreadshop.com.au

My Website – https://chefjackovens.com

If you make this recipe, take a picture, follow, and tag me on Instagram. I love seeing all your creations -https://www.instagram.com/chefjackovens/?hl=en

Makes – 5 Wraps

Ingredients –

Chicken & Wraps –

1 tsp (5ml) – Olive Oil
600g (1.32lbs) – Chicken Thigh, Boneless & Skinless
1 1/2 tsp (4g) – Onion Powder
1 1/2 tsp (4g) – Garlic Powder
1 1/2 tsp (4g) – Smoked Paprika
1/2 tsp (0.5g) – Red Chilli Powder
1 – Avocado, Diced, Sliced, or Mashed
100g (3.5oz) – Mozzarella Cheese, Freshly Grated
5 – Burrito Tortillas
7.5g (0.26oz) – Flat Leaf Parsley (Optional)
Pickled Onions – https://youtu.be/toM9JzTRo9s

Ranch Sauce –
1 – Egg
2 1/2 tsp (15ml) – White Vinegar
1 tsp (10g) – American Mustard
100ml – Neutral Oil
2 1/2 Tbsp (50g) – Sour Cream
1/2 Cup (125ml) – Buttermilk
1 tsp (2.5g) – Onion Powder
1 tsp (2.5g) – Garlic Powder
1 tsp (1g) – Dried Dill
1 tsp (1g) – Dried Parsley
2 tsp (2g) – Dried Chives
Seasoning To Taste

Recipe Notes –

Chicken Breast –

If you wish to use chicken breast instead, I recommend searing it in a pan to ensure it remains juicy. You can marinate as per the original recipe but dice the chicken before cooking and sear in a pan over medium-high for 6 minutes.

Ranch Sauce –

I highly recommend using ranch sauce for this recipe but it can be done without if you’re not a fan. You can use plain mayonnaise instead or it can be left with just the spices, which are still really good.

Storage & Reheating –

To store, wrap them in food paper, ziplock bags or place them in airtight containers. Store in the fridge for up to 4 days and in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

To reheat, I recommend placing them in the microwave for 30 seconds to take away the chill then transfer them to a preheated oven set at 180.c – 350.f and heat for 7-8 minutes or until the tortilla is slightly crispy. Alternatively, if you wish to take this out of the house with you on your day, they’re best eaten cold. Have no fear of eating them cold, they’re still extremely tasty.

Nutrition –

Ranch Sauce
Portion Size – 1 1/2 Tbsp (30ml)
Servings – 5 + Half Used As Marinade

Calories – 141
Fats – 14g
Protein – 2g
Carbs – 3g
Macros = Per Portion

Complete Dish –
Portion Size – 1 wrap
Servings – 5

Calories – 507
Fats – 34g
Protein – 30g
Carbs – 27g
Macros = Per Portion

#mealprep #chickenwraps #tortillas