Welcome back to QCK!
If there’s one thing that we all know to be true about quarantine, it’s that the way we eat is totally changing. Simply put, we’re eating at home. For some, this is totally normal. For others (I think a lot of us) this is all new. So today I want to share a super easy lunch recipe that you can whip together in just a few minutes with one pan.
These are really easy to meal prep as well. You can make the chicken and cut up any vegetables you want to add and simply wrap it up and toast it when you’re ready to eat.
If you have left over chicken, dice it up and use it for this.
If you have a George Foreman grill (is that still what they’re called?) it makes this recipe a BREEZE.
If You Prefer Vegan
You can simply sub out the chicken for extra vegetables of your choice. I would recommend using sweet potato and black bean. As for the chipotle ranch dipping sauce, either use your favorite chipotle sauce or check out the chipotle cashew salsa from my Cauliflower and Sweet Potato Taco recipe. It’s addicting and lasts about a week in the fridge. You can also refer to this recipe for appropriate seaonings to use on your sweet potatoes nad black beans. Plus its extremely pantry friendly.
Substitutions and Add-Ons
- If you don’t have chicken, see my note above on making this recipe vegan, or feel free to use whatever meat you have. Use the marinade recipe listed below.
- As for other ad-ons, you could add bacon (yum), zucchini, tomato, corn, black or pinto beans (make sure they’re strained), and lettuce. Think of any other good ad-ons? Let me know in the comments!
- As with most recipes, this is a very basic guideline, so add what you like, omit what you don’t, and make it your own.
More Options For Dipping Sauces
- Cashew Chipotle Salsa, it’s creamy, a little spice, and vegan!
- Guasacaca Sauce, as fun to say as it is to eat. This is a creamy meets tangy meets a little bit spicy green sauce that orginates in Venezuala. It’s good enough to just eat with chips.
- A super easy Cilantro Jalapeño sauce. In a blender or food processor combine 2-3 jalapeños, 1/2 bunch of cilantro, 2 cloves of garlic and the juice of one lime. Blend on high while you drizzle in 1/2 C of olive oil. Then fold the mixture with 1/2 C of sour cream.
Tips and Tricks
- Here I used smaller tortillas, because it was what I had in the house. I would suggest using an 8-inch tortilla because it’s best for rolling the wraps.
- When you’re arranging the inside, place a layer of the vegetables straight from the pan, a layer of cheese and then a layer of chicken. By putting the cheese in between two layers of warmth you get the best melt.
- If you’re making one, you might as well make enough filling for a few. You can easily cook 3 or 4 chicken breasts or thighs at once (either on the stove or in the oven at 425°F for 20-25 minutes). Cook enough vegetables for 3 or 4 wraps (again either on the stove or in the oven for 10-15 minutes). Dice the chicken and mix it up with the vegetables, keep it in the fridge up to 5 days. Take it out and assemble the wraps when you’re ready. It’s a simple 30 minute meal prep and you have an easy, healthy lunch for the entire week.
- This is also a great recipe for leftover rotisserie chicken.
|Prep: 15 Minutes||Cook: 15 Minutes||Difficulty: Easy||Servings: 2|
- 2 Chicken Breasts or Thighs
- 1/4 C Adobo Sauce (or BBQ for a more mild flavor)
- 2 Tbsp Plain Greek Yogurt
- Juice of 1/2 Lemon
- 1 Tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Paprika
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1/2 Medium Yellow Onion, thinly sliced
- 1/2 Medium Bell Pepper, diced
- 2-3 Baby Bell Mushrooms, thinly sliced
- 1/4 C Pepper Jack Cheese, shredded or thinly sliced
- 1 Avocado, thinly sliced
- 2 8-Inch Flour Tortillas
- 1/3 C Ranch Dressing
- 1 Tbsp Adobo Sauce
- In a small bowl, combine ranch dressing and adobo sauce, set aside for 15-30 minutes to let the flavors marry.
- In a medium bowl or ziplock bag, combine chicken breast with adobo sauce, greek yogurt, lemon juice, olive oil, garlic powder, onion powder, paprika, salt and pepper. Set aside 30 minutes to 12 hours.
- In a medium sauté pan on medium high heat, add some vegetable oil and sauté the onion, peppers and mushrooms. Be sure to add salt. Once all vegetables are slightly soft and cooked all the way through, arrange them in the middle of the tortilla.
- Arrange the cheese on top of the vegetables.
- In the same pan, over medium heat, cook the marinated chicken all the way through. 10-15 minuets. If you want the chicken to cook faster, dice it before adding it to the pan.
- Once the chicken is cooked, remove it from the pan and dice it. Arrange the diced chicken on top of the cheese.
- Arrange the sliced avocado on top of the chicken and roll the wrap (like a burrito) by folding the top and bottom ends toward the center and rolling from right to left.
- In a clean sauté pan, on medium heat, bring 1 Tbsp of vegetable oil up to temp and add the wraps, seam side down. Let the wraps toast on each side until golden brown, 1-2 minutes.
- Serve warm with chipotle ranch.
As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading!
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