Delicious Meal Prep Chicken Avocado Wraps Recipe
Get ready to indulge in the ultimate chicken avocado wraps. These wraps are not only incredibly delicious but also perfect for meal prepping. The star of this recipe is the homemade ranch sauce, which doubles as a marinade for the juicy chicken. The process begins with making the base mayonnaise by blending together a whole egg, white vinegar, American or yellow mustard, and neutral-flavored oil. Once the base is ready, it's time to add sour cream, buttermilk, garlic and onion powder, dried herbs, and the essential seasonings. Blend it all together until silky smooth, and you'll have a jar of tangy ranch sauce that can be used as a dip or marinade for any dish.
Now, onto the main event: the chicken. Season the boneless and skinless chicken thighs with onion and garlic powder, smoked paprika, and a hint of red chili powder. In a bowl, mix the chicken with half of the ranch sauce, ensuring every piece is well-coated. Let it marinate, allowing the flavors to soak in.
Once marinated, transfer the chicken to a lined baking tray and drizzle with a touch of olive oil. Bake it in a preheated oven until cooked to perfection. In the meantime, prepare the additional ingredients. Grate some mozzarella cheese and cut ripe avocados into chunks. If desired, chop some flat leaf parsley for an extra burst of flavor.
After allowing the chicken to rest, slice or chop it into bite-sized pieces for easy wrapping. Take a soft burrito tortilla wrap and spread a generous amount of ranch sauce on it. Layer the chicken, avocado, cheese, and any other desired ingredients like pickled onions and parsley. Season with salt and cracked black pepper, then drizzle with more ranch sauce. Fold in the sides of the tortilla and roll tightly to secure the filling. You can toast the wraps in a non-stick pan for added texture and color, or leave them plain.
Once assembled, store the wraps in food wrappers or airtight containers for future enjoyment. They can be refrigerated for up to four days or frozen for up to three months. When ready to eat, you can enjoy them hot or cold.
These meal prep chicken avocado wraps are the perfect solution for a quick and flavorful meal at any time of the day. The tender chicken, creamy avocado, melty cheese, and tangy ranch sauce create a harmonious combination of flavors and textures. Whether you're an avocado lover or a ranch sauce enthusiast, this recipe is sure to satisfy your cravings.
Make sure to check the description for all the nutrition values and additional recipe notes. Don't miss out on these incredible wraps – try them today!
Ingredients:
- 1 whole egg
- 15 milliliters of white vinegar
- 10 grams of American or yellow mustard
- 100 grams of any neutral flavored oil
- 50 grams of sour cream
- 125 milliliters of buttermilk
- 2 and a half grams of garlic powder
- 2 and a half grams of onion powder
- 1 gram of dried dill
- 1 gram of dried parsley
- 2 grams of dried chives
- Seasoning to taste (sea salt flakes and cracked black pepper)
- 600 grams of boneless and skinless chicken thigh
- 4 grams of onion powder
- 4 grams of garlic powder
- 4 grams of smoked paprika
- 0.5 grams of red chili powder
- 5 burrito tortilla wraps
- Avocado (as desired)
- Mozzarella cheese (as desired)
- Pickled onions (optional)
- Flat leaf parsley (optional)
- Olive oil (for drizzling and toasting)
Cooking steps:
- In a tall jar or container, blend together the whole egg, white vinegar, mustard, and neutral-flavored oil until thick.
- Add sour cream, buttermilk, garlic powder, onion powder, dried dill, dried parsley, dried chives, and seasoning to taste. Mix until smooth.
- Transfer the ranch sauce to a clean container or squeezy bottle for easy use. It can last up to one week in the fridge.
- In a bowl, combine boneless chicken thigh with onion powder, garlic powder, smoked paprika, red chili powder, and half of the ranch sauce. Mix well.
- Transfer the chicken to a lined baking tray, drizzle with olive oil, and spread it out evenly.
- Bake in a preheated oven at 190°C/375°F for 16 minutes.
- While the chicken bakes, grate the mozzarella cheese and prepare the avocado by removing the pit, scooping out the flesh, and cutting it into chunks.
- Optionally, chop the flat leaf parsley for added freshness.
- Allow the cooked chicken to rest for 10 minutes, then slice or chop it into bite-sized pieces.
- Take a burrito tortilla wrap and spread ranch sauce on it. Add the chicken, avocado, cheese, pickled onions (if desired), and parsley (if desired).
- Season with salt and cracked black pepper, then drizzle with more ranch sauce.
- Fold in the sides of the wrap and roll tightly to secure the filling.
- Optionally, heat a non-stick pan with olive oil and toast the wrapped wraps for 2 minutes on each side until browned.
- Store the wraps in food wrappers or airtight containers. They can be refrigerated for up to four days or frozen for up to three months.
- Enjoy the wraps hot or cold when ready to eat. Bon appétit!
