Meal Preparation for the Week – Bacon & Chicken Wraps

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat and calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese maintains flavor with fewer calories.

ranch dressing

🥗Healthier: Greek yogurt dressing

💰Cheaper: vinaigrette

Greek yogurt dressing is lower in calories and adds creaminess.

tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flatbreads

Whole wheat tortillas offer more fiber.

Start by measuring 6 cups of white rice and adding it to a pot.

Add 8 cups of water to the pot with the rice, including some that was already in there.

Add 4 tablespoons (half a stick) of butter and 1 tablespoon of salt to the pot.

Crank the heat to high and let it start to boil.

Prepare the chicken by placing 6 boneless skinless chicken thighs into a pot of water.

Turn the heat to high and bring the water to a boil.

Once boiling, reduce the heat to low and cover the pot, letting it cook for about 20-25 minutes.

Lay out 9 pieces of bacon on a tray and sprinkle ground mustard over it.

Preheat the oven to 425°F and place the bacon in the oven.

Prepare potatoes by coating them with 'I Can't Believe It's Not Butter' spray or melted butter.

Add diced onion (1/4 of an onion), onion powder, pepper, kosher sea salt, and garlic powder to the potatoes and mix well.

Place the seasoned potatoes in the oven with the bacon at 425°F.

After about 15 minutes, check the rice; it should be done and fluffy.

Add salt, pepper, and ground mustard to the rice and mix.

Check the chicken after 20 minutes of boiling to ensure it's cooked through; it should be done by now.

Move the chicken to a wire rack to cool, then cut it into bite-sized pieces.

Flip the bacon in the oven and cook until crispy, about another 10-15 minutes.

Cut the bacon into pieces using scissors and add it to the bowl with the chicken.

Open and drain a can and a half of corn, adding it to the chicken and bacon mixture.

Scoop the mixture into containers, using a paper plate for easy assembly.

Fold the tortillas around the filling, adjusting as needed to avoid spillage.

Add a scoop of roasted potatoes and corn to each tortilla wrap.

Seal the wraps and prepare them for storage.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens