Meal Prep In Less Than An Hour | Buffalo Chicken Wraps

Buffalo sauce

🥗Healthier: hot sauce

💰Cheaper: homemade hot sauce

Hot sauce can reduce calories while maintaining heat.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides creaminess with fewer calories.

shredded cheese

🥗Healthier: nutritional yeast

💰Cheaper: cheddar cheese

Nutritional yeast adds flavor without dairy.

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat adds fiber, while corn is often cheaper.

Add 600 g of boneless and skinless chicken thigh to a mixing bowl.

Add 4 g of onion powder, 4 g of garlic powder, and 2.5 g of sweet paprika to the chicken.

Pour in 125 mL of Frank's Hot Sauce, add salt and 10 cracks of black pepper, and mix until the chicken is coated.

Allow the chicken to marinate for about 30 minutes up to 24 hours.

To make the ranch sauce, add 1 whole egg, 15 mL of white vinegar, 10 g of mustard, and 100 mL of neutral flavored oil to a jar.

Use an immersion blender to blend until it forms a light emulsion.

Add 2.5 g of onion powder, 2.5 g of garlic powder, 1 g of dried dill, 1 g of dried parsley, 50 g of sour cream, and 125 mL of buttermilk to the jar.

Season with sea salt flakes and cracked black pepper to taste, then blend again until combined.

Chop 1 baby romaine lettuce into thin strips and wash it.

Prepare 1 ripe avocado by slicing it in half, removing the seed, and scooping out the flesh, then slice it into strips.

Grate 120 g of cheddar cheese using the largest side of a box grater.

Preheat the oven to 200° C (390° F) and add 10 mL of neutral flavored oil to a baking tray.

Spread the marinated chicken on the baking tray ensuring they are not overlapping.

Bake the chicken for 16 minutes, then broil for an additional 5 minutes for a charred finish.

Remove the chicken from the oven and let it rest for about 10 minutes before slicing it into strips or dicing it.

Microwave 5 tortillas for 10 seconds to loosen them up.

Spread ranch sauce on each tortilla, add shredded lettuce, chicken, avocado, and shredded cheese.

Finish with cracked black pepper, then roll the tortillas tightly, folding in the sides as you go.

Wrap the finished wraps in food paper or place them in ziplock bags for storage, or use airtight containers.

These wraps can last 3 days in the fridge or be frozen for up to 3 months.

To reheat, use a pan over medium heat until crispy, or a sandwich press.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens