5 BBQ Chicken Ranch Wraps Meal Prep | Cheaper Than A Takeaway

By Chef Jack Ovens · 30 min

Ingredients

Instructions

1. Whisk the Greek yogurt and sour cream until smooth. Stir in the dried dill, parsley, chives, garlic powder and onion powder, then season with salt and pepper. Refrigerate for 20 to 30 minutes so the dried herbs can soften.
2. Toss the chicken in the spice rub until evenly coated.
3. Heat the oil in a pan over medium-high heat. Cook the diced or sliced breast or thigh for 6 to 8 minutes, leaving it undisturbed for the first couple of minutes so it browns, until browned and cooked through to an internal temperature of 74°C (165°F). If using whole tenderloins, cook them for 2 1/2 minutes on each side, until browned and cooked through to 74°C (165°F).
4. Take the pan off the heat and toss the warm chicken in the BBQ sauce until well coated. If using whole tenderloins, you may slice them before tossing them in the sauce.
5. Warm the tortillas slightly so they are pliable and will not crack when rolled.
6. Lay each tortilla flat and spread it with the ranch. Layer cheese, BBQ chicken, lettuce and red onion on top. Roll tightly, tucking in the sides as you go.
7. Wrap each wrap tightly in foil or parchment and refrigerate.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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OnionCheeseBrown sugarYoghurtRed onionChicken breastSour creamCheddar cheese