Empty My Fridge
Meal Prep These High Protein Chicken Avocado Wraps To Make Your Life Easier
Zutaten
- Chicken thigh · boneless skinless600 g
- Onion powder2 ½ TL
- Garlic powder2 ½ TL
- Smoked paprika1 ½ TL
- Chili flake · flakes½ TL
- Avocado · diced sliced mashed1
- Mozzarella · grated100 g
- Tortilla5
- Mayonnaise1 Tasse
- Sour cream2 ½ EL
- Buttermilk½ Tassen
- Dill · dried1 TL
- Parsley · dried1 TL
- Chive · dried2 TL
Zubereitung
- Preheat the oven to 375°F/190°C and line a baking tray with parchment paper.
- Mix all the ranch sauce ingredients in a bowl and refrigerate until serving.
- Mix the chicken thigh with olive oil, onion powder, garlic powder, smoked paprika, chilli flakes, one third of the ranch sauce, salt and pepper. Spread on the tray and bake for 16 to 18 minutes. Rest before slicing or dicing.
- While the chicken bakes, prepare the avocado and grate the mozzarella.
- Spread the remaining ranch sauce over the five tortillas, then add chicken, avocado, mozzarella, parsley, salt and pepper. Wrap tightly.
- Toast the wraps seam side down in a nonstick pan over medium heat with 1 teaspoon olive oil until browned all over.
- Wrap in food-safe paper, foil or bags and serve hot, warm or cold.
Zusammengefasst aus dem Video von Chef Jack Ovens. Schau es dir für die Details an.
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KäseHähnchenschenkelMozzarellaSaure SahneWeizentortillaAvocadoButtermilch
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