Empty My Fridge
Meal Prep These High Protein Chicken Avocado Wraps To Make Your Life Easier
Ingredientes
- Chicken thigh · boneless skinless600 g
- Onion powder2 ½ colheres de chá
- Garlic powder2 ½ colheres de chá
- Smoked paprika1 ½ colher de chá
- Chili flake · flakes½ colher de chá
- Avocado · diced sliced mashed1
- Mozzarella cheese · grated100 g
- Tortilla5
- Maionese1 xícara
- Sour cream2 ½ colheres de sopa
- Buttermilk½ xícara
- Dill · dried1 colher de chá
- Parsley · dried1 colher de chá
- Chive · dried2 colheres de chá
Modo de preparo
- 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.
Resumido do vídeo de Chef Jack Ovens. Assista para ver os detalhes.
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O Empty My Fridge mostra as receitas que você pode fazer com o que já tem e avisa antes que estrague.