Protein packed chicken and avocado wraps. Perfect for any occasion and suitable for most diets.
Ingredients
Chicken & Wraps
- 600g (1.32lb) - Chicken Thigh, Boneless & Skinless
- 1 ½ tsp (4g) - Onion Powder
- 1 ½ tsp (4g) - Garlic Powder
- 1 ½ tsp (4g) - Smoked Paprika
- ½ tsp (0.5g) - Red Chilli Flakes
- 1 - Avocado, Diced, Sliced, or Mashed
- 100g (3.5oz) - Low Fat Mozzarella Cheese, Freshly Grated
- 5 - Burrito Tortillas
- Salt & Pepper to Taste
Ranch Sauce
- 1 Cup (200g) - Low Fat Mayonnaise
- 2 ½ Tbsp (50g) - Low Fat Sour Cream
- ½ Cup (125ml) - Buttermilk
- 1 tsp (2.5g) - Onion Powder
- 1 tsp (2.5g) - Garlic Powder
- 1 tsp (1g) - Dried Dill
- 1 tsp (1g) - Dried Parsley
- 2 tsp (2g) - Dried Chives
- Salt & Pepper to Taste
Instructions
- Preheat oven to 190℃- 375℉. Line a baking tray with parchment paper.
- Add all of the ranch sauce ingredients into a bowl and mix well. Store in the fridge until ready to serve.
- Add the chicken thigh, olive oil, onion powder, garlic powder, smoked paprika, red chilli flakes, 1/3 of the ranch sauce, and salt and pepper in a bowl. Mix well to combine. Place onto the prepared baking tray and bake for 16-18 minutes. Remove and let rest before slicing or dicing.
- In the meantime, prepare the avocado by slicing, dicing, mashing, and grating the mozzarella cheese.
- Spread the remaining ranch sauce across the five burrito tortillas, and add the chicken, avocado, mozzarella cheese, salt, and pepper. Wrap tightly.
- Wrap in food-safe paper, aluminium foil or food-safe bags. Eat hot, warm or cold. Dig in.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Chicken Avocado Wraps Storage Instructions
To store, wrap them in food paper or ziplock bags or place them in airtight containers. Store in the fridge for up to 4 days and in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Chicken Avocado Wraps Reheating Instructions
To reheat, I recommend placing them in the microwave for 30 seconds to 1 minute to remove the chill, then transferring them to a preheated oven set at 180.c-350.f and heating for 7-8 minutes or until the tortilla is slightly crispy. Alternatively, if you wish to take these out of the house with you on your day, they’re best-eaten cold. Have no fear of eating them cold; they’re still extremely tasty.
Watch How To Make The Recipe
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Wow this seems like a flavour bomb, can’t wait to try it. Love the website Chef Jack
Thank you so much, Joanne. That means a lot to hear.
Thank you so much, Joanne.
I have found a pretty good protein rich version of ranch dressing that is plain greek yogurt and ranch seasoning, thinning it out with milk for texture.
Very nice!