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Chicken Avocado Wraps

We’re making chicken avocado wraps these are perfect for any time of the day.

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The ranch sauce that goes with them is absolutely incredible and we’re using it for both a source and a marinade.

Why You’ll Love This

These are perfect for any time of the day.

The ranch sauce that goes with them is absolutely incredible.

The only thing I can fault about this recipe is the fact that I didn’t make more it is absolutely perfect the chicken literally melts in your mouth and has so much flavor that ranch sauce is incredible too.

Ingredients

For the Ranch Sauce

one whole egg
15 milliliters of white vinegar
10 grams of American or yellow mustard
100 grams of any neutral flavoured oil
50 grams of sour cream
125 milliliters of buttermilk
2 and a half grams of garlic powder
2 and a half grams of onion powder
1 gram of dried dill
1 gram of dried parsley
2 grams of dried chives
seasoning to taste (sea salt flakes and crack black pepper, 15 grams worth)

For the Chicken

600 grams of boneless and skinless chicken thigh
4 grams of onion powder
4 grams of garlic powder
4 grams of smoked paprika
0.5 grams of red chili powder
half of that ranch sauce (about a half a cup’s worth for 125 milliliters)
sea salt flakes and crack black pepper (to taste)
1 teaspoon of olive oil

For Assembly & Toppings

100 grams of mozzarella cheese
avocado
7 and a half grams of flat leaf parsley
five burrito tortilla wraps
pickled onions
salt and cracked black pepper (to taste)

Optional for Toasting

one teaspoon of olive oil

Instructions

Start by making that ranch sauce so add one whole egg to a tall jar of container along with 15 milliliters of white vinegar, 10 grams of American or yellow mustard and 100 grams of any neutral flavoured oil.
Get in there with an immersion blender and blend this up until it’s nice and thick.
Now you can leave it in the jar and use the immersion blender again or you can transfer it over to a clean bowl.
Add in 50 grams of sour cream, 125 milliliters of buttermilk, 2 and a half grams of both garlic and onion powder, 1 gram of both dried dill and dried parsley, 2 grams of dried chives and seasoning to taste which is sea salt flakes and crack black pepper, 15 grams worth.
If you’ve put it in a bowl just mix it around with a spatula or whisk until smooth or use the immersion blender again and blend this up until everything is evenly combined.
Transfer it over to a clean jar or any clean container you have or a squeezy bottle.
Screw on the lid nice and tight.
Use the same bowl and add 600 grams of boneless and skinless chicken thigh along with 4 grams of both onion and garlic powder, 4 grams of smoked paprika and 0.5 grams of red chili powder.
Add in half of that ranch sauce which is about a half a cup’s worth for 125 milliliters, then season to taste with sea salt flakes and crack black pepper.
Get in there and give this a really good mix around until everything is evenly combined.
Transfer this over to a lined baking tray then drizzle over 1 teaspoon of olive oil.
Mix it around quickly then spread it out and make sure nothing is sitting on top of one another just so that it cooks evenly.
Transfer this to a preheated oven that’s at 190C or 375F and bait for 16 minutes.
While the chicken bakes, grate up 100 grams of mozzarella cheese.
Pop open an avocado then use a blunt knife or a knife you don’t really care about as much to remove the seed and then use a spoon to scoop out the flesh or you can peel away the skin yourself with your hands.
Use a knife to cut the avocado up into large chunks, you can also mash it thinly slice it do whatever you prefer.
Give seven and a half grams of flat leaf parsley a rough chop.
Allow the chicken to rest for 10 minutes.
Slice, dice or even leave the chicken whole.
Place down the ranch sauce on five burrito tortilla wraps.
Add over the chicken remembering that we need to distribute all of these ingredients by five making sure that each individual wrap has enough ingredients.
Add on the avocado the cheese and the pickled onions.
If you’re using the parsley add that over as well season to taste with salt and cracked black pepper and then drizzle over the last little bit of ranch sauce.
As for wrapping fold in the sides and then fold the side closest to you over the top tucking it all within underneath fold in the sides again making sure nothing pops out and then just continue rolling until it’s all locked in tightly.
To toast, place a non-stick pan over medium heat add in one teaspoon of olive oil then place the wraps in seam side down and toast for two minutes.
Flip these over and repeat the process three more times ensuring that it’s browned all over.
Remove these from the stove top.

Cooking Tips

If you freeze mozzarella cheese it grates a lot better.

Allow the chicken to rest for 10 minutes which will allow the juices to redistribute making sure the moisture level is perfect.

Everyone does this differently if it works for you it works for you it might not work for somebody else so it’s not wrong or right just make sure it’s wrapped up in nothing leaks out.

You don’t have to toast these at all but it does add nice color also a great texture as well given us that nice crunch and it also seals that seam ensuring nothing leaks out when storing.

Serving Suggestions

You can have these hot and cold they’re just as good as each other either way.

As for storing I’m using food wrapper just to wrap these up tightly you can can also place them in airtight containers if you want to just do whatever is easiest for you but once that’s done these will last up to four days in the fridge and up to three months in the freezer.

But with everything done there’s our absolutely incredible chicken avocado wraps and here is all the macros for everything together for each individual serving and like always we can then dig in.

Whether or not you use it in this recipe and use it as a dipping sauce for all of your favorite things I highly recommend you make it.

But other than that that’s all there is to.