Meal Prep In Less Than An Hour

Ingredients

• 600 g Boneless Skinless Chicken Thighs (cut into bite‑size pieces)
• 4 g Onion Powder (for seasoning the chicken)
• 4 g Garlic Powder (for seasoning the chicken)
• 2.5 g Sweet Paprika (adds color and mild pepper flavor)
• 125 mL Frank's Hot Sauce (classic buffalo flavor, moderate heat)
• 1 tsp Sea Salt Flakes (to taste)
• 10 g Cracked Black Pepper (freshly cracked)
• 1 Large Egg (room temperature)
• 15 mL White Vinegar (distilled)
• 10 g American Yellow Mustard (smooth, classic yellow)
• 100 mL Neutral Oil (e.g., Grapeseed) (for emulsifying the ranch sauce)
• 2.5 g Onion Powder (for the ranch sauce)
• 2.5 g Garlic Powder (for the ranch sauce)
• 1 g Dried Dill (adds herbaceous note)
• 1 g Dried Parsley (adds fresh flavor)
• 50 g Sour Cream (full‑fat for tang)
• 125 mL Buttermilk (adds creaminess and tang)
• 1 head Romaine Lettuce (washed and shredded)
• 1 Avocado (ripe, sliced thin)
• 120 g Cheddar Cheese (shredded)
• 5 Tortillas (low‑carb, high‑protein or regular)
• 10 mL Neutral Oil (for cooking chicken) (light coating for baking)

Instructions

1. Season and Marinate Chicken

   Place the chicken thigh pieces in a mixing bowl. Add onion powder, garlic powder, sweet paprika, Frank's Hot Sauce, sea salt, and cracked black pepper. Mix until every piece is fully coated. Cover and refrigerate for at least 30 minutes, up to 24 hours.

   Time: PT5M

2. Make the Ranch Sauce

   In a tall container or bowl combine the egg, white vinegar, yellow mustard, neutral oil, onion powder, garlic powder, dried dill, dried parsley, sour cream, and buttermilk. Add a pinch of sea salt and cracked black pepper. Blend with the immersion blender on high speed until a smooth, runny emulsion forms.

   Time: PT10M

3. Chill Ranch Sauce

   Transfer the sauce to a clean jar, seal, and refrigerate. It will thicken slightly as it cools and will keep up to one week.

   Time: PT0M

4. Prep Fillings

   Rinse the romaine lettuce and shred into thin strips. Slice the avocado into thin strips (or mash if preferred). Grate the cheddar cheese using the large side of the box grater.

   Time: PT10M

5. Preheat Oven

   Preheat the oven to 200°C (390°F).

   Time: PT5M

   Temperature: 200°C

6. Bake the Chicken

   Toss the marinated chicken with 10 mL neutral oil. Spread the pieces in a single layer on a parchment‑lined baking sheet, ensuring they do not touch. Bake for 16 minutes, then switch to the broiler for an additional 5 minutes to develop a light char.

   Time: PT21M

   Temperature: 200°C

7. Rest the Chicken

   Remove the chicken from the oven and let it rest on a cutting board for 10 minutes so the juices redistribute.

   Time: PT10M

8. Dice the Chicken

   Cut the rested chicken into bite‑size strips or dice, whichever you prefer for the wrap.

   Time: PT5M

9. Warm the Tortillas

   Place each tortilla on a microwave‑safe plate and heat for about 10 seconds to make them pliable.

   Time: PT1M

10. Assemble the Wraps

    Lay a warmed tortilla flat. Spread a generous drizzle of ranch sauce, then layer lettuce, chicken pieces, avocado strips, and shredded cheddar. Finish with a pinch of cracked black pepper, fold the sides, and roll tightly.

    Time: PT5M

Nutrition Facts

Calories

751

Protein

32 g

Carbohydrates

36 g

Fat

48 g

Fiber

5 g