Directions
- 1Add 600g of boneless and skinless chicken thighs to a mixing bowl.
- 2Add 4g of onion powder, 4g of garlic powder, 2.5g of sweet paprika, and 180ml of Frank's Hot Sauce.
- 3Season with salt and cracked black pepper to taste.
- 4Mix everything until completely coated.
- 5Let the chicken marinate for 30 minutes to 24 hours.
- 6Meanwhile, make the ranch sauce by adding 1 egg, 15ml of white vinegar, 10g of American mustard, and 100ml of neutral oil to a tall jar or container.
- 7Blend with an immersion blender until emulsified.
- 8Add 50g of sour cream, 125ml of buttermilk, 2.5g of onion powder, 2.5g of garlic powder, 1g of dried dill, and 1g of dried parsley.
- 9Season to taste with salt and cracked black pepper.
- 10Blend again until evenly combined.
- 11Pour into a jar and refrigerate until ready to serve.
- 12Roughly chop 1 baby cos or romaine lettuce into thin strips.
- 13Thinly slice 1 ripe avocado into strips.
- 14Grate 120g of cheddar cheese.
- 15When ready to cook, add 10ml of neutral oil to the marinated chicken, mix, and spread onto a lined baking tray.
- 16Bake at 200°C (390°F) for 16 minutes; optionally broil for another 5 minutes to char.
- 17Remove from the oven and let rest for 10 minutes.
- 18Dice the chicken.
- 19Assemble the wraps: Spread ranch sauce on each tortilla, add lettuce, chicken, avocado, and cheese.
- 20Season with cracked black pepper.
- 21Roll up the tortillas tightly.
- 22Wrap in food paper, ziplock bags, or airtight containers and refrigerate. They will last three days in the fridge or up to three months frozen.
Ingredients
- 5 ml Olive Oil
- 600 g Chicken Thigh, Boneless & Skinless
- 4 g Onion Powder
- 4 g Garlic Powder
- 2.5 g Sweet Paprika
- 180 ml Frank's Hot Sauce
- 0 Salt
- 0 Cracked Black Pepper
- 5 Large Tortillas
- 1 Egg
- 15 ml White Vinegar
- 10 g American Mustard
- 100 ml Neutral Oil
- 50 g Sour Cream
- 125 ml Buttermilk
- 2.5 g Onion Powder
- 2.5 g Garlic Powder
- 1 g Dried Dill
- 1 g Dried Parsley
- 2 g Dried Chives
- 0 Salt
- 0 Cracked Black Pepper
- 1 Cos or Romaine Lettuce
- 1 Avocado
- 120 g Cheddar Cheese
Equipment
mixing bowlmeasuring spoonsimmersion blenderknifebaking traybox grater
Tips
- The longer the chicken marinates, the better the flavor.
- For thicker ranch sauce, add more oil.
- Wash the lettuce before shredding.
- Use a spoon to scoop out the avocado flesh, minimizing waste.
- Microwave tortillas for 10 seconds to loosen them up.
- Don't let the chicken pieces sit on top of one another while baking.
- Let the chicken rest for about 10 minutes after baking to redistribute juices.
- Wrap the fillings tightly.
- Store wrapped buffalo chicken wraps in food paper, ziplock bags, or airtight containers.
- These wraps last three days in the fridge, and can be frozen for up to three months.
- Reheat in a pan over medium heat until crispy, or use a sandwich press.
- They can be eaten cold as well.
- The recipe yields five wraps.
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