Recipe: Chicken & Bacon Ranch Wraps

Recipe: Chicken & Bacon Ranch Wraps

by | Mar 23, 2024

Chicken & Bacon Ranch Wraps

 

Skill Level

Moderate

Time

10 min

Serves

1

 

Calories

647

Protein

40g

Fat

36g

Carbs

46g

Fibre

13g

Equipment Needed

  • Medium mixing bowl
 

Ingredients

  • 2 leaves Romaine (chopped)
  • 85 grams Chicken Breast, Cooked (cubed, sliced, or shredded)
  • 1/4 cup Cherry Tomatoes (halved or quartered)
  • 2 tbsps Red Onion (thinly sliced)
  • 2 slices Bacon, Cooked (chopped)
  • 2 tbsps Ranch Dressing
  • 1 Whole Wheat Tortilla (large)
  • 1/2 Avocado (medium, sliced)
  • Sea Salt & Black Pepper (to taste)

 

Instructions

Step 1

In a bowl, combine the romaine, chicken, tomatoes, red onion, and bacon. Drizzle the dressing over and toss gently to combine.

Step 2

Place the tortilla on a flat surface. Add the romaine and chicken mixture and top with avocado. Season with salt and pepper. Roll up tightly into a wrap and enjoy!

Notes About Recipe

  • Great for leftovers! Best enjoyed fresh but the ingredients can be refrigerated separately in airtight containers for up to three days.
  • This recipe can be made gluten-free by using a gluten-free tortilla.

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Recipe: Chicken Wrap Quesadilla

Recipe: Chicken Wrap Quesadilla

by | Feb 14, 2024

Chicken Wrap Quesadilla 

 

Skill Level

Moderate

Time

21 min

Serves

1

Calories

398

Protein

31g

Fat

16g

Carbs

34g

Equipment Needed

  • Cutting board and knife
  • Frying pan

Ingredients

  • 1/4 bell pepper, chopped
  • 1/4 cup salsa
  • 1/4 cup chicken x 2 (1/2 cup)
  • 1 large whole wheat wrap
  • 1/4 cup shredded cheese

Optional add-ins

  • 1/4 cup onions

 

Instructions

Step 1

Cut the wrap from the middle to the edge

Step 2

With the cut portion facing downwards, add the following to the respective corners:

  • Bottom right: nothing
  • Top right: ¼ cup chicken + peppers
  • Top left: ¼ cup salsa
  • Bottom left: ¼ cup cheese + ¼ cup chicken

Step 3

Fold the bottom right corner upwards, over the top right corner. Then fold to the left, over the top left corner. Lastly, fold downwards over the bottom right corner.

Step 4

Grill on frying pan on medium heat for ~ 8 minutes per side

Step 5

Cut in half, and serve.

Notes About Recipe

  • Wrap can be wholewheat, whole grain, or white; wholewheat and whole grain will have more “health” but less flavor.
  • These are great to dip in plain Greek yogurt (good substitute for sour cream), or salsa.

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Recipe: SoCal Inspired Turkey Salad

Recipe: SoCal Inspired Turkey Salad

by | Jan 19, 2024

SoCal Inspired Turkey Salad

 

Skill Level

Moderate

Time

20 min

Servings

4

Calories

435

Protein

25g

Fat

35g

Carbs

6g

Equipment Needed

  • Measuring spoons
  • Strainer 
  • Large Bowl
  • Small Pot
  • Small Bowl
  • Measuring cups
  • Large Non-Stick Pan

Ingredients

  • 1 medium or 2 small Tomatoes
  • 2 Jalapeno peppers
  • 1/4 cup Red Wine Vinegar
  • 2 tsp Sugar
  • 1/2 cup water
  • 2 tbsp cooking oil
  • 500 grams Extra Lean Ground Turkey
  • 1/2 cup Mayonnaise
  • 1 tbsp Cumin
  • 1 tbsp Chili Powder
  • 1/3 cup Guacamole
  • 8 cups (227 grams) Baby Field Greens (e.g., 50/50 Spring Mix)
  • Salt and pepper – flavor as needed

 

Instructions

Step 1

Cut up vegetables:

  • Cut tomato into 1/4-inch pieces
  • Cut Jalapenos into 1/4-inch rounds, removing seeds for less heat (be mindful of touching the seeds with care hands if you wear contacts – if you know, you know).

Step 2

Pickle Jalapenos: In a small pot add half of the vinegar (1/8 cup), 1/2 cup warm water and 2 tsp sugar. Bring to a boil over high heat. Once boiling, add jalapenos and remove pot from heat.

Step 3

In a large non-stick pan, heat 2 tbsp oil over medium-high heat. When the pan is hot, add turkey and 0.5 tbsp chili and 0.5 tbsp cumin. Cook for 4-5 mins, until no pink remains. Season with salt and pepper to taste. Remove from heat when meat brown.

Step 4

Make salad sauce/dressing: In a medium bowl add vinegar (1/8 cup), mayonnaise (1/2 cup), 0.5 tbsp cumin, 0.5 tbsp chili powder. Mix.

Step 5

Drain pickled jalapeños, discarding pickling liquid. 

Step 6

Plate and top salad: to a plate create a base of baby field greens, top with tomatoes, jalapenos, turkey, drizzle salad sauce/dressing over top, and guacamole.

Notes About Recipe

  • Ground beef can also be used instead of ground turkey.

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Recipe: Slow Cooker Chicken Pot Pie

Recipe: Slow Cooker Chicken Pot Pie

by | Dec 13, 2023

Slow Cooker Chicken Pot Pie

 

Skill Level

Low

Time

3-8 hours

Serves

6

Calories

198

Protein

30g

Fat

5g

Carbs

10g

Equipment Needed

Ingredients

  • 1.5 lbs (680 grams) Boneless, Skinless Chicken Breast
  • 1/2 cup Chicken Broth, Low Sodium
  • 1/2 tsp Ground Black Pepper
  • 1/4 tsp Dried Thyme
  • 1/4 tsp Dried Rosemary
  • 1 tsp Onion Powder
  • 2 cans (595 grams) Cream Of Chicken Soup
  • 3 Yukon Gold Potatoes
  • 1 Tbsp Garlic
  • 1/2 cup Plain Greek Yogurt
  • 2 cups Frozen Vegetable Mix

Instructions

Step 1

Prep potatoes – dice into small 2cm cubes.

Step 2

Place chicken in slow cooker and pour chicken broth over the top.

Step 3

Season chicken with salt, pepper, thyme, rosemary, and onion powder.

Step 4

Pour cream of chicken soup over the top of the chicken. Then, add potatoes, garlic, and mixed vegetables.

Step 5

Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours.

Step 6

Remove chicken and shred with two forks. 

Step 7

Add back into the slow cooker with Plain Greek Yogurt. Mix until well combined.

Step 8

Serve & enjoy.

 

Notes About Recipe

  • Pairs perfectly with a biscuit or roll.

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Recipe: Slow Cooker Honey Garlic Chicken

Recipe: Slow Cooker Honey Garlic Chicken

by | Nov 28, 2023

Slow Cooker Honey Garlic Chicken

Skill Level

Low

Time

3-6 hours

Serves

4

Calories

316

Protein

40g

Fat

5g

Carbs

28g

Equipment Needed

Ingredients

  • 1.5 lbs (680 grams) Chicken Breast (boneless, skinless)
  • 1/3 cup Soy Sauce, low-sodium
  • 1/3 cup Honey
  • 1 Tbsp Chili Flakes
  • 4 Garlic (cloves, sliced finely or pressed)
  • 1 Tbsp Rice Vinegar (Apple cider or white wine vinegar work too)
  • 2 Tbsp Cornstarch

 

Instructions

Step 1

In a mixing bowl, whisk your sauce ingredients together (soy sauce, honey, chili flakes, vinegar, garlic)

Step 2

Put chicken in slow cooker and pour sauce over the chicken.

Step 3

Cook on LOW for 4-5 hours (5-6 hours if chicken frozen) or HIGH for 2-3 hours (3-4 hours if chicken frozen).

Step 4

Remove the chicken and shred with fork and knife.

Step 5

Thicken sauce: add cornstarch directly into the slow cooker and whisk until sauce thickens.

Step 6

Return chicken to the slow cooker for 5-10 minutes.

Step 7

Serve!

Notes About Recipe

Pairings
Serve it with broccoli, over rice topped with green onions and sesame seeds.

Leftovers
Refrigerate in an airtight container up to 3 days or freeze for up to 6 months.

Download Recipe

Click here to download a pdf version of this recipe.

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