Speedy Chicken Ranch Wraps
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Speedy Chicken Ranch Wraps

Speedy Chicken Ranch Wraps

with Carrot Sticks & Ranch Dipper

What should you have for lunch? We’ve got the answer in the (lunch) bag: Easy wraps made with our juicy ready-to-eat chopped chicken—and they’re done in under 15 minutes! We believe in the power of veggies, so we tucked salad into the wraps with buttermilk ranch dressing for that irresistible creaminess, plus crunchy carrots sticks on the side to dip in, yes, more creamy ranch!

Tags:
Calorie Smart
Carb Smart
Quick
Easy Prep
New
Allergens:
Soy
Wheat
Eggs
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

1 unit

Tomato

3 ounce

Carrots

8 ounce

Sous Vide Chopped Chicken

2 unit

Flour Tortillas

(Contains Soy, Wheat)

2 ounce

Mixed Greens

3 ounce

Buttermilk Ranch Dressing

(Contains Eggs, Milk)

Not included in your delivery

1 teaspoon

Cooking Oil

Salt

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Nutrition Values

/ per serving
Calories640 kcal
Fat39 g
Saturated Fat8 g
Carbohydrate39 g
Sugar7 g
Dietary Fiber2 g
Protein26 g
Cholesterol105 mg
Sodium1340 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Peeler
Paper Towel
Large Pan

Instructions

1

• Wash and dry produce.

2

• Thinly slice tomato. Trim, peel, and cut carrot into sticks (like fries; ours were 3 inches long and 1⁄3 inch thick).

3

• Pat chicken dry with paper towels.

4

• Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; season lightly with salt. Cook, breaking up meat into pieces, until browned and warmed through, 2-3 minutes. Transfer to a plate.

5

• Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds. Place tortillas on a clean work surface; divide mixed greens, tomato, and chicken between tortillas. Drizzle with half the dressing.

6

• Fold bottom sides of each tortilla up over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps.

7

• Halve wraps on a diagonal. Divide wraps and carrot sticks between plates. Serve with remaining dressing on the side.