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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Nutrition Values
Utensils
Instructions
• Wash and dry produce.
• Thinly slice tomato. Trim, peel, and cut carrot into sticks (like fries; ours were 3 inches long and 1⁄3 inch thick).
• Pat chicken dry with paper towels.
• 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.
• 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.
• 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.
• Halve wraps on a diagonal. Divide wraps and carrot sticks between plates. Serve with remaining dressing on the side.
