Cal Smart Hot-Honey Chicken Ranch Wraps
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Cal Smart Hot-Honey Chicken Ranch Wraps

Cal Smart Hot-Honey Chicken Ranch Wraps

with Roasted Peppers and Pickled Shallots

All of your hot-honey prayers are answered with this recipe. Enjoy a tasty and calorie smart meal that highlights the infamous flavor combination of hot sauce and honey. Juicy chicken thighs roasted over sweet bell peppers until perfectly glazed. Served in wraps with tender baby spinach and bright pickled shallots for a tasty hand held dinner.Total Cals:610

Calorie Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

280 g

Chicken Thighs

6 unit(s)

Flour Tortillas

(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)

56 g

Baby Spinach

1 unit(s)

Sweet Bell Pepper

1 unit(s)


2 tbsp

Ranch Dressing

(Contains Egg, Milk)

2 tbsp

Hot Sauce

(May contain Crustaceans, Mustard, Soy, Milk, Sesame, Wheat, Fish, Egg, Sulphites)

2 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 unit(s)


1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

1 tbsp



Nutrition Values

Calories610 kcal
Fat23 g
Saturated Fat4.5 g
Carbohydrate59 g
Sugar12 g
Dietary Fiber4 g
Protein38 g
Cholesterol135 mg
Sodium1980 mg
Trans Fat0.1 g
Potassium1000 mg
Calcium200 mg
Iron5.5 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.


Medium Bowl
Measuring Spoons
Parchment Paper


  • Peel, then cut shallot into 1/8-inch slices. Use hands to separate each ring individually
  • Add shallots, vinegar, 2 tbsp water and 2 tsp sugar (dbl both for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat.
  • Once simmering, cook, stirring often, until sugar dissolves, 1-2 min.
  • Remove the pot from heat. Transfer shallots, including pickling liquid, to a medium bowl. Place in the fridge to cool.
  • Core, then cut pepper into 1/4-inch slices.
  • Add peppers, half the garlic salt and 1/2 tbsp oil (dbl for 4 ppl) to one side of a parchment-lined baking sheet. Season with pepper, then toss to combine.

  • Pat chicken dry with paper towels.
  • Cut each piece into 1-inch peices. Place chicken on half of the baking sheet beside peppers.
  • Add remaining garlic salt, honey hot sauce and 1/2 tbsp oil (dbl for 4 pp). Toss to coat.
  • Separate all chicken pieces into a single layer.
  • Roast veggies and chicken in bottom of the oven, stirring halfway through, until cooked through, 16-18 min.**
  • Once veggies and chicken are cooked and out of the oven, wrap tortillas in foil, then place in the top of the oven until warm, 4-5 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
  • Drain the pickling liquid from the bowl of pickled shallots, reserving 1 tbsp. Add spinach. Season with alt and pepper then toss to coat.
  • Arrange tortillas on a clean surface.
  • Divide salad, peppers and chicken between tortillas.
  • Divide wraps between plates.
  • Drizzle ranch dressing over chicken.