Cal Smart Hot-Honey Chicken Ranch Wraps
with Roasted Peppers and Pickled Shallots- Sulphites
- Wheat
- Egg
- Milk
- Milk
- Soy
- May contain traces of allergens
- Tree nuts
- Wheat
- Fish
- Mustard
- Sesame
- Sulphites
- Gluten
- Crustaceans
- Egg
- Triticale
- Peanuts
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
Ingredients
270 g
Chicken Thighs
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May be present: Milk, Soy)
56 g
Baby Spinach
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Shallot
2 tbsp
Ranch Dressing
(Contains: Egg, Milk May be present: Soy, Tree nuts, Wheat, Fish, Mustard, Sesame, Sulphites)
2 tbsp
Hot Sauce
(May be present: Milk, Soy, Tree nuts, Wheat, Fish, Mustard, Sesame, Sulphites, Gluten, Crustaceans, Egg)
2 tbsp
Red Wine Vinegar
(May be present: Milk, Soy, Tree nuts, Wheat, Fish, Mustard, Sesame, Egg)
1 unit(s)
Honey
4 g
Garlic Salt
(May be present: Milk, Soy, Tree nuts, Wheat, Mustard, Sesame, Sulphites, Triticale, Peanuts)
Not included in your delivery
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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.
