Cal Smart Hot-Honey Chicen Ranch Wraps

Name: Cal Smart Hot-Honey Chicen Ranch Wraps with Roasted Peppers and Pickled Shallots
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 280 g Hauts de cuisse de poulet; 6 pièce(s) Tortillas de farine; 56 g Jeunes épinards; 1 pièce(s) Poivron; 1 pièce(s) Échalote; 2 cs Sauce ranch; 2 cs Sauce piquante; 2 cs Vinaigre de vin rouge; 1 pièce(s) Miel; 4 g Sel d'ail; 1 cs Huile*

with Roasted Peppers and Pickled Shallots

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

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

étiquettes:

Faible en calories

Allergènes:

Schwefeldioxide und Sulfite

•Hvede

•Egg

•Milk

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes

Temps de cuisson10 minutes

DifficultéMoyen

Ingrédients

quantité par portion

280 g

Hauts de cuisse de poulet

6 pièce(s)

Tortillas de farine

56 g

Jeunes épinards

1 pièce(s)

Poivron

1 pièce(s)

Échalote

2 cs

Sauce ranch

2 cs

Sauce piquante

2 cs

Vinaigre de vin rouge

1 pièce(s)

Miel

4 g

Sel d'ail

Pas inclus dans votre livraison

1 cs

Huile*

Informations nutritionnelles

Énergie (kcal)600 kcal

Graisses22 g

dont saturés4 g

Glucides63 g

dont sucres17 g

Fibres4 g

Protéines38 g

Cholestérol135 mg

Sel1800 mg

Gras Trans0.1 g

Potassium950 mg

Calcium200 mg

Fer5.5 mg

Ustensiles

•Bol à mélanger, moyen

•Cuillères à mesurer

•Papier sulfurisé

•Passoire

Instructions

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.