If you’re from Nebraska, you go to Amigo’s, and it’s not because they have amazing Mexican Fast Food. You go because you would give your first born child for their ranch.
A great wrap is similar, the secret is in the dipping sauce!! You can make the most simple combination of ingredient, but if you have that dipping sauce, that’s where you bring it home!
Most people go to a casual dinning restaurant or a bar and get a burger, right? Don’t get me wrong, I think they’re great, but wraps have always had this pull on me I can’t resist, which is the first place I look on any menu. IIt makes me feel about getting something…sorta healthy…until…I slather it ranch or some other form of heaven in small cup they’ve placed on my plate. Now that I can bathe it in sodium, empty calories, fat, and preservatives, I feel better. I don’t care, it’s my splurge, so I order fries for my side too instead of cottage cheese. I’m gonna dip those fries in ranch too. Shut up, I’m weak. Don’t act like you don’t. It’s amazing. (Periodically throughout the meal I’m telling myself ” I work out, I deserve this)
I love working out, it’s a hobby, it’s a passion. You know what else I love? Pizza, burgers, ranch, cheesecake, cookies, chocolate, french fries, mozzarella sticks, tortilla chips. This is my life. Although i don’t splurge a lot, and when I do, I almost always regret it, or feel like a waste of space afterwards…BUT,I love every second I’m dipping my pizza in ranch and stuffing it into my face too.
Anyways, now that I’ve dumped that out. Healthy things! 🙂 As much as I love everything I listed above, they actually make me feel horrible afterwards, or the next day. If I carb load anymore after 4pm, I feel it for the next two days, not awesome. This is why I’ve taken one of my favorite guilty bar-food pleasures and turned it into something quick, easy, and healthy at home.
As always, feel free to substitute or remove certain ingredients.If you don’t want to plan this meal ahead, just ditch the yellow squash. Grilling your chicken is also a great and quick way to get these to the table!
These can be as simple or as complicated as you want. The secret weapon here, maybe to your surprise, isn’t the sauce, it’s throwing them on the stove top to seal the wrap and to melt everything cohesively together along with giving your tortilla the perfect crunch! Wrap it up.
Chicken and Kale Wrap with Buffalo Sauce
Yield: 4 wraps
4 Flat Wraps, or tortillas
2 pieces of boneless chicken, sliced in half the long-way to make them thinner
1/2 cup balsamic salad dressing
2 tbsp of lemon
2 tsp crushed red pepper
1/2 tsp salt
1/2 tsp pepper
1 small yellow squash, peeled, seeds removed, sliced into even 1″ pieces
1 red onion diced
1 cup of kale, chopped
shredded cheese as desired per wrap (I used a small palmful of mozzarella per)
fresh basil (extra addition if you have some in your garden, 1 tbsp)
***At least 2 hours prior, or the day before is fine too
1.Pre-heat oven to 425 degrees
2. Peel, scoop out seeds, and chop yellow squash. Season lightly with salt and pepper and 1 tbsp oil.
3. Spread onto baking sheet and bake for 20 minutes. Toss the squash, leave in the oven, but turn the oven off after the 20 minutes. (or grill these too!)
You want your squash to be in the oven for about an hour with the oven off. This will cook them firm without overcooking, and they won’t be mushy,
4. Slice the two pieces of chicken into four, the add the balsamic, lemon, crushed red pepper, salt, and pepper in a shallow dish. Cover and marinate in fridge until you’re ready to cook.
5. Preheat heat to 425 degrees (or fire up the grill, and grill your chicken!)
6. Bake your chicken for 20 minutes or until done
7. While chicken is baking, chop your kale, basil, onions, and whip together your buffalo dipping sauce.
8. Arrange your kale and basil (optional) and onions on the wrap leaving a 1-2″ gap at one end.
9. Then add your chicken. I do chicken here, because your other ingredients are loose and the meat helps hold it in place.
10. Now your cheese, add as much as you want, make sure the inch gap you left now as a little cheese at the end too, this will help seal the wrap together and not come apart.
11. Roll it up!
12. Heat up a skillet on medium-high. Sear 4 sides of your wrap (sealed side first), for about 30 seconds each side. You’ll get beautiful golden-brown sear marks as it crisps up. Feel free to omit this portion if you’re in a hurry or just want it cold!
Buffalo Dipping Sauce
1 cup of plain Greek Yogurt
4 tbsp of Wing Sauce
** I like mine spicy, and very buffalo–y. You can also start with less, add one tbsp at a time until you get a desired flavor.
1. Whisk together ingredients, then divvy out 1/4 cup to each person on the side, or you can spread the dip in the wrap if you’re not a dipper.