Jalapeño Chicken Popper Wraps
Ingredients
Chicken Filling
cooked rotisserie chicken (shredded)
850 g
medallion bacon (cooked, crispy, chopped)
8 slice
Greek yogurt 0%
250 g
hot sauce
2 tbsp
low fat grated cheddar (grated)
100 g
pickled jalapeños (diced)
35 g
ranch seasoning
2 tbsp
protein wraps
8 piece
Creamy Jalapeño Ranch
Greek yogurt 0%
250 g
light mayonnaise
2 tbsp
pickled jalapeños (finely chopped)
2 tbsp
jalapeño brine
1 tbsp
ranch seasoning
1 tbsp
water
20 ml
Instructions
Cook the bacon
Cook the bacon slices in a pan until crispy, then chop into small bits.
Mix the chicken filling
Combine shredded chicken, crispy bacon bits, Greek yogurt, hot sauce, grated cheddar, diced jalapeños and ranch seasoning in a bowl.
Prepare the creamy jalapeño ranch
In a separate bowl, mix Greek yogurt, light mayonnaise, finely chopped jalapeños, jalapeño brine, ranch seasoning and a splash of water until smooth.
Assemble the wraps
Spread the chicken filling onto each protein wrap and roll them up tightly.
Toast the wraps
Toast the assembled wraps in a dry frying pan or air fryer until golden and crispy on the outside.
Serve
Serve the wraps hot with the creamy jalapeño ranch on the side. Optional: add a little sweet chilli jam for extra flavour.
Original recipe
Storage
Best eaten fresh. Store assembled wraps and ranch separately for optimal texture.
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one app.